Saturday, 14 September 2013

Enjoy A Vegan Barbecue Extravaganza!

Enjoy A Vegan Barbecue Extravaganza!



DIY BBQ: Homemade Veggie Burgers & Potato Salad


Grilled Caribbean Vegetarian Kebabs


Yummy Vegan BBQ



Vegan Barbeques


Barbecue photo Barbecue.jpg


Want to make sure your vegan barbeque goes off without a hitch? Read these quick tips and "how tos" for vegan barbecuing!


Prepare your grill

If you use pre-made veggie burgers or veggie dogs, check the label to make sure that they are suitable for grilling.

Clean your grill as you normally would. Once your grill is clean and cooled, take a paper towel dipped in oil and rub it throughly across the grates. Alternatively, spray your grill with a non-stick cooking spray. Now you're ready to grill.


Corn BBQ photo CornBBQ.jpg



Quick and Easy


Try throwing these naturally flavorful foods on the grill for a no-hassle and no-recipe vegan barbeque:

* Pineapple rings (sprinkle with cinnamon and sugar)

* Portobello mushrooms (brush with oil and serve like a veggie burger with all the condiments)

* Sweet potatoes or yams (wrap in foil, or, slice in half, pre-bake, brush with maple syrup for extra sweetness and grill)

* Asparagus (soak in water for at least 30 minutes before grilling)

* Corn on the cob

* Marinated tofu

* Apples (slice in half and sprinkle with cinnamon and brown sugar or drizzle with maple syrup)



Entrée or side dish


Just because its a barbeque, doesn't mean all the food has to be on the grill! Add grilled veggies to a green salad, or grill some pineapple for a pineapple and banana ice cream split.

Or toss your grilled veggies with pre-cooked pasta for a main dish or serve inside of scooped out French bread with some soy or non-dairy cheese for a grilled veggie sandwich.


Tofu and Skewers


For grilling make sure the tofu is extra-firm and well pressed. Tofu works well on a skewer, along with smaller veggies such as Brussels sprouts and mushrooms. Turn the skewers frequently to cook evenly. You might also want to learn more about how to grill tofu.



Curried Grilled Seitan Kebabs


Ingredients:

* 1 1/2 pounds seitan

* 2 onions, coarsely chopped

* 5 bell peppers, any color, chopped into 1 inch chunks

* 1 cup whole cherry tomatoes

* 1 cup whole mushrooms

* 1/3 cup olive oil

* 3 tbsp sesame oil

* 1/4 cup curry powder

* 1 tbsp salt

* 1 1/2 tsp garlic powder

* barbecue skewers


Preparation:

Place the seitan, onions, peppers, tomatoes, and mushrooms on the barbecue skewers.

In a shallow baking dish or large ziplock bag, combine together the olive oil, sesame oil, curry powder, salt and garlic. Marinate the skewered vegetable kebabs for at least 2 hours (longer is fine).

Grill for about 5 minutes on each side, or until done.



Citrus Braised Brussels Sprouts & Cheesy Dill Potatoes

By Kathy - Happy Healthy Life - serves two.


Citrus Braised Brussel Sprouts photo cheese-dill-brussel-sprouts-recipe-.jpg


Ingredients:

2 cups Brussels sprouts

1 1/2 cups red potatoes, cubed

1 bunch fresh dill

2 tangerines, temple oranges or sweet citrus

1 large white onion

1-2 Tbsp olive oil

2 Tbsp lemon juice

1 Tsp garlic powder

1 tsp salt

2 tsp black pepper

1 Tbsp dijon mustard

2 Tbsp vinegar (any variety)

1/4 cup vegetable broth

2-4 vegan cheese slice singles, (I only used 2 slices, but you can use more.) Rice vegan singles are my favorite cheese option.


Directions:

Cut off Brussels sprout ends. Remove loose or wilted leaves.

Chop into halves.

Wash and slice potatoes into 3/4 inch long cubes.

Slice off long stems of dill herb bunch. Chop dill coarsely.

Rough chop onion.

Squeeze one tangerine and rough chop the other.


In a soup pan:

Add oil and potatoes to pan.

Char all sides of the potatoes.

Add in Brussels sprouts, onions, agave and half of tangerine juice.

Char surface of Brussels sprouts.

Add in broth, mustard, vinegar, pepper, salt, garlic powder and half of the dill.

Reduce heat and cover pan with lid.

Allow to cook for about 5 minutes. Shake pan every so often.


Test doneness by inserting fork into potato.

When the veggies seem tender remove from pan into large mixing bowl.

Add vegan cheese slices and toss well. Heat will melt cheese.

Add in the chopped tangerine, remaining fresh dill and 2 Tbsp lemon juice.

Toss again.

Garnish with a cheese slice and fresh dill.

Serve and enjoy!



Barbecue Tandoori Seitan


Ingredients:

* 1 onion

* 1/2 cup tomato sauce

* 1/2 cup soy yoghurt

* 1 tsp fresh ginger, minced

* 2 cloves garlic

* 1/4 tsp cayenne pepper

* 1/2 tsp cumin or cumin seeds

* 1 tsp garam masala

* 1/4 tsp ground cloves or 2 whole cloves

* 1/2 tsp salt

* 1 pound seitan sliced into large chunks


Preparation:

Process all ingredients except the seitan in a blender or food processor until smooth.

Transfer the mixture to a bowl and add the seitan. Stir to coat the seitan well.

Skewer the seitan pieces and grill until browned, basting with any leftover sauce.



Barbecued Seitan Ribz by vegan Dad


Barbecued Seitan Ribz photo BarbecuedSeitanRibz-1.jpg


Ingredients:

2 teaspoons smoked Spanish paprika

2 tablespoons nutritional yeast

2 teaspoons onion powder

1 teaspoon garlic powder

3/4 cup water

2 tablespoons tahini or other nut butter

1 teaspoon Liquid Smoke

1 tablespoon soy sauce

about 1 cup of your favorite barbecue sauce


Method:

Preheat the oven to 350 and lightly spray an 8x8 baking dish with olive oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.

Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces:

ribz 16 pieces photo ribz116pieces.jpg

Put it in the oven and bake for 25 minutes. While it's cooking prepare your gril.l

Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce:

seitan sauce photo ribzseitan.jpg

Watch it closely to make sure that it doesn't burn. When it's sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.


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Pina Colada Ice Cream


Pina colada photo Pinacolada.jpg


Gather the following:

A whole, shell-on coconut* you'll use 2/3 of it

1 fresh pineapple

Some of your favorite rum (you can sub pineapple or orange juice)

1/2 lime

A little salt

Maple syrup (optional)


Method:

Take your cute little coconut and, with a hammer and nail, pound a couple of holes in its indentations. Drain and reserve the liquid that comes out.

Now smash the heck out the coconut - this is much more fun when done outside in one's bathing suit with sunglasses as protective eyewear.

Pry the coconut meat out of the shell with a flathead screwdriver or similar - Keep doing this until you've hurt yourself and have to stop OR until you've got 2/3 of the meat out of the shell.

Now for the REALLY tedious part: using a paring knife, remove the last of the brown skin from the outside of the coconut meat - you want your coconut to blend up the color of a white sand Caribbean beach, not look all brown and junky like Rockaway.

cocoblender photo CocoBlender-1.jpg

Put your coconut meat in a blender and whip it up as much as possible, using the reserved coconut juice as liquid to facilitate the blending.

*You can totally skip this whole step and use a can of coconut cream instead.

Now, take your pineapple and whack off the frilly top - Same to the bottom, minus the frilly- sheering down the sides with your knife, slice off all the skin. Cut the naked pineapple in half lengthwise and then in half again so you have 4 long thin pieces. Core the pineapple by cutting away the "V" portion of each of the 4 pieces, then dice up the pineapple.


pineapple photo Pineapple-1.jpg

Add the diced pineapple and a good cup of rum or juice to the blender, along with the lime and salt. You can add some honey if your pineapple isn't particularly ripe or if you like things sweet.

Blend it all up.

Pour into a container and let freeze - It will be easier to scoop out if you stir the slush a few times during the freezing process but just letting it freeze and then unthaw for 10 minutes before you eat it works too. Serve with blackberries : )

Enjoy!


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Smoky Asian Grilled Tofu Recipe


Grill your tofu in a tangy Asian hoisin-based sauce for an unusual barbecued tofu recipe. Perfect for your vegan barbecue. It's always best to let the tofu marinade in the sauce for several hours before grilling, so prepare in advance - even the night before your barbecue!


Ingredients:

* 1 block extra firm tofu, well pressed

* 1/2 cup hoisin sauce

* 1 tbsp soy sauce

* 3 tbsp rice wine vinegar

* 1 tbsp lime juice

* 1/2 tsp garlic powder


Preparation:

Carefully slice tofu into 1-inch thick cubes or strips. If you're using skewers, cubes are best, but if you'll be placing your tofu directly on your grill, larger strips are better.

Whisk together all the ingredients, except tofu, and place in a shallow dish. Place the tofu in the dish and spoon some of the marinate on top of the tofu. Allow the tofu to marinade for at least one hour, turning once or spooning more marinade over the top. You can also use a zip-lock bag instead of a dish.

Lightly grease your gill and cook tofu over medium flame for 6-7 minutes on each side, basting with extra marinade.


Peppers, mushroom, tomato photo Peppersmushroomtomato.jpg

(Peppers, mushroom, tomato, onion and tofu ready for the barbecue)



Sweet and Spicy Barbecue Tofu Recipe


Ingredients:

* 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles

* 3/4 cup barbeque sauce

* 3/4 cup brown sugar

* 1 tsp chili powder

* 1/2 tsp red pepper flakes

* 3/4 cup orange juice concentrate

* salt and pepper to taste


Preparation:

Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat until well combined, about 3 minutes.

Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well. Allow to marinate for at least two hours.

Grill for 4 or 5 minutes on each side, brushing with additional sauce.

Sprinkle with salt and pepper just before serving.



Grilled Sweet Potatoes with Peaches


Grilled Sweet Potatoes with Peaches photo grilledsweetpotatoespeaches1.jpg


Ingredients:

* 1 x 28 ounce can vegetarian baked beans

* 4 sweet potatoes

* 2 peaches, sliced

* 1/2 cup onion, diced

* salt and pepper to taste


Preparation:

Wash potatoes and pierce potato skin several times with a knife. Place potatoes on paper towels and microwave on high power for 10 minutes or until soft.

Cut eight 12-inch squares of heavy duty aluminum foil. Slice potatoes in half and scoop out small portion of potato to make a narrow boat, reserving the scooped out potato. Place one potato half on each foil square.

Mix baked beans, peaches, onion and reserved sweet potato into a bowl and season with salt and pepper. Place mixture in potatoes. Bring up top and bottom edges of foil, leaving a little space for steam expansion during cooking.

Seal potatoes in foil and place on the grill. Cook 20 minutes over indirect heat, or until warmed .



Barbecued Stuffed Acorn Squash


Barbecued Stuffed Acorn Squash photo bbqsquash.jpg


Ingredients:

* 3 acorn squash

* 1 x 28 ounce can vegetarian baked beans

* 4 tbsp barbecue sauce

* 2 tbsp maple syrup

* 4 tbsp dark brown sugar

* 2 tbsp margarine

* 1 cup hickory or other wood chips, soaked in water for 1 hour then drained


Preparation:

Cut each squash in half widthwise. Slice 1/4 inch off the rounded end of each half so the squash sits upright without wobbling. Scrape out the seeds with a spoon and discard.

Mix baked beans, barbecue sauce, maple syrup and brown sugar in small mixing bowl. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter. (The squash can be prepared several hours ahead to this stage and refrigerated).

Set up charcoal or gas grill for indirect grilling and preheat to medium. Arrange the squash halves on the grill away from the heat. Cook until squash is tender (the sides will feel soft when squeezed) and the filling is browned and bubbling for about 1 hour. Remove squash from grill and serve immediately.

If using a gas grill place wood chips in smoker box or smoker pouch under the grill grate directly over the burner. Run grill on high until smoking then reduce heat to medium. If using a charcoal grill preheat to medium. Toss wood chips on coals prior to grilling.



Vegan Cole Slaw

serves about 6


Vegan Cole Slaw photo VeganColeSlaw.jpg


Ingredients

1 cup shredded and chopped carrots

1 cup shredded and chopped red cabbage

2 cups shredded and chopped green cabbage

3 heaped tbsp. Veganaise, vegan "mayo"

1/4 cup red wine vinegar or substitute lemon juice (your taste preference)

1 green pear, chopped

1 tsp. celery seeds

1 tsp. garlic powder

20 grinds of fresh pepper (2-3 Tbsp)

2 Tbsp. honey or maple syrup

Maple syrup in place of honey


Method:

In a large bowl:

Add cabbage and carrots.

Add vinegar.

Toss.

Add Veganaise and maple syrup.

Toss well.

Add garlic powder and pepper.

Fold in pears.

Fold in pistachios (optional)

Allow to chill in fridge for at least twenty minutes before serving.

Serve cold with fresh pepper on top.

(Garnish with pistachios if you use them.)


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Sweet 'n Pepper Toasted Pistachios


Ingredients:

1 cup roasted and salted pistachios (de-shelled)

2 Tbsp maple syrup

1 Tbsp olive oil

5 grinds fresh black pepper


To make:

Add oil to a skillet.

Turn stove heat on high.

When oil starts to sizzle, add nuts.

Shake pan back and forth as you 'toast' them.

(shake continuously over heat during next steps.)

Add honey and some black pepper.

Shake/toast over high heat for 90 more seconds.

Make sure all nuts are coated.

Remove pan from heat.

Add remaining pepper.

Toss nuts with pepper well.

Pour in a small bowl.

As nuts cool they will harden.

Serve warm or cool.



Herbed Grilled Corn on the Cob


Herbed Grilled Corn on the Cob photo HerbedGrilledCornontheCob.jpg


Ingredients:

* 1 cup margarine, softened

* salt and pepper to taste

* 1 tbsp dried parsley

* 1 tbsp chopped fresh basil

* 1 tbsp chopped fresh chives

* 3 cloves garlic, minced and crushed

* 6 ears corn, husks removed


Preparation:

Combine the margarine, salt and pepper, parsley, basil, chives and garlic until well mixed. Refrigerate for at least two hours to allow the flavors to mingle.

Spread the margarine generously over each ear of corn.

Wrap in aluminum foil and grill for 15 to 20 minutes, turning frequently or until done.



Super Rouge Salad

By Kathy - Happy Healthy Life


Super Rouge Salad photo red-fruit-salad.jpg


Ingredients:

1 cup pomegranate seeds

2 cups strawberries, sliced

1 red skinned pear, cubed

4 baby bell peppers, red

8 leaves basil, chopped

1 large tomato, chopped into large cubes

3 Tbsp olive oil**

1 Tbsp agave syrup

2 tsp black pepper

1 tsp sea salt

1 tsp red pepper flakes

2 Tbsp red vinegar

3 Tbsp citrus juice (orange, lemon or meyer lemon)

**Optional changes:

*For a fat-free salad, skip the oil

*For a creamy salad, use 2 Tbsp Vegenaise

*Substitute oil with sliced avocado



Berry Good Smoothie


Berry Good Smoothie photo BerryGoodSmoothie.jpg


Ingredients

* 16 cubes ice

* 4 fl oz water

* 4 fl ox mixed berry fruit juice

* 1 packet frozen summer berries

* 3 oz frozen blueberries

* splash of rum (optional)


Preparation method

Blend ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses and serve immediately.

Tip: If you have fresh berries to hand, of course use those.



Berry Nice Smoothie


Berry Nice Smoothie photo BerryNiceSmoothie.jpg


Ingredients

* 4 fl oz vanilla soy milk

* 4 fl oz orange juice

* 4 tablespoons wheatgerm

* 8oz frozen mixed berries


Preparation method

In a blender, combine all ingredients. Blend until smooth. Pour into glasses and serve.



Refreshing red wine cooler


red wine cooler photo redwinecooler.jpg


Stir together red wine and lemonade. Pour into glasses with lemon slices and sprigs of mint.

ENJOY!



Barbecue Tempeh Sandwiches

Makes two sandwiches.


Barbecue Tempeh Sandwiches photo BarbecueTempehSandwiches.jpg


Ingredients:

* 8 ounces soy tempeh

* olive oil

* barbecue sauce, the variety of your choice (here is a recipe)

* 2 large sesame buns

* optional: (vegan) cole slaw


Preparation:

1. Cut the tempeh into 1/4 inch thick strips. It's alright if it breaks up some.

2. Heat a skillet over medium heat (medium low on a gas range) with a generous coating of olive oil. When hot, add the tempeh and stir. The tempeh will soak up the oil quickly, so continue to add oil as it fries, keeping the bottom of the pan slick.

3. The tempeh is done when both sides are golden brown and crispy, as pictured above. Turn off the heat, and add the barbecue sauce until all pieces are coated.

4. Serve the barbecued tempeh on the sesame buns and add cold slaw if you choose to use it. Serve with potato chips or a green salad. Enjoy!



Sweet Tomato-Based Barbecue Sauce Recipe

Makes 3 cups


Ingredients:

* 1/4 cup Vegan butter

* 1 1/4 cups catsup

* 1/4 cup yellow mustard

* 1/4 cup apple cider vinegar

* 1/2 Tablespoon finely minced or crushed garlic

* 1 Tablespoon Liquid Smoke

* 2 Tablespoons Chipotle Pepper Tabasco Sauce

* 1 teaspoon coarsely ground fresh black pepper

* 1/2 teaspoon crushed red pepper 1/3 of a fresh lemon

* 1/4 cup dark brown sugar


Method:

1. Finely mince or crush the garlic, cut the lemon, grind the pepper, and gather all other ingredients.

2. Melt the butter over low heat, in a large saucepan.

3. When the butter is melted, add the catsup, yellow mustard, and apple cider vinegar. Mix it until smooth and evenly blended.

4. Now add the minced or crushed garlic, Worcestershire Sauce, Liquid Smoke, ground black pepper, and crushed red pepper. Firmly squeeze the juice from the 1/3 lemon. Mix it until smooth and evenly blended.

5. Now add the brown sugar and stir thoroughly.

6. Stirring constantly, gradually increase your heat until the sauce reaches a simmer. Make sure that it does not start boiling. Continue to stir constantly while the sauce simmers for ten minutes.



Hawaiian Teriyaki Sauce

Makes 2 cups.


Ingredients:

3/4 cup rice vinegar

3/4 cup Bragg Liquid Aminos or soy sauce

1/4 cup water

1/4 cup extra virgin olive oil

3 to 4 tablespoons organic cane sugar

3 tablespoons blackstrap molasses

1 green onion, thinly sliced

6 cloves garlic, minced

1 1/2-inch piece ginger root, peeled and minced or grated

1/4 teaspoon plus 1/8 teaspoon Chinese Five Spice powder

Freshly ground black pepper to taste


Method:

1. Combine all ingredients in a bowl and mix well to incorporate the flavors.

2. Set aside a portion of the sauce for dipping the seitan appetizer, and reserve the remainder to marinate the Texas Veggie Kebabs.



Easy Gluten-free Barbecue Sauce Recipe


Ingredients:

* 1 3/4 tsp salt

* 1/2 tsp pepper

* 1 tsp paprika

* 1 tbsp sugar

* 1/2 clove garlic, minced

* 1/2 cup onion, minced

* 1/2 cup water


Preparation:

In a medium bowl, combine all ingredients together and mix well. While grilling brush often with desired amount of sauce.



Melissa's Marinated Vegetable and Tempeh Kabobs

Makes 4 servings


Ingredients:

1/4 cup tamari

1/4 cup tarragon vinegar

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon fresh or 1 teaspoon dried basil

1 tablespoon fresh or 1 teaspoon dried thyme

1 tablespoon fresh or 1 teaspoon dried cilantro

2 cloves garlic, crushed

1/8 teaspoon black pepper

8 ounces tempeh , cut into 8 cubes

1 red pepper, cut into l/2-inch strips

1 green pepper, cut into 1/2-inch strips

1 medium onion, quartered

1 small zucchini, sliced 1/2-inch thick

1 yellow summer squash, sliced 1/2-inch thick

12 medium mushrooms

8 cherry tomatoes


Method:

In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil, basil, thyme, cilantro, garlic, and black pepper for a marinade; shake well to mix. Place the tempeh cubes in a steamer or metal sieve over boiling water and steam for 15 minutes.

In a large bowl, combine the red pepper, green pepper, onion, zucchini, squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and refrigerate for at least 1 hour.

On four skewers, alternate the vegetables and tempeh. Grill for 5-7minutes, turning frequently and brushing with the marinade.

Serve the vegetables and tempeh either on or off the skewers.



Creamy-Style Southern Coleslaw Recipe


Creamy-Style Southern Coleslaw photo Creamy-StyleSouthernColeslawRecipe.jpg


Ingredients:

1 medium-sized head green cabbage

1/2 large red bell pepper

1 medium-sized carrot

1/2 medium-sized sweet onion


Dressing:

1 1/4 cups Vegan mayonnaise or Vegenaise

1/4 cup cider vinegar

1/3 cup sugar

1/2 teaspoon celery seed

Salt, to taste


Freshly ground black pepper, to taste


Preparation Instructions:

1. Wash the vegetables.

2. Using a very sharp knife, slice the cabbage and red bell pepper into long, very thin strips. Finely mince the onion. Grate the carrot. Cut the vegetables.

3. Put all of the dressing ingredients in a small bowl and mix well.

4. Make the dressing.

5. In a medium-sized serving bowl, place all of the vegetables. Pour the dressing over them, and mix well.

6. Cover the slaw and let it sit in the fridge for at least one hour so that all of the flavors blend well.

7. After the slaw has chilled for at least an hour, serve it with an appropriate main course.

Enjoy! Serve!



Sautéed Mushroom Spinach and White Bean Purée

By Veg*n Cooking and OtherRandom Musings


SautedMushroomSpinachandWhiteBeanPu photo SautedMushroomSpinachandWhiteBeanPu.jpg


Puréed White Beans:


Ingredients:

2-3 cups navy beans

Juice of 1/2 a lemon

1 clove garlic, minced

Basil

Salt


Pureed White Beans photo WhiteBeanPuree.jpg


In a food processor blend all ingredients until smooth.


MushroomandSpinachMixture photo MushroomandSpinachMixture.jpg


Mushroom and Spinach Mixture:


Ingredients:

4 large white mushrooms, finely diced (or about half of one of those large packages of button mushrooms)

4-5 cups fresh spinach

1/4 onion diced

4 cloves garlic, minced

Veggie broth

Italian seasoning

Salt


Method:

Heat a few tablespoons of veggie broth in a medium sized pan. Add onions and cook for about 5 minutes. Add garlic, mushrooms and seasoning (and more veggie broth if needed), and cook until the mushrooms are soft. Add the spinach in batches, covering with a lid if necessary to wilt. Drain any excess liquid before transferring to a bowl.


Putting It All Together:

Canned, quartered artichoke hearts, rinsed

Whole wheat pita bread


Spread a thin layer of the puréed white beans, a few spoonfuls of the mushroom/spinach mixture, and a few artichoke hearts.

Note: This makes more than enough for a meal for two, so we will be having the leftovers for lunch. We dipped these in Annie's Tuscany Italian dressing.

Idea for a variation: This would probably be good with a little more garlic and/or some kalamata olives puréed with the beans. This would also be really good with plain or garlicky hummus instead of the white bean purée.

Enjoy!



Seven Grain Dirty Rice and Beans

By Diet, Dessert and Dogs : ) -Makes 6-8 servings. May be frozen.


7 grain rice casserole photo 7grainricecasserole.jpg


Ingredients:

2 cups dry brown rice (I used basmati)

1-1/2 cups chopped red onion

3 cloves garlic, minced

1 cup finely diced carrots

1/2 cup finely diced celery

1 small jalapeno pepper, minced (remove seeds for less heat)

1 Tbsp ground cumin

1 Tbsp ground coriander

2 tsp chili powder

1/4 tsp fine sea salt

3-3/4 cups vegetable stock or broth

1 bay leaf

1-1/2 cups chopped tomatoes (I used a large can of diced tomatoes)

1-1/2 cups cooked red beans (I used kidney; any firm bean will do)

1/2 cup fresh or frozen corn kernels

3-4 Tbsp fresh chopped parsley

3-4 Tbsp fresh chopped cilantro


Method:

Preheat oven to 350F (180C).

Spray a large casserole dish (one with a cover) and set aside.

In a fairly large, heavy-bottomed pot, heat the rice, onion, garlic, carrots, celery, jalapeno, cumin, coriander and chili powder over medium heat, stirring constantly, for about 5 minutes, until lightly browned.

Add the salt, stock, bay leaf and tomatoes, and stir to combine.

Cover, lower heat and simmer for 15 minutes.

Add the beans, corn, parsley and cilantro. Turn the mixture into the casserole dish, cover and bake for another 30-40 minutes, until the liquid is absorbed and the rice is cooked. If necessary, add a bit more stock and continue cooking until the rice is sufficientlysoft. Garnish with more chopped herbs, if desired.


dirty rice plate photo dirtyriceplate.jpg

Note: The original recipe suggests cooking the entire dish in your pot on the stovetop. I found, however, that the rice never really absorbed the liquid that way, and it remained hard even after an hour of simmering. If the stovetop method works for you, however, go ahead and use it – you’ll save yourself some dishes to wash that way.

Enjoy!


Based on an old blog from Caroline's "Garden of Vegan", Myspace. Updated by Martha Magenta