Vegan pie from leftover rice.
Hello, and greetings to all food lovers. today's recipe is about leftovers food used in vegan pie for dinner
When I have my fasting days I use to make very simple food.
Just rice and moong dal (split green lentils) taken in 1:1 portions wash them add the desired vegetable some salt and turmeric and cooked very soft. eat with some lime pickle.
It was some special day Thursday and I made this rice for dinner. But it was a little bit more. the rest of the cooked rice I stored in the fridge.
Today for our veg day I was thinking about what to make for dinner and this pie idea come in the mind. which I would like to share with you friends.
The ingredients:
2.5 cups leftover rice
1 spring onion
6 sprig of parsley
1/2 aubergine
1 tsp dried basil
1 tsp dried thyme
2 tbsp tomato paste
4-5 garlic cloves
1.5 tsp salt
1/2 tsp chili powder
1 green chili
1/2 tsp black pepper
1 tbsp lemon juice
1 small zucchini
1 carrot
1/4 cabbage
2 tbsp oil
1 full tsp cornstarch
6-7 walnuts
1/2 onion
I cleaned and rinsed all vegetables.
I cut the vegetables very finely some I grated I wanted to use some leftover roasted mixed vegetables also. but I changed my mind.
I peeled and sliced aubergine and sprinkled some salt on it. after 10 minutes when it started releasing water I squeezed the slices and discard that brown water from them. and sprinkled 1/4tsp paprika powder,1/4 tsp thyme and 1/4 tsp basil.
Using 1/2 tsp oil in a pan I roasted them and kept them aside.
Made slurry from cornstarch one full tsp cornstarch and 2-3 tsp water mixed together. kept it aside.
In a skillet add 1 tbsp oil when the oil got hot added the rest thyme and basil.
Then garlic and green chili and stirred until it starts to aromatic.
Added all vegetables one by one in the skillet and stirred them thoroughly.
Added paprika powder, salt then lemon juice. and stirred the vegetables
Adding tomato paste and parsley almost the mixing is done, covered, and cooked for around 4 minutes. but they were not sticky enough. for binding all vegetables, I used some cornstarch slurry and it worked very fine.
After cornstarch, the vegetables are very nice and sticky, Which is very nice to spread on the rice bottom.
On the pie pan brushed 1/2 tsp oil and press rice evenly. the rice I used as pie dough. filling the vegetables mixture into it
After I spread the vegetables mixture on the pie base, set the roasted aubergine slices on it, some chopped parsley and some walnuts( optional).
Now time to bake the pie 180c preheated oven I baked this pie for around 20-25 minutes.
Instead of warming and eating old rice, I made some different ways to finish leftover rice with a special taste.
thank you for stopping by.
