All of Diana's recipes and nutritional principles take into account our own health but also the effect our food consumption habits have on our planet.
This delicious 'Vegan Rustic Cooking' recipe will see you through late autumn, winter and early spring, which is when you will find leeks growing in abundance.
Ingredients (serves 2)
200g / 1 cup of whole short grain rice
dashes of salt
1/2 teaspoon of deep red paprika
3 large slices of medium thickness whole wheat bread,
crusts removed and coated on both sides with
vegetable fat spread
1 tablespoon of rapeseed oil
2 medium leeks finely sliced including any decent
250ml / 1 cup of soya milk
1/3 mug / 1/2 cup of ground almonds
1/2 teaspoon of ground nutmeg
salt and pepper to taste
Place the rice, salt and paprika in a large pan with 500ml / 2. cups of water. Bring to boil, then simmer very gently with the lid on until the water is absorbed, about 30 minutes.
Meanwhile, toast the coated bread on both sides. When cooled, crush into rough breadcrumbs using your fingers and set aside.
Put 2 plates to warm. In a large non-stick frying pan, sauté the leeks in the oil until tender. Then add the soya milk, ground almonds, nutmeg, salt and pepper and mix well in.
As soon as the sauce thickens (do not let the sauce dry out, add a little more water if necessary) divide the mixture between the 2 plates filling one half of each. Sprinkle with the breadcrumbs and spoon the rice onto the other half of the plate, serve.
Note: If wished, a few chopped mushrooms can be added to the leeks halfway through their cooking time.
For more information on this and other permaculture authors, please visit our Permanent Publications website.