Tagged:  vegan

When I created this recipe I was in the mood to fine-tune brown rice into something exciting. I combined organic brown rice, colorful bell peppers, onions, carrots, lime juice, olive oil and white Balsamic vinegar. It’s vegan, too!

This “speckled” brown rice salad makes for a perfect side dish at our upcoming barbecue on Labor Day weekend. Have fun!

Cook time (rice): 25 to 35 minutes
Prep time (chopping ingredients): 10 minutes
Serves: 4 to 6 (as a side dish)

Ingredients:
1 cup raw, organic, long grain rice
1-3/4 cups water
4 tablespoons extra virgin olive oil
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped green bell pepper or Pasilla pepper
3 green onions, cut into thin circles (including light green stems)
1 tablespoon white Balsamic vinegar
Juice of 1 lime or lemon
salt and ground black pepper, to taste

Directions:

1. In a 12-inch, nonstick skillet, combine the rice and water. Cover and bring rice to a boil.

2. When rice comes to a boil, lower heat to simmer and stir the rice once.

3. Cover the rice and simmer for 25 to 35 minutes or until rice is al dente or crunchy-tender.

4. When rice is cooked it will be puffy and dry. Immediately transfer it to a glass or porcelain bowl.

5. Gently stir 1 tablespoon olive oil into the rice.

6. Set rice aside to cool for 10 minutes.

7. After 10 minutes, gently stir remaining ingredients into the rice. Taste and, if needed, adjust seasonings.
Text and Photograph ©2015 Nancy DeLucia Real

Feel frustrated when you open the refrigerator and see one of every vegetable? Any thoughts of mounting one vegetable on a pedestal and letting it shine solo are immediately gone.

Recently, I found myself holding one fennel, one potato and one zucchini in my hands. As I grabbed these three veggies, I was about to toss them in the trash. I ultimately decided not to do that because they were still fresh.

So I became creative and found myself cutting up the trio into one-inch chunks. I then threw the melange into a medium pot covered with cold water and …. Well, just look at the photo! This fennel, potato & zucchini mash is exquisite, healthy and vegan.

Prep time: 15 minutes (10 minutes for the boil and 5 minutes for the mash)

Serves: 2

Ingredients:

One fresh fennel, green stalks cut and discarded and white parts cut into 1-inch chunks
One medium potato, peeled and cut into 1-inch chunks
One medium zucchini, peeled and tips cut and discarded; flesh cut into 1-inch chunks
Extra virgin olive oil, to taste (about 2 tablespoons)
Salt and ground black pepper, to taste

1. Rinse the peeled and cut vegetables in cold water and drain.

2. Transfer to a medium pot and cover with cold water.

3. Bring to a boil and cool approximately 8 to 10 minutes or until all vegetables are fork-tender.

4. Drain the cooked vegetables completely.

5. Using a hand masher or a handheld electric mixer, beat the vegetables until a puree is formed. Stir in the olive oil, salt and pepper, to taste.

Serve immediately as a side dish to chicken, seafood or meat. Alternatively, serve as part of a vegetarian or vegan meal.

Text and Photograph ©2013 Nancy DeLucia Real

How do you prepare Brussel sprouts? Do you boil or steam them? I sauté Brussel Sprouts with a splash of Whisky or wine. As they cook, the alcohol reduction makes this simple veggie sweet – and happy! 

Enjoy these Drunken Brussel Sprouts as a side dish for your Thanksgiving turkey. You’ll get great reviews on this recipe.

Prep time: 15 minutes
Serves: 4 to 6 (as a side dish)

Ingredients:
1/3 cup olive oil
1 to 1-1/2 pounds fresh Brussel sprouts (15 to 18 count)
1/2 cup chopped white or brown onion
1/2 cup Whisky or dry white wine
Salt and ground black pepper, to taste

1. Working over a sink, trim and discard the stubs from the Brussel sprouts. Remove outer leaves, cut the sprouts in half lengthwise. As you cut the sprouts, place them in a bowl with cold water.

2. Drain the Brussel sprouts and pat them dry with paper towels; set aside in a bowl.

3. Heat the oil in a 10 to 12-inch skillet. Add the Brussel sprouts and stir fry on medium high heat for about 2 minutes.

4. Stir in the chopped onion and stir fry 2 minutes or until onion is clear.

5. Add Whisky or wine, salt and pepper to the Brussel sprouts in skillet. 

6. Reduce heat to medium-low and cook 3 to 4 minutes or until the sprouts are crunchy-tender. Cook 1 to 2 minutes longer for a softer consistency.

Serve as a side dish to poultry, meat or fish.

Text and Photograph ©2012 Nancy DeLucia Real

Muir Glen Organic Tomatoes®

In The Kitchen Buzzz’s kitchens, we use Muir Glen Organic Tomatoes® because of their natural, sweet flavor, minus the salty, acidy aftertaste.

Active prep time: 20 minutes
Inactive prep time: 20 minutes
Cook time: 15 minutes
Serves: 6 to 8

Ingredients:
2 large eggplants, rinsed and dried
2 tablespoons salt (to remove bitter juices of eggplant)
1/2 cup olive oil
1 large red bell pepper, stem removed, seeds discarded and flesh cut into 3/4-inch pieces
2 celery stalks, peeled and cut into 1/2-inch pieces
1 medium brown or white onion, peeled and chopped into 1/2-inch pieces
One 15-ounce can Muir Glen Organic Crushed Tomatoes®, blended, strained (pulp discarded and tomato juice reserved)
2 tablespoons balsamic vinegar (brown variety)
1 tablespoon granulated sugar
2 tablespoons capers, drained and rinsed
1/2 cup black or green, pitted olives, rinsed, drained and sliced
Salt and ground black pepper, to taste

1. Using a knife and working on a cutting board, trim and discard the eggplant tips.

2. Cut the eggplant into 3/4-inch slices. Cut slices into 3/4-inch pieces.

3. Place eggplant in a colander set over a large bowl. Sprinkle the eggplant with 2 tablespoons salt. Using hands, toss the eggplant and salt; set aside 20 minutes for bitter juices to drain).

4. After 20 minutes, and using plastic gloves, place about 2/3 cup eggplant pieces in between hands. Press hands together over sink, allowing eggplant juices to escape. Set the pressed eggplant aside in a large bowl.

5. Meanwhile, in an 8-quart stockpot, heat the oil on medium-high setting. Stir in the eggplant. With a wooden spoon, sauté eggplant on high setting, stirring occasionally, for 6 to 8 minutes or until it is light golden brown. If high heat browns eggplant too quickly, lower it to medium-high.

6. Stir in the bell pepper, celery and onion pieces and cook, stirring occasionally, on medium-high setting for 3 to 4 minutes or until onion is translucent.

7. Add the reserved tomato juice, Muir Glen Organic Crushed Tomatoes®, balsamic vinegar and sugar; cook 5 minutes, stirring occasionally, on medium-high setting.

8. After 5 minutes, stir in the capers and olive slices; cook an additional 2 minutes. 

9. After 2 minutes, taste the caponata and, if needed, adjust salt level. Stir in the black pepper.

Enjoy Eggplant Caponata as an appetizer with fresh Italian bread or toasts.

To serve with Italian toasts, called “bruschette” – arrange Eggplant Caponata atop bruschette and serve immediately.

Red wine pairing: Chianti or Cabernet Sauvignon.

Text and Photographs ©2012 Nancy DeLucia Real.

The Spanish name for this rice dish is “Moros y Cristianos” – Moors and Christians. The black beans represent the “Moors” and the rice refers to “Christians”. The dish’s name may be inspired by early Cuban settlers’ referral to the Islamic conquest of Spain in both the 8th and 15th centuries. Another version of this dish (rooted in the African Haitian culture and later brought to Cuba) is known as “Congri”, wherein “congo” is the black bean and “riz” is the rice.

Whatever the origin or the name, the light infusion of onion, cumin and oregano elevate this rice dish to that of a refined delicacy. I’ll also share this – once my Cuban friend, Maria Elena, explained the process for making this seemingly difficult dish, it suddenly became quite simple to me.

Active prep time: 35 to 40 (for the beans); 15 to 20 minutes for the rice
Inactive prep time: Overnight soaking (for the beans)
Serves: 4 to 6

Ingredients:
1 cup dry, uncooked black beans
6 cups cold water
2 whole bay leaves
½ medium white or brown onion
1 clove garlic, whole
¼ green bell pepper
4 tablespoons extra virgin olive oil
1 cup long grain, uncooked rice
¼ teaspoon dried, crushed oregano
1/8 teaspoon ground cumin
1 to 1½ teaspoon salt

1. Rinse the beans in cold water and drain. Place beans in a 4-quart glass or porcelain bowl with 6 cups cold water. Cover and soak on a countertop or table overnight.

2. In a 6-quart saucepot, combine the soaked beans (including soaking water) with the bay leaves.

3. Bring to a boil and cook, semi-covered, on low heat 35 to 38 minutes or until beans are tender but not broken or mashed (the beans should simmer or boil gently).

4. Drain the beans and set them aside in a bowl. Reserve 2 to 2½ cups of the cooking liquid in a small bowl. Add enough cold water to measure 3 cups liquid altogether. Set aside.

5. In a food processor, finely mince the onion, garlic and ¼ of the bell pepper; set mixture aside.

6. In a 12-inch, nonstick skillet heat the oil. Stir in the onion mixture and sauté 2 to 3 minutes or until onion mixture is translucent.

7. Add the beans, rice, 2½ cups liquid, oregano, cumin and the lesser amount of salt. Stir once.

8. Cover and cook on low heat (without stirring) for 15 to 20 minutes.

9. After 15 minutes taste the bean and rice mixture. If rice is not fully cooked, sprinkle ¼ cup of the liquid over rice mixture, cover and cook an additional 5 minutes. Taste and adjust salt level, if necessary.

10. Serve alongside any meat, fish or poultry dish or as part of a vegetarian meal.

Wine pairing suggestion: Chilled Pinot Grigio, Chardonnay or Trebbiano (whites).

Text & Photograph © Nancy DeLucia Real 2011