A big comforting bowl of congee (rice porridge)- this is what I always reach for when I’m feeling uninspired and don’t know what to make/feeling ill or generally lazy/have no time to whip up something fancier. Also a great life-saver when it’s nearing the end of the week and my fridge is out of fresh veggies!
I simply dump all my ingredients into a rice cooker: dry rice, water (usually a 1:2 or 1:3 rice to water ratio, depending on how thick you want your congee to be), a ton of mixed frozen vegetables and some type of seasoning (either a stock cube or a generous dollop of miso paste; miso is my favourite). You could of course cook this over a stove, but a rice cooker saves you that extra effort on particularly lazy days! Once the congee is cooked, I like to top it with a splash of soy sauce, seaweed and sesame seeds for some protein.
Vegan sushi with green bell pepper, avocado, cucumber, spring onion, tomatoes, soy sauce, wasabi, ginger and sesame seeds ✿ tasted sooo amazing! I love the fact that literally every kind of food I used to like can easily be made into a delicious vegan alternative!