Vegan Bites: Dill Kedgeree with Coconut Yogurt

Dill-icious!

With so many beautiful Autumn days, we're pushing the harvest of our herbs as much as possible.

Dill, cilantro, basil, parsley and borage are still growing strong. 

We'll see if we can manage to pull and dry before the first frost.

 

Dill Kedgeree with Coconut Yogurt (inspired by 15 Minute Vegan)

~1/2 onion, diced

~1-2 garlic cloves, minced

~salt

~1/2 t turmeric

~1/2 t cumin powder

~heaping spoon of cumin seed

Saute in coconut oil until fragrant

Add

~1 c basmati rice

and stir well.

Add

~2 c hot water

Boil/simmer until water is absorbed.

Add

~handful of green beans

~3 T green peas

~broccoli flowerets

~1/2c hot water

Allow water to absorb and steam veg.

Spread on platter with snips of fresh dill, generous salt and pepper.

Dollop coconut yogurt sprinkled with paprika.