Having switched to a low FODMAP diet a few months ago I'm finding that rice based dishes are becoming a firm favourite, as I don't feel as though I am missing out on anything. Admittedly my favourite is a simple egg fried rice, but I've been dabbling with a vegan version for a bit of a change too.
One of my most recent successes was this Vegan Buddha Bowl, which was a bit of a make-it-up-as-I-go-along meal. In terms of quanities for the recipe, just go with your instinct and add ingredients to taste.
What goes in...
* Portion of cooked brown rice
* Garlic infused olive oil (about 1tbs)
* Pasatta
* Soy sauce
* Green beans, cut in half
* Red pepper, chopped
* Peanuts (can be raw, roasted or even salted)
Method...
1. Heat the garlic oil over a medium heat.
2. Add the cooked brown rice and warm through. (I prefer to cook the rice fresh rather than warming it up from cold, as I'm a little nervous about reheating rice as it can be a breeding ground for rice. If you're confident about reheating cook rice, go for it, but I would recommend cooking the rice while getting the rest of the ingredients together).
3. Add a blob of pasatta (probably about a tablespoonful) and stir through.
4. Add some soy sauce to taste. I like lots, but again, go with your instinct.
5. Next add the green beans, red peppers and peanuts, and stir through.
6. Cook on a medium heat until the vegetables are cooked and the peanuts have softened. It might be necessary to add a splash of hot water from the kettle if it begins to dry out too much, but equally it shouldn't be as wet as a risotto
7. Once the vegetables are cooked, serve in bowls and enjoy!
** Please note this recipe is based on my own experiences of FODMAP and should not be followed, or used only as a guide, if you suffer from severe food intollerances or allergies.
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