Rice Pudding

For some reason I had a craving for rice pudding. It's probably because every day reveals another disaster from the conservative government here in Ontario and it's driving me to seek all the comfort foods. This pudding tastes great warm or cold, and if you are not a big fan of raisins just leave them out. The cashews work double duty by providing creaminess and helping the pudding thicken as it cooks. This makes a lot of pudding, so if you are not feeding a family with four very hungry kids like I am, make a half recipe in a smaller pot.

INGREDIENTS
Serves 8-10
- 3 cups water
- 1 1/2 cups white jasmine rice, rinsed

- 3 cups non-dairy milk (I used soy), divided
- 1/3 cup cashews (soaked in water for a few hours if your blender isn't that strong)
- 1 cup sugar
- 1/8 tsp turmeric

- 1 1/2 cups raisins
- 1/8 tsp cinnamon (or more to taste)
- 1 to 1 1/2 cups non-dairy milk
- 3 tbsp margarine
- 1 tsp vanilla extract

METHOD

1. Get the water boiling in a large pot. Add rice, bring to boiling, then reduce heat to low. Cover and let simmer for 20 mins. The water should be all absorbed and the rice partially cooked (i.e. soft but still a but chewy).

2. While the rice is cooking, blend together 1 1/2 cups of the non-dairy milk with the cashews until very smooth. Add the remaining 1 1/2 cups of non-dairy milk, the sugar, and turmeric. Blend until smooth.

3. When the rice is done, add the milk/cashew mixture to the pot and mix well. Bring to bubbling over medium heat, stirring constantly. Cook for  about 10 mins, stirring constantly, reducing the heat as needed to keep the pudding from spluttering. The mixture will become very thick, creamy, and consistent, and the rice will complete cooking though still maintain some bite. 

4. Add the raisins and cinnamon. Stir in the final 1 1/2 cups of non-dairy milk to return the mixture to a pudding consistency. You can stir more in later as the pudding cools, if needed. 

5. Remove from the heat and stir in the margarine. Then stir in the vanilla. 

6. Cool to desired temperature and serve. 

Dosa

Welcome to post two of two of fermented breads! If you made the injera recipe, you will find the method for this recipe very similar. And, like injera, the bread is a wonderful gluten-free addition to a meal. You may toss the first few as you get used to spreading out the batter but it is worth persevering to get it right. These are best served fresh, so halve the recipe if you need to. 

INGREDIENTS
Makes 2 dozen
- 2 cups basmati rice
- 1 cup red lentils
- 1 tbsp fenugreek seeds
- 2 tsp. salt
- margarine
- water for thinning, if needed

METHOD

1. Soak the rice in cold water overnight. In a separate bowl, soak lentils and fenugreek in cold water overnight. 

2. Drain the rice (discard the water) and add to a blender. Drain the lentils/fenugreek (save the water), and add to the blender with the rice. Add the salt and blend on high speed, adding as much of the lentil soaking water as needed to make a thin batter (like crepe batter). Add fresh water if needed.

3. Transfer the blended mixture to a large glass jar, and affix a piece of cloth over the mouth of the jar. Let ferment at room temperature for about 2 days, or until bubbly and foamy.

4. Stir the batter, adding water if needed to thin it if needed. It should still coat the back of a spoon but not be too thick. 

5. Preheat a non-stick pan over medium heat. When pan is heated, add 1/4 cup of batter to the pan. Use the back of a spoon to speed the batter thinly--start in the middle and quickly spread outward in a circular motion. 

6. Cook until the does is dry and the edges start to curl up a bit. Remove from heat to a cooling rack. Spread a thin layer of margarine over the surface of the dosa, and roll while still warm. Store under a towel until ready to serve. Repeat with remaining batter. 

Easy Mexican Red Rice

Great on its own, as a side, or in a burrito.

INGREDIENTS
- 1 dried red chile, deseeded (I used a New Mexico chile)
- 2 tbsp oil
- 1 large onion, diced
- 2 garlic cloves, diced
- 1 28 oz can diced tomatoes (juice and all)
- 1.5 cups long grain rice (I used basmati), rinsed
- salt and pepper to taste
- 1 cup frozen peas

METHOD
1. Slit open chile and deseed, then soak in a bowl of hot water for about 5 mins.  Save the soaking water.
2. Heat oil in a saucepan over medium heat, then sauté onion and garlic for 5-7 mins, until translucent but not browned.
3. While onions are cooking, blend the soaked chile (but not the soaking water) into the tomatoes (I use an immersion blender in a juice pitcher, but a blender or food processor would also work).  Blend until smooth.
4. Add rice to onions and stir to coat with oil.  Cook for 2 mins then add the tomato mixture.  Mix well.
5.  Bring to bubbling, then reduce to low, cover, and simmer for about 15 mins, or until rice is almost cooked.  If rice gets too dry, add some of the soaking liquid.

6.  Add peas to the rise, mix well, then cover and cook for 5 mins.  Fluff rice and serve.

Super Easy Thai Coconut Rice

I live fried rice as a quick and easy answer the question of what is for dinner. This dish is nothing fancy, for sure, but it tastes great and the kids love it. You can use chickpeas, tofu, or seitan in place of the Tofurky--it's just what I had on hand. Try to pick a veggie mix with some great colour that can contrast the yellow rice. I really don't put a lot of curry paste in because I enjoy the creamy mellowness of the coconut milk and tumeric.

INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, halved and thinly sliced
- 2 garlic cloves, minced
- 2 tbsp lemongrass paste
- yellow or red curry paste to taste
- 4 cups cold cooked rice
- 1/4 to 1/2 cup coconut milk
- 1/2 tsp tumeric
- 1 tbsp hoisin sauce
- 1 pkg Tofurky lunch meat, cut into strips
- 3 cups frozen veggies (some Asian mix), thawed
- salt to taste

METHOD
1. Heat wok over med-hi heat, then swirl oil in. Add onions and stir fry for 2-3 mins, until golden and softened. Add garlic and stry fry 30 seconds. Then add lemongrass paste and curry paste and mix well.
2. Add rice and fry for a few mins, turning to coat the rice well. Add coconut milk, tumeric, and hoisin, and lower heat to medium, mixing well. Add more coconut milk of mixture is too dry.
3. Add Tofurky and veggies and heat through. Season with salt and serve.

Broccoli Risotto

For some odd reason I had a hankering for risotto the other day. So I made some. Maybe it's because I have not had risotto for a while, maybe it was the broccoli, or maybe it was the nooch, but I totally loved this dish and could not get enough. It could also be the fact that I made my own veggie broth. Usually I just use water, thinking, "Hey, I'm cooking with veggies so it'll turn into veggie broth on its own. Right?" I did not make a real production of it, just 7 cups of water, a diced onion, carrot, celery stalk and leaves, and some parsley boiled for 30 mins. Easy. And totally worth it.

INGREDIENTS
- 7 cups veggie broth, warm
- 1/2 cup white wine
- 1 tbsp olive oil
- 1 tbsp margarine
- 1 large shallot, diced
- 1 clove garlic, minced
- 1/2 tsp salt
- freshly ground pepper
- 2 cups arborio rice
- 2 cups small broccoli florets (or just chopped)
- 1/4 cup nutritional yeast (or more to taste)
- 2 tbsp margarine

METHOD
1. Heat large saucepan over med-hi heat. Add oil and margarine and saute shallots and garlic for a few mins, until soft but not brown.
2. Add rice and cook, stirring constantly, for a few mins until it gets that translucent look. Add salt and pepper, then about 1/2 cup of broth. Bring to bubbling, stirring, until reduced. Then add wine and repeat.
3. Keep adding broth and stirring, letting to reduce each time (the whole process is going to take about 20 minutes). You will probably want to reduce the heat to medium.
4. When you are down to your last cup and a half or so of broth (about 5-8 minutes from being done), add the broccoli. They key is to have small florets so they cook quickly. Keep adding broth as per usual, until rice is tender and broccoli is cooked. You may not use all the broth.
5. Remove from heat and stir in nooch and margarine. Adjust salt and pepper to taste. Serve.

Green Curry Summer Rolls

Last week we had a bit of an early heat wave so I was looking for a nice cool dish that didn't involve a lot of cooking. Although the boys totally hated these, Vegan Mom and I loved them. The crunch of the lettuce contrasts the vermicelli and rice paper, while the punch of heat from the curry paste is cooled by the cucumber. Yum. Not a real recipe, but here is the stuff I put in mine. Adjust amounts according to how many rolls you want to make.

INGREDIENTS
- steamed broccoli (crisp and bright green, not mushy. Once the broccoli is cooked, plunge it into ice water to stop it from cooking)
- thinly sliced lettuce (romaine, or other)
- cooked rice vermicelli, cut into about 3" pieces, tossed with soy sauce and green curry paste (to taste)
- thinly sliced shallots
- thinly sliced cucumber
- finely chopped cilantro (or sliced basil, Thai or otherwise)
- rice paper
- dipping sauce

METHOD
1. Soak rice paper in warm water as per directions, fill with ingredients, roll like a burrito. Serve with dipping sauce.

Khichri

If the Google is to be believed, khichri means a hash of rice and legumes. I thought this would be a nice change from the dal recipe I keep making again and again (it's awesome, to be sure, but it's time for some change). This is really comfort food--mellow, warm, easy to chew, and nourishing. It does not make for the greatest picture, but don't let that stop you from making this amazing dish.

INGREDIENTS
- 1 sweet onion
- 2 cloves garlic, chopped
- 1 cup basmati rice
- 5 cups water (more if needed)
- 2 tsp salt (or to taste)
- 1 cup red lentils
- 3 tbsp margarine
- 2 shallots, thinly sliced
- 2 tsp garam masala
- 1/4 cup chopped cilantro

METHOD
Preheat oven to 300 degrees
1. Get water boiling in an ovenproof pan with a lid. Rinse rice and put in boiling water with onions, garlic, and salt. Reduce heat and simmer on low, uncovered, for 20 mins.
2. Rinse red lentils and add to pan. Cover and simmer for 15 mins.
3. By now the rice and lentils will be mostly cooked and getting fairly dry. If too dry, mix in some more water, then place in the oven. Bake for 20-30 mins, until fully cooked.
4. Heat margarine in a small pan over medium heat and fry sliced shallots for 5-7 mins, until golden. Add in garam masala, then gently stir into khrichi along with the cilantro. Add water, if needed, to reach desired consistency. It can be more dry like a biryani, or wetter like a porridge. Season to taste and serve.

Indian Lentil and Rice Pancakes

I decided it was time to break out of my Indian food rut and explore some new recipes. I have been wanting to try this recipe for a while but have never had my act together enough to plan two days in advance. These are actually really easy to make, but you need to plan ahead. I guess this is also the first gluten-free bread(like) recipe I have posted on this site, so huzzah for me! These are thick and durable enough to be used to scoop up food or sauce from your plate. They are a nice change from naan bread and have a wonderful flavour despite the simple seasoning.

INGREDIENTS
Makes 10 pancakes
- 3/4 cup basmati rice
- 1/4 cup red lentils
- 1 cup warm water
- 1/2 tsp salt (or to taste)
- 1/2 tsp tumeric
- 1/2 tsp freshly ground pepper
- 2 tbsp chopped cilantro

METHOD
1. Place rice, lentils and water in a juice pitcher. Cover and let sit overnight.
2. Drain water off (reserve) and blend rice and lentils with an immersion blender. Then, blend water back into the lentils/rice until smooth. Cover and let ferment in a warm place for 24 hours. (Or, you can soak everything in a bowl, and blend in a food processor. I find the first method easier and less messy).
3. Heat a non-stick frying pan (like a well-seasoned cast iron pan) over medium heat. Mix salt, tumeric, pepper, and cilantro into the batter. The original recipe called for 1 tsp of salt, but I found that to be far too much.
4. Brush the pan with oil, and pour a scant 1/4 cup of batter on the pan. Spread/thin out batter with the back of a spoon (you can make 3 pancakes at once, depending on the size of your pan). Cook for 1-2 mins, until dry around the edges, flip, and cook another min or so. Keep cooked pancakes wrapped in a towel while you cook the others. Serve at once.

Thai Fried Rice

I can't remember how many times I tried to make fried rice back when I started cooking on my own before I learned that cold rice is the key to keep in from sticking together into one lump. It was a great day. Fried rice is a great way to use up extra rice, but I usually try to make a few extra cups so I can make fried rice on Asian night. This recipe has wonderful flavour, and the key is the coconut. Make sure you toast it but don't burn it.

INGREDIENTS
- 1/2 cup raw cashews
- 2/3 cup unsweetened coconut
- 2 tbsp oil
- 2 garlic cloves, minced
- 1/2 tsp red curry paste (or more to taste)
- 4 cups cooked jasmine rice, cold
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar
- 1 cup frozen French cut green beans, thawed
- 2 baby bok choy, thinly sliced
- 3 green onions, sliced
- 1 vegan omelet, rolled and sliced (optional)
- juice of 1 lime


METHOD
1. Heat a wok over medium heat. Dry fry the cashews and coconut, stirring constantly, for a minute or so, until lightly golden and fragrant. Set aside.
2. Increase heat to med-hi and add oil. Stir fry garlic for 30 seconds, until lightly golden, then add in curry paste and rice and fry for a few mins, until heated through.
3. Add brown sugar, sauces, and vinegar and mix well. Add in beans and bok choy and fry until bok choy is wilted but still nice and green. Add in onions, coconut, and cashews and cook for a few mins more.
4. Mix in omelet slices and lime juice and serve.

Creamy Cajun Rice

Here is the second dish we had on Cajun night along with the chickpea cakes (I made a few adjustments to the recipe after reading some of the comments). I guess this is something like a gumbo. It's easy to make and is very tasty. You can adjust the spices to your liking if you are not making it for a bunch of kids.

INGREDIENTS

- 2 tbsp oil

- 2 tbsp margarine

- 2 tbsp flour

- 1 onion, diced

- 1 green pepper, seeded and diced

- 2 celery stalks, diced

- 2 bay leaves

- 1 tsp thyme

- 1 tsp paprika

- cayenne pepper to taste

- 3 cups of water

- 1 cup long grain rice (I used basmati)

- salt and pepper to taste

- 2 cups chopped seitan (optional)

- 1 cup soy milk (plus more, if needed)

- 2 green onions, thinly sliced

- 1/4 cup chopped fresh parsley

METHOD

1. Heat oil and margarine in a large pot over medium heat. Add flour and stir constantly for a minute or so, until flour becomes a nice golden brown and has a nutty smell.

2. Add onion, green pepper, celery, and bay leaf and fry, stirring regularly, until softened (about 5 mins). Add spices and fry for another minute. Add water and rice and mix well. Season to taste with salt and pepper.

3. Bring to bubbling, then reduce heat and simmer, uncovered, until rice is cooked (about 15 mins). Stir regularly to keep rice from sticking.

4. Add seitan, if using, and soy milk. Cook until liquid thickens a bit.

5. Stir in greens onion and chopped parsley. Adjust seasonings to taste. Serve.

Chickpea and Cashew Biryani

I find I am getting into a rut when I make Indian food; the same dishes every time. They are great dishes, but it's time to branch out. So, tonight I made something I have never made before: biryani. It is fantastic. Baked rice has a wonderful texture, and with chickpeas and cashews this is a hearty meal unto itself. The raisins add small bursts of sweetness to balance the spices. In a word: yum.

INGREDIENTS

- 5 cups water

- 1 1/2 cup basmati rice

- 5 green cardamom pods

- 1/2 tsp tumeric

- 1 cinnamon stick, broken in two

- 1/2 tsp salt

- 3 cloves

- 2 tbsp oil

- 3 onions, sliced

- 1 can chickpeas, rinsed and drained

- 2 cloves garlic, chopped

- 1" piece ginger, minced

- 1/4 tsp ground cardamom

- 1/4 tsp ground cloves

- 1 tsp chili powder

- 1 tsp cumin

- 1 tsp coriander

- juice of 1 lemon

- salt and pepper to taste

- 3-4 tomatoes, thickly sliced

- 1/4 cup chopped cilantro

- 2/3 cup plain soy yogurt

- 1 cup raw cashews

- 1/2 cup golden raisins

- 2/3 cup hot water

METHOD

1. Preheat oven to 375 degrees. Grease a casserole dish. Get water boiling in a pot. Add rice, cardamom, tumeric, cinnamon, salt and cloves. Parboil for 3 mins, drain, then return to pot and cover to keep warm.

2. While water is boiling, heat oil in a large frying pan. Dry onions for 8-10 mins, until a deep golden brown. Add chickpeas, spices, lemon juice, and season to taste. Fry for 3-4 mins, until heated through.

3. Place chickpea mixture in the prepared casserole dish and top with cilantro. Top with enough sliced tomatoes to cover the chickpeas. Spread yogurt over the tomatoes, then top with cashews and raisins. Top that with rice, and pour water evenly over the top.

4. Cover and bake for 60-65 mins, until liquid is all absorbed and rice is cooked. Serve topped with more chopped cilantro.

Seitan Roast with Wild Rice and Chestnut Stuffing

As I mentioned yesterday, Canadian Thanksgiving will soon be upon us. And by us I mean mainly me since most of my readers are American. I thought I had better take some dishes for a trial run before I make them for members of my family next weekend, like this roast. I will warn you now that the stuffing is a tad finicky. I think when I make it next week I will add in a slice of bread or so to make it all stick together. I also discovered that I made the chestnuts pieces way too big--small is the way to go with stuffing.

INGREDIENTS

Stuffing

- 12 roasted chestnuts, chopped

- 1/2 cup wild rice, cooked

- 2 tbsp olive oil

- 1 tbsp margarine

- 1 large shallot, chopped

- 2 cloves garlic, minced

- 1 rib celery, finely chopped

- 1/4 cup water

- 1 tsp sage

- 1 tsp thyme

- 1 tsp salt

- freshly ground pepper

- 1 cup fresh cranberries

- 1 tbsp flour

- you may want to add a some bread cubes to help hold it all together

METHOD

1. Roast chestnuts and cook rice according to the directions (usually 1/2 cup of wild rice is cooked in 2 cups of water for 50-60 mins. Drain off any excess water).

2. Melt margarine in oil on a saucepan over medium heat. Saute shallot, garlic, and celery for 5-7 mins, until soft and translucent. Add water, spices, and cranberries and cook for 3-4 mins, until cranberries begin to soften. Add rice and chestnuts and cook for 2 mins. Then add flour and mix well. Remove from heat and transfer to fridge to cool. (If you are using bread cubes, omit the flour and toss mixture with the bread)

3. While stuffing is cooling, make seitan. Your stuffing needs to be cool or it will make your seitan break apart during rolling.

Seitan
Get your water on its way to boiling in your steamer
- 1 1/2 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp poultry spice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup soy milk
- 2 tbsp oil
- 1/4 tsp apple cider vinegar

METHOD
1. Whisk together dry ingredients in a bowl. Whisk together wet ingredients in a separate bowl and add to dry. Mix with a wooden spoon into a wet dough. If it seems too wet, add a bit more gluten flour. It should be soft and pliable, but still hold together.
2. Transfer dough to counter top or board. With your hands, flatten into a rectangle, about 1/2" thick. The width will depend on how wide your steamer is. Make sure it will fit.
3. Put stuffing in a line the center of the dough. Compress the stuffing in your hands so the center of the roast will be firm. Gently but firmly roll the seitan with the stuffing in the middle (i.e. make sure there is a cavity in the middle with the stuffing in it--don't roll it like a jelly roll). Seal the ends and seam as best you can.
4. Transfer the roll to a piece of extra wide, extra strength aluminum foil (it is important to have this), and tightly roll up like a Tootsie Roll.
5. Steam for 30 mins, turning over after 15 mins. While steaming, preheat oven to 350 degrees. Then, place roast in a loaf pan and bake for 25 mins.

6. Let roast stand for 15 mins before unwrapping and slicing with a very sharp knife. Serve with your favourite gravy.

The roast, unwrapped, after coming out of the oven.

Gumbo with Vegan Andouille Sausage

Looking for something to go with a baguette? Try this gumbo!

Andouille Sausage

Make vegan sausages the same way as this recipe (but make 4 sausages), but use the following spice blend

- 1 tsp thyme

- 2 bay leaves, finely crumbled

- 1 tsp red pepper flakes

- 6 cloves garlic, chopped

- 1 tbsp paprika

- 1 tsp sage

- 1 tsp sugar

- 1 tsp salt

- freshly ground pepper

- 1 tsp liquid smoke

METHOD

1. Grind thyme, bay leaves and pepper flakes with a mortar and pestle. Add garlic cloves and mash with spices. Add with other spices listed above, and make 4 sausages as usual.

Gumbo

- 5 tbsp margarine

- 1 tbsp oil

- 5 tbsp flour

- 1 large sweet onion, diced

- 2 celery stalks, diced

- 1 green bell pepper, diced

- 2 cloves garlic, minced

- 2 cups sliced okra

- 7 -8 cups water or veggie stock

- 2 andouille sausages, thickly sliced

- 2 bay leaves

- 1 tbsp soy sauce

- few dashes of hot sauce

- 1/4 tsp cayenne pepper

- 1 1/2 tsp salt

- freshly ground black pepper

- 2 handfuls baby spinach

- 2 green onions, sliced

- 1/2 cup chopped fresh parsley

- 2 tsp paprika

- 1 tsp thyme

- 1 tsp basil

METHOD

1. Heat margarine and oil in a large pot over medium heat. Add flour and stir constantly for about 5-7 mins, until flour turns a caramel colour. Add onions, celery, and green onion and fry for 5 mins. Add okra and garlic and cook 1 min. Slowly add in 7 cups of water.

2. Add sliced sausage, bay leaves, soy sauce, hot sauce, cayenne, and salt and pepper. Bring to bubbling, then simmer for 50-60 mins, adding more water if it gets too thick.

3. Add in baby spinach, green onions, parsley, paprika, thyme and basil. Cook 5 mins. Adjust seasonings and serve in a bowl over rice.

Bean and Rice Burritos

I love this dish because it highlights cloves, which are usually hiding in the background in Mexican cooking. This is a simple dish but tasty which is made even better if you make your own tortillas (which makes it a less simple, of course). I used some store-bought tortillas that where more like pressed sawdust that wheat tortillas. Lesson learned.

INGREDIENTS

Makes 10 large burritos

- 1 cup long grain rice

- 4 cups water

- 1 tbsp oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 jalapeno pepper, seeded and minced

- 2 tsp ground cloves

- 2 tsp oregano

- 2 cup diced canned tomatoes, with juices

- 2 cups mixed beans (pinto, black, chickpeas) or finely chopped seitan

- 1/2 cup shredded vegan cheese (optional)

- 1/2 cup sour cream

- salt to taste

- 10 large wheat tortillas

METHOD

1. Bring water to boil in a medium pot and add rice. Cook for 8 minutes then drain, rinse thoroughly in cold water, and rinse again. Set aside.

2. While rice is cooking, heat oil in a frying pan over med-hi heat. Saute onion, garlic, pepper, cloves, and oregano for 4-5 mins until onion softens. Add rice and mix well. Then, add in tomatoes and beans and cook over low heat until all the juice has absorbed and rice is cooked. Add a little water if it gets too dry, or rice is not cooking.

3. Get a cast iron pan heating over medium heat.

4. Add in cheese and sour cream and mix well. Season with salt, if needed.

5. Put 1/10 of the mixture in the middle of a tortilla. Fold over both sides, then bottom and top into a squarish package. Repeat. Place a few burritos, folded side down, in cast iron pan. Cook for a minute or two, until golden brown. Flip over and cook other side. Serve.

Red Rice Tacos with Citrus Tofu

The past few days have been warm and sunny, and we have even eaten dinner out on the back porch twice! This beautiful weather, combined with reading about Urban Vegan's trip to Mexico, made tacos the logical choice for tonight (well, if sun+warm=tacos makes logical sense to you). I did not have any salsa or any sour cream, so I wanted to make a flavourful taco that did not rely on these ingredients. I'm not sure that rice is a traditional taco ingredient, but it works here. The tofu portion of the dish is a no (added) fat version of the tequila chili lime tofu I made a while back. The rest of the toppings are up to you, but the ones I used here worked really well. The avocado brings creaminess, the mesclun brings earthiness, and the hot sauce gives some bite.

INGREDIENTS

- 1 cup long grain white rice

- 2 cups water

- 1/2 tsp chili powder

- 1/2 tsp paprika

- 1 tsp oregano

- 1 tsp salt

- pinch of cayenne

- 1 pkg firm tofu, cubed

- 1/4 cup tequila

- juice of 1 orange

- juice of 1 lemon

- juice of 1 lemon

- 1 tsp salt

- small wheat tortillas

- diced tomato

- minced sweet onion

- diced avocado

- finely sliced mesclun (or some other dark leafy green)

- shredded vegan cheese

- Louisiana hot sauce (not Mexican, I know, but tasty!)

METHOD

1. Rinse rice and place in a pot with water, chili powder, paprika, oregano, salt, and cayenne. Bring to a boil, stirring to keep rice from sticking to the bottom of the pot. Reduce heat, cover, and simmer for 15-20 mins, until rice is cooked.

2. While rice is cooking, make the tofu. This method only works if you have a good non-stick pan. Heat pan over medium heat and add in tofu cubes. Cook for about 15 mins, flipping the tofu often, until all sides are golden and tofu has released its water. This makes for a nice chewy texture.

3. Add tequila to the pan and cook until all tequila is cooked off/absorbed into tofu. Add juices and do the same thing. Remove from pan and serve.

4. Assemble tacos: start with rice in a tortilla, top with tofu, then all the other stuff. Finish off with a few dashes of hot sauce and enjoy!

Mandarin Chickpeas and Asparagus Sushi

It must be spring elsewhere because we are finally getting a better selection of produce in the grocery store. This week, it meant cheap mandarin oranges and asparagus. I steamed the asparagus and rolled it with tofu, rice, and a splash of hoisin sauce in a sheet of nori. The hoisin makes the sushi more palatable for the boys who still whine about eating seaweed. The plan for the mandarin oranges was to pair them with chickpeas, almonds, and a sweet and salty sauce. But, I did not have almonds, so I went with cashews. Actually, now that I think about it, this dish is very closely related to the cashew chickpea dish I made in January. That dish was tasty, and so is this one.

INGREDIENTS

- 2 tbsp oil

- a few drops of sesame oil

- 1 onion, cut in half, and sliced

- 2 cloves garlic, minced

- 1 inch piece of ginger, minced

- 1 red pepper, diced

- 3/4 cup raw cashews

- 1 can chickpeas, drained and rinsed

- 4 mini bok choy, thinly sliced

- 1-2 tbsp soy sauce

- 2-3 tbsp hoisin sauce

- 1 tsp chili garlic sauce

- 6 mandarin oranges, peeled and sectioned

METHOD

1. Heat oils in a wok over med-hi heat. Stir fry onion, garlic, and ginger for a few mins, until onions start to soften. Add in red pepper and cashews and stir fry for 2 mins.

2. Add in chickpeas and mix well. Add in bok choy and stir fry until it begins to wilt. Add in sauces and adjust to taste.

3. Remove from heat and stir in mandarin orange sections. Garnish with cilantro and serve.

Simple Risotto

Funny story. We were at the mall the other day and were at the exit getting the kids dressed to go back outside in the cold. Another Mom and her kid came up, who also paused to get hats, coats, and mitts on. Now, I was facing this mother, but Vegan Mom's back was turned and did not see that they were carrying Happy Meals from McDonalds. Vegan Mom then said, rather loudly, "What is that smell? Do you smell cat food, or something?" Ha ha. The truth was, it really did smell like cat food. Man, and I used to love McDonald's. Anyway, here is the recipe for the risotto from a few nights ago. It is relatively simple and easy and tastes great.

INGREDIENTS

- 3 tbsp margarine

- 1 small onion, finely diced

- 5 cups hot veggie stock

- 1 1/2 cups arborio rice

- 2/3 cup white wine

- 2 cups frozen green peas

- salt and pepper to taste

- 1/2 cup nutritional yeast

METHOD

1. Melt butter in a saucepan over medium heat and saute onion for 3-4 mins, until translucent. Add in rice and stir for 2-3 mins.

2. Add in some of the stock (make sure it is hot) and cook, stirring frequently until liquid is absorbed. Repeat, adding enough of the stock until rice is tender (should take about 20 mins).

3. Add peas and stir well, letting the peas thaw. Season with salt and pepper, stir in the nutritional yeast, and serve.

Risotto Spinach Soup

This is a very tasty and simple soup that really hits the spot on a cold day. It's also a great way to get some spinach in your diet. I have been missing leafy greens lately and thought some baby spinach would be good.

INGREDIENTS

- 1 lb baby spinach

- 2 tbsp olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 generous cup arborio rice

- 7-8 cups veggie stock

- salt and pepper to taste

METHOD

1. Rinse spinach and cook in a large pot over medium heat until wilted. Remove from pot.

2. Add oil and saute onion and garlic for 5 mins. Add rice and fry for 1 min, stirring constantly. Add in stock and season with salt and pepper. Bring to bubbling, lower heat and simmer until rice is tender (15 to 20 mins).

3. Add in spinach and more stock if too thick. Serve.

Tofu Szechuan and Fried Rice

The great thing about wok cooking is that it is fast and tasty. If you don't have a carbon steel wok, you should really get one. You really can't stir fry properly without it. There is no Asian market where I live (or any ethnic markets, for that matter), so I have to scrounge what I can from the ethnic foods section of the grocery store. Despite this, tonight's meal was pretty darn tasty!

Tofu Szechuan

INGREDIENTS

- 1 pkg firm tofu, drained and diced

- cornstarch

- oil for frying

- 1 cup raw cashews

- 2 tbsp oil

- 1 green peppers, diced

- 2 green onions, cut into short sections

- 1" piece of ginger, minced

- 4 tbsp hoisin sauce

- 2 tsp Asian chili sauce

- 2 tbsp sherry

- 1/4 cup VH Szechuan sauce

- few drops of sesame oil

METHOD:

1. Roll diced tofu in cornstarch to coat. Fry in oil on med-hi heat until golden brown on all sides. Drain on paper towels.

2. Heat up a wok on medium heat. Add in cashews and stir quickly for 5 mins until roasted. remove from wok.

3. Turn up heat to med-hi. Add oil to wok. Stir fry green peppers, green onions for 1 min. Add tofu, hoisin sauce, chili sauce, sherry, and Szechuan sauce. Bring to bubbling.

4. Stir in cashews and sesame oil. Mix well and serve.

Note: I kept this heat down on this meal. For a more spicy version, soak 3 dried red chilies on hot water for 10 mins, de-seed and dice, and add to wok with the sauces.

Fried Rice

The secret to fried rice is that the rice needs to be cold when it gets fried in the wok. I also use basmati rice, which never ever sticks or clumps. Not authentic, I know, but who cares if it works?

INGREDIENTS

- 3 cups cooked rice, cooled

- 2 tbsp oil

- 1 red or orange pepper, diced

- 1 cup frozen corn, thawed

- 1 cup canned chickpeas

- 2 green onions, sliced

- 2 tbsp soy sauce

- 3 tbsp hoisin sauce

METHOD

1. Heat oil in wok on med-hi. Add in red pepper and stir-fry for 1 min. Add in rice and stir-fry for 4 mins.

2. Add in corn, chickpeas, and green onions and stir-fry until heated through.

3. Add in soy and hoisin sauce, and adjust to you personal taste.

We will be eating leftover tomorrow, and I will post the final dish then.

Caribbean Night

Tonight's meal plan started with the Jerk Seitan from Vegan With a Vengeance. This is a fantastic recipe that gets its heat from cayenne pepper instead of scotch bonnet peppers, so you can easily adjust the heat level (we kept it pretty low for the kids). Since cold weather never keeps me from the BBQ, I grilled the seitan for a wonderfuly smoky flavour. But what to serve with the seitan? I searched a few Caribbean food recipes online, made several modifications, and served up these dishes.

Sweetcorn Soup

This is delicious and creamy and filled with with pumpkiny goodness.

INGREDIENTS

- 2 tbsp oil

- 1/2 red onion, diced

- 1 rib celery, diced

- 4 green onions, sliced

- 1/2 pie pumpkin, peeled, seeded, diced

- 2 cups frozen corn

- 2 tomatoes, diced

- 2 red potatoes, diced

- 2 yellow potatoes, diced

- 1 can coconut milk

- 2 cups water or vegetable stock

- 1 tsp dried thyme

- pinch of cayenne pepper

- salt and pepper to taste

- juice of 2 limes

METHOD:

1. Saute red onion and celery in a large stockpot until translucent. Add in green onions, pumpkin, corn, tomatoes, and potatoes and cook for 5 mins.

2. Add in coconut milk and water. Add thyme, cayenne, and season to taste with salt and pepper. Bring to a boil, then simmer, covered, for 20-30 minutes (until veggies are tender).

3. Before serving, stir in lime juice.

Rice and Beans

This is supposed to be made with kidney beans, but I did not have any on hand. The Black beans worked just fine.

INGREDIENTS

- 1 can kidney (or black) beans, rinsed

- 1 can coconut milk

- 2+ cups water

- 1 tsp dried thyme

- 1 tsp salt

- 1/2 tsp pepper

- 2 cups long grain rice

METHOD

1. Put coconut milk in a saucepan and enough water to make 4 cups. Add thyme, salt, and pepper. Bring to a boil.

2. Add in rice and beans. Bring to boil. Reduce heat, cover, and simmer for 20 mins, or until rice is tender and liquid is absorbed. I recommend stirring every now and then--the coconut milk had a bad habit of sticking to the bottom of the pot.