I was pumped to try out some of the non-raw recipes from our Book of the Month, Feel the Lean by Loni Jane, and this dish did not disappoint. Flavourful and filling, this would make an amazing potluck dish that is also vegan, dairy-free AND gluten-free.
I paired mine with some salsa and avocado, Loni went with an amazing looking salad, but I could also see it with a yummy tomato sauce as a healthier/vegan friendly arancini (Italian rice ball) alternative. My mouths watering just thinking of that… can’t wait to make these again!
Below is a modified version of the recipe in the book. However, if you like the concept or would like to see the original, I’d encourage you to check out Loni’s eBook here, there are a lot of great recipes and useful information in it – It’s also stunning to look at.
- 3 cups brown rice
- 1 large sweet potato
- 3 small white potatoes
- 2 tsp cumin
- 3 garlic cloves
- 2 tbsp chia seed (soaked in water)
- 1 white onion
- 1/2 cup soaked sun dried tomatoes
- Preheat oven to 400F.
- Cover chia seed in water until they get to the consistency of pudding.
- Cook brown rice according to the following instructions.
- Wash and cut all potatoes into small pieces, steam until cooked and you can easily stab with a fork.
- While rice and potatoes are cooking, dice up the onion, garlic and soaked sun dried tomatoes (rise out water first!).
- Once rice and potatoes are done, mash the potatoes, then add the onion, cumin, chia seed mixture, tomatoes, garlic and rice. Mix until well combined. Mixture should be moist/a little sticky.
- Roll mixture into palm sized balls with your hands, place on a baking tray that’s lightly been oiled with coconut oil, cook for 20 minutes/until crispy
- The original recipe called for a tahini sauce with beet juice, garlic and lemon– which sounded amazing, but I couldn’t resist the avocado, salsa combo!
Hope you enjoy!