Pumpkin Rice Cake Recipe

We were featured on fitnessfondue.com recently by our friend Natalia Sloam!

“To keep you happy and balanced during January’s cold, dark days we asked Fernanda Capobianco, head chef and owner of Vegan Divas (a gourmet baked goods store in New York) for a couple of her favourite guilt-free, nourishing recipes.

Firstly, a pumpkin rice dish that is easy to make and full of nutrients, “I love this recipe because it’s one full meal. It’s fibre-rich from the rice, you have vitamins A and B from the pumpkin and also all the good fats in the avocado. It’s perfect for the winter because you have the sweet, spice, salty and fatty flavors. You can add some pumpkin seeds or hazelnut if you want to added crunchiness.””

pumpkin, rice, vegan

 

 

 

 

Rice:

  • 3 1/2 cups water
  • 2 cups black forbidden rice
  • 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
  • 2 teaspoons coarse salt
  • 1 tablespoon coconut oil
  • 2 1/2 cups pumpkin diced
  • 2 Asian pears sliced
  • 1 raw avocado peeled and sliced
  • Dressing:
  • 1/4 cup lemon juice
  • 1/4 cup grape seed oil
  • 3 tablespoons maple syrup
  • 1 tablespoon soy sauce

Directions

Rice: In a medium saucepan bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan and cook until the rice is tender. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.

In a large nonstick skillet, heat the oil over medium-high heat. Add the pumpkin and cook, stirring frequently, until slightly soft, about 5 minutes. Add the pear slices when it’s cooked. Transfer the pumpkin to the serving bowl.

Dressing: In a medium bowl, whisk together the lemon, oil, maple syrup, and soy sauce until smooth.

Pour the dressing over the rice mixture, add the pear and avocados and toss well. Serve warm or at room temperature.

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