Our divine recipy of the month.

​See what is fresh and seasonal in our kitchen


Every country has a rice dish and this is ours in Spain.  Made vegan it is very enjoyable, smokey and makes a great lunch for all doshas.  Pitta can add in coriander to make it more cooling. Switch out the red peppers if you wish and add artichokes to get the right Mediterranean flavours.

Vegan Paella⁠

Cooking time 30 minutes⁠

Serves 4⁠

1 Tbsp fresh turmeric root, diced⁠
1 red pepper⁠
2 stalks celery, diced⁠

1 large zucchini
4-inch leek, sliced⁠
2 carrots⁠
1 cup broccoli⁠
2 tomatoes, diced⁠
1 tsp smokey paprika⁠
1 tsp cumin powder⁠
1 1/2 cup short grain rice⁠
3 1/2 cup water⁠
1 tsp salt⁠
1/2 cup parsley⁠
lemon wedges to serve⁠

Heat 2 tablespoons of olive oil in on a low flame and add in the leek, pepper, zucchini, celery to a heavy-bottomed pan with a lid.⁠
Cook until sweated, translucent & softer then add in the turmeric, broccoli, carrot and tomatoes, stir well and leave to cook for 10 minutes.⁠
Adding salt, paprika, rice and water turn the heat on high flame to boil the water and cook for another 10 minutes with the lid on.⁠

Copyright 2020 Dining with the Divine. Cook in Bliss, Eat-in Bliss.