44 Fish-Free for Life: Why Plant Omega-3s are Better for You and the Environment
Kedgeree
n 400g/14oz long grain br own rice, rinsed well (use brown basmati if
you can afford it!)
Serves 4-6
n 600ml/21fl oz cold water
n 1 heaped tsp vegan bouillon or ½ stock cube (eg Marigold or Kallo
Prep time: 40 minutes – put the rice on first and prepare and cook
brands, otherwise use Oxo Vegetable)
everything else meanwhile.
n Lar ge handful of arame
n 1 tbsp vegetable oil
Kedgeree comes from ‘Kitcheree’, a traditional Indian dish of rice and
n 1 lar ge onion, peeled and chopped quite small
lentils which the British Raj somehow converted into a posh breakfast
n 3 lar ge cloves garlic, peeled and crushed
dish containing smoked fish and hard-boiled egg! Our delicious veggie
n 1 r ed or orange pepper – de-seeded and chopped quite small
version contains no fish or eggs, of course, but does include nutty brown
n 2 tsp paprika
rice, smoked tofu and a few other magical ingredients. It’s good for
n ¼ tsp chilli powder
brunch, lunch or dinner and nice served with a large green salad –
n 1-2 tsp mild curry powder , according to taste
or steamed greens in the winter.
n 1 packet smoked tofu (eg T aifun or Cauldron brands), chopped into
bite-sized pieces
n 1 tsp fr esh ground black pepper
n Half a tin of low-fat coconut milk
n 2 tbsp nori flakes
n 2 tsp vegan bouillon or 1 stock cube (see above for brands)
n 110g/4oz cooked whole gr een or brown lentils (about ½ a tin,
drained and well rinsed)
n Lar ge handful fresh parsley, finely chopped
n Lemon wedges
n Optional: hot pepper sauce on the side for those who like their
food spicy!
©
Chava Eichner
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