Brown Rice and Vegetable Paella

This is on page 314 of Diet for a New World. I love this recipe. It’s just so full of thinks I like. It’s really hard to go wrong in my book with any recipe that has bell pepper, artichoke hearts, and green olives. The only problem is that the timing is off. If you make it with the timing from the recipe you end up with undercooked rice. The recipe says only to pre-cook the rice on the stove for 5 minutes. I usually do it for more. I think 15-20?


Creamy Vegetable Tahini Soup

This recipe is from page 259 of Diet for a New World. I LOVE this recipe. I’ve made it a ton of times. You can pretty much put in whatever veggies you feel like, as long as you include the tomatoes (I used canned). I really like it with kale. The recipe says to cook the second round of veggies (broccoli plus whatever else) for 5 minutes, but I’ve found the broccoli ends up a bit overcooked this way. I recommend 4 minutes instead. The tahini broth is so indulgent and rich. And yet I feel healthy eating it because veggies and soup? Plus it only takes a few minute to make if you’ve already pre-cut the veggies. This is a winter staple for me.

Sierra Leone Jollof Rice

This recipe is on page 44 of The Ethnic Vegetarian. It is very very good. I made it because I was looking for something to use what I had in the garden. This recipe had black-eyed peas, eggplant, green beans, and tomatoes, all of which I had growing. I honestly didn’t expect much because my experience with this cookbook has been a bit hit or miss. But I was so pleasantly surprised. It is so flavorful and had the exact right amount of spice. I made a few modifications. I was out of ginger so left it out. I used brown basmati rice instead of white basmati rice. And I used fresh black eyed peas instead of canned ones. No complaints at all. I’ll be making this again.

Leek and Bean Cassoulet

This recipe is from page 172 of Veganomicon. This is a leek and bean stew with biscuits floating in it. I love leeks, I love bisquits. Is it any wonder that I love this recipe? I try not to make it often since it’s pretty decadent. I made it once for my old roommates and they loved it. Then I made it for my family and they didn’t. I suppose a leek biscuit combo is a specific taste? Whatever it is I have it.

Black Bean and Zucchini Quesadillas

This recipe from page 85 of Peter Barley’s Fresh Food Fast is a standby for me and a great way to use up a ton of zucchini from my garden. The mixture is super fast to make and can be premade, allowing for super fast dinner all week. I make a few adjustments to up the veggie factor and lower calories:

  1. Black Beans: The original recipe calls for 2 cans or 3.5 cups of black beans. I make the recipe from dry beans and use 4 cups cooked.
  2. Zucchini: The original recipe calls for 2 lbs zucchini, which should be about 4 cups pressed and shredded. I use 6 cups.
  3. Cheese: The original recipes calls for 12 ounces Monterrey jack cheese. I use 8 ounces.
  4. Tortillas: The recipe calls for flour. I use whole wheat.

My sister has transcribed the recipe on her blog the Captious Vegetarian. Here’s the link:

Tomato and Cabbage Tabbouleh

This tabbouleh is veggie-forward and very yummy. I had totally forgotten about it. My sister forwarded my email so I could add it to the blog. I have everything necessary to make it in my garden and am going to make it ASAP! used 2 cups mint packed. I know I would have cut down the olive oil but I don’t remember how much I used. My best guess is 1/4 cup? TBD