Cooking (mostly): Coconut Rice Pilaf

Happy Saturday everyone! It's been a long week, nothing new happened but it felt longer than usual. What did I do this week besides school?

Well I did some of this...

And took pictures of theses...

And that's about it.

So here's the recipe for the delicious food pictured above. I don't have enough good things to say about this, the creamy rich coconut milk, the little bit of chew to the Quorn, and the tang of the pineapple blend beautifully. Best of all anyone can enjoy this meal, it is gluten free, dairy free, and vegan. This is suddenly much more important to me as of last week, because I decided not to eat gluten or dairy for the next month to see whether it would help my digestion.

Recipe adapted from Budget Bytes

1.5 cup jasmine rice
1 can (15 oz) coconut milk
2/3 cup water
2 cloves of garlic, crushed
A little bit of olive oil
1 medium onion
1/2 a bag (probably about 4 oz.) Frozen peas
about 10 baby carrots diced
about 1/2 a bag (probably 4 oz. as well) Quorn chik'n tenders
1 can (15 oz.) pineapple, drained

To make the coconut rice put rice, coconut milk, water, and garlic in a pot and stir to combine. Cover and put on high heat until it boils, immediately after it boils turn the heat down to warm (or the lowest setting). Keep the lit on and cook the rice on warm for 30 minutes.

Heat the olive oil on a skillet on high heat. Thinly slice the onions and saute until the onions are nice and caramelized then add the carrots, peas, and Quorn. When the carrots are tender add the pineapple and cook until everything is nice and warm.

Combine the rice and vegetables in a bowl and sprinkle with soy or tamari sauce if you like, it's great with or without.