Do you sometimes overcook your rice or it ends up sticky? Well, here is a kitchen hack on how to cook it easy and hassle-free!
Hi Everyone,
Welcome to the first post of tips & tricks with Vito!
Today I will quickly show you how to perfectly prepare regular rice.
1 cup of rice = 1,5 cups of water.
So first wash the rice and place it in a pot, add a drop of oil & a few pinches of salt and 1,5 cup of cold water – put the stove on medium heat. Wait until all the water evaporates and you are done (it will take 15 – 20 minutes)!
Do you like risotto? Try this easy mushroom and leek recipe!!! It is so creamy and delicious you will want to cook it for days!
In this post, I’ll show you how to make a perfect creamy vegan risotto. It will take about 30 minutes for this and this is more than appropriate for those romantic candlelit dinners. Besides the ingredients, every risotto requires a lot of love and attention!
INGREDIENTS:
– 1 cup of Arborio rice
– 100g of the cut leak
– 1 medium-sized onion
– 2 garlic cloves
– 250g of champignons
– a bunch of parsley
– 100ml of vegan white wine
– 1,5 tbsp of olive oil
– 1 tbsp of vegan butter
– 2 tsp of salt
– 2 tsp of pepper
– 2 vegetable stock cubes
PREPARATION:
You can start off by choppin’ the onion (fine chop), leak (just rings), mushrooms, garlic, and parsley.
Once done, boil some water and pour 1 liter into a pot and add the 2 stock cubes to it (just keep it warm on the stove).
Preheat the pan (on high heat) and saute the onions, after that, you can add rice, stir it and heat it all up for 1-2 minutes and then you can add the white wine to it – stir and let it evaporate.
Now you can lower the heat to medium and slowly start adding stock to the risotto (stir often). It should take you about 10-13 minutes until you can add the mushrooms to the story (don’t add any more stock – you should be left with about 200ml of it still in the pot). Cook the mushrooms 3 – 4 minutes and turn off the stove – now add the rest of the ingredients (you want to keep a nice fresh kick to it): leak, garlic, parsley, olive oil, butter, salt, and pepper – one last stir and you are done!!
Are you wondering what to make for lunch today? Young jackfruit is a delicious option for you! Serve it with rice or make yourself a wrap!
Today we are making young jackfruit that you can find nearly in every grocery store nowadays. To prepare this it should take you around 25 – 30 minutes and should be fine for 3 – 4 people. It’s going to be Mexican inspired and served simply with some rice & roasted soybeans for crunchiness.
INGREDIENTS:
– 1 can of Young Jackfruit
– 1/2 can of Black Beans
– 1/2 small can of Sweetcorn
– 1 medium-sized Onion
– A handful of Green beans
– 1 medium-sized carrot
– 2 small sweet peppers
– Half a Lime (lime juice)
– 2 tsp of Salt
– 1 tsp of Chili (really up to you how spicy you would like it 🙂
– 1/2 tsp of Garlic Powder
– 1/2 tsp of Turmeric
– 1 tbsp of Coconut oil
– 1.5 tsp of Mustard
– 2 tsp of Liquid Smoke
Rice will require the following ingredients:
– bunch of Parsley (and I usually like a LOT)
– 1 tbsp of Vegan Butter
– 2 cups of Rice (I used Basmati this time as it is nice and quick to prepare)
– some Salt and a few drops of oil for the cooking part so the rice doesn’t stick!
PREPARATION:
Once you have gathered all these ingredients, you will start by draining the water from the can of Jackfruit and start taking the pits and hard bits out of it and putting it into a bowl.
The next step is to add all the ingredients: Salt, Chili, Garlic, Turmeric, Coconut Oil, Mustard, Lime Juice, and Liquid smoke – mix it all together, and let’s start choppin’ those veggies.
Chop the onion in nice small pieces and the rest in bigger ones. You are now ready for cooking! (You can now start cooking some rice)
Preheat the pan, and throw that onion into it. Let it fry for about 2 minutes and then add the cut vegetables and fry it for the same amount of time on high heat.
Now you can lower down the heat and add the Jackfruit mixture to it with 1/3 cup of water. Once it comes up to heat add the beans & corn and take it off the hob!
