Ingredients

2 chili peppers, cleaned and julienned
6-7 cm ginger root, peeled and juiced
the juice of 1 lemon
1 teaspoon agave syrup
whole sea salt, just enough to taste
1 small spring onion, cleaned and sliced
150 g thai rice
1 broccoli head, divided into florets
4-5 champignons, cleaned
2 handfuls peanuts, toasted and salted
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon rice malt syrup
1 teaspoon rice miso
1 tablespoon toasted sesame oil
half a teaspoon dried ginger powder

Makes 2 servings.

Directions

Place the chili peppers in a jar, add the ginger juice, lemon juice, agave syrup and salt, mix and secure with the lid. Refrigerate for at least 6 hours. Remove form the firdge, add the spring onion, and refrigerate for at least 2 hours and until almost ready to serve. Cook the rice. In the meantime, blanch the broccoli florets in boling salted water until bright green and slightly softened. Drain and set aside. Separate the chili and onion from the juice, transfer them into a bowl and set aside. Keep the juice in the jar and stir in the mirin, rice vinegar, rice malt syrup, rice miso, toasted sesame oil and ginger powder. Seal with the lid and shake to combine. Slice the champignons and drizzle with a little lemon juice. As soon as the rice is cooked al dente (it should have absorbed all the water, if not, drain it), divide it into the individual serving plates or bowls, add the broccoli, the mushrooms, the peanuts, the chili and onion and pour the lemon-ginger-miso sauce on top. Serve immediately.

Ingredients

280-300 g cooked semi-whole rice
100 ml coconut milk, unsweetened and unflavoured
100 ml almond milk, unsweetened and unflavoured
a few pinches of vanilla powder
2 handfuls raspberries, cleaned
maple syrup, to taste
a handful of toasted pumpkin seeds

Makes 2 servings.

Directions

Divide the rice in 2 serving bowls. Pour half of the coconut milk and half of the almond mik over the rice in each bowl and stir. Add vanilla powder, raspberries (you can crush some of them and stir them into the rice as well), maple syrup and pumpkin seeds and serve.

Ingredients

200 g semi-whole rice
5 ripe apricots, cleaned, stoned and quartered (and 1 more for garnish)
50 ml agave syrup (and some for garnish)
180 ml almond milk
the seeds of half a vanilla pod
almond flakes, for garnish

Makes 6-8 servings.

Directions

Cook the rice in plenty of filtered water until slightly overcooked. Drain and transfer into the bowl of a food processor and process for about 1 minute. Add the apricots, agave, almond milk and vanilla and process on medium-high speed until smooth. Divide into bowls or glasses and refrigerate for at least 2 hours. Top with fresh apricot wedges, almond flakes and a little agave nectar and serve.

Ingredients

4 peppers (I used yellow peppers), washed
150 g semiwhole rice (I used Carnaroli), rinsed under cold running water
150 g seitan, finely chopped
1 zucchini, cleaned and cut into cubes
8-10 cherry tomatoes, cleaned and cut into quarters
a handful of capers, soaked in filtered water for 10-15 minutes then rinsed and drained
a handful of raisins, soaked in filtered water for 5-10 minutes then rinsed and drained
a handful of pine nuts
dried oregano, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste

Makes 4 servings.

Directions

Preheat the over to 170° C. Cook the rice in filtered and lightly salted water until al dente (use 2 parts water for 1 part rice). Cut each pepper in half, remove seeds and white ribs. Place the peppers in an oven pan, drizzle with olive oil and bake the peppers for 10-15 minutes. When the rice is cooked, drain it well (in case some cooking water is left) and transfer it into a large bowl. Add the seitan, zucchini, tomatoes, capers, raisins, pine nuts, oregano, olive oil and salt then toss to mix. Spoon some of the rice into each pepper half, cover the oven pan with foil then bake for another 10-15 minutes. Remove from the oven, drizzle with some extra olive oil and serve warm or cool.

Ingredients

70-80 g semi-whole long grain rice
70-80 black venere rice
juice of half a lemon
4-5 handfuls of fresh peas (out of pod), cooked in boiling and slightly salted water for 5-7 minutes, drained, rinsed under cold running water and set aside to cool
1 carrot, peeled and diced
1 zucchini, cleaned and diced
2 small handfuls of pumpkin seeds
pickled ginger (sushi ginger), chopped, to taste
sesame oil, to taste
a pinch of whole sea salt
nori flakes, to taste
fresh chives, cleaned and chopped, to taste

Makes 2 servings.

Directions

Cook the long grain rice in plenty of boiling, slightly salted water. Cook the black venere rice the same way in a separate pan. Make sure the rice is still al dente when you drain it. Rinse it under cold running water and transfer it into a salad bowl. Add the lemon juice and some sesame oil and refrigerate until it’s completely cold. To assemble your rice salad, take out the rice from the fridge and add all the vegetables, the ginger, some more sesame oil, the  salt, the nori flakes and toss. Top with the chives and serve cool.

Ingredients

half a small head of cooked Romanesco broccoli (which should be about 180-200 g)
215 g cooked whole Baldo rice (which is about 150-170 g uncooked), preferably al dente
1-2 tablespoons raw sesame oil
1 tablespoons tahin
half a teaspoon powdered coriander seeds
half a teaspoon powdered cumin
half a teaspoon dried ginger powder
freshly ground black pepper, just enough to taste
whole sea salt, just enough to taste
a small handful of parsley leaves, preferably fresh, cleaned and finely chopped
1 teaspoon cleaned and chopped chives, preferably fresh
2 tablespoons white sesame seeds
2 tablespoons ground white sesame seeds (you can grind them yourself in a spice or coffee grinder)

To complete

3 handfuls of peeled almonds
1 tablespoon flakes of nutritional yeast

Makes 16-18 balls.

Directions

Using a potato masher or fork, mash the broccoli until no large pieces remain. Transfer the broccoli mash into a large bowl, add the cooked rice, sesame oil, tahin, spices, salt, parsley, chives and sesame seeds (whole and ground) and stir well to combine all ingredients. To shape the balls, wet your hands with a little water to prevent the mixture from sticking. They should be slightly smaller than a golf ball. Set the balls aside on a sheet of parchment paper or a tray. In a coffee grinder, finely grind the almonds with the nutritional yeast. Roll the rice balls in the almond-yeast powder and serve at room temperature.

Ingredients

150 g whole rice, washed in cold water, well drained then cooked in water until very tender
160 g rice malt syrup
3 tablespoons light and fruity extra virgin olive oil
zest of 1 organic lemon, grated
3 tablespoons whole rice flour
80 g corn flour (GMO-free)
a pinch of whole sea salt
a few pinches of vanilla powder
1 tablespoon cornstarch (GMO-free)
3 handfuls of sultanas, soaked in 3 tablespoons mirin for about 15 minutes then drained and pat dried
powdered brown cane sugar or extra fine almond flour, to serve

Directions

Preheat the oven to 170° C. Place cooked rice, malt syrup and oil in the bowl of a mixer and process until very smooth. Transfer the mixture into a bowl, add all remaining ingredients and stir well until everything is incorporated. Place a sheet of parchment-paper on a baking tray and scoop up a spoonful of batter and drop it onto the parchment-paper. Repeat with remaining mixture. Once the fritters have been placed on the baking sheet bake for 20-25 minutes or until crisp and golden on both sides (you can turn the fritters over with a spatula). Remove from the oven, transfer onto a plate, absorb any excess oil with kitchen paper (this step shouldn’t be really necessary), sprinkle with some powdered sugar or almond flour and eat warm.

Full of bright flavors, this dish is a perfect spring, early summer salad. It can be served as part of a multi-course meal or as a first course.

Makes 4 servings.

Ingredients:

For the dressing

juice of 1 lemon

4 tablespoons sesame oil (from raw sesame seeds)

juice of 3 cm ginger root

1 pinch Himalayan salt

½ teaspoon powdered coriander seeds

1 teaspoon tahin

1 teaspoon rice malt syrup

 ½ teaspoon dried ginger powder

For the salad

200 g Thai rice (plus 500 ml filtered or mineral water, and a little whole sea salt, for cooking)

6-8 radishes

10-12 fava bean pods (about 1 cup fava beans)

1 carrot

1-2 zucchini

1 spring onion

1 can plain organic corn kernels

2 handfuls sesame seeds

1-2 handful fresh parsley 

Directions:

Dressing

Put all the dressing ingredients in a jar, secure tightly with a lid and shake well until everything is incorporated. Set aside.

Salad

Cook the rice in 500 ml slightly salted filtered or mineral water, keeping the on. Be careful not to overcook the rice: it should be a bit crunchy. Once it is cooked, set it aside. Clean the vegetables thoroughly, slice the radishes and zucchini, then peel and julienne (or grate) the carrot, trim a nd chop the spring onion, open the fava bean pods and remove the beans. Rinse the corn kernels under running water. Transfer all the vegetables and the rice (making sure it’s cold) in a salad bowl. Toast the sesame seeds in a wok or pan for 1 minute over medium heat, and add them to the rice-vegetables mix. Coarsely chop the parsley and sprinkle it over the mix. Re-shake the dressing, drizzle over the salad and toss together. Serve immediately or keep in the fridge until later.

This is a smooth, delicate and warming risotto. You can definitely use a pressure cooker to cook the rice, but if you choose the ‘ordinary’ risotto cooking method, I think you’ll get a much creamier result. Here I substitute stock with plain water, as the miso provides enough salt and flavour.

Makes 4 servings.                  

Ingredients:

330 g brown Carnaroli rice

1 medium sized pumpkin or butternut squash

½ leek, minced

3 teaspoons brown rice miso (unpasteurized)

3 tablespoons extra virgin olive oil (plus 1 tablespoon to add before serving)

1 teaspoon mirin

1 teaspoon dried lemongrass

½ teaspoon dried marjoram

3 cm fresh ginger root (skin removed)

filtered or natural mineral water

Directions:

Clean the pumpkin, removing all seeds and surrounding filaments, then peel it and cut it into chunks. Place the pumpkin in the oven (preheated to 180° C) and bake for about 25 minutes. In the meantime, wash the rice in a large colander under running cold water and bring the water (preferably filtered or natural mineral water) to a boil. In a wide, heavy saucepan, heat the olive oil and add the minced leek and gently stir fry until golden. Add the rice and lightly fry for about 1 minute, then add the mirin and stir. Once the mirin has cooked into the rice, add the first ladle of boiling water and turn down the heat to a simmer. Keep adding ladlefuls of boiling water, stirring regularly. As soon as the pumpkin is cooked, cut it into small pieces, add it to the rice, and carry on adding water while cooking over low heat. Check the rice, and when it’s almost done add the lemongrass and marjoram. When the rice is cooked, remove from the heat and add the olive oil (about 1 tablespoon) and miso (which you’ll have melted in warm water). Stir well, place a lid on the saucepan, allow to sit for 2-3 minutes, then sprinkle with the fresh ginger juice and serve.

Ingredients

For the custard

100 g whole rice flakes’ flour
400 ml filtered water
5 tablespoons rice malt syrup
half a vanilla bean
a pinch of whole sea salt
2 tablespoons plain soy yogurt (GMO-free)
1 tablespoon lemon juice

For the syrup

80 ml agave syrup
3 teaspoons dried lavender flowers (organic)
1 glass filtered water
1 teaspoon cornstarch

To garnish

1 or 2 ripe persimmons

Makes 2 servings.

Directions

Place the flour and water in a saucepan and start cooking over low heat. Add the salt, vanilla bean, and malt and stir. Cook for about 15 minutes (or until the custard is rather thick), stirring occasionally. Remove the vanilla bean and let cool for a few minutes. Transfer the custard in a blender, add the lemon juice and soy yogurt and mix for about 1 minute until the custard is completely creamy. The custard will thicken further as it cools.

In another saucepan, place the agave syrup, water and lavender flowers and bring to a simmer. Cook over medium heat for a few minutes, then remove from heat and filter the syrup. Pour the syrup back into the saucepan and simmer for a couple of minutes before adding the cornstarch which you will have dissolved in 1 tablespoon filtered water. Cook until the syrup has reached the right (syrupy) consistency.

Wash and peel the persimmons and place some of the pulp in individual serving bowls or glasses. Pour 1 to 2 teaspoons of the syrup over the fruit, add a generous amount of custard and top with some more persimmon pulp and syrup. Place in the fridge to set for about 15-20 minutes before serving.

Thoughts, tips, ideas

Light and delicate, this custard is perfect to be served at the end of a meal. I like the custard itself to be quite neutral, as the lavender syrup and persimmon pulp provide all the sweetness and aromas. This dessert is creamy and voluptuous without being heavy, and the fact that it’s gluten-free makes it even more special (and diet-conscious).