Main Dishes

Rice Pilaf with Asparagus

karenwpullen Main Dishes, Recipes, Side Dishes, Soups and Stews , , ,

I love rice pilaf. It’s the combo of rice AND orzo, those rice-size bits of pasta, enhanced with asparagus cooked just right–not hard, not soft. This is a pretty dish, too. Save some asparagus tips to garnish the top of each serving.

asparagus pilaf
Prep Time15 minutes
50 minutes
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Rice Pilaf with Asparagus and Pine Nuts

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4

Ingredients

  • 1 1/2 cups brown rice cooked in vegetable stock (1/2 cup dry)
  • 1 1/2 cups orzo pasta cooked (1/2 cup dry)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bunch asparagus trimmed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon basil dried
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh basil leaves

Instructions

  • Cook the rice and orzo separately, per package directions.
  • Sauté the onion until soft. Add the garlic and sauté for 1 more minute.
  • Cut the asparagus into 1/2-inch pieces at an angle. Add to the pan.
  • Add the lemon juice, turmeric, and basil, and turn the heat down low. Let the asparagus steam for 3 minutes.
  • Toast the pine nuts. Watch them – they burn easily!
  • Mix the rice, orzo, and asparagus into a serving dish. Sprinkle with chopped fresh basil and pine nuts.

Poblanos Stuffed with Tofu Scramble & Black Beans

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time15 minutes
Cook Time15 minutes
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Stuffed Poblano Peppers

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4 peppers

Ingredients

  • 4 large poblano peppers
  • 1 16-oz package firm tofu
  • 1 onion chopped
  • 4 cups assorted vegetables, chopped mushrooms, zucchini, yellow squash, spinach, bell pepper
  • 1 1/2 cups black beans one can, drained and rinsed
  • 1 teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • toppings: sliced avocado, cashew cream, chopped tomato

Instructions

  • Bake the peppers at 450° for 20 minutes, turning half-way. They should be tender.
  • Let peppers cool for a few minutes. Peel away the skin and cut out the stem. Cut a slit on one side and scrape out the seeds.
  • Sauté the onion a few minutes until soft. Add the tofu, mash and crumble it. Add the beans, vegetables (except spinach), garlic powder, and turmeric, and cook for a few minutes. Add the spinach and cook until it wilts. Stir in the nutritional yeast, and add salt and pepper to taste.
  • Scoop the tofu-bean mixture into the peppers. Warm in the oven if necessary. Serve with avocado slices, chopped tomato, and a drizzle of cashew cream.

Chili Cheez Fries

karenwpullen Main Dishes, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

Chili Cheez Fries are a great game-day snack: crispy French fries topped with a chili and my queso sauce. It’s easy to make this a plant-based no-oil dish!

I make a quick chili using this recipe with kidney beans instead of lentils.

Here’s the recipe for the queso sauce.

French fries are typically cooked in oil, and potatoes love to soak up oil. This method creates crisp matchstick potatoes.

Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Crispy Baked No-oil Potato Sticks

Course: Appetizer, Side Dish, Snack
Cuisine: Vegan
Servings: 0

Ingredients

  • 2 Yukon Gold potatoes
  • 2 tablespoons salt for soaking
  • 1 tablespoon cornstarch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Cut potatoes into 1/4-inch matchsticks. Leave the skins on, or peel.
  • Soak the potatoes in a bowl of water with the 2 Tbs salt for at least 30 minutes.
  • Drain them, and dry thoroughly.
  • Place in a bowl, sprinkle with cornstarch and paprika. Arrange on a baking sheet lined with parchment paper, as separated as possible.
  • Bake for 15 minutes. Take out of the oven, turn them over, bake another 10 minutes.
  • Remove from oven, add salt and pepper. Serve hot.

Notes

Soaking in salt water removes starch and water from the potato, so that it crisps up better. Cornstarch also helps with the crispness.
I like to use a little paprika to color the potatoes golden. You can use other herbs and spice–cumin, garlic powder, smoked paprika–if you wish.
These are best served right out of the oven.