I love cooking but as a mother of 3, I try to keep things quick and simple. Lately I’ve been trying to keep it a bit healthier. My recent go-to is a simple recipe; rice and veggies. To some might sound boring but it really isn’t, if you use the right veggies and add a little sauce / topping to it for extra taste, it’s super yummy. This meal is great if you’re vegan / vegetarian, busy running around after the kids, or just want to be healthy. This is the most basic vegan dish I make. I’m going to start sharing some of the others I create too. Here’s how to whip up this one.
- Mixed veggies of your choice – My go-to’s are mixed peppers, onions, asparagus and either zucchini or butternut squash
- Soy sauce
- Coconut oil
Simple enough right? Okay so here goes…
Step 1 – Boil the rice
If you’re lazy (or smart) like I am, you can use boil-in-a bag rice. Fill a saucepan 1/2 way with water and allow it to boil before submerging the bag in the water. Boil for 8-12 minutes on medium. The bag should puff up once the rice is done. I chose this Jasmine Thai rice because it goes well with the soy sauce. I also like the texture and taste a little more than others.
Step 2 – Cook veggies
Preheat 1tsp of coconut oil in your frying pan. Remember, coconut oil has a high smoking point of 350°F – It burns fast, so you may as well just throw your veggies in straight away. Get cooking those babies until you feel they are ready. I don’t like overcooked onions so I cook them for 2-3 minutes. Make sure to stir your veggies so they cook evenly. I use coconut oil because it adds some extra taste to the meal and is healthier than regular cooking oil.
Step 3 – Load your plate
Pop your rice on your plate or bowl, add your veggies on top, grab that beautiful soy sauce, pour away and enjoy!
See, how simple was that? 🙂