Vegan Paella

I never made paella before I became a vegan. I would see the recipes and think, ooh, that sounds good! But I never actually got around to making it. I'm glad now, because that's one less dish with meat that ever got made. It still amazes me at the wealth of recipes that can be made vegan. Kind of exciting, really!

Vegan Paella

Four cups uncooked rice, cooked in whatever fashion you prefer
One bag frozen cut green beans
One bag frozen petite green peas
Olive oil
2 onions, diced
2 cloves garlic, diced
1/3 c. raw cashews
One red bell pepper, diced
One green bell pepper, diced
One can diced tomatoes
One container vegan plain yogurt or sour cream
Salt to taste
A dash of: cumin, paprika, cinnamon, cayenne, ground cloves

Saute in the olive oil the onions, bell peppers, cashews and garlic. Add tomatoes and yogurt, stir to mix well. Add green beans and peas and two cups of water. Bring to a boil, add spices, reduce to simmer and cook until everything is well blended, about 20 minutes. Add the cooked rice and mix well. Serve. Enjoy!

Paella is actually a cooking utensil, similar to a flat frying pan with handles on both sides. Peasants of Valencia would use the pot to cook rice, and add in available ingredients. It evolved depending on the cook's inspiration. Rice originated in Asia and, along with pasta, was brought to the Mediterranean by the Moors. When the Moors invaded Spain, they brought both products with them. The Moorish casseroles of rice and fish established the custom of eating rice in Spain. By the 15th century, when Spanish Catholics expelled the Muslims from Spain, rice had become a national staple.

Paella traditionally is made with saffron. Saffron grows wild in Spain, and not only gives a rich and unique flavor to the rice, but a deep yellow color as well.

You will note I did not add saffron to my paella. Feel free to add it if you like. Saffron comes in threads (expensive) or powdered (cheaper). I do very much like saffron rice and may do that the next time I make this dish.

You can use fresh green beans and tomatoes in this dish if you like, but I'm about quick, easy and convenient. I also used spices common in garam masala. You can use that in place of the spices, too, if you'd like. So, play around with it and make it yours!

A Taste of the Tropics Pasta Salad

What a beautiful day! After a blah winter, spring has arrived and it is welcome! Hubby and I spent the day doing a small amount of gardening and some yard cleanup - anything just to get outside and enjoy the lovely weather! A good way to end it is with a pasta salad studded with mangoes!

A Taste of the Tropics Pasta Salad

8 oz of your choice of twisty pasta
1 green pepper, chopped
2 T. peanut oil
1 T. rice vinegar
1/2 t. salt
1/4 t. black pepper
4 green onions, both white and green parts, sliced
1 mango, cut into chunks
8 oz. plum tomatoes
Small handful of chopped cilantro

Cook the pasta according to package directions. Before straining, chop the green pepper and place in the colander. Poor the hot pasta over the green pepper and rinse until pasta is cool.
In a large bowl, whisk the oil, vinegar, salt and pepper. Add pasta and remaining ingredients, stirring well to mix. Refrigerate.
Before serving, sprinkle on some dry roasted peanuts.
Think tropical thoughts!

The mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce a good crop. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties of mangos throughout the world.

Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid.

Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

Cutting open a mango is a little tricky, but with practice, quite easy! You can learn how here.

They are a good source of fiber, so be sure to include some on your next grocery shopping trip!

Green Bean and Mushroom Stroganoff

We all have our comfort foods, usually associated with our childhood, something Mom would make that made us feel loved and all warm and fuzzy inside. I have several. Most were served over wide egg noodles.

Green Bean and Mushroom Stroganoff

1 pound of green beans, trimmed and cut into 1 inch lengths
2 T. olive oil
One onion, chopped
One package of sliced mushrooms, rinsed, patted dry
1 T. paprika
2 T. flour
1 T. tomato paste
1/2 c. dry white wine
2 c. vegetablel broth
salt and freshly ground black pepper to taste
Vegan sour cream

Steam the green beans and set aside. Or buy frozen cut green beans and skip this step.
Saute onion in olive oil. Add the mushrooms and cook until the mushrooms start to release their juices. Add paprika and flour and cook, stirring until flour is well mixed. Add tomato paste and wine and stir until smooth. Add the green beans and broth, bring to a boil. Reduce heat and simmer about 20 minutes. Add salt and pepper. Blend about one cup of broth with the sour cream and add back into the stroganoff.
Serve over noodles of choice and enjoy!

Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular in much of Iran, Europe, North America, Australia, South Africa, Lebanon, Portugal and Brazil, with considerable variation from the original recipe.

The origin and history of Beef Stroganoff dates backs to 19th century. Elena Molokhovets' classic Russian cookbook (1861) gives the first known recipe for Govjadina po-strogonovski, s gorchitseju "Beef à la Stroganov, with mustard" which involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms. Some have suggested it had probably been in the family of Count Pavel Stroganoff's for some years and had become well known through his love of entertaining. Count Pavel Stroganoff was a celebrity, a dignitary at the court of Alexander III, a member of the Imperial Academy of Arts, and a known gourmet. Given it's history, it is doubtful that Beef Stroganoff was his or his chef's invention.

An 1890 competition is sometimes mentioned in the dish's history, but both the recipe and the name existed before then. A 1912 recipe adds onions and tomato paste, and serves it with crisp potato straws, which are considered the traditional side dish in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.

Me? I like mine cruelty-free, thank you! No beef, just yummy plant foods! Feel free to play with it, adding or subtracting ingredients as you please.

Tempeh with Cabbage and Potatoes

When I was younger, my mom would make this dish she called skillet hash. It was ground beef with potatoes and some kind of gravy, but the concoction was quite tasty. I've gone the way of cruelty-free for awhile now, but this dish I made reminded me an awful lot of that skillet hash of my childhood.

Tempeh with Cabbage and Potatoes

Olive oil
One onion, chopped
Half a head of cabbage, shredded
3 potatoes, diced (I always leave the skin on)
1/2 c. water
salt and pepper to taste
Smoky tempeh (recipe follows)

Saute the onion on the olive oil until softened. Add cabbage, potatoes, water and seasonings, cover and cook about 12-15 minutes. Uncover, cook until vegetables are soft, and add the tempeh. Cook until flavors are nicely blended, about 10 minutes.

Smoky Tempeh

One package of plain tempeh
3 T. soy sauce
3 T. water
1-1/2 t. liquid smoke
1 T. olive oil

Cook tempeh in water over medium heat for about 20 minutes. Crumble the tempeh (I use my little food processor). Mix the soy sauce, water and liquid smoke together. Heat the oil over medium-high heat. Add the tempeh and cook until browned, then add the liquid mixture. Stir to coat the tempeh well and continue cooking until the tempeh is evenly coated and the liquid is absorbed.

The smoky tempeh is good in any recipe that calls for crumbled bacon. I like mine in grits. Yes, I'm from the South.

Next time I make this dish, I'm going to chop the potato much finer, to more resemble the skillet hash my mom made.

Emerald Isle Pot Pie

I don't think there is anything easier to throw together for supper when you use premade pie crusts. Add the ingredients and pop it in the oven and voila! Supper!

Emerald Isle Pot Pie

Premade frozen double crust
Any vegetables you like, chopped
Vegetable broth
Olive oil

Saute the chopped vegetables in the olive oil until softened. Add a little vegetable broth to moisten. Add sauteed vegetables to the pie crust and top with second pie crust. Poke a few holes with a fork on the top crust. Place pot pie on a cookie sheet, and bake at 375 for about 30-40 minutes until the crust is golden. Enjoy!

 The veggies I used were onion, cabbage, potatoes, green pepper, green onions, collards. Throw in some herbs like dill, thyme, sage or any you love. Season with salt and pepper to taste. This is one of the most versatile dishes you can ever make! I made mine for with lots of greens to celebrate my Irish heritage.

Spicy Fried Tofu

Some months back, my son and I decided to check out a local vegetarian Indian restaurant. We had no idea what we were eating, but it was all so good! We wrote down the names of some of the dishes labeled on the buffet tables so we could look them up when we got home. A few days later I checked out several Indian cookbooks from the library, hoping to find some of the dishes I could replicate. I'll let you know when I try some of them.

One of the dishes I did find, however, was for a spicy fried fish. Having had some pretty good luck with substituting tofu slices for fish in other recipes, I gave this one a go. It was so good I think I quite literally gobbled my food!

Spicy Fried Tofu

1 container of tofu, frozen, then boiled, pressed and sliced into 1/4 inch slices
2 cloves garlic, minced
1 t. salt
1 t. fresh ginger, peeled and minced
1/2 t. turmeric
1/2 t. black pepper
1/4 t. cayenne pepper
2 t. lemon juice
Olive oil

Mix the garlic, salt, ginger, turmeric, black pepper, cayenne pepper and lemon juice together to make a paste. Spread the paste over the tofu slices and let sit for about 20 minutes. Fry the slices in the olive oil until nicely browned. Drain on paper towels and serve!

I served mine with a basmati rice mix with cranberries and almonds and some frozen green beans. Like I said, it was so good I couldn't get enough!

This recipe fascinated me not only because it sounded delicious, but because of the ingredients. I had been doing some research on turmeric and how good it was for a number of reasons, but mostly because of its cholesterol lowering abilities. Doing the research, I learned that studies have indicated that curcumin (turmeric) has a poor bioavailability (absorption) when consumed orally due to its rapid metabolism in the liver and intestinal wall. However, piperine (black pepper) is a bioavailability enhancer that allows substances to remain in cells for longer periods of time. The studies found that by consuming turmeric with black pepper, the bioavailability was increased by 154%!  In Indian foods, the average dietary intake of turmeric in the Indian population ranges between 2 to 2.5 grams. Pepper was the one of the first crops that was cultivated in India and is consumed together with turmeric. They noted that the rates for colorectal, prostate, and lung cancers in India are one of the lowest in the world.

Researchers at the University of Michigan Comprehensive Cancer Center have found that the compounds curcumin and piperine could play an important role in preventing and even treating breast cancer. The research shows curcumin and piperine target stem cells (unspecialized cells that can give rise to any type of cell in an organ). This is of major significance because cancer stem cells comprise the small number of cells inside a tumor that fuel the growth of malignancies. More good news: the compounds had no effect on the normal process of cell development known as cell differentiation. That means the spice compounds are not toxic to normal breast tissue.

So, suffice it to say I'll be adding more Indian dishes to my cooking repertoire!

Tofu

Veggie Fajitas

I think if I had to pick, Mexican food would top the list of favorites. My favorite, of course, is Tex Mex, but I'll try almost any Mexican food restaurant. My favorite is my neighborhood restaurant, Los Caporales. The owner knows us, is always friendly and they have the BEST salsa EVER.

The biggest problem with any Mexican restaurant, though, is finding something vegan. Oh, vegetarian is easy, but vegan? Not so much? Just about everything has cheese on it or in it. And some serve cheese enchiladas with a meat gravy! Yuck and double yuck!

We like to cook Mexican often at home. There is always something different - tacos, burritos, enchiladas, nachos, fajitas. I swear, I never get tired of it.

Veggie Fajitas

Olive oil
One onion, sliced
1 T. chili powder
1 T. paprika
1/4 t. salt
Black pepper to taste
2 zucchini, sliced lengthwise and into half moons
1 green pepper, sliced
4 Portobello mushroom caps, sliced
1 t. tamari
1 can black beans, drained
Whole wheat flour tortillas
Daiya mozzarella style shreds

Saute onions, chili powder, paprika, salt and pepper in olive oil, until onions are soft. Add zucchini, green pepper, mushrooms and tamari, cook until veggies are heated but not soft. Stir in the beans and heat through. Spoon some in a line down a flour tortilla, sprinkle on some Daiya, roll up and enjoy!

Feel free to add sliced avocados or salsa or anything to your liking!