World Wide Vegan

I've only recently discovered Forbidden Rice and with the Beijing Olympics just around the corner I thought it would be fun to post a recipe for this sweet and nutty salad.

A few months ago I bought my first bag of forbidden rice on a whim. I had no idea what I was going to make with it but I was intensely curious about my new find. Because I live in the country I often have to create recipes with what I have on hand, and so it was when I first attempted to create a dish with this beautiful and nutritious Chinese delicacy. The salad came out so good that I can only conclude that this rice is so delicious that it is difficult to mess it up.

1 1/2 cups forbidden rice (cook according to package directions)
1/2 yellow or red bell pepper, seeded and chopped
1 green onion sliced thinly
1/2 cup crushed pineapple
1/4 cup sliced almonds
1/3 cup canola oil
1 Tablespoon rice syrup (or raw sugar)
1 Tablespoon rice vinegar
1 Tablespoon wine vinegar
1 teaspoon finely grated ginger
1/2 teaspoon sea salt
1/8 teaspoon black pepper

While rice is cooking make dressing by combining oil, rice syrup, vinegars, ginger, salt and pepper in a blender. Blend until smooth. Adjust seasonings to taste.

When rice is done rinse it with cool water. Place it in a salad bowl. Add bell pepper, onion, pineapple and dressing. Mix together to blend. Chill for at least 1 hour. Add almonds just before serving.

4 servings

Labels: black, Chinese, forbidden rice, salad, Side dish, vegan vegetarian

While on vacation I got bronchitis and have been recovering ever since. For some reason I have been craving pasta since I've been ill so I have been making pastas that are simple, quick and freeze well. When I'm not feeling well I have no patience for recipes and I end up creating dishes that use whatever I have on hand.

Some creations turn out better than others so this time I decided to keep track of my tastier experiments so that I could share them with you.

Tip: When sauteing garlic it is important not to brown it or overcook it as it will become bitter.

Quick Garlic and Olive Oil Pasta

1 lb whole grain spaghetti noodles
1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon dried parsley or 2 tablespoons fresh, minced parsley
salt and pepper
water
(basil and pine nuts opt. see below)

Bring a large pot of water and about 1/2 tsp salt to boil. Add the spaghetti, following directions on the box.

Meanwhile, heat the oil in a small pan to medium high; add the garlic and saute until the garlic is a pale golden, about 1 minute Remove immediately from heat.

Add the parsley, salt and pepper to taste (as well as 1 tsp.basil and 3 Tbs. pine nuts if desired)

Reserve 1/2-3/4 cup pasta water. Drain pasta & stir in the oil. Add the water if the pasta seems too dry. Serve warm. Top with vegan Parmesan cheese if desired.

For a full meal serve with garlic bread, steamed broccoli and fresh fruit.

Labels: main dish, man friendly, pasta, Side dish

I love fresh vegetables. Warm, fresh from the oven, they help take the winter chill off, and in the summer they make a great addition to a lite, satisfying meal. But I especially like them in the Fall with Thanksgiving dinner or served with Curried Tempeh and fresh fruit.

Tonight I decided to use some of the Herbs de Provence, that I picked up in the South of France, on some baked vegetables. Sure you can buy Herbs de Provence in a bottle at your grocery store spice rack, but there is nothing like the aromatic, full bodied flavor of fresh herbs added to your favorite dish.

You don't have to go to the South of France to get that tantalizing taste. You can make your own blend of Provence, France herbs right at home. Look below for my recipe for Herbs de Provence.

French Baked Vegetables are an easy way to use up all those hearty veggies you have left over in your fridge. I make them a little differently each time based on the veggies I have at hand.

Baked French Vegetables

* 2 Tbs olive oil
* 2-3 garlic cloves, minced
* 2 tsp. dried Herbs de Provence
* 1/2 tsp salt
* 1/4 tsp freshly ground black pepper
* 1 medium yam, peeled and cut into 1-inch chunks
* 1 zucchini thickly sliced, or other squash (banana, butternut or crook neck)
* 2 medium carrots, peeled and cut into 1-inch chunks
* 1 small parsnip, peeled and cut into 1-inch chunks
* 1/2 red onion, cut into wedges
* 1 small turnip, peeled and cut into 1-inch wedges

Preheat the oven to 400°. Lightly oil a heavy large rimmed baking sheet. Whisk the oil, garlic, Herbs de Provence, salt and pepper in a large bowl to blend. Add the chopped vegetables. Toss to coat. Arrange the vegetable mixture evenly over the prepared baking sheet. Roast for 45 minutes, stirring every 15 minutes, or until the vegetables are tender and beginning to brown. Transfer the roasted vegetables to a platter and serve.

Herbs de Provence

1 tablespoon thyme
1 teaspoon sage
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 chopped bay leaves

Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. Mix well and store in airtight jar.

----------------
Now playing: KSL Radio 1160 AM
via FoxyTunes

Labels: Herbs de Provence, Holiday food, Side dish, Vegan, vegetables, Vegetarian