tomato paella

cool september nights

make tomatoes fall off and

need to come inside

source, previous version, 4 servings

4 wedged tomatoes, 3 c hot water, s&p, olive oil, 1 sliced onion, 1 smashed clove garlic, tiny can tomato paste, pinch saffron, 1 T smoked paprika, 2 c rice, parsley

heat onion, garlic, s&p, spices, olive oil in oven-safe pan, cook 3 minutes; add tomato paste & rice, cook 1 minute; add water, arrange tomatoes on top, drizzle with more olive oil, s&p; 450 F, 15 minutes or until al dente; stand 5 minutes, brown bottom on stove, top with parsley

baked corn & leek risotto

leeks browned in butter

fresh corn with rice & fresh chives

corn & veggie stock

4 servings

2 corn cobs+1 t salt+pinch black pepper+2 c mirepoix+tops of 3 leeks+2 garlic cloves+6 c water; corn from 2 ears, 1 c rice, 1/2 c wine, 3 sliced leeks, 1 c vegan parm, 2 T cut up chives, s&p, 2 T vegan butter

low boil stock 30 minutes, covered; brown leeks, s&p, 1 T butter; add rice, cook 1 minute; add wine, cook 3 minutes; add corn & 4 c stock; 400 F, 30 minutes, add remaining stock after 20 minutes; stir in rest of butter, 3/4 c cheese, chives; top with 1/4 c cheese, broil, top with more chives

stuffed broccoli leaves

wilt the leaves in the

microwave and then cut out

the veins with scissors

6 rolls

12 broccoli leaves, wilted, center vein removed; 1 c rice+pinch salt+1 persian dried lime+1 T lemon juice+1 T olive oil+ 1/2 c golden raisins; sauce: 1/4 c balsamic vinegar+s&p+1 T spicy mustard+2 T maple syrup+1 T lemon juice+3 t olive oil

cook rice mixture with water, fill doubled leaves with rice, serve with sauce

grilled tostadas

toast the tortillas

on the grill while the veggies

are still blackening

rice source, veggies source; 4 servings

8 corn tortillas, 1 halved onion, 3 halved peppers; rice: 1 c rice, 1.5 c water, 1 T olive oil, 1 T vegan butter, 1 bunch cilantro, 1 jalapeño, 1 persian dried lime, juice of 1 lime, 2 T onion powder, 1 t kosher salt; beans: 1 lb black beans, 1 t soda, 1 t kosher salt, 1 persian dried lime, 1/4 c maple syrup, 3 T lime juice; cumin salt: juice & zest of 1 lime+1 t cumin+1 t kosher salt

rice: heat oil, butter, salt, cilantro stems, dried lime, onion powder, cook 1 minute, add rice, cook 1 minute; add water, simmer until done; add jalapeño, cilantro leaves, lime juice; beans: soak beans+salt+soda overnight in 2-inches water; add dried lime, cook down, add syrup, lime juice; veggies: grill until blackening on both sides, adding cumin salt on each side; serve rice on grilled tortillas, topped with beans, veggies

smoky beans & green rice

kale from the freezer,

cilantro, basil, parsley

from little herb pots

5 servings, 500 calories

2 c wild rice, 1 c greens+herbs, 1/4 c lemon juice, pinch kosher salt; 1 lb black beans, soaked overnight in 2-inches water+1 t soda+1 t kosher salt, simmered until tender; 2 T adobo paste, 1/4 c maple syrup

cook rice with 2 c water, greens, salt, lemon; cook beans down with adobo, maple; serve with vegan cheese, kimchi

maple pinto beans & rice with spring herbs

small yellow globes of

flower buds will be covered

with snow tomorrow

4 servings

2 c wild rice, cooked with a pinch of sea salt; 1 lb pinto beans, soaked overnight in 2 inches water+1 t sea salt+pinch soda, simmered until tender; 1/4 c maple syrup, 1/4 c spring herbs

cook down beans and syrup, allowing a bottom crust to form; serve with rice, top with herbs

cauliflower, coconut, cashew curry

cashews in oil

fried in a hot pan will burn

when a back is turned

source, 4 servings

1 inch ginger+4 cloves garlic+1 chile+pinch kosher salt, mashed; 2 T canola oil, 2 chopped onions, tiny can tomato paste, 1 can coconut milk, coriander, cumin, chili powder, garam masala, florets from 1 head cauliflower, 1/2 c frozen peas, serve with: 3/4 c cashews fried in 2 T canola oil until browning; cilantro, lemon wedges, rice

heat oil, onion, spices, tomato paste, ginger mixture, cook 10 minutes until browning in spots, add cauliflower, cook until browning, add milk, simmer 10 minutes, add peas; serve with toppings on rice

broiled miso eggplants

roast with oil on

foil until soft and then

broil with the sauce

source, 4 servings

3 eggplants, cut in 6ths; olive oil, 1 c white miso+1 T tamari+1 T sesame oil+1 T rice wine+pinch black pepper; rice, sesame seeds, kimchi

roast oiled eggplants until soft, 400 F; top with sauce, broil until tops are blackening; top with seeds, serve on rice with kimchi

stuffed cabbage

choose a cabbage with

big leaves and remove thick stems

for easy rolling

4 servings

1 c rice, 1 T spanish rice seasoning, 2 red onions, sliced; olive oil, 1 head cabbage leaves, wilted in microwave; 1 can artichoke hearts, drained; 1 small tomato, sliced; 1 c wine

heat veggies & spices in oil, cook until browning; add rice, cook 1 minute; fill cabbage leaves with rice; return to pan, add wine and cover bottom of pan with water; steam, covered, until rice is done, adding water as needed; remove lid, brown bottom

crispy tofu & plantain bowls

wrap the tofu in

paper towel and press it

with something heavy

previous version, 4 servings

1.5 c rice cooked in 1 c water, 1 can coconut milk, pinch salt, 1 t minced garlic; 2 lbs tofu, pressed, sliced; 1 plantain, sliced; cornstarch, salt, canola oil; glaze: zest & juice of 1 lime, 1/2 c maple syrup, 1 T tamari, 1 T corn starch, canola oil; toppings: mango, avocado, kimchi, cilantro, green onion, mango coconut pepper sauce

toss tofu & plantain in cornstarch & salt; heat oil to shimmering, fry until crispy; remove from pan, deglaze with glaze ingredients, adding oil if needed; divide glaze between tofu and mango; assemble with toppings