Category Archives: Dinner

The Top 15 Posts of 2015

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To say so long to 2015, here’s a quick roundup of this little blog’s most popular recipes throughout the year!  Thank you all for your continued support of this endeavor. May the new year be filled with new recipes, full bellies, copious amounts of laughter and some new adventures in this blog space! Happy End-of-2015!

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Top 15 Posts in 2015

Forbidden Rice Blog | Top 15 of 2015

#15:   Vegan Chicken and Herb Dumplings

Forbidden Rice Blog | Top 15 of 2015

#14:  Creamy Jalapeño Mac and Cheese

Forbidden Rice Blog | Top 15 of 2015

#13:   Creamy Sweet Corn Risotto

Forbidden Rice Blog | Top 15 of 2015

#12:  Chocolate Ice Cream

Forbidden Rice Blog | Top 15 of 2015

#11:  Ethiopian Mesir Wat

Forbidden Rice Blog | Top 15 of 2015

#10:  Panko Crusted Tempura Shrimp

Forbidden Rice Blog | Top 15 of 2015

#9:  Homemade Falafels

Forbidden Rice Blog | Top 15 of 2015

#8:  Malted Waffles

Forbidden Rice Blog | Top 15 of 2015

#7:  Barbecue “Pulled” Seitan

Forbidden Rice Blog | Top 15 of 2015

#6:  Cowboy Caviar

Forbidden Rice Blog | Top 15 of 2015

#5:  Lavender Vanilla Bourbon Cocktail

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#4:  Miso Mushroom Ramen with Vegetarian Wontons and Crispy Tofu

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#3:  Purple Sweet Potato Pie

Forbidden Rice Blog | Top 15 of 2015

#2:  Baked Barbecue Panko Tofu
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#1:  Leo’s Limoncello

 

Happiest New Year to YOU!

Vegetarian Portuguese Bean Soup

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (1 of 8)

Portuguese bean soup is a Hawai’i cold weather staple (of course “cold weather” means temperatures in the high 50’s or so, not like Oregon cold). The traditional version of this soup is meaty and filled with ham hocks, linguica (Portuguese sausage), kidney beans and potatoes. In Hawai’i, Portuguese bean soup is often served with, or over, steamed white rice. It’s flavorful, rich, and filling. There are many variations of the soup and it’s probably safe to say that most families in the islands have some version of this soup in their recipe repertoire that is unique to their own family.

This vegetarian version uses vegan longaniza (this one) rather than traditional Portuguese sausage. The addition of liquid smoke helps to give the soup a slight smokiness that the ham hocks would generally create. This soup will get quite thick; you can thin it with more broth or water if you prefer.

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (3 of 8)

Vegetarian Portuguese Bean Soup

Serves 10-12

Ingredients:
4 cups cooked kidney beans
2 large russet potatoes, peeled and cut in bite-size cubes
3 large carrots, peeled and diced bite-size
1/4 cup olive oil
1 medium red onion, peeled and diced
12 ounces vegetarian longaniza (or soyrizo), plastic casing removed
4 cloves garlic, minced
2 stalks celery, diced
1 teaspoon Chinese 5 spice
16 ounces crushed tomatoes
16 ounces tomato sauce
6 cups No-Chicken broth
1 cup elbow macaroni (dried)
1 bay leaf
1 teaspoon liquid smoke
salt and pepper to your liking

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (7 of 8)

Directions:

In a large stock pot, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent. Add the garlic, celery, and longaniza. Sauté until the linguica slightly crisps and browns (5-7 minutes).

Add the beans, potatoes, carrots, Chinese 5 spice, crushed tomatoes, tomato sauce and broth to the pot. Stir to combine everything. Bring to a low boil, then add in the macaroni, liquid smoke, and bay leaf. Reduce heat to low and cook until the vegetables are tender and the pasta is cooked (1 to 1 1/2 hours). *If the soup is thicker than you like, you can add more broth or water to thin it out.

Taste, then add more salt or pepper to your liking. Serve with steamed white rice.

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (6 of 8)

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (2 of 8)

Moosewood Cookbook’s Pasta Al Cavolfiore [Spaghetti with Cauliflower]

Forbidden Rice Blog | Moosewood's Cauliflower Spaghetti (8 of 8)

Hello World,

Long time no see. How in the world we’ve reached the middle of November eludes me. It appears this humble little blog inevitably took the back burner to busy life schedules. Regardless, here we are, with one of my favorite recipes for over two decades.

Mollie Katzen’s original Moosewood Cookbook was released in the late 70’s. My parents received the book from my dad’s parents as a wedding gift. Growing up, there were two staples in our house: the lasagna and the pasta al cavolfiore, or spaghetti with cauliflower. The lasagna was often reserved for dinners in which we had company over. The spaghetti? One of my favorite meals to request for my birthday. When a kid requests cauliflower spaghetti for any meal… really, it cannot be bad.

The cookbook was re-released in the early 2000’s as a 40th Anniversary edition, but to be frank, the recipes in the 70’s version are much better. If you’re looking for recipes that do in fact have less butter, cheese, dairy, then the new edition is for you. Perhaps for myself it’s as much about nostalgia – the memory of my mom in the kitchen chopping cauliflower or the smell of basil cooking with garlic in hot olive oil – as the less healthy recipes. Regardless, here’s the original pasta al cavolfiore recipe. May it bring you as much joy as it does for my heart and belly.

Forbidden Rice Blog | Moosewood's Cauliflower Spaghetti (2 of 8)

Moosewood Cookbook’s Pasta Al Cavolfiore [Spaghetti with Cauliflower]

Serves 6-8 folks.

Ingredients:
1/4 cup olive oil
2 tablespoons butter
1 medium head of cauliflower, broken or cut into 1-inch flowerets
3 medium cloves garlic, minced
1 bay leaf
2 teaspoons dried basil
2 cups tomato puree
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup grated parmesan cheese
1 cup sharp cheddar cheese
1 pound uncooked, thin spaghetti

Forbidden Rice Blog | Moosewood's Cauliflower Spaghetti (5 of 8)

Directions:
Heat half of the oil (2 tablespoons) in a deep skillet. Add the garlic, bay leaf, and basil. Sauté until fragrant (about 1 minute). Add the cauliflower then sprinkle with the salt. Cook until the cauliflower is tender (15-20 minutes).

Once the cauliflower is tender, add the tomato puree, stirring to combine. Simmer for 15-20 minutes. In a bowl, combine the parmesan and cheddar cheeses, mixing thoroughly.

While the sauce simmers, cook the pasta according to the package instructions.

Once the pasta has cooked, drain. In a large baking dish toss the cooked pasta with the remaining oil (2 tablespoons), butter and half of the cheese. Pour the cauliflower sauce over the pasta, then top with the remaining cheese. Serve immediately.

Forbidden Rice Blog | Moosewood's Cauliflower Spaghetti (3 of 8)

Forbidden Rice Blog | Moosewood's Cauliflower Spaghetti (7 of 8)

Forbidden Rice Blog | Moosewood's Cauliflower Spaghetti (1 of 8)

Forbidden Rice Blog | Moosewood's Cauliflower Spaghetti (4 of 8)

Homemade Yumm! Bowls

Forbidden Rice Blog | Meatless Monday- Homemade Yumm Bowls (8 of 8)

Although Ashland doesn’t have one, various cities here in Oregon (and even Washington now) we have a restaurant chain called Cafe Yumm, which promotes earth-friendly, healthy food. The most popular menu items are essentially glorified bowls of rice and beans, but the addition of their secret “Yumm Sauce” is oddly addicting. The sauce is uniquely rich and tangy, gluten free and vegan, and when added to wraps, rice bowls, sandwiches, soups, etc., you cannot go wrong.

The first time I had a Yumm bowl was while traveling through Eugene, Oregon (birthplace of the original Yumm Cafe). Often when on the road, we eat a lot of Mexican food and pizza, because they’re easy vegetarian options. However, the discovery of the yumm bowl felt like a dynamic discovery. It was much healthier feeling and certainly a very fulfilling meal.

There are many copy-cat homemade Yumm Sauce recipes floating around the web, each with slight variations. Most use soybeans, which I opted not to use (for sheer inability to find them while at the grocery store). You can tweak the ingredients to your desired flavor.

Forbidden Rice Blog | Meatless Monday- Homemade Yumm Bowls (5 of 8)

Homemade Yumm! Bowls

Ingredients:

For the Yumm sauce (yields about 4 cups):
1 cup almond flour/meal
2/3 cup nutritional/brewers yeast
1 cup cooked garbanzo beans
1/2 cup cooked cannellini beans
1 cup water or vegetable broth
2/3 cup fresh squeezed lemon juice
2 tablespoons red wine vinegar
4 cloves garlic
1 1/2-2 teaspoons salt
3 teaspoons curry powder
1/2 cup sunflower (or other lightly flavored) oil

For the bowls:
medium grain brown rice, cooked
black beans, cooked
mild or medium red salsa
shredded cheddar cheese
diced tomatoes
avocado slices
sour cream
sliced olives
chopped cilantro
Yumm sauce

Forbidden Rice Blog | Meatless Monday- Homemade Yumm Bowls (7 of 8)

Directions:
To make the sauce, combine the almond meal, nutritional yeast, garbanzo beans, cannellini beans, water or broth, lemon juice, vinegar, garlic, salt and curry powder in a food processor or high speed blender. Blend until all the ingredients come together into a thick, almost paste-like sauce. Add in the oil and blend again until smooth. Refrigerate at least an hour before using so the flavors can meld together. You can make the sauce up to 24 hours in advance.

Forbidden Rice Blog | Meatless Monday- Homemade Yumm Bowls (3 of 8)

To assemble the Yumm! bowls, layer your desired amounts of rice, beans, salsa, cheese, diced tomato, avocado slices, Yumm Sauce, sour cream, olives, and cilantro.

Forbidden Rice Blog | Meatless Monday- Homemade Yumm Bowls (6 of 8)

Meatless Monday: Veggie Chowder

Forbidden Rice Blog | Meatless Monday  Veggie Chowder

It’s mid September. Is that too early for soup? Just a few days ago Southern Oregon temperatures still reached the triple digits. The next few days, we aren’t expecting temps out of the 60’s. Can we say Fall is here?

Soup never screams excitement to me. It’s a comfort food. Maybe it’s a lot of boring standing around in front of the stove stirring chunks of vegetables together. Maybe you like that kind of thing. I won’t judge you.

Soup’s a transporter of the seasons, wanted or not. The following chowder is comforting, hearty, quite easy to throw together and a good Fall or Winter basic soup staple.

Forbidden Rice Blog | Meatless Monday  Veggie Chowder

Veggie Chowder

Serves 8-10 people

Ingredients:

1 stick butter
1 lage onion, diced
4 stalks celery, diced
6 cloves garlic, minced
1/2 cup all-purpose flour
5 cups whole milk
4 cups (1 quart) No-Chicken broth
4 large carrots, peeled and diced into 1/8-inch thick rounds
1 small head of broccoli, trimmed into florets and bite-size pieces
3 ears of fresh corn, trimmed off the cob (or roughly 2 cups frozen corn)
5-6 medium sized russet potatoes, peeled and cut in 1-inch cubes
1 tablespoon salt
1 teaspoon dried dill
1/2 teaspoon ground coriander
1 1/2 teaspoons ground black pepper\
8 ounces extra sharp cheddar cheese, shredded
chives, chopped

Forbidden Rice Blog | Meatless Monday  Veggie Chowder

Directions:

In a large stock pot, melt the butter over medium-high heat. Add the onions and sauté until tender (5-6 minutes). Add the celery and garlic, cooking until fragrant (about 2 more minutes).

Sprinkle in the flour, being sure to coat all the vegetables. Cook for 1-2 minutes. Pour in the milk and broth, stirring well. Continue cooking until the soup begins to thicken (5-10 minutes).

Add in the carrots, broccoli, corn, potatoes, salt, dill, coriander and pepper. Reduce heat to a simmer and cook the soup until the potatoes and corn are tender (an hour or so). Taste and add more salt or pepper if you prefer.

Serve topped with sharp cheddar and a sprinkle of chives.

** If you want a thinner soup, feel free to add more broth or milk.

Forbidden Rice Blog | Meatless Monday  Veggie Chowder

Forbidden Rice Blog | Meatless Monday  Veggie Chowder