What I eat when cooking for one. Single serve vegan recipes. Today I ate crispy rice with Italian Sautéed Greens and the BEST Vegan Chocolate Chip Cookie! Recipes below. Hope you enjoy these recipes for one!
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Italian Sautéed Greens
– 2-3 large leaves of Swiss Chard, Collard Greens, or Kale
– 1/4 cup chopped red onion
– 1 large clove of garlic
– 1-2 tsp refined coconut oil
– 1/2 tsp fennel seeds
– 1/2 tsp ground coriander
– salt + pepper to taste
Start by chopping your onion. Then wash, dry, and de-stem the greens. If you’re using kale, you might want to discard the leaves or use them for something else. I find that they don’t cook the same as Swiss Chard stems but it’s a personal preference. Do what tastes good to you 🙂
Next warm a large frying pan over medium high heat and add 1-2 tsp of refined coconut oil. When the pan is warm, add the onions. Sauté for 3-5 minutes or until softened and fragrant, stirring occasionally. Add in the stems and cook for another 2 minutes or until softened slightly.
While that cooks, chop the garlic and add to the pan, along with the fennel seeds and coriander.
Add a tbsp of water as needed to deglaze the pan. Remember just to add one tbsp at a time so the pan doesn’t get too wet.
Then add the leaves, another splash of water to allow the greens to steam, and cover with a lid. Reduce the heat to medium low and steam for 2 minutes or until bright green and softened.
Finish with a few pinches of sea salt and black pepper to taste. Serve warm.
How to Make Crispy Rice
– 1 cup pre-cooked rice
– 2 tsp refined coconut oil
– cooking spray
– pinch of salt
Add coconut oil to a small non-stick frying pan and spray the edges and sides with cooking spray (I use an organic olive, avocado, or coconut oil cooking spray)
Then warm the pan to MEDIUM HIGH heat (6-7) Be careful not to get the heat too high or the rice will burn.
– It’s easy to think that “crispy” rice needs high heat but if it’s too high it will burn before the rice has time to crisp up. This needs about 8 minutes total to get crispy. I learned the tip from Molly Baz at Bon Appetit Magazine and it’s so true! Patience is a virtue sometimes. Those 8 minutes on medium are sooooo worth the crispy deliciousness, let me tell ya! 🙂
When the pan is hot – not before – add in the rice. You should hear a satisfying sizzle.
Pat the rice down into an even layer using a wooden spoon and then leave it to cook undisturbed for 4 minutes.
After 4 minutes, adjust the heat to slightly lower if the pan is getting too hot (I did the last few minutes on a 4 out of 10) and then cover with a lid and let steam to warm through for an additional 3-4 minutes.
When it’s done the bottom and edges will be golden brown.
Remove from the heat and carefully place a large plate over the pan. Invert to release the rice.
Season with a pinch of salt and top with the sautéed greens, tahini sauce (recipe below) and hot sauce if desired. I recommend also topping with fresh parsley, lemon zest, and chunks of creamy avocado if possible because wowowowow such an amazing combo with the crispy rice 🙂
Enjoy!
Single Serve Chocolate Chip Cookies: https://peanutbutterpluschocolate.com/single-serve-cookies-vegan/
Creamy Tahini Dressing: https://nikkivegan.com/highly-adaptable-garden-veggie-chickpea-salad/
Hope you guys liked seeing what I eat when cooking for one! These single serve recipes are ideal for the self isolation that so many of us are finding ourselves in right now. I really hope you enjoy these easy vegan recipes and that they bring a little coziness into your day. Lots of love, Nicole
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Original of the video here
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