Its dinner time here in Aus, and tonight I’m making my hippie plate, which makes me excited to eat ( let’s face it I’m always excited to eat).
This is named a hippie plate because a) it makes me happy like a seventies hippie would have been and b) because a heap of hippies I know or have known eat a lot of farmers market/ vegan foods. Like myself!
I like dishes where a lot of different ingredients/ things come together in a harmonious plate and you can also add in or swap whatever you have on hand.
P.s If you feel so inclined; please check out my Facebook page under the same name as the blog. I post little recipes and tips and photos there most days. 😘
1.5 cups cooked brown rice , white rice, quinoa or cauliflower rice
1 large red capsicum
5 spring onions
4 garlic cloves
1/2 a de seeded chilli
For the Nuggets
12 vegan nuggets ( see my previous post on making your own or buy some )
For the Hash Browns
2 large red sobago potatoes
1 brown onion
Preheat oven to 160* and line a large flat oven tray with grease proof paper.
Prepare your hash browns by peeling, and grating the potatoes and onion. Place in a bowl and squeeze out any juices using an old teatowel. Shape in to four huge hash browns and season well. Bake for 30 minutes; turning half way.
Cook your nuggets ( begin cooking around half way through the hash browns or to cooking instructions).
While the hash browns and nuggets cook; fry your crushed garlic, and finely chopped capsicum, spring onion, and chilli, in a little olive oil and salt until crispy. I also used a tiny bit of Italian seasoning.
To assemble arrange cooked stratch( I used brown rice today), hash browns, fried veggies, nuggets and chopped avocado on a large plate. Top with a little vegan mayo or tomato relish if you like or even vegan cheese / cashew cheese.