Archive for January, 2007
I’m sure this recipe started out as normal rice and beans. Over the years it has morphed into a shamless display of all the vegetables we keep in stock at all times. (It’s funny I write that, because as I type Stewart has run off to the store to pick up a can of black beans I thought we had in the pantry. So much for that!).
I love this meal because it’s really easy, very comforting, and full of all sorts of good-for-me things. It’s also very flexible in terms of what vegetables you can add. We’ve used broccoli and mushooms in the past, but I’m sure anything from kale to bell peppers would work just fine. The more you add, the more fun and colorful the dish becomes.
Rainbow Rice and Beans
Makes two huge meals
1 Cup Brown Basmati Rice, dry
1 Can Black Beans, partially drained
1/4 Chopped Onion (optional)
3 Tbs Tamari
3 Tbs Vegan Worcestershire Sauce
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn
2 Medium Carrots, shredded
Spices:
1/2 tsp Cumin, crushed
1/2 tsp Cumin Seeds (optional)
1/2 tsp Corriander
1/2 tsp Red Pepper Flakes
1/2 tsp Mustard Seeds (optional)
1/2 tsp Oregano
Start the rice with two cups of cold water, or whatever ratio you of water:rice works best for the type of rice you ae using.
When the rice is almost complete, heat some vegetable oil in a large skillet. If using onion, add it and cook until golden brown. Add spice mix and saute until spices begin to bubble up a little bit, being careful not to burn (I don’t need to tell you that, right?). If you’re using mustard seeds, they’ll start popping and jumping out of the pan. Just warning you.
Add beans, soy sauce, and worcestershire sauce and simmer on low, covered, until rice is done. Add peas, carrots, and corn and for a few moments until defrosted. Add rice to pan, stirring well to mix in beans and veggies and coat with sauce. If you want to make it “richer”, stir in a knob of vegan butter at the end.
Garnish with avocado and fresh parsley if available, serve immediately.
January 31st, 2007
I’m going to tell you a secret. These don’t have manderine oranges in them, but they should. It’s not that they weren’t tasty this way, they definitely were. Fresh cucumber, fresh shredded carrot, baby spinach, ripe avocado, and cellophane noodles tossed in a hot, creamy sauce. They were light but spicy and filling. But they needed something else. Something sweet, juicy, slightly tart… Then it hit me! Little bits of mandarin oranges scattered throughout. It’s going to be so perfect, I tell you! Not overwhelming, just little refreshing bursts of sugary sour goodness to round out the flavor. I think I’ll make them for the potluck on Saturday!
Mandarin Orange and Avocado Spring Rolls
Serves two to three people
1 Cucumber, peeled and cut into matchsticks
2 Carrots, peeled and shredded
1 Avocado, sliced and tossed with lime juice
1 1/2 Cups Fresh Baby Spinach, shreddeded
1 Small Package Cellophane Noodles
1 Can Mandarin Oranges
Rice Paper Wrappers
Dressing for the Noodles
1/4 Cup Vegannaise
2 tsp Sriracha
3 tsp Lime Juice
1/4 tsp Salt
Place cellophane noodles in boiling water. Turn off heat and let sit until soft, about five minutes. Rinse with cool water and let drain.
Heat a skillet with 1 inch of water. The water should be very hot, but not so hot you can’t but your hands in it. Prepare all your fillings.
Toss the noodles with the dressing. Soften a rice wrapper in the hot water, and fill: A small pile of noodles, a few matchsticks of cucumber, a slice or two of avocado (sprinkled with salt), a few small pieces of oranges, and a sprinkle of carrots and spinach.
January 30th, 2007
After my admission that I just don’t like beets, a few of you mentioned how I should give them another try. I’m willing to, but not without your help!
Do you have a favorite beet recipe? One that, if only beet haters would try, they’d see the error of their beet-hating ways? Email me your recipe, and I’ll make it, eat it, try my best to like it, and show you my results. If for some reason I receive more than three beet recipes (god help me), I’ll pick my three favorite and post them here.
So, what say ye? Are you going to help conquer my fear of beets?
January 30th, 2007
I promise you, this is the last time I’ll subject you to risotto for a while. Baked risotto is just such a revelation. I had to try it again with a tomato base. I also had an eggplant and some mushrooms to use, and didn’t feel like being all that creative. Stewart and I were hungry and it wasn’t time for me to start playing around in the kitchen without a plan. Risotto? In a half hour? Done.
January 29th, 2007
The Boston PPK Potluck is in less than a week, so I’m playing around with our theme ingredient: avocados. I was laying in bed last night, trying to fall asleep, when this idea hit me over the head. This recipe is your basic cream cheese drop cookie with avocado replacing some of the “butter.” The lime makes them absolutely delightful, but unfortunately the pale green color of the dough disappeared after baking.
You can’t really taste the avocado, but it’s certainly a neat use for them. The recipe is below, but just like last time, I’m going to stress that this is a test recipe. I need to think of some ways to dress these babies up, but it might be as simple as adding a little decorating sugar to them before baking.
Happy Experimenting!
Avocado Lime Tea Cookies
Makes 2 1/2 to 3 Dozen Cookies
1 Avocado
1/2 Cup Earth Balance
4 oz Tofutti Better Than Cream Cheese
1 Cup Sugar
1 3/4 Tbs Lime Juice
Zest of 1 Lime, finely chopped
2 Cups All Purpose Flour
Preheat oven to 375º.
Cream earth balance, cream cheese, avocado, and sugar together. Add zest and lime juice, and beat until light and fluffy (I used an electric mixer). Gently fold in flour, 1/2 cup at a time.
Measure out 1 Tbs balls of dough. Roll between your palms to form a sphere, then flatten into discs. Arrange on a lightly greased cookie sheet. The dough will not spread when baked. Bake for 15 minutes. Remove from oven and cool on a rack.
January 28th, 2007
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