Tuesday, March 20, 2018

Tomato in Rice Cooker Hack (from Strictly Dumpling/repopularized by Cheap Lazy Vegan)

This might go against the idea of the blog. I wanted to test out recipe books. But who does watch recipes on YouTube nowadays? Also, tons of vegan food vlogers have recipe books (Hot for Food or The Edgy Veg, for example).

I was learning Chinese last year (I stopped learning since then... unfortunately) and developped a vivid interest in anything asian. I was watching a lot of YouTube videos, including Strictly dumpling. I find Mike has a magnetic personality... although he is normally not really open about veganism as a whole... sigh...

Anyway, I had seen his video about cooking a tomato in a rice cooker, and I've also wanted to try it out. In a way, it is similar to a variant of fried tomato rice and cheese recipe I used to make all the time; but my version was--obviously--cooked in a pan, in a little bit of oil, and rich in cheese.

When I switched to veganism, and since vegan cheese was not yet available in Brazil (it is slightly more popular now that Superbom launched a vegan cheese substitute two years ago), I stopped making it. With all the cheese, it wasn't good for me.

Imagine: I had a blood test, something that was required of me before I could start a Krav Maga course I had just registered to, and...

Doctor: "You have high cholesterol. You should cut down on red meat..."
Me: "But doctor, I don't eat meat since I am 13..."

That left the doctor perplex. I was just as shocked because I had always heard that cholesterol was for people who were overweight, or who were older. I was skinny and in my early 20s.

I was eating TOO MUCH cheese.

Anyway. I digress. Back to the tomato in a rice cooker recipe.

So, I saw Mike Chen do it a while ago. Probably last year. And last week, the Cheap Lazy Vegan tried it too. She forgot to take out the core though, so I swore I wouldn't make the same mistake :)

I never have white rice at home (but thinking about it now, I do have sushi rice; I could have used that, damn it!). I have basmati or brown. I felt that basmati was better. Otherwise, the ingredient list is rather short and simple: rice, water, ripe tomato, oil, salt and pepper.

This is what it looked like in the cooker:



And on my plate (I added a little bit of grated vegan cheese, and basil leaves):


My opinion? A little dry. I added some vegan sour cream I had on hand (I know processed...sigh...) and it made it taste better. I don't feel it's a full meal, contrary to what Mike said. I think it could be ok as a side dish if you have a meal that is potentially more juicy.

It's an alternative to white rice.

NOTE: Something I noted uploading the pictures. Is it me or was a few of the basil leaves I have a little too "dark". Were they rotten? Well, too late. I ate it...


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