Category Archives: Vegan

Pearl Couscous with Zucchini, Corn and Herbs

During the summer months, corn and zucchini are always in abundance. However, in our house, zucchini is also a bottom dweller on the list of popular summer veggies available. Yet every year, I plant one or two plants, which inevitably will provide more zucchini than anyone around here wants to willingly eat.

When I saw this recipe, I knew it was one I wanted to try. I also wondered if my husband’s love of fresh summer corn would surpass his non-love of zucchini. So I gave it a try. The result was a surprisingly fresh dish bursting with flavor. Even my non-zucchini-liking husband said, “I like this salad!”

You can eat this as a salad, side dish, even a light main dish. Perfectly good hot, warm, or cold, it makes for an easy summer recipe.

Pearl Couscous with Zucchini, Corn and Herbs

Recipe slightly modified from Simple Green Suppers by Susie Middleton

Ingredients:
3 tablespoons olive oil
1 1/2 cups yellow onion, diced
1 cup pearl couscous, uncooked
2 teaspoons ground coriander
1 1/4 cups of water or vegetable broth
2 cups finely diced zucchini (approximately 1/4-inch cubes)
2 cups fresh corn kernels
5 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
2 tablespoons chopped chives
ground black pepper
sea salt

Directions:

Melt one tablespoon of the oil in a medium sized pan, over medium heat. Add  half the onion (3/4-cup) and a small pinch of salt. Stir frequently, cooking until the onions soften.

Add the uncooked couscous to the onions. Raise the heat to medium-high and stir frequently until the couscous begins to lightly brown (5-7 minutes). Add 1 teaspoon of the ground coriander plus the 1 1/4 cups of water or broth. Bring to a boil, then reduce heat to low, cover and simmer for 10-12 minutes, until the liquid has been absorbed by the couscous. Remove the pan from the heat, then fluff the couscous with a fork. Keep covered, off the heat until needed.

In a large nonstick skillet, heat the remaining two tablespoons of oil over medium-high heat. Add the remaining onion plus 1/2-teaspoon salt, sauté until translucent. Add the zucchini and cook, stirring often, until the zucchini slightly soften and begins browning lightly (5-7 minutes, approximately). Add the corn and 1/4-teaspoon salt, stirring often until the corn is slightly glistening (2-3 minutes). Add the minced garlic, remaining teaspoon ground coriander, stirring until well combined (1-2 minutes).

Remove the pan from the heat and let it sit for 1-2 minutes. Add the lime juice , stirring to coat everything. Add the cooked, fluffed couscous, fresh basil, parsley and chives. Season with black pepper and salt to your liking.

Serve hot, warm, or even cold if you’d like.

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Vegan Roasted Potato and Leek Soup

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (5 of 8)

Everyone should have some recipes in their go-to repertoire. Things you KNOW you can make that everyone will enjoy eating. Around here, the go-to staples probably revolve around Mexican food. Enchiladas? Hell yes. Tacos with homemade corn tortillas? Indeed.

My husband is a big fan of soups. I’ve learned to keep a few go-to soup recipes at hand (even though I am not a particular soup enthusiast). One flavor that goes over particularly well in our house, even with the kids is potato leek soup.

I think a good soup encompasses layers of flavor. Enriching the flavor of each ingredient can help to deepen the complexity of the final soup. For that reason, this potato leek soup includes oven-roasted potatoes, roasted shallots and roasted garlic. The potato still adds creaminess while the roasted shallots and garlic add a faint sweetness. The combination of flavors is delicious!

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (7 of 8)

Vegan Roasted Potato and Leek Soup

Ingredients:
6 tablespoons olive oil
2 leeks, white and light green parts only, roughly chopped
4 medium shallots, peeled and sliced thinly
6 cloves garlic, peeled
4 large russet potatoes, peeled and roughly chopped into 1/2-inch cubes
6 cups vegetable broth
1 bay leaf
1 sprig fresh thyme, plus more for garnish if desired
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (6 of 8)

Directions:
Preheat the oven to 400 degrees F.

Place the diced potatoes, shallots, and garlic in a bowl with 3 tablespoons of the olive oil, and a generous amount of salt and pepper. Toss until everything is well coated. Spread the mixture on a large rimmed sheet pan in a single layer. Roast in the oven for 25-30 minutes, until the potatoes are lightly browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove from the oven and set aside until needed.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (2 of 8)

Heat the remaining 3 tablespoons of oil over medium heat in a large soup pot. Add the leeks and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potato/shallot/garlic mixture, broth, bay leaf, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (3 of 8)

Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender or work in batches in a high-speed blender, until smooth. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add water or more broth to thin it out to your liking. Gently bring back up to temperature and serve hot.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (4 of 8)

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (8 of 8)

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!

Cowboy Caviar

Forbidden Rice Blog | Cowboy Caviar

Cowboy caviar. A dish that has nothing to do with caviar… or cowboys (except perhaps its Texas-origin). Sometimes called “Texas caviar,” this dish is simply made of fancied up black eyed peas. There are a vast number of such recipes that differ, person to person, or family to family (as is true with many good dishes!).

I had never heard of cowboy caviar, or Texas caviar, or black eyed pea salsa, until I met my husband. We were enjoying chips and salsa one day and he said, “You know, they used to have this black eyed pea salsa here in town that I loved! I haven’t been able to find it for years.” So I did a little inter-web-hunt, trying to see if I could figure out a homemade version.

I’ve found, and tried, numerous versions but the following is probably my favorite. You can eat this as a salsa, served with chips. You can eat it on its own as a side dish. You can even throw it in a salad or burrito!

Forbidden Rice Blog | Cowboy Caviar

Cowboy Caviar

Yields about 4 cups

Ingredients:
one 15 ounce can black eyed peas, drained and rinsed
one 15 ounce can black beans, drained and rinsed
3/4 cup fresh corn kernels (about 1 large ear of corn)
1 small red bell pepper, seeds and ribs removed, diced small
2 medium roma tomatoes, diced
1/2 cup diced red onion
1 jalapeno, seeds and ribs removed, diced

2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red chili flakes
salt and pepper, to taste
1/4 cup chopped cilantro

Forbidden Rice Blog | Cowboy Caviar

Directions:

In a large bowl, combine the peas, beans, corn, bell pepper, tomato, onion, and jalapeño. Gently mix together.

In another bowl, whisk together the olive oil, vinegar, lime juice, garlic, oregano, basil, and red chili flakes. Pour this sauce over the black eyed pea mixture, then fold together until well combined. Add salt and pepper to your liking, as well as the chopped cilantro.

Cover and refrigerate for at least 30 minutes. Serve as a side dish, or even as a salsa with your preferred chips.

Forbidden Rice Blog | Cowboy Caviar

Forbidden Rice Blog | Cowboy Caviar

Forbidden Rice Blog | Cowboy Caviar

Strawberry Pineapple Smoothie

Forbidden Rice Blog | Pineapple Strawberry Smoothie

After a week of the flu and nearly a week of semi-recuperation, I finally am feeling better than semi-narcoleptic, achy, and half-dead. It’s fantastic! I’m really not so good at staying still, doing nothing, or making time to just relax. On top of that, I generally don’t get sick very often. So when some ailment knocks me on my ass the way this round of the jerk-flu did, it’s almost a necessary reminder to just slow down.

That said, I am finally cooking again and eating like a normal person. However, my days have also been very full of fresh smoothies, juices, and loads of tea. The following smoothie was a sick-week-cocktail, but I am adding it to my list of go-to-anytime-smoothies… since that’s precisely when this is an excellent smoothie to drink. Anytime.

Forbidden Rice Blog | Pineapple Strawberry Smoothie

Strawberry Pineapple Smoothie

Yields about 72 ounces, enough for 4 large smoothies.

Ingredients:

1/2 a small pineapple, peeled, core removed, then cubed
1 pound strawberries, hulled
2 medium sized ripe bananas (preferably frozen ahead of time, but not necessary)
16 ounces unsweetened vanilla coconut milk yogurt
1 cup fresh juice (orange, pineapple or strawberry preferably)
10-15 ice cubes

Forbidden Rice Blog | Pineapple Strawberry Smoothie

Directions:

Combine all the ingredients in a high speed blender, blending until smooth. If the smoothie is a bit to thick, you can add more juice.

Forbidden Rice Blog | Pineapple Strawberry Smoothie