October | 2013 | Queer Vegan

Sorry I’ve not posted in a while! I’ve unfortunately had a lot of anxiety issues lately but fear not, I’m back on track to being a super fitness fiend.

Seeing as we’re all feeling the squeeze at the moment, I thought I’d do another one of my Cheap as Chips meals. Most of the ingredients you should have in your cupboard or fridge and if you don’t, you should be able to source them from your local corner shop.

Ingredients

1 red onion
2 bell peppers (you can even go for frozen ones if you’re super skint.)
A large handful of frozen peas
2 cloves of garlic
2 fresh tomatoes
1 tablespoon paprika
1 pint of long grain rice
2 pints of vegetable stock
A good pinch of black pepper

Method

Chop your peppers, onion and garlic and place in a heated pan with some oil. Add your frozen ingredients (which for me was just peas) and mix.

Then create a well in the middle of the pan and fill with your two chopped fresh tomatoes and the paprika.

Now pour the vegetable stock straight into the well in the middle and mix everything around thoroughly.

Add the rice and mix through thoroughly.

Allow to simmer on the lowest heat for 20 minutes, stirring occasionally. In this time the liquid will start to be absorbed by the rice, so make sure it doesn’t burn to the bottom of the pan.

Once 20 minutes has passed, sprinkle with pepper and allow to stand for another five minutes. (The longer you leave it the thicker it will become.)

This can be made raw if you have a dehydrator, which I do, however for the interest of the general public I’ll do this the traditional way…..for a very untraditional take on this classic Italian dish.

Ingredients

1 pack of sun dried tomatoes

2 carrots, peeled and chopped

4 garlic cloves

2 tsp flax seed

1 tsp hemp seeds

A large handful of standard mushrooms

A good sprinkle of both oregano and basil

A small sprinkle of fennel seed

Half a small bag of walnuts

4 large tomatoes

Fresh basil leaves

Sea salt

2 large courgettes

Method:

Get the oven on at full whack.

Place the sundried tomatoes, carrots, mushrooms, 2 garlic cloves (peeled), flax, hemp seeds, herbs, walnuts and sea salt in the blender and pulse blend until it forms into a crumbly mixture.