• A Cup of Rice

    Growing up in the Middle East, rice was a staple in our home, and served as one of the foundations for our meals.  In our home, basmati rice was the preferred choice.  When Mother was cooking one of her famous Indian or Persian dishes, the strong aroma worked its way from the kitchen to every corner of the apartment before spilling over into the street.  The neighborhood could always tell when Mama Jijina was in her kitchen, cooking.

    As I grew older, I asked to learn a few of her recipes.  The art of cooking rice was on the top of my list.  Mom’s cooking was traditional and, like her Mother, she used white rice and butter when they could afford to do so, or ghee when the budget did not permit it.

    When faced with the choice of white or brown basmati rice, I have a tendency to lean toward the white.  This is partially due to my food-memories, and the desire to replicate a place in time, like those of family getting together and playing with my cousins until dark reeled us back in.

    Over the years, I have adapted Mom’s recipes and learned to use vegan ingredients without compromising taste.  For the most part, this has been simple to do, and allows me to share recipes with a larger group of friends.  In a wonderful way, cooking rice brings me home to my roots.

    This is my mother’s recipe for traditional or, stove top rice, and her motto, one cup of rice for every person.  I have found one cup for every two people is more than ample.

    Ingredients

    • White Rice                              One Cup, Dry
    • Salt                                          1 tsp (or to taste)
    • Extra Virgin Olive Oil            ½ tbsp
    • Glass of Water                      On Standby

    Preparation

    Rice expands as it steams. Select a pot three times the portion of dry rice you plan to cook.

    Soak Step

    Soak rice in warm-to-touch water for 20 minutes.  Allow water to cover the rice by at least one inch; the rice will expand as it soaks.  Cover pot and set timer.

    Rinse Step

    After timer goes off, rinse with water, stir with your hand and pour excess water out, being careful not to allow the rice to escape into the sink – those rascals will try to jump ship.  Repeat rinse step.
    Traditionally, rinsing and stirring the rice with your fingers had a pattern to it.  It was done five or six times to separate the sand, small stones, and husks from the soaked rice.  Today’s rice is fairly clean.

    Cooking The Rice

    After completing the rinse step, add water and allow level to rise 1/2” above rice level and place on high heat.  Add salt and oil.  As water comes to a boil, turn heat down by just a little and place lid on pot, askew.  This allows the rice to boil at a higher temperature.  Turning down the heat by a skosh ensures the starchy foam will not overflow the pot.  Stay present to the boiling water, until you notice 1/8” pockets on the surface of the rice.  Turn the heat to low, or three hairs above low, and correctly place cover on pot. Set timer for 10 minutes.

    Checking If Done

    After timer goes off, stir rice from the bottom of the pot and taste a few grains.  Rice should taste soft and moist.  If it is chewy or hard, add a sprinkle of water and allow it to cook for another 3 – 5 minutes. Repeat taste test and turn heat to off.  Stir, and allow rice to sit a few minutes before serving.

    Potential Challenges

    If you add to much water, the rice will take longer to cook and can turn to a mashed consistency.  This is not desirable!  Better to add water as needed than to overdo it.

    Finally, add oranges for décor and serve with your favorite dish.

    Find great recipes on Omstars to go with your delicious rice

    By Kayo Jijina

    Kayo is a photographer, video editor, writer, and poet. One of Kayo’s life-goals has been to share his poetry and stories, as he creates the foundation for the telling of an epic journey; a journey we must all take. Kayo’s photography, art, and stories can be seen on his YouTube or Instagram.

  • Iced Coffee + Chai Protein Smoothie

    New recipe for when you’re in a hurry and need something quick to eat and easy to digest! When you’re life is busy, this might be the case more often than not. Fortunately, Natalie Prigoone has a quick fix for us. It’s and Iced Coffee plus Chai protein smoothie.

    Natalie gets her protein powders from @botanikablends and they come highly recommended.  Protein Powder is like a healthy alternative to fast food and it keeps you full without all the added non-sense. Give this a try:

    Ingredients

    1 cup organic soy milk with ice

    a handful of cashews

    2 medjool dates

    1 ripe, frozen banana

    Cinnamon to taste

    Chai spice drops to taste

    1 scoop of protein powder.

     

    Method:

    Blend 1 cup organic soy milk with ice, a handful of cashews, 2 medjool dates, 1 ripe frozen banana, cinnamon, chai spice drops and your choice of protein powder. The protein powder Natalie used for this recipe was coffee flavored. Give your ingredients a whiz in the blender and when you’re done, you’ll basically have a balanced meal.

    Enjoy

    By Natalie Prigoone

    Try More Recipes from Natalie on Omstars

  • Sexy Salads ™️  Featuring Red Vein Sorrel

    Adam Kenworthy may be one of the most creative salad creators we know! Each of his salads is unique, colorful and full of flavor. Today, we’re sharing his recipe for a Red Vein Sorrel with shaved and roasted Purple Cauliflower, tossed in lemon juice. This salad is topped of with pan roasted Butternut Squash, watermelon radish, avocado and a sensational Carrot Ginger Dressing.

    Ingredients for the Salad:

    • Red Vein Sorrel
    • Purple Cauliflower
    • 1 Lemon
    • 1 small butternut squash
    •  Watermelon radishes
    • Avocados

    Directions:

    First, cut a large piece of purple cauliflower from the stock, then slice it thinly using a mandoline. Place your cauliflower sliced into a bowl with lemon juice and set that aside.

    Cut the butternut squash in half removing the longer, thinner part of the squash from the shorter, rounder portion of the vegetable. store the thinner portion of the squash to use for another recipe like Adam’s Plant Based Pizza.

    Peel the rounded portion of the butternut squash before cutting it in half and removing the seeds.

    Next, cut the squash into thin slices using a mandoline.

    Roast your squash in a pan with a drizzle of olive oil, over medium heat, until lightly browned.

    Next, use a grater to grate your watermelon radish (desired amount).

    Place your Red Vein Sorrel on a plate, then add the cauliflower, roasted squash, watermelon radish shavings, and avocado. Top it all of with the Carrot Ginger Dressing and enjoy.

    Ingredients for the dressing:

    • 1 small piece of ginger
    • 1 cup grated carrot
    • 4 tbs olive oil
    • 3 tbs coconut vinegar
    • 1 tbs Tamari
    • Pinch of salt
    • Water to help reach desired consistency

    BLEND WELL

    Recipe by Adam Kenworthy

    Follow Adam on Instagram (@adamkenworthy) where he’s constantly posting new and exciting dishes, drinks and snacks and check out his facebook page for some more long form recipes. Plus, check out some of his amazing recipes on Omstars!

    Start Cooking With Adam Kenworthy on Omstars

  • Sweet Potato Rosti

    These are ridiculously easy, two ingredients and sweetly delicious.  Team them with a burger, eggs or anywhere where you might be tempted by bread.  Just be careful not top burn them as the sugar content in the vegetable does tend to brown quickly.  Usea medium temperature and finish them off on the oven.

    Ingredients

    Sweet potato

    Olive oil or coconut oil

    Himalyan salt

    Method

    Wash and peel sweet potato. Use a julienne peeler or mandoline to peel long thin strips of the vegetable.  If you have neither of these tools then just use a regular grater.  I like the julienne peeler because it’s quick with an easy wash up and results in really long this strips which are easy to swirl around the fork.

    Drizzle on oil and mix with a fork so that strands are coated.  Swirl with a fork as you would long spaghetti to get a round ball.  Place in a shallow pan with hot oil and fry for a few minutes until golden.  Crackle on some pink salt. Shape it into a perfect circle with your spatula and keep an eye on it so it doesn’t burn.  You will find that it also steams while it fries due to the loose structure of the strands.  When the desired colour is reached, place them on a tray in a medium oven until ready to eat.

    Note:  If the edges go a little black, they still taste good. Don’t throw them out.

    Try these with one of my vegan burgers like the beetroot burger

    Enjoy!

    By Natalie Prigoone

  • Cozy Potato Leek Soup

    When it gets cold outside as winter finally makes its way down to Florida, all I want to do is eat soup. Largely, this is because eating soup is a great way to warm back up after spending time in the season, but that’s not the only reason. If you look at this desire based on Ayurveda, being that my primary Dosha is Vata, this actually makes a lot of sense!

    Vata people thrive in a warm and moist climate (that’s why I love living in Florida so much), but when it starts to get cold outside, it can throw us off balance and have all sorts of negative effects on us physically, mentally and emotionally. So, if you naturally start to crave warm, cooked, moist foods around this time of year, it’s a pretty good sign that your Vata Dosha is well balanced.

    Eating these kinds of foods helps to create that warm moist climate that Vatas love so much, internally. So, when the air becomes cold and dry, embrace your desire to eat more soup, it’s a great way to stay balanced through the fall and winter months. And even if you don’t like to eat soups and stews, if you know you have a lot of Vata in your prakriti or vikriti, then you should probably start.

    So, in light of this beautiful Ayurvedic knowledge, today I’d like to share my recipe for Potato Leek soup. It’s super simple and it really hits the spot! So, gather these ingredients and give it a try!

     

    INGREDIENTS

    5 Russet Potatoes

    1 Leek

    1 Small Sweet Onion

    4 cups of Vegetable Broth

    ½ Cup of Nutritional Yeast Flakes

    Juice of ½ a Lemon

    2 Table Spoons of Coconut Cream (optional)

     

    METHOD

    Set a pot of water to boil, then start peeling your potatoes and cutting them into large chunks.

    Once the water is boiling, add in the potatoes and let them cook until soft.

    Next, cut up your onion and your leek and sauté them together in vegan butter or olive oil.

    Once the potatoes are cooked, drain the water. Then add the leeks and onions to the pot with the potatoes and cover with vegetable broth. Set the burner to low.

    Next, use a handheld immersion blender and blend till smooth.

    Add the yeast flakes and the lemon juice and continue blending until well incorporated.

    You can use the coconut cream if you prefer a creamier soup but be aware that this will sweeten the soup slightly.

    Add salt and pepper to taste, then serve and enjoy

    Feel free to add more or less of each ingredient to make this soup to your liking.

     

    By Alex Wilson

    Alex Wilson is a writer, yoga teacher, Ayurveda Yoga Specialist, and the content manager here at Omstars.com

    Alex Wilson, Anxious yogi

    Try More Vegan Recipe on Omstars

  • Roasted Beetroot Burger

    Whoever said Vegans couldn’t enjoy a delicious burger was wrong – very wrong! These day’s it seems like our options for plant based burgers are virtually unlimited. From black bean burgers, to portobello mushroom burgers and more, there’s a vegan burger for everyone. One thing we’ve noticed is that Beetroot Burgers are on the rise for their juicy, real-burger-like consistency, and their amazing flavor. So, when we found Natalie Prigoone’s recipe for a beetroot burger, we just had to share.

    What you’ll need to make this tasty burger is just a few simple ingredients and about an hour of your time. You can eat this burger on a bun with all your favorite fixings or over a salad with a complimentary dressing. Either way, you’ll enjoy every bite from start to finish. Head to the store to gather these ingredients, then get started and let us know what you think!

    Ingredients for Beetroot Burger

    500g beetroot (for me this one one giant beetroot)
    1/2 cup of cooked brown rice
    1/2 cup of cooked orange lentils/split peas
    1/2 cup of cooked dark quinoa
    4 cloves garlic
    1 cup of dukkah spice mix (see link)

     

    Method

    Preheat oven to 200 degree Celicus. Wash and trim your beetroot. I sliced my one large beetroot into quarters to reduce cooking time. Roast your beetroot in the oven for about 40 minutes or until soft. Allow to cool before grating. Make Dukkah (see below) and add the whole contents to the grated beetroot. Chop garlic and mix everything well with a wooden spoon. Shape into 6 patties. Chill in the refrigerator or freeze until needed.

    These burgers will hold their shape much better while pan frying if chilled first.

    Serve your burgers for your family at dinner, or share them with your friends at your next barbecue. Either way, they’re sure to be a major hit!

    Recipe by Natalie Prigoone

    Follow her on instagram @thegreatuncooking and visit her website thegreatuncooking.com for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.

    Natalie Prigoone, the great uncooking

    Watch Natalie’s Course On OMstars

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  • Sautéed Broccoli with Toasted Pine Nuts & Tahini Vinaigrette

    A lot of people think that being a vegan means less options for what you can eat, but that just simply isn’t true. Especially when we have amazing food experts, like Adam Kenworthy, showing us how to make creative new dishes, and dress up old favorites. Like this super simple sautéed broccoli with toasted pine nuts and a tahini vinaigrette! Whether you’re a fan of this cruciferous vegetable or not, this recipe is one you’ll want to make again and again.

    Try it as a side dish, as part of a veggie salad, or even as a snack. All you need is one head of broccoli, a small handful of pine nuts, some tahini, a splash of olive oil and apple cider vinegar, plus a little salt.

    Put it all together and you’ve got a tasty plate that’s loaded with nutrients. Use this simple recipe to give it a try at home. Adam Kenworthy is a big fan of cooking to taste, so play around with it and really make it your own.

    Dressing Ingredients

    a small spoonful of Tahini
    a drizzle of olive oil
    a small spoonful of apple cider vinegar
    Salt to taste
    Water (optional) to create desired consistency

    Method

    First, heat about 2 inches of water in a large sauté pan on medium heat.

    Then chop up your broccoli into bite sized pieces and add it to the pan. Sauté until tender.

    Next make your dressing. Add all ingredients to a small food processor or blender and combine until you meet your desired consistency. Be sure to taste as you go, adding additional amounts of the ingredients as needed based on your preferences.

    Plate your broccoli, then drizzle your dressing all over the veggies, and top it all off with the toasted pine nuts.

    Serve and enjoy!

    Recipe by Adam Kenworthy

     

    Start Cooking With Adam Kenworthy on Omstars

  • VEGAN + DAIRY-FREE MATCHA LATTE SMOOTHIE BOWL

    Coffee is a beloved, energy enhancing beverage that is consumed by many people around the world, but these days, people are looking for other options and luckily, there is a new kid on the block stepping into the limelight. We’ve been seeing matcha lattes, matcha cookies, and matcha smoothies all over social media, and for good reason. For those that don’t love or do well on coffee, matcha offers a creamy alternative that is lower in caffeine and higher in antioxidants.

    How is matcha different from regular green tea, you ask? Good question!

    While matcha and green tea are derived from the same plant, matcha is made from de-stemmed and de-veined green tea leaves and then ground into a smooth powder. Unlike it’s counterpart that can be harvested with a machine, matcha must be harvested by hand requiring more time and care. Unlike green tea leaves left in the sun to dry, matcha leaves are placed in the shade which contributes to the rich green color and more nutrient dense nutritional profile.

    So, when you slowly sip on your matcha latte savoring the subtle sweetness and rich, velvety, creaminess, you are also receiving:

    • 10x’s the amount of antioxidants than green tea
    • steady, grounded energy
    • metabolic boost
    • a dose of chlorophyll, a natural detoxifier for the body
    • feel good, relaxed mood

    But you don’t just have to sip on this tasty treat. You can also use it to make a delicious smoothie bowl! give this recipe from Naomi Seifter and our friends at Picnik Austin a try.

    Ingredients:

    • 1 cup frozen spinach
    • 1 frozen banana
    • 1 cup Picnik Golden Milk Matcha Latte
    • 1/2 avocado
    • Topped with fresh berries, grain-free granola, banana, and coconut flakes

    Directions:

    Combine the first four ingredients in your blender and give it a whirl. Then pour it out into a bowl and top it off with all of the superfoods of your heart’s choosing!

     

    Recipe from Naomi Seifter & Picnik Austin

     

    Find More Vegan Recipes on OMstars

     

  • Easy Baba Ganoush

    This beautiful dip is attributed to a variety of cultures. Greek, Lebanese, and other Arabic cultures like to lay claim to this creamy tangy dip. It’s super easy. Try making your Baba Ganoush the traditional way or experiment with my version and replace tahini with a tsp of miso paste.  If you do that then you don’t need to season with salt and pepper. Feel free to make it your own.

    Ingredients

    1 large eggplant

    1 lemon

    2 tbs olive oil

    1 clove garlic

    1 tbs tahini or

    1 tsp of miso paste

    Method

    Place a whole eggplant onto  baking tray. Prick the eggplant all over with a fork.

    Roast in a preheated moderate (180 degrees celsius) oven for 30 minutes.

    Allow to cool., then eel off the skin and discard.

    Use a stick blender to blend the eggplant flesh with the juice of 1 lemon, 1 clove of garlic, 2 tablespoons of olive oil and 1 tsp of miso paste.  This is not the traditional way.  If you want to get traditional, blend it with 1 tablespoon of tahini.

    Sprinkle with some chopped parsley and serve with olives, vegetables and some homemade flat bread.

    Enjoy!

    By Natalie Prigoone

    Explore More Plant Based Recipes on OMstars

     

    Natalie Prigoone, the great uncooking

  • Supercharged Snickers Bars

    As yogis, we all work hard to live as consciously as possible. That includes properly fueling our bodies with nutritious, cruelty-free, foods that are still delicious and satisfying. We’re here to help make that part easy, and we think it’s time to treat yourself! WE found this recipe for Raw vegan Snickers bars with Lee Holmes from Superchargedfood.com, and we can’t wait to try them. Check out her full recipe and give them a try yourself!

    Supercharged Snickers Bars

    Makes: 12 bars

    Ingredients

    Nougat base:

    Caramel:

    Chocolate Topping:

    Method:

    1. Line a 10cm x 20cm tin or tray with baking paper.
    2. In a food processor, pulse the macadamias until they resemble fine crumbs. Add in the coconut cream, coconut oil, rice malt syrup and vanilla and pulse until smooth. Add in the almond meal and Love Your Gut Powder and pulse until just combined.
    3. Spread this mixture into the lined tray and sprinkle over peanuts and sea salt. Place in the freezer for two hours to set.
    4. To make the caramel, stir all ingredients in a bowl until combined. Spread mixture over the peanuts and place back into the freezer for another two hours.
    5. Prepare the chocolate coating by melting ingredients together in a small pot over a low heat. Transfer to a bowl, place in the fridge for 15 minutes to let it thicken slightly.
    6. Remove the bars from the freezer and using large knife, cut into 12 bars.
    7. To cover in chocolate coating, first prepare a rack over a tray to catch any dripping chocolate. Carefully dip bars in the chocolate coating mixture and place on the rack. You want to work quickly here to prevent the bars from melting. This is why it’s important your chocolate mixture isn’t too hot but is still melted and has a liquid consistency. You may wish to work in batches.
    8. Place back into the freezer as soon as possible to set the chocolate. Store in the fridge in an airtight container.

    By Lee Holmes