Turmeric Rice Veggie Stir-Fry (vegan)

reading time: ca. 2 min




Preparation time: 20 mins
Main ingredients: rice, zucchini, tomato, turmeric
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"

To be completely honest: Right now i would love to cry because i made and typed in this recipe a few days ago, and now i accidentally deleted it and can't get it back, so i quickly have to re-type everything - by heart! Very, very frustrating -.-

But that's what life is like, right?

Shit happens.

Gotta move on.

Anyway, this recipe is actually one of my personal favourites, so i'll put in some more effort and try to recreate what i wrote. For example, i had researched some amazing health benefits of turmeric... it has long been used in the Chinese and Indian systems of medicine due to its powerful anti-inflammatory and antioxidant properties, and supports a healthy joint function, promotes radiant skin and helps improve your digestion.

Oh, and did you know that turmeric is the spice that gives curry its yellow colour?

Also, did you know it was World Vegan Day yesterday, November 1st? Let's celebrate with this colourful plate of deliciousness! :)


Ingredients

Turmeric Rice
1 cup (uncooked) rice - i used short-grain
1 cup soy milk (or additional water)
about 1/2 tsp turmeric powder, also known as curcuma or Indian saffron

Veggie Stir Fry
1 zucchini
1/2 avocado
a handful of sun-dried tomatoes
Salt and pepper, to taste
1 tsp olive oil for frying



Instructions

Bring the water to a boil in a pot, then reduce to medium-low heat setting, add the rice and simmer for about 20 minutes, stirring every now and then.

In the meantime while the rice is cooking, make the veggie stir fry. Chop and dice all vegetables except for the avocado, and combine in a saucepan with a dash of olive oil.

By the time the veggies are all tender, your rice should be almost ready. Turn off the heat, add your turmeric powder along with another dash of soy milk maybe, and stir until the rice is evenly covered in the yellow yumminess of turmeric!

Then transfer the rice into the saucepan, mix with the veggies and serve topped with some freshly ground black pepper and your cubed avocado! Enjoy - and don't forget to backup your text ;)



By the way, i also made kind of a variation of the original recipe, which is less pretty and colourful than the original, but still damn delicious! You need: 1 cup rice (i used basmati) + 1 cup water + 1 tbsp shredded coconut + 1/2 tsp turmeric for the rice, and 1 broccoli head + 1/2 avocado + 1 tbsp soy sauce + 1 tbsp balsamic vinegar + a handful of walnuts + 1 tsp crunchy peanut butter + pepper and salt to taste!
 


Another stir-fry recipe you might enjoy:

http://be-alice.blogspot.com/2014/10/quinoa-veggie-stir-fry-vegan.html
Quinoa Veggie Stir-Fry


Maisy



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