Friday, April 18, 2014

Black Bean & Yellow Rice Salad

Now that the weather is warming up I'm trying to eat more main dish salads. I saw this recipe online at the Food & Wine website and decided to make my version. I made a few substitutions and the biggest change was I didn't use all the rice. I started adding large spoonfuls and toss it all together and when I had used about 2/3 of the cooked rice I was happy with the ratio of rice to veggies. The leftovers were eaten cold and were delicious.
  • 3 tablespoons cooking oil
  • 1 sweet onion, chopped
  • 4 cloves garlic, minced
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 1/2 cups Basmati rice
  • 2 3/4 cups water
  • 1 bay leaf
  • 1 can  black beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 cup grape tomatoes, halved
  • 1 tablespoon white wine vinegar
  • 1/4 cup chopped fresh cilantro
In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 

Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes. 

Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf. 
In a large glass combine the beans, bell pepper, and tomatoes.

Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the white wine vinegar, and cilantro. Toss gently to combine.

Add the desired amount of rice and toss well.

Garnish with cilantro and serve.

Sunday, April 13, 2014

Chicken & Broccoli-Rice Casserole

While browsing the web one day I spied this recipe. I remember back in the day pre-vegan when I loved a casserole of chicken and rice. I wanted to make this vegan -- and I did - the results were fantastic. I've made this twice and a third time isn't far away. This is one nice comfort food meal to have.
  • 1 cups basmati rice
  • 2 cups chicken broth
  • 3 cups broccoli florets (about 1 head), steamed
  • 2 green onions, chopped
  • 1 teaspoon extra virgin olive oil
  • 1 package Beyond Meat chicken strips, chopped into bite-sized pieces
  • 5 teaspoons flour
  • 2 cups vegan milk, divided (I used Almond Breeze unsweet)
  • 1/3 cup vegan sour cream (I used Tofutti)
  • 3/4 package Daiya shredded cheddar cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder

Bring chicken broth to a boil in a large pot then add rice. Cook according to package directions. When rice has 5 minutes left to cook add broccoli and green onions on top to steam.

Meanwhile, whisk together flour and 1/2 cup milk in a small bowl. 

Heat a large skillet over medium-high heat. Pour milk/flour mixture into skillet then add remaining 1-1/2 cups milk. Cook mixture, stirring constantly, until thickened, 7-10 minutes.

Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and stir until smooth. Add rice and stir well.

Stir in steamed broccoli stir well.

And chopped chicken to the mixture and stir again.

Heat oven to 350. Scoop mixture into a sprayed 9×7 casserole dish.

Top with remaining cheese.

Bake for 30 minutes until cheese is melted then let casserole rest for 5 minutes before serving.

This is really a one-dish dinner with the protein, veg and rice all mixed together. Serve with bread and/or a side salad.

Thursday, April 3, 2014

Sausage, Beans & Greens

We're still getting lots of wonderful produce from the CSA. I had a beautiful bunch of Rainbow Chard and saw this recipe over at Kalyn's Kitchen. I decided I'd make it vegan and on the stove using the ingredients I had on hand. We loved the flavors of this dish.

  • 1 can cannellini beans, undrained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 package Tofurky Spinach Pesto sausages (or any vegan sausages)
  • 1-2 teaspoon oil, for browning sausage
  • 1 bunch rainbow chard, cut into ribbons and washed
  • 1 teaspoon finely minced fresh garlic
  • Parmesan cheese for serving, if desired

Cut sausages into coins about 1/4 inch thick. Add oil to a large skillet and brown the sausages on both sides.

Add sliced chard to skillet, cover and cook about 5 minutes. Add spices, minced garlic, undrained beans and about 1/4 cup of water. Cook about 5 more minutes.

Simmer on low for about 15 minutes. Stirring occasionally.

Serve with a side salad and/or garlic bread. Enjoy!