Search Results for: fresh veg

Here's a light and lilting rice side dish, inspired by an old New Orleans Creole recipe. It abounds with a symphony of citrus notes  - orange juice, orange zest, and tiny orange sections. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky. [Read more...]

Tiny orange sections provide a surprising burst of sweetness in this high-protein grain dish. It's flexible, too-use a different grain if you'd like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can't find edamame or prefer not to use these tasty green soybeans, substitute green peas. It's a great everyday kind of dish, and is festive enough to serve at special occasions. Photos by Hannah Kaminsky.
[Read more...]

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. A dish that has been around long enough to have become established in local folklore, it's also one that even today, graces many New Orleans restaurant menus. Vegetarians visiting New Orleans should be aware that "red and white," as it has come to be known, is often made with spicy smoked sausage.

When I visited New Orleans back in 1985, I was lucky enough to find a rare meatless version at the I & I Creole Vegetarian Restaurant, which is no longer open. The chef and owner, had made a batch that day. Her "secret ingredient" was a bit of peanut butter, which imparted a rich, roasted flavor. That, along with a good dusting of cayenne, produces an excellent adaptation of this classic. 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. Adapted from Great American Vegetarian. Photos by Hannah Kaminsky.

Serves: 8

• 2 cups (1 pound) dry red or kidney beans
• 1 ½ tablespoons olive oil
• 2 medium onions, chopped
• 1 medium green bell pepper, finely diced
• 2 large celery stalks, diced
• 2 cloves garlic, minced
• 14- to 15-ounce can diced tomatoes (try fire-roasted)
• 2 bay leaves
• 2 heaping tablespoons natural peanut butter
• ¼ cup chopped fresh parsley
• Several leaves sliced fresh basil, or 1 ½ teaspoons dried
• ½ teaspoon dried thyme
• Salt and freshly ground pepper to taste
• Cayenne pepper to taste
• Hot cooked rice

Sort and rinse the beans, then soak the beans overnight in plenty of water to cover. Before cooking them, drain the beans, then place them in a soup pot  with water in approximately 1 ½ times their bulk. Bring to a simmer and add the oil, onions, bell pepper, celery, garlic, tomatoes, and bay leaves. Cover and simmer over low heat for 1 hour.

At this point the water level should be just below the beans and vegetables. Add a bit more water if necessary to bring it to that level. Add the peanut butter, parsley, basil, and thyme. Simmer gently over very low heat for  1 ½ hours, stirring occasionally.

At this point there should be a thick, sauce-like consistency to the liquid. Mash a small amount of beans against the side of the pot with a wooden spoon.

Season with salt, pepper, and cayenne. Cover and cook until most of the beans have burst and are very soft, 20 to 30 minutes longer. The resulting consistency should be thick and saucy. Remove the bay leaves and serve over hot cooked rice.

Nutrition information (with ½ cup cooked rice)
Per serving:  Calories: 297;  Total Fat: 3g;  Protein: 11g;  Carbs: 54g;  Sodium: 16 mg

Here’s a simple brown rice dish that incorporates lots of fresh spinach. Using organic baby spinach is convenient, because it's already cleaned and ready to go (though I usually give it a good rinse nonetheless). Scallions, fresh dill, and lemon juice add the finishing touch. Photos by Evan Atlas. [Read more...]

Here’s a delicious and colorful couscous dish, embellished with peas, cashews, dried fruits, and curry spices. It's ready in minutes, leaving you plenty of time to build a meal around it. This is very nice served with vegetable curries or simple bean dishes. Photos by Evan Atlas.

[Read more...]