basmati wholemeal rice – Wholefoodspace

Chili sin Carne recipe – the classic menu

Andreas — Fri, 28 Mar 2025 17:03:55 +0000

A chili sin carne recipe for a quick and hearty meal. It’s the ultimate classic that everyone will enjoy. You can enjoy the chili sin carne with rice as a side dish or in a pot as a one-pot meal.

Chili sin Carne recipe

A hearty chili is what really warms you up in the cold season. Lots of delicious spices round off this classic menu. From mild to fiery hot, everything is included here. Just the way you like it. Try my menu with beluga lentils with wedges. Simply delicious.

Chili sin carne recipe

A chili sin carne recipe as a vegan alternative to chili con carne. This is simply a perfect meal with a hearty taste.

Course main course

Keyword basmati whole grain rice, Carrots, corn, herbs, Kidney beans, oil-free, peas, red bell pepper, Spices, tomato sauce, Vegan

Prep Time 20

Cook Time 25

Total Time 45

Servings 1 person

Ingredients

350 g strained tomato sauce
1 can kidney beans, approx. 240 g
100 g corn cooked
1 red bell pepper
2-3 carrots, approx. 150 g
100 g peas
1 large onion
0,5 tsp garlic powder
1 tsp vegetable spice powder
0,5 tsp coriander powder
1 tsp sweet paprika powder
1 pinch of chili powder
1 pinch of cumin
salt to taste
250 ml water
150 g basmati whole grain rice
water for boiling

Instructions

Peel and chop the carrots and onion. Wash, deseed and chop the bell pepper.
Put all the ingredients in a pan with the spices, except for the kidney beans.
Allow to simmer for approx. 15 minutes. Then add the beans and simmer gently for another 10 minutes.
Wash the rice and simmer in an extra pan with three times the amount of water for 20 minutes.
Finally, season the chili again to taste and serve with the rice.

Tip

Chili sin carne can be prepared with a variety of ingredients, for example with cooked yellow or red lentils, but the vegetables can also vary according to taste. Potatoes also taste great as a side dish.

Interesting to know

Where does the dish chili con carne actually come from? The origin is not clear. Presumably, however, in southern North America. For the vegan version, this was then replaced with lentils. Or you can simply leave out the lentils, as in this recipe, and just make it with kidney beans.

Rice curry with lots of vegetables – super

Andreas — Thu, 07 Dec 2023 16:13:31 +0000

The rice curry is a classic that simply goes together perfectly. Delicious rice with great vegetables and a curry sauce. An impeccable lunch or dinner that you will really enjoy.

Rice curry with lots of vegetables

There’s not much to say. Just pick up a fork and enjoy this delicious meal. It’s also great for taking to work. Simply store it in the fridge overnight and then just heat it up the next day at work.

Rice curry with lots of vegetables

Rice curry with lots of vegetables is a classic curry dish. It impresses with its simple and tasty, sometimes spicy style.

Course main course

Keyword basmati wholemeal rice, Carrots, curry powder, Eggplant, Spices, Vegetables

Prep Time 20

Cook Time 20

Total Time 40

Servings 1 person

Ingredients

140 g basmati whole grain rice
1 eggplant
1 carrot
1 parsnip
1 onion
50 g celery
50 g fennel
2 stalks of spring onions
1 red bell pepper
2 tbsp frozen peas
salt and pepper
some soy sauce
1 tsp curry powder
0,5 tsp turmeric
2 tsp spelt flour type 630 to thicken the sauce
600 ml water for boiling

Instructions

Wash the rice and cook for 20 minutes in 3 times the amount of water.
Wash and chop the vegetables.
Place in a pan with approx. 250 ml water.
Simmer for approx. 15 – 20 minutes.
Season to taste with the spices and thicken with flour. Dissolve a little flour in a cup of cold water, add to the vegetables and bring to the boil.
Fold the rice into the finished vegetables.

Tip

Add a little curry powder to the rice to give it a yellowish color.

Interesting to know

Curry powder is a versatile spice mixture that can vary depending on its origin and personal taste. The typical content of a curry powder consists of coriander, turmeric, cumin, mustard seeds and chili powder. Depending on taste and spiciness, curry powder can be milder or hotter.

Rice bar – a super snack

Andreas — Fri, 28 Jul 2023 17:52:38 +0000

Rice bar is an innovative variation of other popular snacks. Try my snack once and experience the unique taste. Discover a new way to combine healthy eating and pleasure!

Rice bar

The rice bar is also perfect for breakfast or dinner. But my favorite thing is to take them with me to sports. Since you need an energy kick every now and then. You can also prepare them really well with black rice, then you eat even more antioxidants and also has another super taste.

Rice bar

Rice bars are ideal for a quick snack in between meals or as an energy booster before or after a workout.

Course breakfast, snack

Keyword Apple, basmati wholemeal rice, Oatmeal, oil-free, Soy curd, Soy drink, starch flour, Vegan

Prep Time 45

Cook Time 25

Total Time 1 10

Servings 2 person

Ingredients

80 g basmati whole grain rice
350 ml soy drink
50 g soy curd
20 g starch flour
half an apple mashed
20 ml water
100 g oatmeal
1 tsp cinnamon
40 g date flour

Instructions

Wash the rice and simmer in the pot with the soy drink for approx. 25 – 30 minutes. Stir again and again.
Finally, stir in date flour and cinnamon.
Mix oat flakes into flour.
Mix the apple cut into small pieces with water.
Mix starch flour with 20 ml cold water until smooth.
When the rice porridge has cooled slightly, stir in soy curd, pureed apple, and oatmeal flour and stirred starch.
Press with wet spoons into a silicone mold for granola bars.
Bake in preheated oven at 180 degrees celsius top/bottom heat for about 20 – 25 minutes.

Tip

If no cereal mold is available, then simply spread mass on a baking sheet with baking paper. The mass should be about 2 cm high. Then bake in the oven and then cut into bars.

Interesting to know

The vegan diet gives me much more energy.

Rice casserole with cherries – differently

Andreas — Wed, 14 Jun 2023 15:31:06 +0000

Everyone knows rice pudding with cottage cheese and fruit. It should be light and airy. Satisfying and good. My rice casserole baked differently, enriched with cocoa and cherries. This gives it a special taste. The sweetness by cherries or even a certain acidity, if you use sour cherries, fits perfectly.

Rice casserole with cherries

Extremely tasty and yet different taste. Unusual is this cocoa in the casserole. But this harmonizes wonderfully with the cherries. Who prefers a sour note takes sour cherries and who loves it sweeter normal sweet cherries. It does not matter whether they are used fresh or frozen. The frozen cherries must of course be very drained, so that the dough is not extremely soggy.

Rice casserole with cherries

A rice casserole of a different kind. Not light but dark, not with pears but with cherries or sour cherries. Not with vanilla, but with cocoa. A rice casserole that tastes and is juicy.

Course dessert, main course

Keyword Almond drink, Apple, basmati wholemeal rice, Cherries, Cocoa, juicy, oil-free, Potato flour, Soy curd, starch flour, Vegetable drink, Vegetable yogurt, without margarine

Prep Time 1

Cook Time 1

Total Time 2

Servings 2 person

Ingredients

For the rice porridge

200 g basmati whole grain rice
600 ml water
350 ml soy drink
50 g date flour
1 apple
7 g cocoa
0,5 tsp cinnamon

For the casserole

200 g soy curd
1 squeeze lemon
200 g frozen sour cherries or sweet cherries
30 g potato flour
2 tsp locust bean gum, approx. 5 g
3 g baking powder

Instructions

Peel, core and chop the apple.
Bring rice to a boil with water and the apple and date flour.
After 20 minutes, top up with soy drink and simmer for another 15 minutes.
Stir in cocoa and cinnamon.
Defrost the cherries and drain well.
In a bowl, mix the slightly cooled rice porridge with soy curd and the remaining ingredients for the casserole.
Finally, fold in the cherries.
Line a baking dish with baking paper.
Spread the rice mixture on top and smooth it out.
Bake the casserole in the preheated oven at 180 degrees celsius top/bottom heat for 60 minutes.
Bake uncovered for the first 30 minutes, then cover with baking paper and finish baking for another 30 minutes.

Notes

Tip

If you like the casserole even fluffier, you can fold in the beaten egg whites of chickpeas before baking.

Interesting to know

A small snack in between is always included.

Eggplant curry – quick and delicious

Andreas — Sun, 07 May 2023 11:53:51 +0000

Who does not know this? Hungry and craving for something hearty with a hint of exoticism? Then this eggplant stew is just the thing.

Eggplant curry

A stew that can not be better. Spicy herbs with lots of vegetables and rice. All in one. Flavored with fine spices that also have something exotic.

Eggplant curry

Eggplant curry – a quick simple meal with a hint of curry flavor and various vegetables. Enjoyed as a quick option with rice or boiled potatoes. Refined with 1 can of beans.

Course main course

Keyword basmati wholemeal rice, Curry, Eggplant, juicy, main course, Potatoes, quick, simple, Spices, Vegetables

Prep Time 25

Cook Time 20

Total Time 45

Servings 1 person

Ingredients

1 eggplant large
1 tomato large or 3 small tomatoes
1 onion
2 stalks of celery
4 stalks of leek onion
2 carrots
50 g celery
1 small parsley root
1 half fennel
30 g leeks
50 g corn fresh
1 tsp rosemary fresh
1 pinch of thyme
1 tsp garam masala
1 tsp soy sauce
1 tsp parsley
1 tsp coriander leaves optional
1 squeeze of lemon juice
1 tsp salt
1 pinch of pepper
1 tsp curry powder
2 tsp spelt flour type 630 for binding
300 ml water

Instructions

Cut everything into small pieces.
Simmer in a pot with the water for about 20 minutes.
To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
Finally, season to taste and add the lemon juice.

Tips

It goes well with potatoes or rice. The eggplant curry can be supplemented with chickpeas or white beans. Or also cook beluga lentils until soft and stir in at the end. If you like it even faster, you can use frozen vegetables and canned tomatoes.

Interesting to know

A stew with so many ingredients and that should go fast? Yes, it is quick. With time comes the routine of cutting vegetables. Why is it called eggplant curry in my house? Simply because everything is cut into small pieces and cooked together in one pot. There is curry flavor in the Garam Masala spice blend and if you like, just add extra curry.

Falafel with vegetable rice – always good

Andreas — Tue, 02 May 2023 18:58:55 +0000

Falafel with various side dishes. Today once a whole menu with vegetable rice and a delicious curry sauce to it. Everything is very tasty and filling. It is ideal for lunch or even for dinner. They go perfectly with a curry sauce and round off the whole.

Falafel with vegetable rice

Delicious balls or flat fritters made from ground chickpeas or beans, spices and herbs. They are a popular dish in the Middle East and many other parts of the world. The delicacy is versatile, so you can customize it to your taste. You can also add different spices or vegetables to create interesting variations.

Falafel with vegetable rice and curry sauce

Falafel with a difference. It is the perfect recipe for a lunch or dinner menu.

Course main course

Keyword bake it yourself, basmati wholemeal rice, Chickpea flour, Curry, main course, oil-free, Oven, Side dish, Vegan, Vegetables

Prep Time 30

Cook Time 20

Total Time 50

Servings 1 person

Ingredients

For the falafel

150 g chickpea flour
200 ml water
1 shallot or normal onion
1 pinch of salt
1 pinch of turmeric
1 pinch of paprika powder noble sweet
0,5 tsp curry powder
1 tbsp parsley
1 pinch of cumin
0,5 tsp baking powder
1 pinch of garlic powder
1 tsp locust bean gum
1 tsp starch flour

For the vegetable rice

150 g basmati rice whole grain
water for cooking the rice
1 carrots
1 tbsp leeks
2 tbsp cooked peas
10 g raisins
150 ml water

For the curry sauce

250 ml water
1 shallot or 1 small onion
1 tsp curry powder
some curry herb optional
1 pinch of turmeric
1 pinch of salt
2-3 tsp spelt flour type 630 for binding

Instructions

Chop the onion very small and mix with the ingredients for falafel.
Pour boiling water over the whole. Leave to rise for 15 – 30 minutes.
Form small balls with wet hands. Flatten them slightly and place them on a baking paper.
Bake in preheated oven at 180 degrees celsius top/bottom heat for 15 – 20 minutes.
Cook rice with 3 times the amount of water for 20 minutes.
Clean, peel and cut the vegetables. Simmer in water with raisins for 10-15 minutes. Then drain everything.
Make curry sauce from the ingredients.
Chop the onion into small pieces. Cook with the vegetable broth and spices.
To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

Tip

The falafel can be frozen well. So you quickly have a side dish to a vegetable recipe at hand.

Interesting to know

My falafels are made with chickpea flour. If you use dried chickpeas, rinse them and let them soak overnight in enough water. Drain the next day. If you use canned chickpeas, rinse them thoroughly and drain.