Tomato rice with summer squash, peppers, mushrooms + herbs (gluten-free, dairy-free, vegan)

A one-pot dish made on the stove top using summer’s bounty—what’s not to like?

Ingredients
  • dried chile, such as chipotle, rinsed
  • hot water
  • olive oil
  • onion, chopped
  • mushrooms, sliced
  • jalapeño chile or serrano chile, sliced
  • sweet pepper, seeded and chopped
  • summer squash (such as zucchini, Mediterranean, and patty pan), chopped
  • cherry tomatoes, halved, and regular tomatoes, chopped, with juices
  • brown rice
  • garlic, minced
  • tomato paste
  • mixed fresh herbs (such as parsley, cilantro, thyme, mint, basil, and rosemary), chopped
  • Kalamata or other olives
Method
  1. Slice the dried chile (I use scissors), discarding the seeds, and place in a heatproof bowl. Add hot water to cover and set aside.
  2. In a large pan over medium-high heat, warm the olive oil. Add the onion and mushrooms and cook, without stirring, until starting to brown. Stir in the chile, sweet pepper, summer squash, tomatoes, and brown rice, lower the heat to medium, and cook until the vegetables just start to soften. Add the hydrated dried chile along with the chile soaking water. Add enough additional water to just cover the vegetable-rice mixture. Cover, bring to a boil, lower the heat, and simmer, covered and adding more water if the mixture starts to stick, until the rice is cooked the way you like. Stir in garlic, tomato paste, and fresh herbs and serve with olives.
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Saucy chickpeas, mushrooms + veggies with pita crisps (vegan)

For the sauce, this dish uses mushroom broth created by soaking chopped dried mushrooms in hot water and almond meal or ground almonds to thicken and flavor the sauce. If using dried chickpeas, soak them and cook them separately. Feel free to use any vegetable in place of the cauliflower and any greens for the kale. Consider substituting olives, capers, or hot sauce for the salt.

Ingredients
  • dried mushrooms, chopped
  • hot water
  • olive oil
  • onion, chopped
  • fresh mushrooms, sliced
  • brown rice
  • cauliflower, cut into bite-size pieces
  • almond meal or ground almonds (optional)
  • kale, center ribs removed and leaves chopped
  • cooked dried or canned chickpeas (see note above)
  • minced garlic or garlic powder
  • chile powder
  • turmeric
  • kosher salt and freshly ground black pepper
  • slivered almonds
  • chopped fresh parsley
  • whole-wheat pita, cut into triangles and toasted until crisp
Method
  1. Place the dried mushrooms in a heatproof bowl and add hot water to cover. Set aside.
  2. In a large frying pan over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until softened. Add the fresh mushrooms and the brown rice, stir, and cook for a few minutes until the mushrooms start to brown. Add the soaked dried mushrooms with their soaking liquid plus enough water to cover. Cook, covered and stirring occasionally, until the rice is almost done. Stir in the cauliflower and cook until the cauliflower is easily pierced with a fork and the rice is soft, adding more water as needed. Stir in the almond meal, kale, and chickpeas. When the kale is soft, stir in the garlic, chile powder, and turmeric. Season to taste with salt and pepper.
  3. Ladle into individual bowls, top with almonds, parsley, and pita triangles, and serve.

Peanut-vegetable stew with fresh herbs (gluten-free, dairy-free, vegan)

Ground roasted peanuts thicken this stew and, surprisingly, add a layer of flavor complexity more than a peanut taste. For nutty goodness, add more roasted peanuts to individual bowls when serving. No need to purchase specific vegetables and herbs because whatever is in your fridge works in this very forgiving dish.

Ingredients
  • dried chiles (such as chipotle, guajillo, and/or chile negro), stemmed
  • roasted unsalted peanuts
  • olive oil or coconut oil
  • onion, chopped
  • brown rice, preferably quick-cooking rice or regular rice soaked for a few hours and drained to shorten cooking time
  • mixed vegetables of choice (such as mushrooms, zucchini, daikon, sweet potatoes, cauliflower, potatoes, carrots, celery, and beets), chopped
  • turmeric
  • minced garlic or garlic powder
  • greens (such as beet greens, chard, kale, collards, and/or cabbage), chopped
  • freshly ground black pepper
  • fresh herbs of choice (such as parsley, mint, dill, cilantro, rosemary, oregano, and/or thyme), chopped
Method
  1. Cut the chiles into strips using scissors and seed if desired. Place in a heatproof bowl, cover with hot water, and set aside.
  2. Grind the peanuts for a few seconds in a spice grinder or blender (if you grind longer, you’ll get peanut butter!). Set aside.
  3. In a large frying pan over medium heat, warm the oil. Add the onion and cook until starting to soften. Add the rice, cover, and cook, stirring occasionally, for a few minutes. Add the chiles and their soaking water. Add the chopped vegetables and the ground peanuts, cover, and cook until softened, adding additional water as needed. Add the turmeric, garlic, greens, and black pepper, cover, and cook until the greens are cooked the way you like.
  4. To serve, spoon the stew into individual bowls and sprinkle with herbs.

 

White beans, corn + snap peas served over tomato rice (gluten-free, dairy-free, vegetarian)

Reminiscent of succotash, this dish uses fresh or frozen corn kernels with white beans instead of lima beans. The recipe calls for snap peas or snow peas, but any peas will do. The tomatoes in the rice add a lovely tang to balance the sweetness of the peas and corn.

Ingredients
  • brown rice of choice
  • chopped fresh or canned tomatoes, with juices
  • olive oil
  • onion, chopped
  • sugar snap peas or snow peas, trimmed and thinly sliced
  • fresh or frozen corn kernels
  • cooked white beans
  • garlic, sliced or minced
  • dried sage
  • fresh flat-leaf parsley, chopped
  • freshly ground pepper
  • hot sauce or salsa for serving (optional)
Method
  1. In a saucepan, cook the brown rice with less than the usual water and add the tomatoes about halfway through cooking. Add more water, as needed, until the rice is fully cooked.  Keep warm.
  2. In a large frying pan over medium heat, warm the oil. Add the onion and cook until softened or slightly browned, depending on your preference. Add the peas and cook a minute or two. Add the corn, beans, and garlic and cook a minute or two longer. Just before serving, stir in the sage, parsley, and pepper.
  3. Serve with the rice and hot sauce.

Brown rice sauté with asparagus, fresh fava beans + fresh herbs (gluten-free, dairy-free, vegetarian)

Made all in one pan, this dish is an homage to spring. Although the ingredient list includes spring onions and green garlic, it’s perfectly fine to use regular onion and garlic cloves. One cup of rice will cook up to quite a bit. Fresh green fava beans have an outer pod and an inner shell, and although most recipes ask you to blanch the beans and then peel away the inner shell, you don’t need to do that extra work for this dish.

Ingredients
  • olive oil or oil of choice
  • spring onions, white and light green parts, chopped
  • mushrooms, sliced
  • brown rice
  • fresh fava beans, pods removed but inner shells unpeeled
  • asparagus, bottoms trimmed, spears sliced into 1-in pieces, and 2-in tips reserved separately
  • green garlic, white and light green parts, chopped
  • mixed fresh herbs (such as mint, basil, cilantro, parsley, and dill), minced
  • freshly ground pepper
  • green chile hot sauce or salsa of choice, tamari, or balsamic vinegar for serving
Method
  1. In a large frying pan over medium heat, warm the oil. Add the onions and cook for a minute. Add the mushrooms and cook, covered and stirring occasionally, until the vegetables soften and leave brown bits in the bottom of the pan. Stir in the rice, cover, and cook for a minute or two. Add enough water to cover the mixture, cover, and bring to a boil. Reduce the heat and simmer, adding more water as needed so the rice doesn’t stick, until the rice is almost done.
  2. Stir in the fava beans, asparagus spears, and garlic. Cover and cook until the fava beans and asparagus are barely soft, then add the asparagus tips. Continue cooking until the vegetables are done to your liking.  Stir in the fresh herbs, pepper, and hot sauce and serve.

Brown-rice bowl with garlicky chard, sun-dried tomatoes + walnuts (dairy-free, gluten-free, vegetarian)

Rainbow chard, with its multicolored stems, makes eating your greens very enticing indeed. Consider flavoring the brown rice by cooking it with a knob of coconut oil and stirring in some green onion slices when the rice is done but still steaming. Nutritional yeast sprinkled on top of your bowl adds a nutty, cheesy flavor and is worth a try. Because chard has a natural saltiness, you might not need to add any salt to your bowl, but smoked salt is almost always a good choice.

Ingredients
  • brown rice of choice
  • garlic cloves
  • swiss chard, preferably rainbow chard
  • olive oil
  • super-firm tofu, diced (optional)
  • nutritional yeast (optional)
  • sun-dried tomatoes packed in oil
  • walnuts
  • cilantro, chopped (optional)
Method
  1. Cook the brown rice according to your preferred method (see note above for flavoring ideas). Cover and keep warm.
  2. Meanwhile, mince the garlic and set aside. Cut the stems from the chard leaves and thinly slice. Separately, stack the leaves and cut into ribbons.
  3. In a large pan over medium heat, warm the oil. Add the chard stems, cover, and cook for a minute or two. Stir in the chard leaves and cook, stirring occasionally until slightly wilted. Move the chard to the side of the pan and move the pan so the chard is off the heat. Pour a little bit of oil on the uncovered part of the pan that is over the heat, add the garlic, and cook for a minute or so. Shift the pan back onto the heat, stir the garlic into the chard, and cook until the chard is done to your liking. Cover and remove from the heat.
  4. To serve, add a mound of rice to your bowl. Top with chard, tofu, a sprinkling of nutritional yeast, a few sun-dried tomatoes, a handful of walnuts, and some cilantro, and you’re ready to eat.

Baby bok choy with tofu, green garlic + miso over ginger rice (dairy-free, gluten-free, vegetarian)

Here’s a very satisfying one-bowl meal with layers of Asian flavors. If you can’t find green garlic (also known as spring garlic) at your farmers’ market, you can substitute dried garlic cloves. Use your favorite type of miso and the smallest, most tender baby bok choy you can find.

Ingredients
  • brown rice
  • fresh ginger, peeled and minced
  • baby bok choy
  • coconut oil
  • super-firm tofu, cut into small cubes
  • green garlic, white and light green parts, thinly sliced and parts kept separate
  • miso
  • hot water
  • hot sauce (optional)
  • green onions, green parts only, thinly sliced
  • toasted sesame seeds, for garnish
Method
  1. Soak the rice for as long as possible, then massage it in several changes of cold water. Cook the rice with the ginger in a rice cooker or in a saucepan on the stove top until soft.  Keep warm.
  2. Pull the bottom leaves off of the bok choy and slice the stems diagonally. Swish in cold water to remove any grit. Set aside.
  3. In a large pan over medium-high heat, warm the oil. Add the tofu and cook without stirring for a minute or two. Add the green parts of the garlic and stir to mix and scrape up the tofu browned bits from the bottom of the pan. Lower the heat to medium, add the white parts of the garlic, and cook for a few minutes.
  4. Spoon the miso into a small heatproof measuring cup, add a few tablespoonfuls of hot water, and whisk vigorously until the miso is combined with the water. Pour the miso mixture into the pan with the tofu and garlic and stir. Add the bok choy and toss until well combined. Cover for a minute or two to allow the bok choy to steam, then toss again. When the bok choy is softened but still bright green, remove from the heat .
  5. Spoon the rice into bowls; top with the bok choy mixture; sprinkle with hot sauce, green onions, and sesame seeds; and serve.