Archive for vegetarian paella
Meatless Monday with Jamaican Red Bean Stew
Posted by: | CommentsHappy Meatless Monday! As you may or may not know, Planet Forward supports the Meatless Monday campaign – a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health. It’s part of an eco-friendly worldwide movement to reduce consumption of animal products in favour of more plant-based meals to fight global warming and improve our personal health. This week we bring you a Jamaican Red Bean Stew that is fast, nutritious and satisfying.
Beans are full of nutrients and are a healthy and fat-free replacement for meat. You can eat this stew over brown rice to add to the nutritional value and round off a healthy and satisfying meal option.
Ingredients:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, peeled and diced
1 (15-ounce) can diced tomatoes, drained
2 teaspoons curry powder
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (or to taste)
1/4 teaspoon ground allspice
Salt and freshly ground black pepper
2 (16-ounce) cans red kidney beans, drained and rinsed
1 (14-ounce) can unsweetened light coconut milk
1 cup vegetable broth
Instructions:
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Meatless Monday with Vegan Two-bean Goulash
Posted by: | CommentsWelcome back for another Meatless Monday recipe. Meatless Monday is that one-day-a-week where you choose a healthy meatless meal while supporting personal and planetary health. This time it’s a vegan recipe loaded with plant-based meat-free alternatives. This recipe allows you to choose your favorite beans to make a delicious vegan bean goulash. So, without further adieu:
Vegan Two-Bean Goulash
Serves 2
- 15oz (or 1 tin) each of black-eyed beans and cannellini beans, soaked overnight and cooked (you can substitute the beans for any other kind – kidney and haricot beans work well together)
- 4oz (100g) shallots or small onions, peeled but left whole
- 4 sticks of celery, chopped
- 4 zucchini (courgettes), sliced thickly
- 3 small carrots, sliced
- 14 oz (400g) tin of chopped tomatoes
- 1/2 pint (300ml) vegetable stock
- 1/2 tsp caraway seeds (or use poppy or mustard seeds)
- 1 tbsp corn flour
- 1 tbsp paprika
Directions:
- Heat 1 tbsp oil in a large pan and fry the onions, celery, courgettes and carrots over a high heat until lightly browned.
- Add the tomatoes with their juice and the stock. Stir in paprika, seeds, salt and pepper.
- Cover and simmer for 20 minutes until the vegetables are tender.
- Stir in the beans. Blend the cornflour with 2 tbsps water and add to the pan.
- Bring to a boil, stirring, until the sauce begins to thicken.
- Cover and simmer for 10 minutes.
Meatless Monday with Vegetarian Paella
Posted by: | CommentsHappy Meatless Monday! Another week another vegetarian recipe. As you may or may not know, we support the Meatless Monday campaign – a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health. It’s part of an eco-friendly worldwide movement to reduce consumption of animal products in favour of more plant-based meals to fight global warming and improve our personal health. This week we bring a popular dish made vegetarian for you to try.
This is a very flexible recipe. You can leave out pretty much anything except the rice and saffron. You could even leave out the saffron, but the flavour would be lacking and you can add just about anything – tofu, tempeh, or artichoke hearts, just to give you a few ideas. This great recipe comes courtesy of veggietable.com.
Paella Ingredients:
- 2 tbsp olive oil
- 3-4 cloves garlic, minced
- 1 bell pepper, sliced or diced
- 1 medium onion, diced
- 1 tsp paprika
- ½ tsp pepper
- ¼ tsp crushed saffron
- 2 cups brown rice, uncooked and rinsed
- 3 cups boiling water
- 2 ripe tomatoes, seeded and diced
- 1 cup peas
- 1 cup corn (frozen or fresh)
Directions:
Sauté 1 garlic clove in 1 tbsp oil for about 1 minute. Add bell pepper and cook for two minutes. Transfer to bowl and set aside. Heat 1 tbsp olive oil over medium heat. Sauté remaining garlic, onion and carrot for 2 minutes and then add spices and stir well. Mix in the rice and then pour in water. Stir well, cover, and simmer for 10-15 minutes until water is absorbed and rice is cooked. Remove from heat, place the cooked bell pepper, tomatoes, peas, and corn on top of the rice. Cover and let sit for 5 minutes.
Serve hot.
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