The Healthy Vegan Kitchen

IT’S TIME AGAIN TO SIGN UP FOR A NEW SEMESTER AT YAVAPAI COLLEGE!

THE CRN#S FOR SUMMER ARE:

CRN#20296 - PHE-130J WEIGHT LOSS NUTRITION & HEALTH (LIVE)

                TU & TH 5:30PM - 7:30PM FROM 6/7 - 7/20 ON THE PRESCOTT CAMPUS.

                 INCLUDES THREE DELICIOUS BUFFETS!

CRN#20114 & 20295 - (ONLINE) SAME CLASS, JUST TWO SECTIONS. IF YOU HAVEN’T TAKEN THE  

                            ONLINE VERSION YOU ARE IN FOR A TREAT! 25 VIDEOS AND A DISCUSSION

                            BOARD THAT WILL PROVIDE ALL THE SUPPORT & INSPIRATION YOU WILL 

                            EVER NEED! DO YOU KNOW ANYONE OUT OF TOWN THAT COULD BENEFIT?

These classes are great! My husband & I have been reaping the benefits of these classes for 3 years now & still feel great. If you are in poor health or just want to kick your health up a notch, take one of Cathy’s classes, you’ll learn so much!

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

For the recipe & to see others results go to The Daring Kitchen!

This one is going to be short & sweet, maybe a little disjointed, sorry.  Our challenge was Tiramisu!  YUM!

We had to make our own ladyfingers & marscapone.  I was really excited to make this one, but then ended up not having the time I wanted, so I had to make it all in one day.  For my ladyfingers, I used egg replacer for the eggs and added vanilla extract.  They were good, but made 1/4 of what I needed, so I made individual tiramisu’s in ramekins instead of the 8×8 pan called for.  I made Brianna’s marscapone recipe with almond butter instead of the cashew butter she used.  I left out the pastry cream, used soyatoo whipped topping from the box & whipped in some almond extract, made the zabaglione with tofu, sugar, the marsala wine, vanilla extract & lemon zest.  I dipped the ladyfingers in double chocolate coffee mixed with rum extract & sugar, topped it with cocoa.  I would like to try this again when I have a little more time & can play with the ladyfinger recipe again.  The zabaglione came out great.

The flavor is good, a little too coffee flavor for me, but I don’t like coffee.  I would prefer soaking mine in either green tea or earl grey.

I also should’ve soaked the ladyfingers one more second, they were still a little chewy, or let the cake rest a few more hours for the zabaglione to soak in more.

Overall, it is very good & will enjoy every bite.  I will be  making this one again.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers & Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks & www.nanaimo.ca.

I’m finally back doing the Daring Bakers Challenges after a couple of months off. I am very glad to be back. Our challenge this month was Gluten-Free Wafers & Nanaimo Bars, a Canadian Bar Dessert.

Lauren tells us that “Nanaimo Bars are a classic Canadian dessert created in none other than Nanaimo, British Colombia. In case you were wondering, it’s pronounced Nah-nye-Moh. These bars have 3 layers: a base containing graham crackers, cocoa, coconut & nuts, a middle custard layer, & a topping of chocolate.”

Recipe Source: Graham Wafers — 101 Cookbooks (http://www.101cookbooks.com/archives/000126.html) I adapted it to be gluten-free. The adapted recipe can be found at www.thedaringkitchen.com Nanaimo Bars — City of Nanaimo (http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html)

Here are my adaptations & whoops.

For Gluten-Free Graham Wafers
1 cup Sweet rice flour (also known as glutinous rice flour)
3/4 cup Tapioca Starch/Flour
1/2 cup Sorghum Flour
1 cup Dark Brown Sugar, Lightly packed
1 teaspoon Baking soda
3/4 teaspoon Kosher Salt
7 tablespoons Earth Balance (Cut into 1” cubes & frozen)
1/3 cup Honey, Mild-flavoured such as clover.
5 tablespoons Soy Milk
2 tablespoons Pure Vanilla Extract

1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, & salt. Pulse on low to incorporate. Add the butter & pulse on & off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk & vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft & sticky. Okay, this is where my whoops came in. For some reason I had 1cup stuck in my head, so I added 1 cup of soy milk, well, it was only supposed to be 5 tablespoons (¼ cup + 1 tablespoon). Soooo…. I had to add more rice, tapioca & sorghum flour & a little more brown sugar. It was still a little soft, but was workable.
3. Turn the dough onto a surface well-floured with sweet rice flour & pat the dough into a rectangle about 1“ thick. Wrap in plastic & chill until firm, about 2 hours, or overnight.
4. Divide the dough in half & return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface & roll the dough into a long rectangle, about 1/8“ thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4“ squares. Gather the scraps together & set aside. Place wafers on 1 or 2 parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper & lower positions & preheat oven to 350 degrees Fahrenheit.
6. Gather the scraps together into a ball, chill until firm, & reroll. Dust the surface with more sweet rice flour & roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in 2 or more rows.
8. Bake for 25 minutes, until browned & slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, & the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled, place in a large ziplock bag, force all air out & smash with a rolling pin until wafers are crumbs.

Nanaimo Bars

For Nanaimo Bars — Bottom Layer
1/2 cup Earth Balance
1/4 cup Granulated Sugar
5 tablespoons Unsweetened Cocoa
1 tablespoon ground flaxseeds whipped with ¼ cup water
1 1/4 cups Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup Almond flour
1 cup Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
12 oz silken tofu, firm
2 tablespoons Vanilla Pudding Mix (mori nu)

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Earth Balance

1. For bottom Layer: Melt butter, sugar & cocoa in top of a double boiler. Add egg & stir to cook & thicken. Remove from heat. Stir in crumbs, nuts & coconut. Press firmly into an ungreased 8 by 8“ pan.
2. For Middle Layer: Cream tofu & pudding mix until smooth. Refrigerate until firm. Spread over bottom layer.
3. For Top Layer: Melt chocolate & butter over low heat. Cool. Once cool, pour over middle layer & chill.

Additional Information: These bars freeze very well, so don’t be afraid to pop some into the freezer.

The graham wafers may be kept in an airtight container for up to 2 weeks.

These were really good!  I should’ve used extra-firm tofu for the pudding ‘cuz it was a bit squishy, but sooo good.  I am so making these again.

Guess what!  I get the pleasure of doing some recipe testing for a fellow bloggers upcoming cookbook.  I will be posting some pictures soon, as well as a new Daring Bakers challenge at the end of the month.

Hiya! This is Debyi from http://www.healthyvegankitchen.com I am so excited to be your host for the September 2009 Daring Cooks challenge. It took almost a month to decide which recipe that I wanted to do. I wanted to choose something that could be easily adapted for our GF’ers and other Alternative Cooks, as well as still being tasty for everyone else. So, I finally decided on Indian Dosas from the refresh cookbook by Ruth Tal. I had a lot of fun with this challenge, it brought back some great memories, I hope you enjoy it. 

My hubby and I had the wonderful pleasure of visiting one of the Fresh Restaurants (www.freshrestaurants.ca) in Toronto, Canada during a business trip. We ate 3 out of our 5 meals there, it was that good. If you ever get a chance to visit, I highly recommend it, they have 3 locations in Toronto. If not, their cookbooks are amazing, everything we have tried has been great.

Requirements: Must be free of animal products, this will be a challenge for you “regular” cooks out there, but its worth it. So that means, no cows milk, butter, meat, poultry, fish, chicken/beef broth, etc. This dish is also 99% oil free, using only what you need to keep the dosas from sticking (I used a quick spritz of cooking spray on the first dosa only), which isn’t too bad with a nonstick pan. You can use a different filling/sauce if you like, but it must be free of animal products. I was just looking at the new Fresh newsletter, and one of the new menu items is Avocado Dosas with a filling of avocados, grape tomatoes, cilantro & hemp seeds with a mango tamarind or cilantro coconut chutney. Might be an interesting way to go too.

Here is my adaptation of their recipe:

Indian Dosas

This recipe comes in 3 parts, the dosas, the filling and the sauce. It does take awhile to make, but the filling and sauce can be made ahead and frozen if need be. You can serve them as a main course with rice and veggies, or as an appetizer. This does take a little planning ahead, so make sure you read the recipe through before starting (I forgot & didn’t start making the rice until everything was ready, oops).

Serves 4

Equipment needed:

large bowl

whisk

griddle or skillet

ladle (or large spoon)

spatula

vegetable peeler &/or knife

large saucepan

food processor or bean masher

Dosa Pancakes

1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)

½ tsp (2½ gm) salt

½ tsp (2½ gm) baking powder

½ tsp (2½ gm) curry powder

½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)

¾ cup (175ml/6oz) water

cooking spray, if needed

Dosa Filling

1 batch Curried Garbanzo Filling (see below), heated

Dosa Toppings

1 batch Coconut Curry Sauce (see below), heated

¼ cup (125gm) grated coconut

¼ cucumber, sliced

Dosa Pancakes

1. Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.

3. Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Garbanzo Filling

This filling works great as a rice bowl topping or as a wrap too, so don’t be afraid to make a full batch.

5 cloves garlic

1 onion, peeled and finely diced

1 carrot, peeled and finely diced

1 green pepper, finely diced (red, yellow or orange are fine too)

2 medium hot banana chilies, minced

2 TBSP (16gm) cumin, ground

1 TBSP (8gm) oregano

1 TBSP (8gm) sea salt (coarse)

1 TBSP (8gm) turmeric

4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)

½ cup (125gm/4oz) tomato paste

1. Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.

2. Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce

This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though.

1 onion, peeled and chopped

2 cloves garlic

½ (2½ gm) tsp cumin, ground

¾ (3¾ gm) tsp sea salt (coarse)

3 TBSP (30gm) curry powder

3 TBSP (30gm) spelt flour (or all-purpose GF flour)

3 cups (750ml/24oz) vegetable broth

2 cups (500ml/24oz) coconut milk

3 large tomatoes, diced

1. Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.

2. Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.

3. Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.

4. Let it simmer for half an hour.

Happy eating!

I served this with a side of coconut tempeh from refresh as well.  Very yummy!

Recipes To Rival – August 2009 Challenge

I am so excited to hosting the August 2009 challenge. I had a hard time deciding which recipe to choose. I finally decided on:

Asparagus & Lemongrass Risotto

by Isa Chandra Moskowitz & Terry Hope Romero from Veganomicon

Risotto is a traditional Italian rice dish. It is also one of the most common ways of cooking rice in Italy. Its origins are in North Italy where rice paddies are abundant. While this is not a traditionally prepared risotto, it is pretty close. You really want to use Arborio rice, but you can substitute any short grain rice and get a similar dish.

I did make some very selfish restrictions this month – there were no animal products allowed & everyone had to make their own broth. Why? Well, for one, it doesn’t need it. I was watching an episode of No Reservations & he had some risotto that consisted of broth and rice, period. I did indicate the optional ingredients that could be added or left out, or substituted, their choice. I also included a side dish, but they could make whatever they wanted to go with it. I wanted to do a challenge that everyone would be able to eat. All of the soy in the recipe is easily omitted for those who are allergic.

Asparagus and Lemongrass Risotto

Time: 1 hour 20 minutes Serves 4-6

This one does have peanuts in it, so if you are allergic, just leave them out. Personally, I liked pine nuts in it best. Fresh lemongrass is available in most grocery stores, but if you can’t find it, you can use dried. If using dried, you will want to use a cheese cloth or tea strainer. Place the dried lemongrass, ginger and garlic. Don’t worry about the heat of the serrano pepper, it only adds a nice hint of flavor.

  Lemongrass

Lemongrass Broth:

3 cloves garlic, whole and unpeeled

1” piece fresh ginger, sliced into ¼” slices

1 small stalk lemongrass, or 1 TBSP dried, chopped lemongrass

3 cups vegetable broth

3 cups water

3 TBSP tamari (or soy sauce)

Risotto:

½ cup cooking sherry or white wine (D’Aquino Pinot Grigio is a good choice)

1 lb asparagus

2 TBSP vegetable broth

1 cup basil leaves (Thai, if you can find it), sliced into thin strips

2 TBSP chopped fresh mint

6 large shallots, thinly sliced

4 cloves garlic, minced

1 serrano red chile, sliced very thinly (or ½ – 1 tsp crushed red pepper flakes)

1 ½ cups Arborio rice

1 tsp sugar (optional)

2 TBSP lime juice

Chopped roasted peanuts and lime wedges, for garnish (you can use pine nuts or sliced almonds instead of the peanuts)

1. If using fresh lemongrass, peel away and discard any brown stems from the stalk. Slice the stalk in half lengthwise and cut into 3” to 4” lengths, then julienne.

2. Give the garlic and the ginger a could whack with the side of your knife, keeping them whole. Prepare your herb pouch, if using.

3. Place all of the broth ingredients in a large stockpot and bring to a boil, then lower the heat and simmer for 10 minutes. Strain the broth, discarding the vegetables and herbs. Pour the broth back into the pot, cover and simmer over as low a heat as possible to keep warm.

4. Slice the asparagus into ½” pieces, removing any tough parts from the bottom of the stem. Separate the tips from the stems and place each in separate bowls.

5. In a medium-sized heavy-bottomed pot, saute the asparagus in 1 TBSP vegetable broth over medium heat until bright and crisp tender, 5 to 6 minutes. Add the basil and mint, saute for 30 seconds, remove from heat and set aside.

6. Add the remaining tablespoon vegetable broth to the pan. Saute the shallots and garlic, stirring occasionally, until shallots are very soft, about 6 to 8 minutes. Stir in the serrano and rice, saute for about 8 minutes, until the rice smells slightly toasted. Add the cooking sherry (or white wine) and stir constantly until the liquid is absorbed.

7. Now, time for relaxation and stirring. Get a glass of your favorite beverage, turn on some soothing music, or a good movie. Ladle about ½ cup of the broth at a time into the rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but still somewhat firm in the center.

8. When the broth is almost gone, stir the sugar and lime juice into the remaining broth before adding it to the risotto. You may add more water or vegetable broth in ¼ cup increments if needed. This will take about 35 minutes.

9. Stir the asparagus stems into the risotto and cook for another 5 to 10 minutes, until the asparagus has reached desired tenderness.

10. Garnish each serving with the asparagus tips, chopped roasted peanuts, and lime wedges.

Tangerine Baked Tofu

Time: 1 hour Serves 4

You can sub orange juice, oranges, tangelos, or clementines for the tangerines.

1 lb extra-firm tofu, sliced width-wise into eighths.

Marinade:

1 tsp tangerine zest

1/3 cup freshly squeezed tangerine juice (2-3 tangerines)

3 TBSP lime juice

2 TBSP tamari (or soy sauce)

1 TBSP agave nectar or pure maple syrup

¼ tsp ground cumin

1/8 tsp ground allspice

Freshly ground pepper

2 TBSP dark rum (or 1 tsp rum extract)

1. Preheat the oven to 425 degrees F.

2. In a shallow 11” X 7” glass baking dish, whisk together all of the marinade ingredients. Place the sliced tofu in the marinade. Using a fork, poke a few holes into the cutlets, flip them over, and do the same on the other side.

3. Bake the tofu for 30 minutes, flipping several times, about every 15 minutes or so. The tofu is ready when the marinade is reduced. Spoon any remaining marinade over the tofu before serving.

I cooked mine for 45 minutes & my marinade was all gone. The tofu tasted great, even without the extra marinade.

August’s Daring Bakers’ Challenge has been chosen by Lorraine of Not Quite Nigella & me, Angela of A Spoonful of Sugar. We have chosen the famous Dobos Torta, a Hungarian speciality.

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

A Dobos Torta is a 5-layer sponge cake that is filled with chocolate buttercream & topped with caramel wedges. There can be up to 24 layers in a Dobos Torta, just in case you were wondering. The Dobos Torta was invented in 1885 by Jozsef C. Dobos who was a Hungarian baker. Check out the full recipe & everyone else wonderful creations at http://www.thedaringkitchen.com.

I halved the recipe to make 2 small round Torta’s.

Dobos Torta

For the sponge cake layers, I made Hannah Kaminsky’s recipe in My Sweet Vegan.

For the chocolate buttercream

6 oz coconut yogurt, chocolate flavored

¾ cup sugar

4 oz dark chocolate

1 stick Earth Balance

2 TBSP silken, firm tofu

I whipped them together in my kitchen aid until combined.

Caramel topping

• 1 cup sugar

• ¾ cup water

• 2 TBSP lemon juice

Finishing touches

• 6 whole macadamia nuts

(from our hosts) Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper & butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife & an offset metal spatula.
2.Stir the sugar, water & lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high & boil without stirring, swirling the pan by the handle occasionally & washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time & the cake layer was cold & the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less & you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut & separate the wedges using one firm slice movement (rather than rocking back & forth which may produce toffee strands). Cool completely.

Angela’s note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later & it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into 6 equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 ½” cardboard round & top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

All frosted, doesn’t look too good though.   Okay, now it really looks funny.  Is it supposed to fall over???

We were able to vary the shape, buttercream flavor, & nuts that we used for this recipe. I stayed with all the flavors they gave us except for the nuts. I have discovered that I just don’t like hazelnuts, not sure why. I keep trying to like them, but… I had some macadamia nuts on hand, so I used those.

  After being picked up & set back upright.

Verdict: Great flavor, but I totally tanked on the plating, it completely fell over. I did miss how to do the caramel. We were supposed to cover the top layer of cake, which I did, then cut those into 12 triangles to use on top as decoration. Well, I just covered the top layer & placed it on top of the cake, not as pretty, but since it fell over anyway…um…, I guess it didn’t matter?

I do recommend this Torta, very yummy & really not that hard to make. Thank you so much for such a wonderful challenge.

Hi all!  I hope things are going well for you as school is starting back up & summer is coming to a close.  I hear that the summer head cold is passing around.  If you are starting to feel tired or just not up to par, make sure you are eating your fruits and veggies.  Drink your smoothies everyday, maybe adding some emergen-C packets (or take a multi vitamin), keep some carrot sticks & other veggies nearby for your snacks. 

Quick & easy snacks: when you get home from the store, chop of your carrots into sticks & put in zip top bags so all you have to do is grab one when you’re hungry.  Chop up or just grab an apple, peach, nectarine, pack up some grape bunches into zip top bags.  Better yet, try some fresh figs a papaya or mangos!  Not sure how to cut them open, or what part to eat of some of the “weird” fruits & veggies?  Just do a quick search on the web using goodsearch.com or ggogle.com  they will have pictures as well as descriptions. 

Eating your fruits & veggies at every meal & cutting down on your sugar (which weakens our immune system) will help you to fight off & hopefully not get the bugs that come knocking on our immune systems, especially as the kids head back to school.

Our host this month is Olga from Las Cosas de Olga & Olga’s Recipes. She has chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish & artichokes by José Andrés, one of the most important Spanish Chefs at the moment. Olga tells us that Jose Andres trained under well-known Ferran Adria at his 3 Michelin star restaurant El Bulli. He lives now in Washington DC & he owns several restaurants in Washington DC area (El Jaleo, Zaytinya, Oyamel…). The recipe is from his US TV show Made in Spain.

I only made half of the recipe, since just the 2 of us would be eating it (we still had leftovers). I didn’t have to make too many adjustments to the recipe. You can find the original recipe, as well as everyone elses creations here: www.thedaringkitchen.com

Here is what I did:

Rice with mushrooms, white beans and artichokes
Cooking time: 45 minutes Serves: 2
Equipment: 1 Chopping Board, 1 knife, 1 medium saucepan, 1 Saucepan

1 can of Artichokes, quartered

6 cremini Mushrooms, cut into 4ths

1 Bay leaf (optional but highly recommended)

½ glass of white wine

½ can great northern beans, drained & rinsed

“Sofregit” (see recipe below)

1 cups Short grain rice (Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain. This kind of rice absorbs flavor very well) – about ½ cup per person

3 cups Vegetable Broth (use 1 ½ cup of liquid per ½ cup of rice)

Saffron threads (you can substitute it for turmeric or yellow coloring powder)

Allioli (adapted from Veganomicon) - optional

1. Add 1 tablespoon of vegetable broth in a saucepan, add a bay leaf, artichokes and the mushrooms. Sauté until we get a golden color in the artichokes.

2. Put a touch of white wine so all the solids in the bottom get mixed in, giving it more flavor.

3. Add ½ cup of sofregit & mix to make sure everything gets impregnated with it.

4. Add the liquid and bring it to boil.

5. Add the rice. Let boil for about 5 minutes in high heat.

6. Add the saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice & the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only ¼ tsp.

7. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)

8. Remove the pan from heat, stir in the beans and let stand a couple of minutes.

Sofregit (a well cooked & fragrant sauce made of olive oil, tomatoes, garlic & onions, & may at times different vegetables such as peppers or mushrooms)

Cooking time: aprox. 1 hour

2 big red ripe tomatoes, chopped

1 small onions, chopped

½ green bell pepper, chopped (optional)

3 garlic cloves, chopped

½ cup of cremini mushrooms, chopped (optional)

1 Bay leaf

Salt

Touch of ground cumin

Touch of dried oregano

1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.

2. Taste and salt if necessary.

The Allioli was an optional ingredient. I did add it, although I don’t think it really added that much to the dish. Olga gave us the option of making a traditional one or a new modern recipe. It is served together with the rice, giving it a very nice taste. I did like the added garlic flavor that it gave.

Allioli (adapted from Veganomicon) Prep time: 5 minutes

½ can great northern beans, drained & rinsed

1 TBSP lemon juice

1/8 tsp salt

freshly ground black pepper, to taste

3 cloves garlic

2 TBSP water

2 tsp ground flax seeds

1. Add all of the ingredients to a blender and blend until smooth.

Olga’s Tips:
(1) In Spain, rice is not stired as often as it is when cooking Italian risotto. You must stir it once or twice maximum. This tip is valid for all Spanish rice dishes like paella, arròs negre, arròs a banda…
(2) When cooking the alternative style you can change the cuttlefish or squid for diced potato.
(3) If you can’t find cuttlefish or squid, you can try to substitute them for chicken or vegetables at your choice.
(4) Sofregit can be done in advance. You can keep it in the fridge or even freeze it.
(5) For more information on how to clean & remove the heart of artichokes, please watch this video
(6) To watch how Jose Andres cooks this dish click here.
(8) To tone down the taste when you do it by hand in a mortar, then add an egg yolk. If you want to tone it down in the alternative way use milk or soy milk. Anyway, the best alternative way is the original oil & garlic alone.
(9) Allioli must be consumed during the preparation day and preserved in the fridge before using it.
Verdict: This was simple to make & very tasty. Hubby also really liked it. I did take a couple of shortcuts by using canned artichokes, but this month has been busy, so I didn’t want to add any more to it. I didn’t actually think I was going to get to this. I actually made this with just a few hours to spare. Make sure you check out what everyone else did.