Vegan Super Bowl Recipe
This is the perfect healthy lunch, packed with nutrients galore. Very easy and quick to make. Feel free to be creative with the ingredients. Adding vegetables in their raw form means they retain their beneficial vitamins and minerals. Some vegetables lose these when they are cooked, however others like mushrooms are better cooked as it unlocks their nutrients.
INGREDIENTS
(Buy Organic Where Possible)
1 1/2 cups red cabbage, shredded
1/4 cup (60ml) raw organic apple cider vinegar
2 x 250g pkts Microwavable Rice (make sure it has no additives or preservatives)
2 tablespoons garlic oil
200g button mushrooms, halved
1 teaspoon fresh ginger, grated
60g snow peas, trimmed, thinly sliced
1 avocado, stoned, peeled, sliced
1 large carrot, cut into matchsticks
Sesame seeds, toasted, to serve
METHOD
Step 1 - Combine the cabbage and vinegar in a medium bowl. Season with salt. Allow to stand for 10 mins.
Step 2 - Meanwhile, heat the rice mixture following packet directions. Heat half the oil in a medium frying pan on high heat. Add the mushroom and cook, stirring occasionally, for 5 mins or until browned and tender. Add the ginger and snow peas and cook, stirring, for 1 min or until the snow peas are just tender.
Step 3 - Drain cabbage mixture, reserving 2 tablespoons of the vinegar mixture. Add the remaining oil to the reserved vinegar mixture. Season.
Step 4 - Divide the rice mixture among serving bowls. Top with the cabbage, mushroom mixture, avocado and carrot. Drizzle with the vinegar dressing. Sprinkle with sesame seeds to serve.
Recipe originally found on www.taste.com.au
