Wednesday, April 16, 2008

Vegetable Paella

I'm a fan of (now) vegan cook and cookbook author Nava Atlas from way back. I got (the now out of print) Vegetarian Express a bunch of years ago, and loved it, and got The Vegetarian Family Cookbook when it came out, loved it, and earlier this year her newest cookbook Vegan Express, came out. I wanted it, but damn the student budget!! I have plenty of cookbooks, I don't NEED a new one.... I couldn't justify ordering it... but then I needed something else from Amazon and free shipping just makes it so easy to add on another book and... now I have it. :D

I like her recipes because it's the kind of food I like to cook and eat. It's fairly simple, not too heavily spiced, and easily altered, since we all know I like to butcher recipes, so to speak. They give me great new ideas and guidelines for dishes.

Now that I've got this great new cookbook, I'll probably be showcasing some variations on the recipes for a while. The first one is Vegetable Paella. I actually made this before the cookbook came out because the recipe is on the web already. I did alter it a bit though -- eliminating onions as I always do as my belly can't handle them, and adding in some browned Tofurkey Sausages, because I felt that it needed some protein -- and doesn't paella often have chorizo? Makes sense to me. This recipe is quick and easy and yummy, and still yummy for leftovers. It's even got me liking artichokes again. You can find the original recipe here.


Vegetable Paella

1 1/2 tbsp olive oil
3 cloves garlic, minced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 15oz can diced tomatoes
2 cups vegetable broth
1 cup water
2 cups quick cooking brown rice -- uncooked
1 tsp turmeric
1/2 tsp dry thyme
1 14oz can artichoke hearts, drained and quartered
1 1/2 cup frozen peas
1/4 cup chopped fresh parsley
1 package of tofurkey sausage (4 sausages), cut into "coins" and browned in a little oil
salt & pepper to taste

1. Heat oil in a large skillet over medium heat. Add the peppers and garlic and cook for about 5 minutes, stirring often.

2. Add the tomatoes, broth, rice, turmeric, thyme, and water and bring to a boil.

3. Reduce heat to low, cover and cook for 10 minutes.

4. Stir in artichoke hearts, peas, most of the parsley, salt and pepper it to taste, and add a little water if it seems dry. Cook until everything is warmed through -- about 5 minutes

5. Fold in the Tofurkey sausages (and/or decoratively place around pan) and garnish with parsley just before serving.

3 comments:

John Plummer said...

Beautiful! I have this book and you are inspiring me to try this recipe. I like your use of the veg sausage.

ProzacPoet said...

Hm, i have a package of tofurkey sausage in the fridge I bought the other day, and I've never had it before, so this recipe might be the perfect experiment!

Bee Roach said...

I also have this book but haven't put it to good use. Thanks for the inspiration.