Recently two recipes have entered my cooking repertoire. Both vegan (as it happens) they complement each other (as it happens). I want to record them with credits.
Creamed coconut rice
Step up, Claire Milne, the leading light behind the No Tesco in Stokes Croft campaign (and compadre), and the genius who came up with the easiest way to make the best coconut rice ever.
To cooked brown rice, add creamed coconut, cut small so it melts easily, and hey presto: soothing, luxurious coconut rice.
For 8 people: 3 mugs of rice for 6 mugs of water (how to cook brown rice here), 1 creamed coconut block (200g) cut in small pieces. (correction on rice proportions thanks for comment below).
(Experiment with adding cooked lentils, squash fried in small cubes, fresh herbs etc.).
Raw vegetable marinade
Step up, Julia Guest. A filmmaker who made Letter To The Prime Minister in Bagdad during the bombing, in Fallujah during the occupation.
Julia’s current film, In Her Own Image, is an exploration of female divinity – in response to the war in Iraq as she explains at Indiegogo (where you can crowd-source/support the film).
Anyway, food – where was I?
Raw vegetable marinade
A marinade is a sauce in which you soak your raw food (usually before cooking but in this case, no cooking required).
Which vegetables can you eat raw? Certainly not potatoes. More info on raw food here.
I ate sliced mushroom, grated courgette, matchsticks of beetroot.
Choose veg you usually eat raw such as tomatoes, cucumber, radish, but think of others such as carrot or cabbage.
Sliver or slice or grate or anyway cut nice and slim.
Superfood dressing: tamari and cider vinegar and olive oil in equal proportions.
The marinade helps digestion of the vegetables.
Let the sliced veg soak in the dressing for a couple of hours before serving.
Would go well with the creamed coconut rice.
Real Food Lover 