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Monthly Archives: October 2004
Hey, you, get yourself to HerbivoreClothing.com and order yourself a copy of the freshly-released issue number six. Whycome? I’ve got three pieces in this issue (well, two plus a fraction): an interview with Sage Francis, a review of Peaceable Kingdom, and a contribution to the cover story “Eating Meat is Indefensible.” Give it a looksee. It’s fun being in print again.
This is far from a healthy dish, but it is a nice rich pasta that’s worth treating yourself to periodically. The recipe as printed below serves 4.
This recipe was submitted to, and published at, AllRecipes.com. However, I have modified it here to make it vegan-friendly.
- 8 ounces ditalini pasta
- 2 tablespoons Earth Balance
- 1/2 cup chopped leek
- 1 clove garlic, minced
- 4 oz. silken tofu blended until thick and creamy with 3/8 cup plain soy milk (this replaces a 1/2 cup of heavy cream… the heavy cream replacement came from this recipe)
- 1 cup soy parmesan cheese
- a pinch of black pepper (optional)
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt Earth Balance in a large skillet over low heat. Sautée leeks and garlic until tender and translucent.
- Stir in cream, and simmer until thickened. Toss with pasta and parmesan until evenly coated and parmesan is melted. Season with pepper.
This bright and colorful dish will please the palate of pepper lovers. Served over rice with faux meat strips, it can be a satisfying meal in its own right. It would also work well as a side dish.
Preparation: 15 minutes
Cooking: 13-15 minutes
Makes 4 servings
- 1 small-medium of each: orange, red, yellow, and green bell peppers, seeded and cut into thin slices
- 1 carrot, peeled and diced
- 1 small tomato, chopped
- 1/2 medium onion, chopped into large pieces
- 1/4 head cabbage, chopped
- 2 cloves of garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon soy or tamari sauce
- Basil, sea salt, and freshly ground black pepper to taste
- 3 or 4 scrapes of lemon zest
- 1/4 lemon
- 1 package of faux-meat strips (Smart Strips) (optional)
* Have preferred rice prepared beforehand.
- Heat the oil for a few moments, then add the onions and garlic. Allow them to sautee on medium heat until onions are translucent.
- Add the cabbage, stir, and allow to cook for 1 minute.
- Add the carrots, peppers, basil, salt, and ground pepper. Cook over medium heat for 5 minutes, stirring occasionally.
- If using faux meat strips, cook according to package (allow about six minutes preparation).
- Add lemon zest and tomatoes. If desired, add another splash of soy/tamari sauce. Cook for another 2-3 minutes.
- If using faux meat, squeeze lemon juice on strips, then add to the vegetable mixture.
- Serve hot over rice. Spoon juices over rice for some extra flavor.
The colorful peppers
The food cooks
The final product
Paella is a spanish rice dish with vegetables, chorizo, chicken, seafood, and saffron. Personally, I’ve never tried paella before, but this recipe sounded mighty good, so I decided to adapt the recipe and make it vegetarian. Since I’ve never had paella, I don’t know what it’s “supposed” to taste like, but I must say that this vegetarian version is incredibly good. The faux chorizo adds a nice kick to the dish. This tastes excellent heated up the next day, too. The recipe below serves six.
- 4 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 4 oz. faux chorizo sausage*, cut into pieces
- 2 faux chicken cutlets (7 oz.), cut into 1 inch cubes
- 1 package (12 oz) uncooked Arborio rice
- 5 cups vegetable broth
- 1/2 cup white wine
- 1 sprig fresh thyme (or a few sprinkles of dried thyme)
- 1 pinch saffron
- salt to taste
- ground black pepper to taste
- 2 medium tomatoes, seeded and chopped
- 1/2 cup frozen green peas
- 1/4 cup chopped Italian flat leaf parsley
- 8 slices lemon, for garnish
- Heat olive oil in paella pan (I just used a large saucepan) over medium heat. Add in onion, garlic and pepper. Cook, stirring frequently, for a few minutes to soften up the vegetables.
- Add faux chorizo, diced faux chicken, and rice, cooking for 2 to 3 minutes, stirring frequently to keep the rice from burning or sticking.
- Stir in 3 1/2 cups stock, wine, thyme leaves or dried thyme, and crumbled saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes, stirring frequently, as is required for Arborio rice. Taste the rice occasionally to see if it’s ready, adding 1/2 cup more stock at a time until the rice is ready (up to 2 additional cups). The rice should be firm, but not crunchy.
- Stir in tomatoes and peas, cooking for 2 minutes. Remove from heat, cover, and leave for 3 to 5 minutes.
- Scatter parsley over the food. Serve in paella pan or in bowls, garnished with lemon wedges.
Adapted from AllRecipes.com