Sedona veggie one-pot

So since I have arrived in Sedona, AZ, I have not had any desire to eat meat or fish except when I was taken out by Clint and Michelle for a fabulous Thai where it was all about the juicy meat. The terms of where I am staying ask that I respect their vegetarian policy so I saw this as an opportunity to take a break from meat and explore how I feel eating more vegetarian structured meals.

I spoke about some new foods that I discovered in a recent video blog post:

So today I had a bit of me time and cooking is my go-to for creative time. From a limited pantry I knocked up a delicious one-pot meal; so here is the recipe. This is a great meal for cleansing, giving the system a rest from meat (or not), and also for sensitive stomachs post tummy upset or when suffering a flare up of IBS, Crohn’s or Ulcerative colitis; enjoy.

PS. This is a great carb loading meal for athletes as it is jammed with electrolytes and easy on the stomach, non-bloating carbs; add fish, poultry or meat to complete the meal.

Ingredients:

2 cloves of garlic – chopped

1-inch root ginger – peeled and sliced

1-inch root turmeric – peeled and sliced

Extra Virgin Olive oil

Wild black rice and organic brown rice – I used a mixture as I had both available – rinsed well. I used at least a large mug as I wanted to make a decent sized pot of food to last several days.

Traditionally fermented NON-GMO miso paste – I used 2 teaspoons

Filtered water

Black pepper to season (no more salt should be required as miso is naturally very salty)

Vegetable selection – I had a mash-up of bits that needed using up so I chose the following; honestly I am sure that many other options will work:

• Portobello mushroom – 1 large one – roughly chopped
• Broccoli shoots (broccoli and stems will also work well)
• Baby peas
• Acorn squash – any type of more dense vegetable such as carrot, butternut squash, sweet potato etc. will work. I needed to use this one up. I would probably not have added more carbs into rice but I was feeling the love for it!
• Fresh coriander – washed and chopped and added at the end of cooking.
• As I said pretty much anything will go; baby corn, spring onions, onion, spring greens etc will all work well once you pay attention to their cooking times relative to the rice.

Choose non-GMO traditionally fermented miso.

Instructions:

1. Sauté the garlic, turmeric, and ginger in extra virgin olive oil in a fairly large stainless steel saucepan that you can cover with a lid. Sauté until starting to toast. If I had onions available, I would have sautéed one also.
2. Add your rinsed rice, miso, and lots of filtered water to cover by at least 1 inch. Bring to a simmer, add any another other vegetables now that will take approximately 40 minutes to cook and cover with a lid.
3. Leave to simmer, give a stir now and again and add your other vegetables according to their cooking time when appropriate.
4. This should be cooked thoroughly after approximately 40 minutes. Leave with the lid on adding your chopped coriander just before serving.
5. Some yogurt or cottage cheese may serve well on the side and to create a more complete vegetarian meal I suggest adding some beans, lentils or traditionally fermented tofu or preferably tempeh.
6. If unlike me you are not avoiding meats etc. then this will serve well with poached egg, steamed salmon, chicken breast or a nice portion of grilled meats.
7. Enjoy!

PS I did a version 2.0 today and applying the same technique used the following ingredients:

I added seaweed as I feel I need more minerals in my diet while I am here:

• 2 cloves of garlic – chopped
• 1-inch root ginger – peeled and sliced
• 1-inch root turmeric – peeled and sliced
• Extra Virgin Olive oil
• Wild black rice and organic brown rice – I used a mixture as I had both available – rinsed well. I used less this time probably under 1 mug in quantity
• Sea-weeds – a decent amount
• Traditionally fermented NON-GMO miso paste – I used 2 teaspoons
• Filtered water
• Black pepper to season (no more salt should be required as miso is naturally very salty)
• Vegetable selection – cubed aubergine, chopped Portobello mushroom, baby peas, and spinach added at the end

PS thick coconut milk adds lovely to this if you wish to add some depth.

This is a great carb loading meal for athletes as it is jammed with electrolytes and easy on the stomach, non-bloating carbs; add fish, poultry or meat to complete the meal.