Do you know Isa Chandra Moskowitz? She is an American vegan writer I love who has published many vegan cookbooks including Veganomicón. Therefore, when they contacted us to promote the new edition of Vegan with a Vengeance by the tenth anniversary of its publication we could not say no.

Vegan with a vengeance

Ingredientes

Scale

  • Aceite de coco
  • 340 g de coles de bruselas (12 oz)
  • 1 zanahoria
  • 4 cucharadas de piñones
  • 1/4 taza de albahaca fresca (6 g)
  • 1 taza de cilantro (16 g)
  • 1 taza de cebolleta (130 g)
  • 2 dientes de ajo
  • 4 tazas de arroz basmati cocinado (630 g)
  • 1/4 cucharadita de jengibre en polvo
  • 1/4 cucharadita de guindilla en polvo
  • 2 cucharadas de salsa de soja
  • 1 cucharada de zumo de lima
  • 1/2 cucharadita de sirope de arce

Instructions

  1. Heat some coconut oil in a skillet and sauté the chopped Brussels sprouts and carrots for about 5 minutes.
  2. Add the pine nuts and sauté for another 2 minutes. Put everything on a plate and set aside.
  3. Put a little more oil in the pan, sauté the basil, coriander, spring onion and garlic (chopped) for a couple of minutes.
  4. Add the cooked rice, ginger powder, chilli, a little more oil and cook for another 5 minutes. Stir occasionally.
  5. Add brussels sprouts, carrot, pine nuts, soy sauce, lime juice and maple syrup, stir and cook for about 3 minutes or until the rice is lightly browned.

Notas

Receta del libro Vegan with a vengeance de Isa Chandra Moskowitz

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