Vegan Coconut-Curry Rice with Snap Peas

Vegan Coconut-Curry Rice With SnapPeasCurry, rice, and coconut are a inseparable stable in my kitchen, and especially when I am cooking vegan meals. With these simple ingredients, anyone can create a flavorful plant-based dish, that is healthy, filling and will satisfy even the
meat-eaters. I do not like bland food, and there is nothing bland about this quick, and cheap meal.

Ingredients

1 1/2 cups of rice (choose your favorite – for this dish I make it either with brown rice, or Basmati, depending on
what I have in the house)
3 cups of water
1/4 cup of raisins (optional)
1/2 cup of raw unsalted nuts (you can use walnuts, cashews or Almonds for this dish)
1 can of coconut milk
1 package (which is about two large handfuls of snap peas, trimmed)
curry powder, salt and pepper to taste

Directions:

Prepare rice according to the direction on the package. Add the coconut milk, the snap peas, the raisins, nuts and
spices to a large pan, allow to simmer for 5 minutes or until the snappeas are tender. You can add as much curry powder
as you like, we like it a little bit more spicy, so we add more. It also depends on what curry you use.

Serve immediatly.

Enjoy!

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This blog post is a part of the following blog hops:

Making Monday’s Marvelous

Amaze Me Mondays

Family Fun Blog Hop

Farm Girl Friday

No Rules Blog Hop

Inspire Me Wednesday

Let’s Talk Mommy Blog Hop

Cooking Light Way To Cook Vegetarian – A Review

Cooking Light Way To Cook Vegetarian - A Review

Title: Cooking Light Way To Cook Vegetarian

Author: Scott Mowbray (Editor)

Publisher: Oxmore House

Rating: 5/5 Stars

 

A very visual cookbook that is easy enough to follow along for a novice cook, but interesting enough to bring flavors into the kitchen of a more experienced home-cook. I really enjoyed the fact that it went into details of preparing fresh ingredients, and gives hints and tricks on how to make a few steps of the cooking process easier. It is not filled with exotic ingredients, which I very much appreciate, as so many cookbooks make the mistake of having ingredients needed, that are hard to come by, or are very expensive. No, this book is accessible for anyone who has access to a decent grocery store. I also enjoyed that it went a little more detailed into the preparations of Tofu and Tempeh, both aspects of the vegetarian kitchen, I have not dared to work with. I am not a fan of processed soy products, or processed anything, so even with these two I was weary. This book, with its many well done pictures, and easy explanations, might actually make me try out cooking with these two ingredients.
Overall, I highly recommend this volume, especially to anyone who is new to vegetarian cooking. Note that while this is a vegetarian cookbook, there are some vegan recipes included, and specially marked as such.

(P.S. This book was not provided to me via the publisher, but rather a book I purchased myself)