9 posts tagged “one-pot meals”
This is a paella that's full of different flavors and textures. You definitely won't be left wanting for other things.
(serves 2-3)
3 Tbsp. olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
2 cups chopped celery
1 Granny Smith apple, diced
1 stale roll with sunflower seeds, cubed
1 small carrot, peeled and diced
1/2 zucchini, chopped
3/4 cup English peas (pea pods), ends discarded and cut into 1/2-inch pieces
1/2 cup quinoa
2/3 (14 ounce) can butter beans
1 tsp. sage
3/4 tsp. rosemary
1/2 tsp. cinnamon
1/2 tsp. freshly ground black pepper
3 1/2 cups vegetable broth
1/2 tsp. salt
1. Over medium-high heat, heat up the olive oil for a minute, then sauté garlic, onion, celery, and apple until everything is lightly caramelized. Add zucchini and pea pods and sauté for a minute or two.
2. Add bread cubes, sage, rosemary, cinnamon and black pepper. Cook for 3-4 minutes until bread gets toasty. Add quinoa and mix well. You should see most vegetables and bread get coated with quinoa. Cook for 2 more minutes.
3. Preheat the oven to 350F.
4. Pour in the vegetable broth and stir well. Bring to a boil and then cover to simmer for 20 minutes. When the quinoa is mostly cooked, add butter beans. Cook for 5 more minutes. Add salt to taste.
5. Bake in a deep casserole dish for 40-45 minutes. Cool for 5 minutes and serve warm.
If you happen to have some leftover Mexican rice and beans, feel free to mix it with this casserole. It will be a very nice combo. My ingenious husband did this and thoroughly enjoyed it.
By the way, you can find my thing-a-day blog here.
(serves 4-5)
These are the few things I did to veganize this recipe:
1. Put 2 Tbsp. of cornstarch at the bottom of the measuring cup and continue to measure out 1 cup of all-purpose flour to make 1 cup plain cake flour. This is for those of you, who are like me, who don't usually have cake flour around.
2. Use 1/2 cup of chilled vegan margarine (cubed 1/4-inch each) and about 2 Tbsp. canola oil to replace the butter.
3. Measure out 3/4 cup unsweetened soy milk and add 1 to 1 1/2 tsp. apple cider vinegar to curdle it for at least 2 minutes. This is to replace the required buttermilk.
4. Brush the tops with soymilk. You can also consider using a little melted margarine in the soy milk.
Although I love seeing the white snow outside, I really hope the winter will be over soon. I already want to make some summer rolls!
Yes, this is the Leek and Bean Cassoulet with Biscuits (from Veganomicon, page 172). Many vegans have made this already. I can't believe I waited this long. Veganomicon rocks again! By the way, I replaced leeks with scallions for a more subtle flavor. I also added 1/3 cup of red kidney beans just for being a greedy vegan.
2. Saute fresh garlic separately.
3. Add mushrooms about half-way through and saute together with garlic on high heat.
4. Cut corn off the cob.
5. Cook millet separately (prepared in advance)**.
6. Stir all the ingredients together with veggie mushroom paste (or Porcini Mushroom Paste), hot chili sauce, paprika, coriander, sea salt, black pepper, a dash of curry and Mexican spice.