Brown Rice and Mung Bean Risotto

I can't remember where I got this from, but it is a staple in our weeknight repertoire. Although it takes a little while to cook, the prep is really easy (especially for a vegan meal), and it tastes a lot fancier than you'd expect for such a simple one-pot meal.

INGREDIENTS
(serves at least 4)

300g mung beans, soaked overnight
4 Tbsp oil (or use some vegan margarine for some of it for a butterier taste)
1 1/2 large onions, diced
450g brown rice (doesn't have to be arborio, but better if you steer clear of longer grains like basmati)
1.4L stock (hot)
3 Tbsp white wine or wine vinegar
6 Tbsp chopped fresh herbs (we usually use the frozen Provencale mix in Sweden)
300g frozen green peas
salt and pepper
juice of one lemon
toasted pumpkin and/or sunflower seeds to serve (or pine nuts if you're fancy)

METHOD

1. In a large, heavy bottomed pot with a lid, heat the oil to medium high. Fry the onions for three minutes or so.
2. Stir in the beans and rice. Add the stock and wine/vinegar, and bring to a boil.
3. Cover the pot and simmer gently for 30-40 minutes until everything is tender and the liquid is absorbed. It's ok if it's a bit soupy, though. Remove from heat and add the peas, stirring to combine.
4. Add the herbs, salt and pepper to taste, and the lemon juice and stir through.
5. Serve hot, sprinkled with toasted seeds.

To up the vege content, I would recommend fried zucchini rounds on the side, or some steamed greens like beans, asparagus or broccoli.

Carrot and Rice Soup

This is the easiest soup, and I love it because it is so colourful and hearty even though it has hardly any ingredients. My Mum gave me this recipe, and it has been a staple of my student days even since I left home.

INGREDIENTS
(serves 2-3 hungry people as a main dish)

500g carrots, thinly sliced
1 large onion, thinly sliced
4-5 cloves garlic, finely chopped
sprig of fresh thyme or 2 tsp dried
4 cups stock
4 Tbsp rice (white or brown ok)

(for a spicier version, use 3 cloves garlic, and add 1/2 tsp cinnamon, 1/2 tsp ginger powder, 1 tsp ground cumin, 1/4 tsp allspice, and a handful of fresh coriander)

METHOD

1. Sweat the veges and herbs (and spices, if using) in a small amount of olive oil for 15 mins or so until softened.
2. Add the stock and the rice and simmer until everything is very tender.
3. Puree in a blender (though I've even eaten it unblended in a pinch).
4. Serve hot. Optional addititions include oat or soy creamer, or rice milk, and/or cashew nuts on top. Also good with herb and garlic toast.

Afghans

Today's chocolate fix was a Kiwi classic, veganised from the ubiquitous Edmond's Cookbok.

INGREDIENTS
(makes about 15)

200g Olivani (or other vegan marg)
75g caster sugar
175g flour
30g cocoa
50g cornflakes (or wheat flakes, etc)*
1/2 tsp vanilla essence (optional)

1 cup icing sugar
3 Tbsp cocoa
1 Tbsp oil
1 Tbsp boiling water
6 squares dark vegan chocolate

walnuts / pecans / pistachios / dessicated coconut for decoration (optional)

METHOD

1. Soften marg (if needed), add sugar, and beat until light and fluffy with an electric beater or a fork and lots of elbow grease (eww... is that even vegan?).
2. Add flour, cocoa, cornflakes and vanilla and mix till combined. I use my hands. It's ok if the cornflakes get broken!
3. Roll tablespoonfuls into balls (slightly flattened), and place on a greased or lined baking tray. Bake for 15 mins at 180 degrees celcius.


4. To make the icing, mix the icing sugar, cocoa, oil and water to form a glossy icing. It is actually delicious as it is, but to give it an extra chocolatey kick, try melting the chocolate and mixing it in.

5. When biscuits are cool, ice with icing and top with nuts or coconut if desired.


* If your flakes are not the freshest, I have heard that you can crisp them up by putting them on a baking tray (with sides, so they won't all fall off!) and baking them in the oven for 3 mins or so.