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Baked Jollof Brown Rice

30 Jan

There are many variations, but it seems to be a staple throughout most of Africa. Fairly similar to Spanish rice (in fact, to make Spanish rice, you could use the same recipe, just omit the bell peppers and/or carrots, sub oregano for thyme and cumin for tumeric). As with most African recipes, it is traditionally spicy, but I have omitted the spice for the sake of my children.

This was a big hit with the kids. It was a pretty big hit with me, too. It was super flavorful, healthy, and once it was in the oven it took space off the stove and countertop (this was my first attempt at baking rice, so that was quite novel). I had reduced the water from the various recipes that I had adapted it from, but it was still a bit mushy, so I will reduce it a bit further next time.

Makes about 10 cups, enough for 4-6 as a main dish or 6-8 as a side dish
1 Tbsp oil
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
2 medium carrots, diced
2 Tbsp tomato paste
1 Tbsp thyme
1 tsp salt
1 tsp turmeric
(spicy to preferences – scotch bonnet chilis are traditional, or cayenne)
2 c uncooked brown rice (I used a long grain Jasmine variety)
1 (14 oz) can diced tomatoes
3 1/3 c 3 c un-chicken or veggie broth (I used Harvest Vegetarian Chicken Flavor Bullion that I got from My Thanh)
1 c frozen peas

-Preheat the oven to 375′.
-In a dutch oven on the stovetop, heat the oil.
-Saute the onions and peppers for 5 minutes to soften.
-Add the carrots and garlic and sautee another minute.
-Stir in the salt and spices, then tomato paste and then brown rice and saute for another 3 minutes, until rice begins to brown and absorb some tomato color.
-Add in the broth and diced tomatoes and bring to a boil.
-Turn off heat, put the lid on, and slide the pot into the oven. Bake for 1 hour.
-Turn off the oven and wait ten minutes before removing from the oven.
– Fluff with a fork, stir in the peas and adjust seasonings if necessary.


slow-cooked, double-boiler polenta

20 Dec

serves 3-6, increase as much as you need
cook time: 2 hours, but very little hands on
this recipe/method takes all the work out of polenta, it just takes time!

3 cups water
1 cup polenta (cornmeal or corn grits)
1 tsp salt
2 Tbsp Earth Balance
(spices – Italian seasonings, pepper)

Have two pots that fit into each other, or a double boiler. Bring water for the bottom pot to boil, also bring the water for the polenta to boil separately in the pot that fits inside. When it is boiling, whisk in the polenta, salt and Earth Balance. Put the pot inside the other pot, put a lid on it. Stir every 30 minutes or so, after an hour and a half taste for bitterness, doneness, and spices. Can be kept warm and soft over water bath for 3 hours.

If you spread it into a container, it will firm up rather quickly and be slice-able. Will keep for about a week in the refrigerator, and would be great fried.

Noodle Casserole

22 Nov

x2 for dinnershare – it makes a potluck sized batch on it’s own, though

1-16 oz pkg dry pasta 8 oz of dry pasta (half package)*
1/2 cup margarine
1 medium onion, minced
2 stalks celery, minced
10 ounces sliced mushrooms
3/4 flour
1/4 cup nutritional yeast
2 tsp Goya Adobo
2 cups veggie broth
1 cup unsweetened soy milk
2 cans chick peas, drained, rinsed and loosely mashed
1 cup peas – I wanted to put these but it turns out I was out. I used broccoli instead.
1 1/2 cups french fried onions
1/2 cup plain potato chips, crushed

1. Preheat oven to 350 Degrees F and prepare an 13×9″ baking dish with a quick spray of cooking oil.
2. Cook the pasta according to package directions.
3. While the pasta is cooking, heat margarine in a pan. Add onion, celery and mushrooms and saute for a while, until the onions are translucent and the mushrooms have shrunk some and let their juice out. This took about ten minutes, I think.
4. Sprinkle the flour and nutritional yeast over the veggies. Slowly stir in the veggie broth, until there are no clumps. Then slowly add the soymilk and bring to a gentle simmer. When it begins to bubble and thicken, turn of heat and stir in Adobo. Adjust seasoning to taste.
5. When pasta is done, drain it and pour it into your pan. Stir in the chickpeas and peas (or, uh, broccoli), then the sauce.
6. Bake for 15 minutes uncovered. Remove from oven, sprinkle with onions and chips, and bake for another 10 minutes.

*the sauce was really good, but became bland & dry when the noodles were added. I would make it again, but would reduce the noodles by half, for sure.

Oats & Beans & Barley Loaf

13 Oct

Do you or I or anyone know how oats and beans and barley loaf?

Since I am making this for Samhain, aka Irish Halloween, I tried to pay attention to what I knew about ‘traditional’ Irish foods – oats, barley, simple spices, and (apparently) hazelnuts.

This is a very easy recipe but takes about 2 hours. It’s much easier to cook the lentils/barley in the rice cooker ahead of time, because mixing everything together is easy when they’re cool to the touch.

It came out a little bit dry – but a really good texture and very firm. I would double the glaze and mix half of it into the loaf if I re-made it.

1 cup green/brown lentils
1/2 cup hulled barley
3 cups water
1 Tbsp oil
1/2 onion, diced small
2-3 cloves garlic, minced
1/2 cup chickpea flour
1/2 cup water
1/4 cup rolled oats
1/4 cup parsley, minced
3 Tbsp hazelnuts, chopped (or walnuts)
1 tsp Goya Adobo
1 1/2 tsp poultry seasonings (or 1/2 tsp each sage, marjoram & rosemary)

For optional glaze, mix together:
1/4 cup ketchup
1 Tbsp brown sugar
1 Tbsp apple cider vinegar

Cook lentils, barley and water in a rice cooker. Alternatively, bring to boil, simmer for 45 min-1 hour, until done.

Preheat oven to 350. In a soup pot or dutch oven, saute onion and garlic in olive oil until soft.

In a small bowl or measuring cup, whisk together chickpea flour and water. Add lentil-barley mixture and remaining ingredients to onion mixture, then stir in chickpea mixture. Press into a greased loaf pan, spread on glaze if using, and bake for 45 minutes. Let sit at least 10 minutes before slicing.

Tamale Pie

4 Sep

x2 for dinnershare, plus I used 1 can of enchilada sauce and 1 package shredded Daiya cheddar divided amongst the 4 dishes
Really comforting and a hit with the kids.

2 Tbsp oil
1 onion, diced
1 14-oz can diced tomatoes with their juice
1 small can diced green chiles with their juice
1 can creamed corn
2 cans kidney beans, drained
1 sm can whole pitted black olives, drained
1 1/2 tsp salt
1 Tbsp chile powder
1 cup cornmeal
(1/2-1 cup enchilada sauce)
(grated vegan cheese or cheese sauce)

Preheat oven to 350. Saute onions in oil until soft. Add the remaining ingredients and bring to a boil. Pour into an ungreased 13×9. Top with enchilada sauce and cheesey stuff if using. Bake, covered with foil, 45 minutes and then uncovered 10-15 more.

Anarchist Quinoa Salad

3 May

Anarchist Quinoa Salad: Red & Black Quinoa made with Spanish flavors, for the Anarchists of the Spanish Revolution.
(I still haven’t figured out “perfect” quinoa. It’s always to wet. I want perfect little quinoa curls, well separated and defined)

This dish is best made ahead and marinated, so plan for that.

1 1/2 cups red quinoa
1 1/2 cups black quinoa
1 1/2 cups plain quinoa (or more red/black quinoa)
20 cloves garlic, chopped
9 cups water
2 tsp salt
1/2 tsp oregano
1/2 tsp thyme
3/4 cup olive oil
1/2 cup red wine vinegar
2 Tbsp agave nectar
1/2 cup marinated artichoke hearts, drained and diced
1/2 cup sliced Spanish olives
(1 cup fresh or frozen pomegranate seeds)
1 bunch flat leaf parsley, loosely chopped

Heat a pot on the stove. Add the quinoa and garlic, and stir over medium heat until the quinoa smells toasty and begins to make a ‘popping’ sound. Pour cold water into the pan, stir, and drain (this helps the quinoa taste un-bitter). Add the toasted garlic/quinoa to the rice cooker with the 9 cups water and salt.

While the quinoa is cooking, mix the spices, olive oil and red wine vinegar. Stir in the artichoke hearts and olives and set aside.

When the quinoa is done cooking but still warm, stir in the veggies/dressing and fluff up. Refrigerate quinoa overnight or at least several hours. Close to serving time, stir in the parsley.

tamales de elote

11 Dec

a coveted recipe of my abuelita’s, veganized.

3 cans (16 oz) creamed corn
1 pound corn meal (3 cups)
(needs masa harina)
1 1/2 cups sugar
3/4 cup almond milk
1 1/2 tsp. cinnamon
1 tsp. baking soda
3/4 cups melted margarine
corn husks

Mix together and fill husks per any instructions on interwebs. Steam for 60 minutes. Eat fresh or fry for breakfast.