Vegetable Rice Noodles One-Pot

This recipe started out as a soup but once everything cooled – which is a must when eating soup because that’s when the flavors appear – the liquid disappears leaving a sauce. The rice noodles basically soak it all up. But never mind, it’s still pretty delicious and with slices of avocado, it’s pure heaven! The flavours of ginger and rosemary carry it to a whole other level and make it so enjoyable!

Ingredients

Pack of rice noodles – use half.
1 small red onion
1 big pimento or other pepper
3 cloves garlic
2 leaves of shadon beni/culantro
1 thumb ginger
Sprig of fresh rosemary
Sea or pink salt
Powdered cumin, turmeric, Italian seasoning, dried or fresh basil, paprika
Nutritional yeast
Powdered coconut mylk or liquid
Tomato paste
½ cup canned corn
Half 1 big carrot
Half 1 big chocho or christophene
1 cup of shredded cabbage
3 florets of broccoli
1 tomato



Method:

Because this is an Asian-inspired dish make sure to slice everything in long lines.

Cut the onion in half and slice making little half circle strips. Slice the pepper in thin circles. Also slice the shadon beni in lines across. Grate the ginger and garlic using the big holes. Cut the tomato into small cubes.

Put these seasonings in the pot and throw in some oil – sesame or regular cooking coconut oil would be fine.

Prepare the vegetables by peeling and washing them. Slice the chocho, carrot and cabbage in a way to make long lines of the vegetables. Cut the broccoli into small pieces as well.

Heat the seasonings and oil and sautee them for a minute before adding water. Then add the salt, powdered cumin, paprika, turmeric, Italian seasoning and dried basil – or any other seasonings you like. This forms the base.

When boiling add the rice noodles and allow stir in, then drop in the vegetables. Allow to cook for five minutes and add a few dashes of nutritional yeast, powdered coconut mylk (about 1/8th cup if using liquid) and a spoon of tomato paste. Also pick the needles off your fresh rosemary and drop them in.

Allow another few minutes of cooking, cover and allow to cool. I took the cover off of mine to allow it to cool as I usually do with my soups and this is probably why the water dried out, so maybe only put the cover on part ways to preserve your liquid if you wish to have it more as a soup.

I hope you enjoy this as much as we did – one pot meals are a favourite in my kitchen so this was definitely a win!

Tag us in your photos on Instagram if you try this @italpeople
If you wish to share your recipe with the RasTafari community, please write it in a similar format as shown here and email it with your pictures to italpeople@gmail.com. Health is Wealth let I and I share that with one another!

Veggie Pasta Soup

Today I made this thick tummy-filling vegetable soup and decided to share the recipe immediately as I finished eating :)

This one is for all my Rastafari family in the US or Europe enduring the winter or across the Caribbean enduring these chilly nights and rainy days we've been having.

Of course you can add whatever vegetables you wish, but this is just what I had in the kitchen.

You will Need:


1/8 cup basmati brown rice (optional if you will use pasta, mine boiled out in the base)
1 cup penne or other pasta
3 big potatoes, diced
1 sweet potato, diced
1 small christophene/chayote, diced
1/4 cabbage, chopped
i handful broccoli, chopped
2 stalks celery, chopped
1 cup diced pumpkin
1 onion, chopped
2 pimentos, chopped
1 handful of chive stalks, chopped
2 shadon beni leaves, chopped
4 cloves garlic, grated
1 thumb ginger, grated
1.5 cup red lentils
1 cup chickpeas precooked! or 1 can

(you can also add green beans or zucchini or squash)

to season:
ground turmeric and cumin, pink salt, 1 spoonful tomato paste.

Method:

Prepare and chop all ingredients as mentioned in list.

Wash red lentils and rice and place in your soup pot with boiling water.

Add prepared onion, chive, shadon beni, garlic, ginger to that.

When red lentils become soft add potatoes.

(Add more water as necessary throughout.)

When the potatoes are cooked in another 10 minutes, add all your vegetables: celery, broccoli, pumpkin, cabbage, christophene/chayote and cooked chick peas.

Allow all these vegetables to cook for another ten minutes.

Add the turmeric, cumin, pink salt and tomato paste. I usually add about 1.5 tsp of each. And then add more salt as needed.

Allow soup to cool considerably before adding more seasonings to taste. Then serve with a nice hot sauce and some sprouts if you wish.

And there you have it!
I hope you try it and full joy

Ila Addis