My (in my mind) award-winning Mexican rice that should be featured in all food magazines and on food shows is a great side to vegan tacos or vegan burritos. I do have a previous entry on this (March 13, 2011), but I have tweaked it to make it taste better and look prettier.
The recipe is as follows:
2 tsp olive oil
1 cup white Jasmine rice
1/2 tsp cumin
1/2 tsp coriander
1 tsp chili powder
Salt & pepper, to taste
2 tbsp tomato paste
The tops and bottoms of two jalapenos
2 cups vegetable broth (or stock)
In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir to coat. Saute the rice for about 4-5 minutes until it starts to turn brown, stirring every 30-45 seconds. Then add the cumin, coriander, chili powder, salt and pepper. Stir the rice to cover it in the spices. Then add the tomato paste and stir. Add the tops & bottoms of the jalapenos, then add the broth and stir once more (use the rest of the jalapenos to top your tacos and/or burritos).
Raise the heat to almost high and bring it to a bit of a boil. Stir the rice again, cover the pan and lower the heat to a tad below medium-low. Simmer the rice for about 22 minutes (give or take a minute) until all of the liquid is absorbed and the tunnels have formed. Turn off the heat. Carefully uncover the pan and remove the jalapeno pieces, if desired. Fluff the rice with a fork.
'Tis very yummy!
Tuesday, September 27, 2011
Seitan Tacos
Tonight, I made some seitan tacos. The recipe is from 1,000 Vegan Recipes by Robin Robertson. Buy it on Amazon: http://www.amazon.com/000-Vegan-Recipes/dp/0470085029/ref=sr_1_1?ie=UTF8&qid=1317166833&sr=8-1. I also made a side of my world-famous Mexican rice, hot 'n spicy black beans and some sauteed peppers.
I have made the seitan tacos recipe many times before, and after checking my past posts, I discovered I haven't blogged about it! I have, however, blogged about my Mexican rice recipe before - post on March 13, 2011. I have since tweaked the recipe to taste better, but I will write up another post on that.
I did find a link for it online: http://books.google.com/books?id=jeFz24WOHq8C&pg=PA126&lpg=PA126&dq=seitan+tacos+robin+robertson&source=bl&ots=iH5IKKlvFi&sig=AtvSOBAek2plIzOjc5WCMCLhqnA&hl=en&ei=xF-CTvDUEYn-sQKloYTlDg&sa=X&oi=book_result&ct=result&resnum=5&ved=0CDEQ6AEwBA#v=onepage&q&f=false.
I follow the recipe as is - olive oil through garlic powder, the rest is toppings & the corn tortillas. In addition to the chili powder, cumin and garlic powder, I like to add 1/2 teaspoon coriander. I love the flavor of coriander.
I like both yellow corn and blue corn tortillas. Either one is fine for this. I like to assemble my tacos as follows:
Corn tortilla then some of the seitan then some hot 'n spicy black beans then sauteed peppers then diced avocado (with some lemon juice on it to prevent it from browning) and finally some Daiya mozzarella flavored cheese. I may then add some hot sauce or salsa of some kind, but I usually like the tacos without it. There is usually enough heat from the beans and peppers.
For the sauteed peppers, I just took some small bell peppers and some various other peppers and de-seeded and sliced them. Then I cooked them in some olive oil in a skillet on medium heat and seasoned them with salt & pepper until they were tender.
For the hot 'n spicy black beans, I took a 16 ounce can of black beans, drained most of the liquid and added them to a small saucepan. To get the remainder of the beans out of the can, I added a bit of water to the can, swirled it around and poured in the remaining beans and the water. I then turned the beans on medium-low. I added the following items: 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1 teaspoon chili powder, salt & pepper to taste, and the tops of two jalapenos. The tops will help to turn the heat up on the beans. Heat through and stir every so often until they are hot.
I have made the seitan tacos recipe many times before, and after checking my past posts, I discovered I haven't blogged about it! I have, however, blogged about my Mexican rice recipe before - post on March 13, 2011. I have since tweaked the recipe to taste better, but I will write up another post on that.
I did find a link for it online: http://books.google.com/books?id=jeFz24WOHq8C&pg=PA126&lpg=PA126&dq=seitan+tacos+robin+robertson&source=bl&ots=iH5IKKlvFi&sig=AtvSOBAek2plIzOjc5WCMCLhqnA&hl=en&ei=xF-CTvDUEYn-sQKloYTlDg&sa=X&oi=book_result&ct=result&resnum=5&ved=0CDEQ6AEwBA#v=onepage&q&f=false.
I follow the recipe as is - olive oil through garlic powder, the rest is toppings & the corn tortillas. In addition to the chili powder, cumin and garlic powder, I like to add 1/2 teaspoon coriander. I love the flavor of coriander.
I like both yellow corn and blue corn tortillas. Either one is fine for this. I like to assemble my tacos as follows:
Corn tortilla then some of the seitan then some hot 'n spicy black beans then sauteed peppers then diced avocado (with some lemon juice on it to prevent it from browning) and finally some Daiya mozzarella flavored cheese. I may then add some hot sauce or salsa of some kind, but I usually like the tacos without it. There is usually enough heat from the beans and peppers.
For the sauteed peppers, I just took some small bell peppers and some various other peppers and de-seeded and sliced them. Then I cooked them in some olive oil in a skillet on medium heat and seasoned them with salt & pepper until they were tender.
For the hot 'n spicy black beans, I took a 16 ounce can of black beans, drained most of the liquid and added them to a small saucepan. To get the remainder of the beans out of the can, I added a bit of water to the can, swirled it around and poured in the remaining beans and the water. I then turned the beans on medium-low. I added the following items: 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1 teaspoon chili powder, salt & pepper to taste, and the tops of two jalapenos. The tops will help to turn the heat up on the beans. Heat through and stir every so often until they are hot.
Wednesday, September 21, 2011
Japanese Pan Noodles @ Noodles & Company
Good evening again!
One of my very favorite items to get when we are out to eat is the Japanese Pan Noodles at Noodles & Company. I used to get the macaroni and cheese with the Parmesan-crusted chicken during my life as an omnivore. Seeing as how that was no longer an option, I fretted with the possibility that I could no longer eat at this amazing restaurant. After Googling vegan options at this place, I found this dish to be an option. According to the website, it contains no milk products, eggs or meat (http://www.noodles.com/food/). Click on the Asian tab and then click on this dish.
I was excited to try it. I don't care for sprouts, so I left those off. I was in Heaven when the first bite hit my tongue. It was so good that I think I ate the whole thing too fast. I love to add a bit (or a lot) of Sriracha sauce to this for some heat.
The dish contains some carrots, broccoli, shiitake mushrooms, udon noodles, and a few other items. Yes, the sodium level will leave you aghast if you get the regular size. Get the the small size, and you won't have to worry too much. Both sizes contain virtually no saturated fats (regular size has 1g). You just have to find the tradeoffs you are willing to take. I still get the regular size, and I just watch what I eat the rest of the day (or before if I know we going for dinner).
I do recommend this to anyone and everyone, unless those of you who are mandated by your doctor to watch your sodium levels. :)
Enjoy!!!
One of my very favorite items to get when we are out to eat is the Japanese Pan Noodles at Noodles & Company. I used to get the macaroni and cheese with the Parmesan-crusted chicken during my life as an omnivore. Seeing as how that was no longer an option, I fretted with the possibility that I could no longer eat at this amazing restaurant. After Googling vegan options at this place, I found this dish to be an option. According to the website, it contains no milk products, eggs or meat (http://www.noodles.com/food/). Click on the Asian tab and then click on this dish.
I was excited to try it. I don't care for sprouts, so I left those off. I was in Heaven when the first bite hit my tongue. It was so good that I think I ate the whole thing too fast. I love to add a bit (or a lot) of Sriracha sauce to this for some heat.
The dish contains some carrots, broccoli, shiitake mushrooms, udon noodles, and a few other items. Yes, the sodium level will leave you aghast if you get the regular size. Get the the small size, and you won't have to worry too much. Both sizes contain virtually no saturated fats (regular size has 1g). You just have to find the tradeoffs you are willing to take. I still get the regular size, and I just watch what I eat the rest of the day (or before if I know we going for dinner).
I do recommend this to anyone and everyone, unless those of you who are mandated by your doctor to watch your sodium levels. :)
Enjoy!!!
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