Alright so this isn’t the first time I’ve said I’m obsessed with eating meals or recipes in wraps. Normally iceberg lettuce, it’s so fresh and crispy, I pretty much have most of my meals in wraps, minus breakfast… banana ice cream in lettuce probably would taste pretty good (don’t judge) but would be incredibly messy and just not practical. I’m not saying I’m not going to try it though.. the seed has been planted now.
The black rice in this recipe probably makes it, or completes it. I feel like those phrases are the same but I’m just going to admit that I really don’t know and that’s probably a bit embarrassing, being 24 n’all now. There’s something about black rice that is so appealing. When it’s cooked it has a similar consistency to brown rice, a little more texture, crunch and the flavour is more fragrant than other rice. A bit nuttier and, well, I really recommend it. The other amazing thing about black rice is that it is so incredibly good for you. I mean all rice is. It’s so high in fibre and protein and is such a staple in my diet (and should be for any vegan/plant based person). Actually, rice should be in everyones diet, vegan or not, it’s so delicious and the recipes and ways of using it are endless. As well as being high in fibre and protein, black rice is super rich in antioxidants, the main one being Vitamin E. This particular vitamin is very good for your skin, eye health and your immune system. I pretty much say it’s a superfood rice, given that the properties are very similar to other superfood items that are high in a antioxidants.
Ok so I’ll turn the information providing head off and get into the recipe. Roasting a big batch of vegetables is always a good idea. For a recipe or not, you can eat them whenever, they are great as a left over with rice or lettuce (see above), or like in this case, involved in a recipe. As I finished typing that sentence, I can’t believe I almost forgot that the vegan mayo in this recipe, is actually probably the one to complete this dish. Oh man that was a good one to discover. I’ve never been that into mayonnaise, before I was vegan I may have had it a handful of time. I guess now, it’s more that I LOVE dips and condiments, so playing around with silken tofu and using a few different recipes, I created a zesty lime vegan mayo.
So with that said, here we go…
What you’ll need: Serves 1
½ pack silken tofu (around 150g)
1 lime – juiced and zest
1 tbsp mustard
½ tsp salt
2 tbsp coconut aminos
2 tsp white wine vinegar or coconut nectar
½ tsp paprika
Pinch cayenne pepper
2 button mushrooms or 1 Portobello mushroom
1/3 – ½ head broccoli
1 red onion
1 large carrot
½ red pepper
6 cherry tomatoes
1 corn on the cob or ½ cup frozen
½ cup black rice – I use Biona Organic
½ tsp cumin
½ tsp ground cloves.
What to do:
Pre heat your oven to around 180-200 degrees C. Put your rice on cook. Make sure you wash it really well to avoid bloating or gas. Usually it takes around 35 minutes. Add your spices half way through to allow the rice to soak up the flavours.Chop up your vegetables minus the corn ready to roast. Place the courgette, onion, pepper and carrot on a roasting dish and season with salt and pepper. You’ll be adding the tomatoes and mushrooms a little later as these take less time to cook. Put into the oven for around 12-15 minutes before adding the mushrooms and tomatoes for a further 8-10 minutes.Whilst your vegetables are in the oven, steam your broccoli and boil your corn. Both will take around 8-10 minutes depending on your hob/pan size.To make the mayonnaise, put all of the ingredients into a small blender. I used my Nutri-bullet here, but feel free to use what you have; a hand blender will also work. Depending on the desired consistency, you could add a little more lime to make it runnier or tofu to make it thicker. I like this quite spicy so the cayenne pepper and paprika give it a great kick.Prepare your rainbow chard by separating the leaves from the main body, rinse and put on a plate or board.Your rice and vegetables (including corn and broccoli) should now be done. Drain the rice and put into a bowl. Put the vegetables with the broccoli and corn into another bowl. Either serve straight into you leaves or do it as you go along. Rice, vegetables, drizzle of mayo and some sauerkraut. Loosely fold in the sides and you have one amazing wrap!
I love eating in different types of lettuce, mostly iceberg as I said before but these were a great change. It’s a good way to pack in those all important greens but also just makes it a little more exciting. For some reason I feel like its more indulging when eating this way, but I think that purely in the mind. So healthy and importantly so delicious. You could add some avocado or hummus too if you wanted but the mayonnaise is a great addition and also a little different.
If you are a condiment queen (or king) like me, you’ll love this recipe. The recipe for the mayo makes more than enough so you can keep the left overs in a small bowl or jar and have with crispy sweet potato fries or even just as a side with a salad for lunch!
I loved testing for this recipe, I get so excited creating something that I’ve done a bit of recipe research on and just wanted to do for a long time! Enjoy and let me know your thoughts.