Black Rice Jollof

Ingredients:

• 1 cup black rice

• 1 can diced tomatoes

• 1 red bell pepper, diced

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp tomato paste

• 1 tsp smoked paprika

• 1 tsp thyme

• 1 tsp curry powder

• 1 vegetable bouillon cube

• Salt and pepper to taste

• 2 cups vegetable broth

• 2 tbsp olive oil

Instructions:

1. Rinse the black rice and set aside.

2. Heat olive oil in a pot, then add chopped onions and garlic. Sauté until onions are translucent.

3. Add diced bell pepper and cook for a few minutes.

4. Stir in tomato paste, smoked paprika, thyme, curry powder, salt, and pepper. Cook for another minute.

5. Add the diced tomatoes and vegetable bouillon cube. Cook for about 5 minutes.

6. Add the black rice and stir well. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until the rice is cooked and the liquid is absorbed (about 45-50 minutes).

I asked ChatGPT and it says, “It sounds like you’re describing spaetzle, a type of soft egg noodle or dumpling commonly found in German, Swiss, and Austrian cuisine. Unlike flour-based drop dumplings, spaetzle dough is made with flour, eggs, and milk, then passed through a special press or colander to create small, irregularly shaped noodles. They are often boiled and served as a side dish, sometimes with butter or gravy. Does that sound like what you’re thinking of?”

To make it vegan, it says, “To make vegan spaetzle, you can replace the eggs and milk with plant-based alternatives. Here’s a simple vegan spaetzle recipe:

Ingredients:

• 1 ½ cups all-purpose flour

• 1 tsp salt

• ½ cup plant-based milk (e.g., almond, oat, or soy milk)

• ½ cup water (adjust for consistency)

• 2 tbsp olive oil or melted vegan butter

• A pinch of turmeric (optional, for color)

Instructions:

1. Mix the dry ingredients: In a large bowl, whisk together the flour and salt.

2. Prepare the wet ingredients: In a separate bowl, mix the plant-based milk, water, olive oil (or vegan butter), and turmeric (if using) until combined.

3. Combine wet and dry: Slowly pour the wet ingredients into the dry ingredients, mixing until a smooth, thick batter forms. The consistency should be thicker than pancake batter but still pourable. Add more water if needed.

4. Cook the spaetzle: Bring a large pot of salted water to a boil. Using a spaetzle maker, a colander with large holes, or even a potato ricer, press small amounts of dough into the boiling water.

5. Boil until they float: The spaetzle will cook quickly, rising to the surface after about 1-2 minutes. Once they float, remove them with a slotted spoon and transfer to a bowl.

6. Optional: Toss with vegan butter or olive oil to prevent sticking, and serve as a side dish or with a sauce of your choice.

This vegan version has a similar texture to traditional spaetzle, with a slight difference in flavor, but it still captures the soft, noodle-like quality. You could add nutritional yeast or vegan cheese if you want to boost the savory taste.”

Oooh, that sounds so good, I’m gonna try that 🤤