I have been making a lot of vegan recipes lately. It doesn’t really have much to do with a moral philosophy for us and has much more to do with my husband’s food intolerances. Although I can eat dairy and meat, I do find that eating vegan just makes me feel better. My body seems happier – less rebellious – without the buildup of cheese and meat and cheese and yogurt and cheese. As you can guess, going 100% vegan would be tough since I do love my cheese, but it’s something I aim for at least a couple of times a week.
Among the recent cookbooks that I received for review recently, was the 350 Best Vegan Recipes by Deb Roussou. 350 recipes is a lot of recipes! I could cook and cook for a year before I hit the end. There are, unfortunately, only a few recipe images, but there are recipes to cover all areas of cooking from the expected mains and sides to breakfast, breads, and desserts. It’s a comprehensive cookbook, and one that I think is a good start if you’re interested in trying out some vegan meals. It’s not as hard as you think!
Of course, if you’re going to start eating vegan, vegetarian or even a raw food diet, summer is a great time to start because it’s when produce is at it’s absolute peak. If you’re lucky like me, you may even have a vegetable patch that can provide you with the freshest of the fresh which will really let this yummy Vegetable Paella recipe shine.
Vegetable Paella Recipe
* serves 6-8
- 3 tbsp olive oil
- 1 onion, diced
- 1 large fennel bulb, trimmed and cut into bite size pieces
- 4 cloves garlic, chopped
- 2 cups white rice
- 2 cups warm water
- 1 1/2 cups dry white wine
- 1/2 tsp paprika
- 3/4 tsp saffron threads or ground turmeric
- 1 tsp salt
- 1 can (14 oz/400ml) can artichoke hearts in water, drained
- 3/4 cup sliced drained sun-dried tomatoes
- 8 oz thin asparagus or green beans, trimmed and halved
- 1/3 cup green olives
- 3 tbsp chopped Italian flat-leaf parsley
- Preheat over to 350°F.
- Place large oven-proof skillet or paella pan over medium heat and let pan get hot. Add oil and tip pan to coat. Add onion and fennel and cook, stirring frequently until the vegetables begin to soften, approximately 4-5 minutes. Add garlic and cook until onions and fennel are lightly browned, 3-5 minutes. Mix in rice, lightly coating all grains with oil. Stir in water, wine, paprika, saffron (or turmeric), salt, artichoke hearts and sun-dried tomatoes. Gently shake pan to distribute rice evenly. Reduce heat and simmer for 10 minutes.
- Remove pan from heat and scatter asparagus (or green beans) and olives over rice. Cover pan and bake in preheated oven until rice is tender with a slightly crusted bottom, about 30 minutes.
- Scatter chopped parsley over top and serve hot.
350 Best Vegan Recipes Cookbook has a cover price of $29.95 and is available at bookstores across the country.
Disclosure: I received a copy of this cookbook from Robert Rose Inc for the purposes of this review. The opinions in this post are my own. The recipe and images are excerpted from 350 Best Vegan Recipes by Deb Roussou ©2012 www.robertrose.ca Reprinted with permission. All rights reserved.