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November 24, 2014
Vegan Pineapple Nasi Goreng with Coconut Oil

Just because it’s winter that doesn’t mean that we can’t enjoy exotic dishes that transport us to a tropical paradise… For those who love light meals that are full of flavour, here is a recipe for a vegan Pineaple Nasi Goreng inspired by amazing Balinese cuisine and using our very own organic raw coconut oil.

 

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Vegan Pineapple Nasi Goreng

(serves two)

 

Ingredients: 

½ cup brown rice

1 pineapple

1 tsp Chi Coconut Oil

1 small courgette

1 small fresh chilli

10g fresh chives

10g fresh lemongrass

Himalayan salt to taste

Black pepper to taste

2 tsp tamari

1 vegetable stock cube

½ cup cashew nuts

 

Method:

1. Cook the brown rice, according to pack directions, and set aside to cool

2. Cut the pineapple in half and hollow out both halves to make two bowls

3. Cut a piece off the bottom of the hollowed pineapple halves to create a flat base

4. Cut the pineapple taken from the centre into small pieces and set aside

5. Heat a pan on a low heat and add the coconut oil

6. Cut the courgette into small chunks and cook it in the oil for a few minutes until almost cooked through, then set aside

7. Add the chopped chives, lemongrass and chilli to the pan. Sprinkle the mix with a little bit of salt and pepper

8. Sauté for about a minute, then add the rice and the pineapple and stir

9. Add the tamari and the vegetable stock, stir to mix all the ingredients and cook for another 30 seconds

10. Add the cashew nuts last

11. Serve in the pineapple bowls and enjoy!

 

Recipe via Iveta Ratarova. Check out her page for more inspirational healthy recipes! 🙂

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