Work has been busy the last couple of months, so I've not been doing a lot of experimentation that I could share with you. I did get my hands on a used copy of Andrea Chesman's 366 Delicious Ways to Cook Rice, Beans, and Grains, and one of the pictures you see above (the third one of minestrone soup with greens) is inspired by a recipe in the book. I added a can of tomatoes to the soup (who does minestrone without tomatoes?), but otherwise was pretty faithful to the recipe.
The other dishes up there include my spin on an old Reynolds Wrap recipe for "Cuban Spiced Pork Chops". I used to make that years ago, and I've since veganized it. I cooked the black beans in the pressure cooker with a good bit of cumin, garlic, and smoked paprika and chipotle powder. I then made the seitan "chops" in the slow cooker and cooked them in the drained bean broth. Once those were done, I threw the beans, a cup of orange juice, some chopped onion, and cut up sweet potatoes in and pressure cooked it all together for about 15 minutes (I could have gone less, the sweet potatoes were pretty soft).
The picture on the end is my take on Seitan PIccata with a side of chard with quinoa. You can probably spot the preserved lemon bits on top, as well. The chard recipe is from Vegetarian Times, and you can find seitan piccata recipes all over the Internet. Once you learn the method to the sauce, you can piccata just about anything.
None of those recipes, though, are friendly to the gluten intolerant. So, I leave you with a gluten-free beauty, my most recent Paella. I used short grain brown rice here, as I was out of arborio and I won't get my Vitacost paella rice (which I'll blog about here later) until today. This weekend, I declared that all I wanted to do was drink Spanish wine and eat paella. We wound up drinking a bottle from Portugal, but it was so good I didn't care. We also got a lot done around the house, including a porch makeover.
The trick to using the short-grain brown rice, it turns out, is to parboil it first. I have Susan Voisin over at FatFree Vegan Kitchen to thank for that tip. I swapped out asparagus for green beans here, and there are artichoke hearts and red bell pepper in there to boot. I wound up with leftover saffron broth (I infused all four cups at once), which is going in the freezer for a later round, but like piccata, paella is really more about method than it is about what goes in (well, other than rice and saffron--those are must haves). And, get a paella pan. You'll be glad you did.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.