This tasty Marinated Grain Salad recipe features whole grain berries with wild rice and black eyed peas. A feast of flavor and texture! Whole grain berries are simply the intact kernel of the grain. Combining their distinct flavor and texture with those of wild rice and black eyed peas makes for a hearty salad. Continue Reading…
This simple dish of black beans served over rice has come to be known as a regional standard in Florida due to the popularization of black beans by the Cuban-American community. Once you have your cooked beans on hand, this recipe requires a minimum of effort. Photos by Evan Atlas.
Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, try this stir-fried rice recipe with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin. Continue Reading…
This Enlightened Miso Power Bowl is a fun recipe that will keep your energy high for hours. Miso is a fermented food that aids in digestion and adds a wonderful umami flavor to foods. If you are new to miso, Orange-Maple Miso Dressing is a great way to incorporate it into your diet. It’s a great gluten-free, nut-free, refined sugar–free, and soy-free option! Recipe and photo from The Oh She Glows Cookbook* by Angela Liddon. Continue Reading…
Don’t let the number of ingredients stop you—this Vegetarian Biryani Rice recipe is easy to make, and its amazing scents deserve the effort.
- ¼ cup canola oil
- ½ cup cashews
- 2 large onions, sliced thinly
- 2 cloves garlic, minced
- 2 tbsp biryani curry paste or other Indian curry paste
- 1 tbsp ginger, minced
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 3¼ cups vegetable broth
- ¼ cup plain yogurt
- 3 seeds cardamom, crushed
- 2 stars anise
- 1 stick cinnamon
- 1¾ cup brown basmati rice
- 2 small hot peppers, chopped
- Heat the oil in a large frying pan.
- Roast the cashews, stirring until golden brown. Remove them with a spoon. Add 1 cup onions and roast for about 10 minutes, until golden and crisp. Remove and add them to the cashews.
- In the same saucepan add garlic, curry paste, ginger, salt, cumin, and cinnamon. Mix together.
- Add ¾ cup vegetable broth and ⅛ cup yogurt; lower heat, cover and simmer, about 25 minutes. Uncover and continue cooking until sauce is thick, about 15 minutes. Add the rest of the yogurt and reserve.
- Meanwhile, in large saucepan, bring remaining broth, salt, cardamom seeds, anise stars, and cinnamon stick to a boil. Add the rice, lower the heat, cover, and simmer until the liquid is completely absorbed—about 25 minutes.
- Remove the cardamom seeds, anise stars, and cinnamon stick from the rice. Spread the rice in a baking dish. Add the curry sauce and cover with greased aluminum foil.
- Bake at 350°F until warm and liquid is absorbed, about 45 minutes. Sprinkle with onions and cashews.
While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha Brussels Sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.
If you’re bored of regular rice and curry meals, this variation is a must try. This Lemon-Flavored Rice with Vegetables recipe is a good way to eat less carbs and more healthy vegetables. Just add this rice and your choice of pickles or chutney for a complete meal. I usually have this with Ruchi South Indian pickle. Photo and recipe contributed by Abi Anandakumar, from Ami’s Vegetarian Delicacies.
There is nothing like a recipe that can be made all in one pan. The Spanish have mastered the one-pan recipe technique with their incredible paellas—made without dirtying several dishes and pans. Try our simple One-Pan Spanish Vegan Paella recipe today!
- 1 red pepper
- 1 carrot
- 1 onion
- 2 tbsp olive oil
- 1 clove garlic
- 1 tsp paprika
- ¼ cup parsley
- 1 pinch saffron
- 1 cup rice
- 2 cups vegetable broth
- 1 can artichokes, chopped
- ½ cup black olives
- Preheat the oven 375˚F.
- Julienne the pepper and carrot and slice the onion. Fry the vegetables and onion in the oil over high heat.
- Stir in the chopped garlic and add the paprika, parsley, and saffron. Cook for 2 minutes.
- Add the rice and vegetable broth. Cook for another 5 minutes.
- Add the artichokes and olives. Place the paella in the oven for 10 minutes; the rice must be cooked "al dente."
- Let stand for 5 minutes before serving.
This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little. This slow cooking method is how to get a very creamy risotto without burning the rice at the bottom of the pan.
- 8 cups vegetable stock
- 1 cup vegan dry white wine
- 2 tbsp olive oil
- 3¼ tbsp vegan butter
- 1 leek, finely chopped
- 1 cup mushrooms, sliced
- 1 ½ cup Arborio rice
- 4 tbsp vegan Parmesan
- Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
- In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
- Add Arborio rice and stir while cooking until the grains become transparent.
- Add ½ cup boiling broth, mixing until completely absorbed. Add ½ cup of broth again and stir well. Continue with the rest of the broth, ½ cup at a time.
- Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
- Serve sprinkled with Parmesan and freshly ground pepper.
This delicious Lemon and Asparagus Orzo Salad is a perfect recipe to serve as a side dish for your next BBQ or as a light main course on a summer day.
- 1 ½ cup cooked orzo
- 8 to 10 asparagus, cut into sections
- 3 tbsp olive oil
- 1 tsp lemon zest
- ½ tbsp lemon juice
- ¼ cup parsley, chopped
- salt and pepper to taste
- In a saucepan of boiling salted water, cook the orzo al dente.
- About 3 minutes before the orzo finishes cooking, add the asparagus to whiten.
- Drain and cool under cold water.
- In a salad bowl, mix the orzo, olive oil, asparagus, lemon zest, lemon juice, and parsley.
- Salt and pepper to taste.
This Italian-Style Quinoa Salad can be served any season, cold or warm, and children love it! It’s super important to rinse the quinoa before cooking. Then cook it in water or broth—don’t forget the bay leaf!
- 1 cup white or red quinoa
- 2 tbsp olive oil or butter
- 2 cups vegetable broth
- 1 bay leaf
- 1 English cucumber, diced
- 1 tomato, diced
- 2 stalks of celery, diced
- ½ cup corn
- 1 avocado
- chopped parsley, to taste
- ½ cup olive or canola oil
- 2 tbsp lime or lemon juice
- 2 tsp lime zest tea
- 2 tsp sugar
- Rinse the quinoa well under cold water In a saucepan until it’s clear. Heat the olive oil over medium heat, then coat the quinoa with the oil.
- Add broth and bring to a boil.
- Reduce heat and simmer covered—about 15 to 20 minutes for white quinoa and about 20 to 25 minutes for red.
- Let stand under cover for 10 minutes. Using a fork, detach the grains. Let cool.
- Mix the quinoa and the other ingredients in a large bowl. Mix the ingredients of the vinaigrette in a small bowl, and then pour over the quinoa salad. Mix gently.
This type of sushi is called makizushi (sushi roll). It comes in the form of a roll of dried nori seaweed stuffed with various foods, especially raw fish, but in this vegan recipe it’s filled with vegetables!
- ½ cup rice vinegar
- 1 tsp salt
- 2 tbsp white sugar
- 2 cups sushi rice, cooked
- 1 cucumber julienned
- 1 carrot, grated
- 1 celery stalk, julienned
- nori seaweed leafs
- In a small saucepan, pour the vinegar, salt, and sugar. Heat until the sugar is dissolved. Remove from heat and cool before using.
- Pour sauce into the rice and stir gently to coat each grain.
- Reserve the rice in bowls covered with a damp cloth to prevent it from drying.
- Put a sheet of nori seaweed on a bamboo mat. Garnish seaweed with rice, press down, and leave a 1 cm strip at the top end.
- Garnish with vegetables of your choice—taking care not to put in too much—placing the filling at the bottom of the nori leaf, the side closest to you.
- Roll sushi with the help of the bamboo mat. Exert some pressure to make sure you get a firm roll that stands up well. If the roll is too loose, the fillings will fall out when the roll is cut
- Place the finished rolls on a plate and cover with plastic wrap or a damp cloth until you cut them for serving.
Let’s change up breakfast! Exchange toast and cereal for quinoa—this Sweet Quinoa Breakfast Bowl recipe will give you plenty of energy to face your day.
- 2 cups cooked quinoa (or ⅔ cup dry quinoa)
- ¾ cup almond milk
- 2 tbsp maple syrup
- ¼ tsp cinnamon
- 1 pinch salt
- 1 tbsp coconut flake
- fresh fruit of your choice
- Mix quinoa, milk, maple syrup, cinnamon, and salt in a saucepan over medium heat.
- Cook, stirring often, about 7 minutes. The mixture should be bubbling and the quinoa should have absorbed some of the milk.
- Place in a bowl and garnish with coconut and fruits.
- Add more maple syrup, if desired.
Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying vegan recipe. Not spicy in itself, but you can make it that way. That’s what Tabasco is for. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky. Continue Reading…
Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.
- 4 teaspoons olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons red curry paste
- ½ cup pearl barley
- 1 teaspoon salt
- 7 cups vegetable broth
- 1 tablespoon lime juice
- In a large saucepan, heat half of the oil over medium heat.
- Add onion, carrot, and celery; cook, stirring occasionally, for about 8 minutes or until onion has softened.
- Add garlic, ginger, and curry paste; cook, stirring, for 1 minute.
- Add barley, salt, pepper, and broth. Bring to a boil.
- Reduce heat, cover, and simmer, stirring occasionally, for about 40 minutes or until barley is tender.
- Add lime juice and mix. Cook over medium heat for about 2 minutes, then serve.
This colorful main dish salad featuring sweet potato, quinoa, and corn is simple to prepare, yet has a festive “company’s coming” look. It makes a bountiful accompaniment to vegan quesadillas. If you can cook the sweet potatoes and quinoa ahead of time, this will come together in a flash when you want to serve it. Photos by Evan Atlas. Continue Reading…
This simple brown rice side dish is embellished with coconut milk, garlic, and ginger. It goes well with bean dishes and vegetable curries. Do try using brown Basmati or an exotic rice blend for a more aromatic and visually appealing dish. Photos by Rachael Braun. Continue Reading…
Kids of all ages can enjoy this updated comfort food — rice pudding —as a snack or dessert, or even as an offbeat lunch box offering, packed in a thermos. This version is made with brown rice, almond milk, and for extra fruity flavor, crushed pineapple. Continue Reading…
Unlike rice and wheat, quinoa is not a grain. Quinoa is the fruit of a plant from the same family as spinach and beets. Quinoa shines in salads, and if you want to eat gluten free, it’s the perfect food.
On the nutrition side, it contains a large amount of high-quality protein, polyunsaturated fatty acids, and many micronutrients. Thanks to its nutritional composition—somewhat different from other cereals—and its unique taste, its inclusion in the diet brings variety to the menu.
- 1 cup of uncooked quinoa
- ½ cup of uncooked green lentils
- 1 red pepper cut into small cubes
- ½ English cucumber cut into small cubes
- ½ tomato cut into small cubes
- 1 cup fresh parsley
- Cook the quinoa and lentils according to package directions and set aside
- Add all the ingredients of the salad in a large bowl
- Mix all the ingredients of the dressing together, add to the ingredients , mix well
- And that's it!
You know the feeling when everything just melds together in perfect harmony? This is that feeling. Warming cumin, tart lime and sweet maple syrup combine to elevate the flavor of everything else in this delicious and filling black bean and quinoa bowl. Reprinted with permission from From the Kitchen of YamChops by Michael Abramson, Page Street Publishing Co. © 2018. Photo credit: Vincenzo Pistritto.