Archive for rice

Tuesday, September 3rd, 2013

Risotto with Sun-Dried Tomatoes and Basil

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Risotto has been a family favorite for years. We usually make a yummy mushroom risotto, but with all the fresh basil from our garden, we decided to try a new recipe. This recipe calls for parsley, which we did not have and it also calls for cheese on top, which we skipped to make it vegan. We also used less oil. This was delicious and was made by my son. He did a great job and only had a little help from my husband, who is the one that usually makes risotto. This is great with a side of greens.

Risotto with Sun-Dried Tomatoes and Basil

1 onion, minced

4 cloves garlic, minced

2 tbsp. olive oil

1 c. arborio rice

6 c. vegetable broth

salt and pepper to taste

1/2 c. sun-dried tomatoes in oil, drained and chopped

1/2 c. chopped fresh basil

We use a stainless steel skillet for risotto. Heat up the pan to medium high and add the oil and then the onion. Saute til it is softened and then add the garlic. Stir for one minute and then add the rice. Stir and cook for about 3-5 minutes, or until the rice just barely starts to turn brown.

Then add 1 cup of the broth and the salt and pepper and stir and cook until the broth is mostly absorbed. Then add another cup of the broth, along with the tomatoes and basil. Cook again until the broth is absorbed and then continue on adding broth one cup at a time, stirring frequently, until the broth is absorbed each time, until the rice is cooked. Enjoy this hot!

 

Wednesday, August 28th, 2013

Black Bean and Spinach Enchiladas

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One of the great things about this recipe is that you can play around with the ingredients and if you are like me, you can use up food in your refrigerator that is on the verge of going bad. I had made some super yummy cilantro cream (I will post this super easy recipe tomorrow) and my husband had made some fresh salsa for some tacos a few nights ago, and I really wanted to use them again, and I also had some spinach that needed to be used, so I came up this idea to make enchiladas. I have only rarely made enchiladas, but I thought that I would try something different that I knew my kids would love. And it worked. This recipe was a hit. That is why this recipe is really large, so pare it down a little if you are not feeding a herd of teenagers.

Black Bean and Spinach Enchiladas

2 tsp. grapeseed oil

3 cloves garlic, minced

1 large onion, diced

1 tbsp. cumin

1 tsp. chili powder

1 c. sliced mushrooms

2-3 c. brown rice, cooked

3 cans black beans, rinsed

5-6 c. spinach, coarsely chopped

salt and pepper to taste

green enchilada sauce (I used Hatch Green Chili Enchilada Sauce)

tortillas of choice

non-dairy cheese (I used Daiya)

In a large cast iron pan, heat up the grapeseed oil to medium high and add the onion. Cook and stir occasionally til softened and then add the garlic. Cook for one minute and add the cumin and chili powder and stir for one more minute. Add the mushrooms and cook until they are softened as well. Add the spinach and cook until it is wilted and then add the rice and beans and salt and pepper to taste. Stir and cook just til nice and hot. Now preheat your oven to 350 degrees and pan spray a glass pan. Spoon some of the enchilada sauce into the glass pan until there is a thin layer in the bottom. Spoon two big helpings of the filling onto a tortilla and fold the ends and wrap up the sides. Place in the glass pan and work through the tortillas until all the filling is gone. Pour more of the enchilada sauce over all the enchiladas and sprinkle grated non-dairy cheese over the top. Cover with foil and place in oven to cook for 40-50 minutes. I served this with the cilantro cream sauce and fresh salsa and these enchiladas disappeared quick. Other great garnishes include, avocados, tomatoes, peppers, olives. Enjoy hot!

 

 

 

Saturday, July 13th, 2013

Tempeh with Curried Cashew Sauce

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I have been looking to try something new with tempeh lately. I started to look for inspiration and came across this recipe. This original recipe serves two people, so I made the portions bigger and replaced the dairy products. I served it on a spoonful of short grain brown rice with steamed carrots and sweet potatoes on the side. The garnish of chopped cilantro on top was the perfect finishing touch. It turned out delicious!

Tempeh with Curried Cashew Sauce

4 tbsp. rice vinegar

4 tbsp. low sodium soy sauce

3 tbsp. honey

1 tbsp. grated fresh ginger

2 garlic cloves, minced

2  8 oz. pkg. tempeh cut into 1/2 inch cubes  (I used Litelife  Three Grain)

Sauce

2 tsp. olive oil

1/3 c. raw cashews (I used cashew pieces)

1 onion, chopped

2 cloves garlic, chopped

3/4 tsp. curry powder

3/4 c. almond milk (other nut milks would work fine here)

1/3 c. warm water

1/4 tsp. salt

handful chopped cilantro

Begin by mixing the first five ingredients together in a medium bowl. This is the marinade for the tempeh. Add the tempeh and let it stand for at least five minutes. Heat up a cast iron skillet to medium high heat and pour in the tempeh, marinade and all. When it comes to a boil, turn down the heat to medium and stir and cook until the juice is gone. This does not take long, maybe 10 minutes. Then turn off the heat and set aside while you make the cashew sauce. Begin this by heating up the olive oil in a cast iron pan to medium high heat and adding the cashews. Toast them until they are lightly brown. This happens fast, so don’t let them burn! Add the onion and cook until it is very soft, about 10 minutes. Add the curry powder and garlic and stir while cooking for 1 more minute. Turn off the heat and stir in the milk. Pour this mixture into a food processor and add the water and salt and puree until it is smooth. Now get a bowl of rice and add the tempeh, sauce and top with the cilantro. It was delicious with steamed sweet potatoes and carrots.

Wednesday, June 12th, 2013

Coconut Curried Purple Cabbage and Rice with Mint

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I love all the members of the cabbage family. They are so delicious and nutritious and easy to find at the grocery store. Purple cabbage is loaded with vitamin C and K and has lots of fiber and folate too. The color of purple cabbage is so beautiful and grows even deeper and richer when it is cooked. And today, I combine it with fresh mint in a recipe that looks absolutely stunning when it is done. If you have rice that is already cooked, this dish is super fast and easy to make.

Coconut Curried Purple Cabbage and Rice with Mint

Coconut Curry Sauce

2 large cloves garlic, crushed, peeled and minced

1 1/2 tsp. red chili paste ( I like the brand Thai Kitchen)

1/4 c. sucanat

2/3 c. hot water

1/4 c. fish sauce ( if someone knows a good vegan substitute, let me know)

2 tbsp. fresh lime juice

1 can lite coconut milk

 

1 tsp. grapeseed oil

1 tbsp. Earth Balance

1/2 head purple cabbage, slice 1/4 inch thick

4-5 c.  cooked brown rice (I think other cooked grains would be great as well)

1/4 c. chopped mint leaves (reserve a little bit to garnish the top)

1/4 c. toasted pepitas

Begin by making the sauce. Combine the red chili paste and the sucanat with the hot water and stir until everything is dissolved. Add the garlic, fish sauce, and lime juice. Stir well and add the can of coconut milk. Stir and set aside.

I recommend a cast iron skillet to cook this dish. Turn the heat up to medium high and add the grapeseed oil and Earth Balance. When they are melted together, add the purple cabbage and saute til it is softened. This takes about 10 minutes. Turn the heat down to medium and add the cooked brown rice. Stir to combine. Add the coconut curry sauce and the mint and mix well. It may seem that there is too much sauce, but don’t despair, the sauce gets absorbed by the rice. Keep cooking and stir frequently, and when this dish turns a little bit creamy, kind of like a risotto, it is done. This takes about 10 more minutes. Garnish with the reserved mint leaves and toasted pepitas. Enjoy!

 

Thursday, May 30th, 2013

Vegan Vegetable Fried Rice

When I was in college, I went to one of those restaurants where the chef comes to your table to cook whatever you ordered and to throw sharp knives around. It was very impressive. But the best thing about it for me was that it was such a great cooking demonstration. The fried rice was so delicious and it looked easy to make if you didn’t have to throw any knives. I started making a version of that fried rice soon after and have been making vegan versions of it ever since then. Lately, the emphasis has been a little less on the fried part to make it more healthy. So today I will post the basic vegan version of my fried rice and soon I will post a few variations. This is a pretty big recipe for my big eaters. You can scale it back, or save the leftovers in the refrigerator for another meal.

Vegan Vegetable Fried Rice

2 tsp. grapeseed oil

4-5 large cloves garlic, crushed and minced

1 large onion, chopped medium

2 large carrots, chopped

4 c. broccoli chopped into small florets

1 pd. extra firm tofu, pressed

4-5 c. cooked rice, cooled (I use short grain brown, but others would work just fine)

1/3-1/2 c. soy sauce

Cut the tofu into two pieces, making  two slabs. Use non stick spray on a heavy bottomed or non-stick pan. Heat to medium and cook the slabs of tofu, browning each side lightly. Careful not to turn over too soon or it will stick. Remove from pan and put on a cutting board and let cool while preparing the vegetables.

I also use a large cast iron pan to cook the vegetables because they won’t stick, but any non-stick cookware or wok is great. Heat oil to medium high and add onion. Cook til softened and add the garlic. Stir and cook one more minute and add the broccoli and carrots and cook and stir frequently until these are softened and lightly browned, about 10 minutes. Turn off the heat. Now cut up the cooled tofu into one inch cubes and add to the vegetables. Heat up til the pan is hot again and add the rice and the soy sauce. Stir until well mixed and heated through. I use a thin metal spatula to keep the bottom from sticking because it will want to. Enjoy hot!

Sunday, May 5th, 2013

Seitan Stroganoff

My last post was the recipe for making seitan and today I get to share my very favorite way to use it. This recipe may be one of my favorites because it brings back childhood memories of eating my moms stroganoff, except it was different because it was made with ground beef and what seemed like lots of dairy products. This was inspired by Robin Robertson, Vegan Planet. This takes a little longer to make the first time, just because its hard to know what it is supposed to look like, but it is hard to mess up so don’t despair because you will enjoy the result.

Seitan Stroganoff

3 tbsp. olive oil

3 c. seitan, cut into small pieces

3 tbsp. tomato paste

3 c. vegetable stock

1 large onion, chopped

2 red peppers, chopped

2 c. mushrooms, sliced ( white are fine, bellas are deluxe)

3 tbsp. all-purpose flour

1 tbsp. sweet hungarian paprika

salt and pepper to taste

3/4 cup vegan sour cream (recipe to follow)

Heat up 2 tbsp. of the oil in a cast iron pan over medium heat. Once hot, but not smoking, add the seitan and brown on all sides. This takes a little while, maybe 10 minutes,  and you have to use a metal spatula because it will want to stick. Let it brown before trying to turn it and it will stick less. Set this aside. In a small bowl, mix the tomato paste and 1/4 c. of the broth. Make sure it is well combined and then set it aside. Use the rest of the olive oil and heat it in a large cast iron pan over medium heat. Add the onion and red pepper and cover and cook until they are softened, about 5 minutes. Add the mushrooms and cook, uncovered, until the liquid evaporates, about 5 minutes. Stir in the flour and paprika and cook, stirring, for about 1 minute. Add the tomato paste mixture, stirring until smooth. Stir in the remaining vegetable broth and bring to a boil, then turn down the heat to low and simmer. Add salt and pepper to taste and cook until it is a little thick, about 25-30 minutes. Slowly add in the vegan sour cream (recipe to follow) and stir until it is well blended. Add the cooked seitan and cook til heated through. Serve over brown rice.

Tofu Sour Cream (from Vegan Planet) I doubled these amounts to add to the recipe above

6 oz. soft silken tofu, drained

1 1/2 tbsp. fresh lemon juice

1 tbsp. sunflower oil or other neutral-tasting oil ( I used grapeseed)

1/2 tsp. salt

1/4 tsp. sugar or natural sweetener (optional) I used sucanat

Put all the ingredients in a food processor or blender and process until smooth and creamy. Put in a container with a tight- fitting lid and store in the refrigerator until ready to use. Keeps for 3-4 days.

Thursday, April 11th, 2013

Quinoa Wild Rice Pilaf with Mango and Almonds

When I looked in my refrigerator to decide what to make for dinner last night, I saw a few items that needed to be used. Some baby portabella mushrooms, spinach, and some leftover cooked quinoa were begging to be turned into something delicious. I had been kind of wanting a wild rice pilaf, so I checked and found a little wild rice that would be a great addition to the quinoa. This is the result of what else I found. It was so good. The mango and almonds were an especially great final touch. We had steamed asparagus on the side. Yum!

Quinoa Wild Rice with Mango and Almonds

2 lg. shallots, peeled and sliced

1 tbsp. grapeseed oil

1 tbsp. pure maple syrup

4-5 c. spinach, chopped

3/4 c. dried cranberries

2-3 c. baby portabella mushrooms, sliced

1 tsp. grapeseed oil

2 1/2 c. quinoa, cooked

2 1/2 c. wild rice, cooked

salt and pepper to taste

2 mangoes, chopped into 1/2 inch cubes

1/2 c. toasted almonds, medium chopped

Heat up heavy skillet to medium heat and add oil, and syrup and shallots. Stir frequently as they cook until the liquid is gone and they are lightly browned. They will be carmelized now, but turn the heat down to low and let them keep cooking  for about 15 minutes until completely softened. Add the cranberries and spinach and stir, cooking until the spinach is wilted a little. Set this pan aside and cook the mushrooms in a separate pan. They just need to be lightly sauteed in the tsp. of oil. About 5 minutes on medium heat. Drain the liquid from the mushrooms and add them to the shallots and spinach. The heat should be back to medium high and add the quinoa and the wild rice. Stir to mix all the ingredients together and to let the flavors blend, about 10 minutes. Add salt and pepper to taste. Just before serving add the mangoes and almonds.