Brown rice and quinoa with mushrooms and peas

I’m shifting to a plant-based lifestyle, slowly but surely. I haven’t given up meat, yet, but have started to gradually move toward vegetarian food. It’s easier to do if one doesn’t go cold turkey. I’ve been eating oatmeal and muesli for lunch and trying to do plant-based dinners. Tonight I made a brown rice and quinoa dish with mushrooms – I love mushrooms because for meat-eaters, mushrooms are a great substitute (it’s the umami – the salty flavor that is contained in ‘shrooms) The dish isn’t 100% vegetarian because I used beef broth (I couldn’t find my mushroom broth), but any broth will do (though chicken broth might be too light)

Anyways, this recipe is totally easy to make – and one that is adaptable to whatever ingredients you have in your kitchen.

Ingredients (serves two)

  • 1 package of Tilda brown steamed basmati rice & quinoa (250 g)
  • 1 200g package of chestnut mushrooms, chopped finely
  • 1 200g package of white button mushrooms, chopped finely
  • 1 shallot, chopped finely
  • 1 bouillon cube (I used beef, but you can use anything you want)
  • 4 green onions – both green and white parts, sliced thinly
  • 1/2 cup of frozen peas
  • 2 cups of hot water (you probably won’t use all of it)
  • 1/4 cup of Parmesan cheese, shredded
  • 2 tbl of tomato paste
  • 1 tbl of olive oil
  • 1 tsp of lemon zest
  • pinch of red chili flakes
  • pepper
  • salt

In a large, nonstick pan, heat the oil over medium heat, and add the chili flakes and throw in the chopped mushrooms. It’s going to look like your pan is pretty crowded, but that’s okay – mushrooms shrink like crazy when you cook them. You’ll have to cook the mushrooms for a bit – 10 minutes, until the mushrooms shrink and release the juices and then let the juices evaporate and start to create a fond. Add the tomato paste and mix and cook until the raw taste of tomato paste is cooked away, and the bottom of the pan is sticky and covered with browned bits. Add a little bit of the hot water – just enough to deglaze the bottom of the pan. Stir and loosen the bits and mix, adding a bit more water and cooking until all the water is gone.

Add the shallot and stir and cook until the shallot becomes translucent. More fond will be created, so add more water to loosen the browned bits. Add the broth cube as well and stir and cook until the cube is dissolved and there’s a thick, syrupy sauce. Add the package of rice and quinoa (it’s already cooked) and cook, breaking up the chunks of the rice, making sure it’s coated in the sauce. Add the green onions – both green and white parts. Add the lemon zest and the cheese and mix. Add the green peas (it’s okay if they’re frozen – they’ll thaw while cooking) and stir, heating the rice through (just make sure you don’t overcook the peas) Grind some fresh pepper. Serve, and Oh, enjoy.

Vegetarian cooking – Kimchi stir fry – a recipe

The other day, a very good friend and I were chatting about making dinner. She told me about a kimchi stew she learned about from Maangchi. The popular YouTuber has a video of the stew and I was fascinated by it. I love kimchi and the way my friend described it, I really wanted to try it.

So I was interested in making the stew, but I ran into a couple obstacles, mainly that I could find kimchi in my local shops. I went to a Waitrose in Gloucester Road, the Sainsbury’s Local near Kew Bridge, and the Co-Op in Chiswick Park. None of the places had kimchi, so I just bought some stir fry veg and made that, instead.

But I still was a bit obsessed with the kimchi stew, and the other day I went to the Sainsbury’s in Chiswick – the large one, and found kimchi – tiny jars of it, but whatever. So I decided to make a kimchi stir fry, instead of the stew (which I still plan on making)

So I know this recipe is not authentic and doesn’t exist in any kind of Korean recipe – this is not an attempt at an authentic recipe, but simply a stir fry of flavours and ingredients I like. This recipe is yet another in my long line of recipes that aren’t really recipes because you can make them with anything. Another thing is, that I Sandra Lee’d it a bit with some of the ingredients (sue me).

Ingredients (serves two – but very healthy portions)

  • a package of ramen noodles – I chose a hot, spicy ramen (keep the flavour packet)
  • Gochujang – a Korean chili paste – I used about a tablespoon, but be careful, it’s pretty spicy, so use to taste
  • a 215g of kimchi
  • Sriracha sauce
  • soy sauce
  • a bok choy, white part and green parts separated and chopped
  • 1 small onion chopped roughly
  • 2 red chilis chopped
  • a thumb-sized knob of ginger, chopped finely
  • A collection of veg for stir fry – I chose Sainsbury’s Hot & Spicy Stir fry (it came with white cabbage, carrot, green cabbage, red bell pepper, beansprouts, red onion, chilies
  • I package of firm tofu
  • sunflower oil (or any other oil that doesn’t have a strong flavour)
  • white pepper, to taste
  • green onion
  • coriander

The first thing I do is slice the tofu in large planks and fry in the oil, browning on both sides, before removing and draining on a paper towel.

After that, I add the white part of the bok choy, onion, and red chilis, ginger, and stir fry, before adding the chili paste, and cook over medium-high heat, constantly. Let the pan develop a fond, and sprinkle the soy sauce and sriracha and deglaze and mix and stir. Sprinkle the flavour packet and mix (I do it a bit at a time, because you may not need all of the packet)

I covered the pan and let the pan cook. In the meantime, I set a colander in the sink and poured hot, boiling water over the ramen noodles to soften them up.

I uncover the pan and add the kimchi with the brine and stir and scrape the bottom of the pan to loosen any loose bits. Then I add the package of stir fry veg and the bok choy greens, and keep cooking, mixing continuously so that nothing burns. I periodically sprinkle more soy sauce and sriracha while cooking, because I like my stir fry very spicy (you may want to do less – that’s up to you)

Cook for about 15 ,20 minutes, until the veg has cooked and all of your veg is cooked through. Add the green onions and the tofu and stir carefully so that the tofu doesn’t break up too much. Sprinkle more soy sauce and sriracha and keep cooking (you may want to sprinkle some water, too) Finally, add some of the white pepper – it’s a strong, pungent, musty spice, so be careful not to add too much.

When serving, sprinkle some freshly chopped coriander. Oh, and enjoy.