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…
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.
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.
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 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.
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…
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…
Once you have some brown rice cooked, this hearty cauliflower rice pilaf with aromatic curry seasonings comes together quickly. For an easy meal, serve cauliflower rice with Lentils with Greens and Sun-Dried Tomatoes and a simple salad.
If you’re looking to lighten up your pilafs, you might also like our cauliflower rice recipes in which this nutritious veggie becomes the rice.
Cauliflower rice recipes
- 10 Terrific Cauliflower Rice and “Couscous” Recipes
- Spanish Cauliflower Rice
- Fried Cauliflower Rice with Mushrooms and Chickpeas
- How to make cauliflower rice
This dish is a personal favorite because it brings back so many great memories of my childhood. What’s not to love about black beans and rice? Oven-baked platanos maduros — sweet plantains — add an authentic touch. Plantains are a member of the banana family. They’re a great source of potassium and fiber, and they contain more vitamins than their cousins. You’ll love the delicious sweetness of these golden brown beauties. Adapted from The 22-Day Revolution Cookbook by Marco Borges, ©2016. Reprinted by arrangement with Penguin/Random House. Continue Reading…
It’s hard to think of a more classic combo than rice and beans. They’re easy to make, inexpensive, and filling. Most of these dishes are already vegan in their original form, the few that aren’t become completely plant-based, as presented here, with a simple omission or modification. If one had to choose a single truly characteristic dish of New Orleans, it would be hard to come up with one more renowned than Red Beans and Rice. Shown at top, this isn’t a dish to start when you come home from work at night! It’s not a lot of work, but needs time to simmer. It’s perfect to make on a rainy Sunday afternoon. Continue Reading…
I first made these delicious peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bell peppers satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper. Recipe from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission. Photos by David Kaplan.
I put Brussels sprouts in everything. Even fried rice is not safe from that little cruciferous flavor bomb! And until someone invents an even more awesome vegetable, I will continue to overuse them. Not that anyone is complaining. This version of fried rice is wonderfully aromatic with the addition of fresh herbs and scallions. And a small handful of pine nuts goes a long way to adding another decadent layer of flavor. You can top the dish with some gingery tofu, or toss in some browned tofu, if you’d like it to be an entrée. Or simply serve in addition to a bigger Thai-inspired spread. Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, ©2015. Published by Perseus Books, reprinted with permission.
My kids have such a soft spot in their hearts for rice pudding that we sometimes have it for breakfast instead of dessert. This is a fun new flavor twist on an old-fashioned dessert. It will keep for several days refrigerated and is just as delicious served chilled.Reprinted with permission from Vegan Casseroles © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.
A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don’t, it’s still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve a simple green salad or a platter of tomatoes and pineapple, or sliced seedless oranges. Delicious with garlic-sautéed greens. Recipe adapted from Plant Power by Nava Atlas; photos by Hannah Kaminsky. Continue Reading…
Take a trip to Spain without the expensive airfare. Enjoy a generous portion of this vegetable and chickpea paella whenever you’re feeling wanderlust for España. This Spanish-inspired paella is the best of two worlds: Spanish and healthy cuisines. The onion, garlic, lemon, paprika and bell pepper pack tons of Mediterranean flavor into this dish. On the other hand, you avoid the excessive oil and seafood the original dish is known for. Recipe and photo from Cooking CROWS: Healthy Cooking with Corn Rice, Oats, and Wheat by Sara Binde. Reprinted by permission. Continue Reading…