The Happy Herbivore Cookbook (44 page)

BOOK: The Happy Herbivore Cookbook

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Serves 4
|
Pictured opposite
| Red rice is a low-country classic. It presents beautifully, whips up instantly and complements any dish it's served with. I've recreated the traditional recipe to be healthy and vegan, but the taste is spot-on andâdare I say it?âeven better. I call it “Charleston Red Rice” as an ode to the city I called home for four years.

3 to 4 tbsp tomato paste
¹â
₂tsp granulated garlic
powder
¹â
₂tsp granulated onion
powder
2 c cooked brown rice
cayenne powder, to taste
hot sauce, to taste
salt, to taste
pepper, to taste

1. Mix tomato paste, garlic powder, and onion powder with warm brown rice, freshly cooked or reheated, stirring to combine.

2. Add cayenne, hot sauce, and salt and pepper.

Dirty Rice

Serves 4
| Straight from the bayou but without chicken liver or giblets. Toss with Bacon Bits (pg. 137) and serve over a plate of greens or with Cajun Meatloaf (pg. 141).

1 c uncooked brown rice
2 c vegetable broth
1 small onion, finely diced
4 garlic cloves, minced
2 celery stalks, finely diced
2 bell peppers (1 green,
1 red), seeded and diced
1 to 2 tsp Cajun Essence
(pg. 274)

1. Cook rice in vegetable broth for 40 to 50 minutes, or until all liquid has evaporated.

2. Ten minutes before the rice is done, cook onion in a skillet in a thin layer of water until translucent.

3. Add remaining ingredients to onion, plus water as necessary. Cook until vegetables are tender.

4. Toss vegetables with cooked rice and serve.

NUTRITIONAL INFORMATION

CHARLESTON RED RICE

Calories 121; Calories from Fat 8; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 25.7g; Dietary Fiber 2.3g; Sugars 1.7g; Protein 2.9g

DIRTY RICE

Calories 96; Calories from Fat 6; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 20.4g; Dietary Fiber 2.6g; Sugars 3.9g; Protein 2.2g

Traditional Stuffing

Serves 8
|
Pictured opposite
| This dish is for the two men in my life who live and die for stuffing. Serve it alongside steamed green beans, Dirty Mashed Potatoes (pg. 190), Cornbread (pg. 49), Cranberry Sauce (pg. 267), and Torkey (Tofu Turkey) (pg. 152) at Thanksvegan, err... Thanksgiving.

6 c cubed whole-wheat
bread
1
¹â
₂tsp dried oregano
1
¹â
₂tsp dried thyme
1
¹â
₂tsp dried parsley
1
¹â
₂tsp dried basil
1
¹â
₂tsp powdered sage
1 large onion, chopped
4 celery stalks, chopped
1 c vegetable or No-Chicken
Broth (pg. 281)

1. Leave bread cubes out overnight so they become hard and stale.

2. Preheat oven 350Â°F and lightly grease a 9-inch square baking pan; set aside.

3. Transfer bread cubes to a plastic bag, spray once or twice with cooking spray, add herbs, and toss for a minute.

4. Open bag and re-spray once or twice, then seal it and shake again until cubes are evenly coated and set aside.

5. Cook celery and onion in
¹â
₂cup of water over medium heat until celery is soft, onion is translucent and most of the water has evaporated, about 5 minutes.

6. Transfer to a large bowl and combine with bread cubes.

7. Stir to combine, then transfer to prepared pan.

â Drizzle with
¹â
₄cup of broth or less.

â Bake for 30 minutes, checking every 10 minutes, and adding more No-Chicken Broth as necessary, to prevent stuffing from drying out.

OPTIONAL ADDITIONS: 1 cup of chopped apple, 1 cup of dried cranberries soaked overnight in fresh orange juice, 1 cup of chopped chestnuts or walnuts, 1 cup of sliced mushrooms, or 12 ounces of cooked vegan sausage, crumbled

NUTRITIONAL INFORMATION

Calories 115; Calories from Fat 13; Total Fat 1.4g; Cholesterol 0mg; Total Carbohydrate 20.0g; Dietary Fiber 3.3g; Sugars 3.4g; Protein 5.7g

Cornbread Stuffing with Chorizo

Serves 4
| Last Thanksgiving I wanted to be a little edgy, so I reinvented the quintessential side dish by giving it a Mexican-inspired makeover. Let's just say that stuffing has never felt so sassy!

2 c cubed Cornbread
(pg. 49)
2 c cubed whole-wheat
bread
2 celery stalks, sliced
1 sweet onion, diced
2 c Mexican Chorizo
(pg. 147)
¹â
₂c vegetable broth

1. Leave both types of bread out overnight so the cubes become hard and stale.

2. Preheat oven to 350Â°F and lightly grease a 9-inch square baking pan; set aside.

3. Cook celery and onion in
¹â
₄cup of water until celery is soft and onion is translucent, about 4 minutes.

4. Add Mexican Chorizo, stirring to combine.

5. Transfer chorizo mixture to a large bowl and mix with bread and cornbread.

6. Transfer to pan and bake for 30 minutes, checking every 10 minutes and drizzling with vegetable broth as needed to keep stuffing slightly moist, but not soggy.

CHEF'S NOTE:
Although not fat-free, you can use 12 ounces of store-bought vegan chorizo to save time.

NUTRITIONAL INFORMATION