Meet our newest VBU! contributor – Laura, author of The Veggie Side of Me. Here she is in her own words,
“I’m Laura, I’m Italian but I’ve been living in Paris for 11 years, with a viking and 3 goblins.Why did I decide to become vegan…? I don’t think there is a reason, I changed with time, I grew up maybe, I read and this need came spontaneously. I’m not here to turn my blog-readers into vegans. I’m here to share my new food-discoveries, my thoughts.I’ve always loved cooking and testing/inventing new recipes makes my day; when I’m upset, when something goes wrong, but also when I’m happy I calm myself down, express my joy cooking. It’s a hobby, I guess, like watching the stars with my telescope.” Follow The Veggie Side of Me through: Facebook and the blog! Please welcome Laura!
My salty rice cubes are made of the following ingredients:
250 g of rice -mix 3 rice (red, wild, long), boiled and left in the fridge for 1 day (yes you can use your left overs …)
2 cherry tomatoes cut in very tiny pieces
1 organic lemon (juice + minced zest)
2 spoon of sesame seeds
1 spoon of poppy seeds
olive oil
salt
1 minced fresh red onion
Minced fresh herbs: verbena (I used just 3 leaves), thyme, oregano, fennel
In a large bowl, mix all the ingredients and season according to your taste with salt and olive oil. Then, using your new tool, make as many rice cubes as you want: you can build a pyramid, or a cubic triangle, single portions, decorate them with seaweed (sushi style)..but don’t forget to have fun!
