Chestnuts with Tamarind Parsnip Rice

by Edward Daniel
Caption of Chestnuts with Tamarind Parsnip Rice. Image by Edward Daniel (c).

Chestnuts with Tamarind Parsnip Rice makes a great alternative to rice and gives that rustic feeling. I wanted to have enough flavour coming from the tamarind.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Chestnuts with Tamarind Parsnip Rice. Image by Edward Daniel (c).
#
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )

Ingredients

  • 20g tamarind, dried
  • 100ml filtered water
  • 2 parsnips
  • ½ lime, juice
  • 1tbs caraway seeds
  • 200g chestnuts, cooked
  • few sprigs of dill

Instructions

  1. Soak the tamarind in water for about an hour. Place over a bowl and using a tea strainer remove any seeds and excess flesh. Place the reserved liquid into a large mixing bowl.
  2. Grate the parsnips and combine well with the tamarind liquid and lime juice. Lightly toss in the chestnuts and caraway seeds.
  3. Garnish with the dill.
  4. Serve.

 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.