Tag: rice

Dairy-Free, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Delightfully Spicy Harissa Soup

Annie

Hearty veggie stew alert! If you haven’t figured out, I enjoy “cleaning out my fridge” and trying to use up every veggie–and sauce–possible. Harissa is a Northern African spicy chili pepper paste, consisting of mostly roasted red peppers. Depending on the style, some can be really mild or wildly spicy. If you use up any veggies in your fridge like onions, peppers, greens, and sweet potato with stuff in your pantry like a can of tomatoes or leftover grains and lentils, you can easily pull together a simple, hearty stew like Harissa Vegetable Soup. By using plant-based ingredients, it’s still high in protein. Plus, it’s a win-win for a deliciously health meal in exchange for cleaning out your fridge and pantry.

Continue reading “Delightfully Spicy Harissa Soup” →

Dairy-Free, Gluten-Free, Lightened Up, Meal Prep, Side, Vegan, Vegetarian

Cue That Summertime Cilantro Lime “Rice”

Annie

I think I just found my new summer staple: Cilantro Lime Cauliflower Rice. If you’re lazy like me, Trader Joe’s was worth the $2 investment and ease of prep. To keep it even simpler, I chopped the stems and leaves together; cilantro adds that bright, fresh taste to the “rice” and pairs so nicely with fresh lime juice. Think a knock-off of Chipotle’s rice that you want to eat by the spoonful.

Continue reading “Cue That Summertime Cilantro Lime “Rice”” →

Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Craving Some Curry Pumpkin Soup

Annie

IMG_8553.JPG

Happy meatless Monday! Here’s a fun “pumpkin” recipe that you’d never know there’s pumpkin in it: Curry Pumpkin Soup with Swiss Chard. Pumpkin purée is a great way to naturally thicken a soup, make it heartier and add a bit more nutrients to it. I’m a curry fan Red Swiss chard was on sale at Whole Foods and it just looked too pretty not to add. I only had less than a cup of arborio rice, which is normally used for risotto (from vegetable risotto), and I tossed it in; it makes the soup much thicker than traditional rice. Overall, this is quite filling and bursting with flavor. It’s one of those fun dump, stir and simmer recipes that’s easy to meal prep and enjoy during the week.

Continue reading “Craving Some Curry Pumpkin Soup” →

Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegetarian

Very Decadent, Yet Very Easy Vegetable Risotto

Annie

IMG_6076.JPG

I love risotto. I think it’s really fun to make and almost a cathartic process with all the adding, mixing and stirring. It’s been a bit chilly in Boston (or at least I think so after coming from beautifully sunny weather on Sanibel Island), so this seemed like the perfect time to post Vegetable Risotto using zucchini, butternut squash and spinach. To stay in a true vegetarian nature, I used homemade vegetable stock, but have also used homemade chicken stock, which adds just as much flavor (see notes for how to). You’d never know cream or milk haven’t been added in. Mixing in freshly grated parmesan cheese still gives the risotto a decadent taste without being over-the-top and the butternut squash almost melts down to add a creamy texture to the risotto. Can I have seconds yet?

Continue reading “Very Decadent, Yet Very Easy Vegetable Risotto” →

Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Vegan, Vegetarian

Mighty Mango Curry

Annie

IMG_1740.JPG

Last week Whole Foods had a 5 for $5 special for mangos. Obviously I had to indulge in this deal. While the mangos were ripening on my counter, I came across Recipe Tin Eats‘ Mango Thai Red Curry dish. Um, yes please. Sign me up! Was this timing a coincidence? I think not. The original called for fish sauce and while I have no problem eating anything with fish sauce, I literally cannot cook with it to save my life. It would add a tangier, richer flavor, but I did a little modifying and my version is still tasty. I made the mango red curry sauce separate, allowed it to cool and fully thicken into a delectable sauce to then top brown rice and juicy chicken. (Swap the chicken for tofu and sweet potato to be fully vegan and vegetarian! I also tired this over cauliflower rice and it was still so filling.) Mango Red Curry is tangy, not overly sweet, creamy and perfectly spiced.

Continue reading “Mighty Mango Curry” →