West African 😊

Black Rice Jollof

Ingredients:

• 1 cup black rice

• 1 can diced tomatoes

• 1 red bell pepper, diced

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp tomato paste

• 1 tsp smoked paprika

• 1 tsp thyme

• 1 tsp curry powder

• 1 vegetable bouillon cube

• Salt and pepper to taste

• 2 cups vegetable broth

• 2 tbsp olive oil

Instructions:

1. Rinse the black rice and set aside.

2. Heat olive oil in a pot, then add chopped onions and garlic. Sauté until onions are translucent.

3. Add diced bell pepper and cook for a few minutes.

4. Stir in tomato paste, smoked paprika, thyme, curry powder, salt, and pepper. Cook for another minute.

5. Add the diced tomatoes and vegetable bouillon cube. Cook for about 5 minutes.

6. Add the black rice and stir well. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until the rice is cooked and the liquid is absorbed (about 45-50 minutes).

Estonia. It was a European cultures class that I chose as one of the world cultures requirement and was pretty interesting overall

Oh, to have olive trees 😍 I’m somewhat envious 😅

I asked ChatGPT and it says, “It sounds like you’re describing spaetzle, a type of soft egg noodle or dumpling commonly found in German, Swiss, and Austrian cuisine. Unlike flour-based drop dumplings, spaetzle dough is made with flour, eggs, and milk, then passed through a special press or colander to create small, irregularly shaped noodles. They are often boiled and served as a side dish, sometimes with butter or gravy. Does that sound like what you’re thinking of?”

To make it vegan, it says, “To make vegan spaetzle, you can replace the eggs and milk with plant-based alternatives. Here’s a simple vegan spaetzle recipe:

Ingredients:

• 1 ½ cups all-purpose flour

• 1 tsp salt

• ½ cup plant-based milk (e.g., almond, oat, or soy milk)

• ½ cup water (adjust for consistency)

• 2 tbsp olive oil or melted vegan butter

• A pinch of turmeric (optional, for color)

Instructions:

1. Mix the dry ingredients: In a large bowl, whisk together the flour and salt.

2. Prepare the wet ingredients: In a separate bowl, mix the plant-based milk, water, olive oil (or vegan butter), and turmeric (if using) until combined.

3. Combine wet and dry: Slowly pour the wet ingredients into the dry ingredients, mixing until a smooth, thick batter forms. The consistency should be thicker than pancake batter but still pourable. Add more water if needed.

4. Cook the spaetzle: Bring a large pot of salted water to a boil. Using a spaetzle maker, a colander with large holes, or even a potato ricer, press small amounts of dough into the boiling water.

5. Boil until they float: The spaetzle will cook quickly, rising to the surface after about 1-2 minutes. Once they float, remove them with a slotted spoon and transfer to a bowl.

6. Optional: Toss with vegan butter or olive oil to prevent sticking, and serve as a side dish or with a sauce of your choice.

This vegan version has a similar texture to traditional spaetzle, with a slight difference in flavor, but it still captures the soft, noodle-like quality. You could add nutritional yeast or vegan cheese if you want to boost the savory taste.”

Haha I was one of those unaccustomed; my husband’s buddy gave him some of those for us and I was utterly baffled 😅

Oooh, that sounds so good, I’m gonna try that 🤤

Thanks 🙏 My husband and kiddo were appalled but that means more for me 😂

That’s a good idea, cuz doing it the long slices style with trying to lay out the rice noodles and keep the wrap from tangling all over the place was incredibly frustrating 😅😅😅 Your way sounds much better 🙏🙏

Oh my bad, I’ll fix it 😅

Oh that looks amazing, I actually make dumplings too a few days for the first time in like, forever lol 😋😋😋

I make batches of seitan to throw into meals, sometimes I’ll make ‘steak style’ that goes with stirfry and noodles, or sausage styles that’s for spaghetti or other red sauce based dishes. It’s easy to make and stores well in the fridge too.

Also tofu, of course. Easy to make white sauces using the silken kind and can just mix up in a basic blender.

Variety of rices. I prefer black rice and wild rice. I used to think I didn’t like rice becuz all I was exposed to was basic long grain white, but then I found wild rice and recently black rice, and what a game changer. If I’m making sushi or a ‘red beans & rice’ I’ll use jasmine, which is the only good white rice to me lol

Beans. Black beans for tacos & bowls, pintos for soups, kidney for chilis and kidney bean salad, and chickpeas for falafel and what-have-you. I don’t like white beans or lima.

Canned/frozen fruit. Fresh doesn’t last and attracts pests. Can toss frozen into a smoothie, pancakes, oatmeal, or mix some frozen raspberries with plain vegan yogurt for a nice little ‘wet snack’. Canned fruit I buy the most is pineapple and mango. I like tossing some pineapple into certain stirfry or red sauce things like lasagna for a tropical twist. Fresh lemons always tho, I’m obsessed with lemons and use them in my tea and water, grated for certain dishes.

Lemon juice becuz I love it lol

Frozen vegetables—spinach chopped & okra, primarily. I don’t really like broccoli but it goes well with some stirfry I make so I’ll use it every now and then. Frozen peas for soups and stews.

Flours—basic white flour for dumplings, the old style drop dumplings using oat milk, or for making pizza dough, or flouring things like eggplant, and occasionally I’ll have a small bag of specialty flours like tapioca or chickpea. Bob’s Red Mill egg replacer is handy too.

Cheapass margarine that doesn’t have any animal milk, a big tub of that and if I find it on sale or crave it muchly, then miyokos oat milk butter.

Oils & vinegars. Olive oils for flavour and sunflower/olive mix in a big jug for frying. Apple cider vinegar with the mother for lots of things like dressings and adding tangy to sauces and things, balsamic for red sauces and dressings, white for multi-purpose uses.

Lapsang souchong loose leaf tea, becuz smokey is also one of my top flavour profiles that I love.

Canned tomato sauce, cheaper than using full tomatoes for a sauce base and easily customisable, especially for bbq sauces.

These are my basic restocks aside from things like tofurkey slices and plant cheese slices, spring mix and romain lettuce, and spices.