Sunday, June 28, 2009

Vegan Recipe Swap

Well, the tofu didn't generate much (or anything, for that matter). It may be simply because this blog is still busy trying to resurrect from its here's another go. This week's theme: Grains (rice, barley, couscous, etc.) Please share your recipe in the comments section...just type it in or leave a link to your blog and I'll feature it in the next recipe swap!

Paella (serves about 8)
  • 1 tablespoons olive oil
  • 1 can artichoke hearts or 1 bag frozen
  • 1 large bell pepper (green or red), diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic , minced
  • 1 1/2 cups long-grain rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1 can diced tomatoes, (14.5 ounces)
  • 2 cans vegetable broth, (14.5 ounces each)
  • Coarse salt and ground pepper
  • 1 cup frozen green peas, thawed
  1. In a heavy 12-inch saute; pan, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper and cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
  2. Stir in paprika, turmeric, tomatoes, artichokes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
  3. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute; serve immediately.
This dish is delish, but lacks protein. I usually serve a chickpea salad on the side, but a can could also very easily be added to the Paella itself.


Michelle M. said...

Love this one:


* 2 1/4 pounds of fresh spinach, chopped, washed, drained
* 1 spring onion, chopped
* 1/3 cups of olive oil
* 1 1/3 cup of water
* 1 1/3 cups of long-grain rice
* 5 1/4 cups of water
* sea salt
* freshly ground pepper
* juice of 1 lemon (about 2 tablespoons)


In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish "melds."
Serve with wedges of lemon and freshly ground pepper

Monica said...

I posted my recipe for Crockpot Grains here:

Katie Jones said...

Kelly, I have already posted this curry dish, but I just love it:

Ma Torg said...

oooo. Those all look GREAT! I'll put the links up in the next Vegan Recipe Swap. Thanks for participating!

Adriana said...

I have lots of vegan and vegetarian restaurants on my website, The carrot is a vegetarian restaurant guide, so you can find vegetarian restaurants all over the world, as well vegetarian info, post a blog, pictures, and so much more..