DECONSTRUCTED BURRITO IN A BOWL

Glutenfree

This is a layered dish which you can serve in individual bowls too. Bottom layer is rice. Over that is the rajma then the peppers and topped with salsa, pico de gallo and cheese.

Ingredients:

Rice – 1 cup red rice (soaked overnight)
Kidney Beans – 1 cup kidney beans (rajma) soaked overnight, 1 cup chopped onions, 1 cup chopped tomato, 1 tbsp grated ginger, 1 tbsp dried oregano, salt to taste.
Peppers – 1 cup red, yellow and green peppers cut lengthwise
Salsa – 2 tomatoes
Pico de gallo – 1/4 onion finely chopped, 1/2 cup tomato finely chopped, coriander leaves, green chilli, salt and lemon juice
Vegan Cheese – 1 cup cashews (soaked for 4 hours), 1/3 tsp rock salt

Method:

Rice – Drain the water and cook.
Kidney Beans – Pressure cook with half the ginger and chopped onions. Then saute the remaining chopped onion, grated ginger and tomato. Let it cook. Add the cooked rajma. Add salt and oregano. Rajma shoud be a thick gravy not watery.
Peppers – Saute the peppers with little salt.
Salsa – Roast the tomatoes over an open flame. Remove blackened skin and chop. Mash with fingers to make it pulpy. Add salt.
Pico de gallo – Pulse all ingredients in the mixer couple of times. It should be chunky, not a paste.
Vegan Cheese – Drain the water and wash thoroughly. Blend the cashews into a smooth paste. Place in a glass jar. Make sure the jar is only half full as the cheese will need that much space when in the making. Close the lid tightly and leave it in a place where it will not be disturbed to ferment. It will take 12 to 24 hours depending on the weather. You could keep it in an oven, a cupboard or out in the sun to speeden the process. Once done, add salt. If the cheese seems too thick, you can add some water for a pourable consistency for the top layering of the bowl.

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