violet rice

Squash and Chickpea Vegan Curry

SQUASH AND CHICKPEA VEGAN CURRY

Recipe by Blythe Kingcroft. 

Cardamom
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This yellow-orange curry is slightly sweet in nature—because of the cinnamon, squash, and violet rice—and can be adjusted to accommodate your desired spice level. The acid in the tomatoes cuts the sweetness beautifully and the coconut milk (full fat for best results!) balances out any spice to create a rich, protein-packed vegan dinner.

INGREDIENTS

Turmeric
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  • 3 tbsp coconut oil

  • 3 cloves garlic, grated

  • 3 tbsp fresh ginger, grated

  • 2 tsp cumin

  • 1 tsp coriander

  • 1 tsp cardamom

  • 1/2 tsp turmeric

  • 1/2 tsp cinnamon

  • 1 large pinch chili flakes (or two, if you like a lot of heat!)

  • 1/2 tsp black pepper

  • 3/4 tsp salt

  • 1 large yellow onion, chopped fine

  • 14 oz diced tomatoes, strained

  • 2 cups diced butternut squash (raw)

  • 19oz can chichpeas, drained

  • 14 oz. coconut milk (full fat!)

Ceylon Cinnamon
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Serve over a bowl of Violet Rice.

 

METHOD

1.     Following instructions on the package, begin cooking rice. Add a heaping ¼ tsp of salt to rice water. (Note: this rice is sticky and slightly sweet, which complements the curry’s natural sweetness well. If you prefer less sticky rice, use Level Ground’s Long-Grain Heirloom Rice.)

2.     Grate ginger and garlic. Set aside.

3.     Measure cumin, coriander, cardamom, turmeric, cinnamon, chili flakes, salt and pepper into one bowl. Mix. Set aside. This is your curry!

4.     Cut up onion into one-inch pieces, or smaller if preferred.

5.     Add coconut oil to your pan, and heat it over medium-high heat (6-7 on my oven).

6.     Add onion, grated ginger and garlic. Stir. After a few minutes, add spices. Keep stirring until onions are a little translucent and showing signs of sticking. When this happens, add ½ c. water. Cover and let it boil down, about 5-7 minutes. Your onions should be nice and soft, and evenly coated in the colour of the spice.

Black Pepper
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7.     Add butternut squash and enough water to cover onions and squash (approx. ¾ cup, maybe more). Cover, let boil down for 10 minutes at medium temp (approx 5 on my oven). Check halfway; you may need to add more water. After 10 minutes, check softness of squash with a fork. You should be able to pierce it easily by now.

8.     Rinse chickpeas. Add and stir gently. (At this point, your squash will be soft enough that vigorous stirring could turn it to mush.) Let sit 3-4 minutes.

9.     Strain diced tomatoes. Gently stir in tomatoes and coconut.

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10.  Cover and let sit 5 minutes. Taste. Want it spicier? Add more chili and/or pepper. Taste bland? Add more salt to bring out flavour. Want it sweeter? Add a bit of cinnamon. Go easy when adding spices at this stage, as a little can go a long way.

11.  Cover again and let sit for 5-10 more minutes, depending on how thick you like your curries. This will produce a good bowl curry: something between a soup and a stew, with enough liquid that a plate won’t do.

12.  Add cooked rice to bowls. Spoon generous amounts of curry on top. Top with pinch of flake salt, pinch of chilis, and a sprinkle of cinnamon. Enjoy!

(Thank you to our friend Blythe Kingcroft for the recipe & photos). 

 
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Vegan Curry Recipe
Vegan Curry Recipe

Cheesy Rice Balls

 

CHEESY RICE BALLS

Recipe by Shaylin Brown

INGREDIENTS

Violet Rice
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  • 1 cup of Violet Rice
  • 1 tbsp parmesan cheese
  • 1/2 cup diced onion
  • 3 cloves minced garlic
  • 2 tbsp olive oil
  • 1/3 cup goat cheese (we love Salt Spring Island)
  • 1 egg
  • 1 cup bread crumbs or panko

 

METHOD

Cook rice according to directions on package. Set aside. 

In a pan, saute garlic and onions in olive oil until translucent. Add rice and cheese. Stir until all ingredients stick together. Let cool.

Once cool enough to handle, roll into balls. Then, coat in egg and breadcrumbs or panko. Pan fry until golden brown (or for a little extra fun, try deep frying them!). 

Enjoy!

Cheesy Heirloom Rice Recipe
Cheesy Heirloom Rice Recipe
Cheesy Heirloom Rice Recipe

Vanilla Rice Pudding

VANILLA RICE PUDDING

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

Violet Rice
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Get ready for a treat! As a major bonus it’s also breakfast approved,  which is how I’ve been enjoying it this week. Throw on some fresh berries (maybe some coconut cream…) and a handful of nuts to balance it out with some fiber, antioxidants and protein and you’re set for one awesome morning!

INGREDIENTS

  • 1 cup Violet Rice

  • 2 cups + 1/2 cup sweetened vanilla almond milk

  • 1 cup unsweetened vanilla almond milk

  • 2 vanilla beans (seeds from one, the other placed in rice cooker whole)

  • 1/2 tsp Cinnamon

  • Pinch of sea salt

Vanilla Beans
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METHOD

  1. Add all ingredients except the 1/2 cup of sweetened almond milk to your rice cooker.

  2. Once rice cooker turns off, ad remaining 1/2 cup of milk and stir to combine. This will give a nice rich, creamy consistency.

  3. Serve warm with an extra sprinkle of cinnamon.

Enjoy!

Ceylon Cinnamon
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Note - You can substitute the almond milk for any milk of choice. If it is unsweetened, add approx. 3 Tbsp of a sweetener of choice (suggest honey, or maple syrup). You can also use just one or the other of the sweetened or unsweetened vanilla almond milk. If you use all unsweetened, again, you may wish to add a sweetener of choice. If you opt for all sweetened, you will end up with a slightly sweeter pudding

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Fair Trade Vanilla Rice Pudding Recipe
Fair Trade Vanilla Rice Pudding Recipe