138 | RICE Coat with oil the zucchini, potato, carrots, cauliflower, onion, carrots and red pepper and then place on a baking tray. Roast in the oven at 175°C for approximately 20 minutes until lightly golden brown. Take a large pot with a thick base and line the bottom with a ring of parchment paper. Wipe the paper with oil. Lay slices of zucchini on bottom. Then add a layer of potatoes, onions, carrots, cauliflower, red pepper, 1 can of beans, rice and enough water to cover. Add salt and pepper and baharat. Add the other can of beans and top with the cut tomatoes. Cover and bring to boil. Lower heat and simmer for 30 minutes. Switch off gas and let stand 10 minutes. Remove lid and place large platter over pot. Carefully turn pot over and lift it up. The ingredients should be piled up like a cake. Sprinkle with pine nuts and serve. PAELLA Based on https://veganhuggs.com/Author Melissa Huggins In my cookbook there is a Vegetarian Paella prepared years before we had any vegans in the family. 2 ½ cups vegetable broth 1 tsp saffron threads*/ ½ tsp turmeric 3 Tbs olive oil, divided 1 onion, diced ½ red bell pepper, cut into strips 3 cloves garlic, crushed Scant 1 cup round rice 1 large tomato concasse/ ½ cup canned tomatoes ½ tsp sweet paprika 1 can red beans, drained Sprig fresh thyme Fresh cracked pepper, to taste ½ cup frozen peas, thawed Serve with lemon wedges, fresh-cut parsley, nori (Optional) Serves: 3 Cook Time: 30 minutes Prep Time: 15 minutes
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