Wednesday, July 27, 2011
This rice makes a great meal on it's own but also makes a great side dish for a Mexican food night. You'll get your proteins from the beans and pine nuts and as a bonus the black beans will provide iron, which are both important nutrients to get as a vegan.
So make yourself a margarita, cook up some tacos and serve with this rice!
1 tablespoon oil
1/2 onion, diced small
1 garlic, minced
2 celery sticks, diced small
1 red pepper, diced small
3/4 cup long grain brown rice
1/4 cup mixed wild rice
2 cup veggie broth
1/4 teaspoon chili powder
1/2 teaspoon thyme
1/8 teaspoon cayenne
1 tablespoon fire roasted green chilies (from a 4oz can)
1/4 cup cooked organic black beans
1/4 cup organic frozen corn, thawed
1/3 cup tomatoes, seeded and diced small
1/4 cup pine nuts
1 tablespoon fresh cilantro, chopped
pepper to taste
In a small casserole, heat the oil over medium heat.
Add the onion and cook 3-4 minutes until translucent.
Add garlic, celery and pepper and cook 3 more minutes.
Stir in the rice, add the bouillon, the chili powder, thyme, cayenne and bring to a boil.
Reduce the heat to medium-low and cover to cook. Follow the package instructions for the required cooking time. It should be around 45-50 minutes, until the liquid is absorbed.
When the liquid has evaporated, add the black beans, fire roasted green chilies, corn, tomatoes, pine nuts, cilantro and pepper to taste.
Bon appetit! (or should I say: Buen provecho)
Sunday, July 24, 2011
I used to order artichoke and spinach dips in restaurants all the time. It is such a great appetizer and crowd pleaser for parties and potlucks!
I went to the Wynn hotel the other day with a few of my girlfriends. We were eating at Terrace Cafe and when I saw that they had an artichoke and spinach dip that was vegan I HAD to order it! For those who do not know this, the Wynn hotel now offers vegan fare in each of it's restaurants. The dip was so good that I decided to figure out a way to make it at home. :)
I think I figured it out pretty good. My boyfriend loved the recipe I came up with so much, he almost ate it all in one meal! This recipe will definitively become a household favorite.
ARTICHOKE AND SPINACH DIP
1 tablespoon olive oil
1/2 onion, chopped small
1 clove garlic, peeled and chopped small
1 (8 ounce) package *vegan cream cheese
1/4 cup **vegan Parmesan cheese
1/3 cup ***vegan mozzarella cheese
1/4 cup ****vegan mayonnaise
1/2 teaspoon dried basil
1/2 teaspoon parsley
1/4 teaspoon cayenne
1/8 teaspoon celery seed
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/3 cup frozen spinach, thawed, drained and chopped
1/4 cup shredded vegan mozzarella cheese
1tablespoon vegan parmesan
1/4 cup breadcrumbs
Pita bread, toasted, or
10 to 15 small corn tortillas, cut into fourths fried in vegetable oil,
or store bought pita or tortilla chips
Preheat oven to 360 F (180 C).
In a pan, cook the onion for 3-4 minutes at medium heat until translucent, add the garlic, cook 1 more minute.
Add the vegan cream cheese, the vegan mozzarella, and the vegan parmesan. Reduce the heat and cook until the cheese mixture is soft and mostly melted.
Remove from the heat and add to the mixture: vegan mayonnaise, basil, parsley, celery seed, salt, pepper and cayenne.
Stir in the artichoke hearts and spinach.
Transfer the mixture to the baking dish.
Sprinkle with the vegan mozzarella cheese, vegan parmesan and breadcrumbs topping.
Bake in the preheated oven 25 minutes, until lightly browned and bubbly.
Serve with toasted Pita bread cut into triangles, small corn tortillas, cut into sixths fried in vegetable oil or store bought pita or tortilla chips
* I used Tofutti better than cream cheese It can be found in most grocery store, natural store such as wholefood or http://www.tofutti.com
** I used Galaxy vegan parmesan, galaxy products can also be found at Whole Foods, most natural stores and at http://www.galaxyfoods.com.
***I used daiya vegan mozzarella cheese. Daiya products can also be found at Whole Foods, most natural stores and at http://www.daiyafoods.com.
**** I used Vegenaise from Follow your Heart for vegan mayonaise. It can be found at Whole Foods, most organic section of super markets, most natural stores or at http://www.followyourheart.com.
Tuesday, July 12, 2011
I love soups. I could eat soups on a daily basis and never get tired of it! In fact, I did when I was growing up... my grandmother used to make me a soup everyday for lunch along with something else. That's probably why I have a soft spot for them. I miss my grandma! She was the best. :)
In this filling soup I used Chickpeas for proteins (there are 14.5g of proteins per cup) and broccoli rabe which is an excellent source of vitamins and minerals. Most dark greens have excellent nutritive values and this one brings a really nice flavor to the soup.
1 tablespoon olive oil
I small onion, diced small
1 leek cut in half and cut small, white part only
3 celery stalks, diced small
4 medium carrots, diced small
1 zucchini, diced small
6 button mushrooms cleaned and diced small
1 cup broccoli rabe, chopped small, stem removed (kale or spinach would also work)
1 1/2 cup cooked chickpea
1 can fire roasted tomatoes (14.5oz)
8 cups veggie broth
3 oz. brown rice vermicelli
1 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley
1 bay leaf
pinch of cayenne
pepper to taste
In a large soup pot, heat the oil and cook the onions and leeks 3-4 minutes under medium heat.
Add the celery and carrots and cook another 2-3 minutes.
Add the zucchini, mushrooms and broccoli rabe, stir fry another 3-5 minutes until the mushrooms soften.
Add all the other ingredients, bring to boil.
Reduce the heat and simmer at medium-low for 20 minutes until the vegetables are tender.
Makes 8 servings