1/4 cup soy sauce (we used reduced-sodium soy sauce)
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons vegan Worcestershire sauce (they gave a recipe but we just used Annie’s vegan Worcestershire sauce)
2 tablespoons water
2 tablespoons olive oil (we used extra-virgin olive oil)
Vegetable oil for sautéeing
1/2 to 1 bunch kale, deveined and chopped (we used 1 bunch)
1 can black beans, rinsed and drained
6 ounces seitan, sliced in strips (we used Sweet Earth Traditional Seitan Strips)
Shredded carrot, to taste (1 carrot shredded should be enough)
Cook the rice according to the directions on the package they came in.
Make the tahini lemon sauce simply by taking a mixing bowl out and adding all the sauce ingredients to it, stirring to combine. Leave the sauce off to the side for now.
Take a sauté pan (we used a large skillet) and pour a small amount of oil in. Once the oil’s hot, add the kale in. When you notice the kale is starting to wilt, mix the beans and seitan in, cooking until they’re heated through.
Pour all of the sauce into the pan, stirring so all of the food gets coated in the sauce as well. Serve right away with your own desired amount of carrots.
This dish wasn’t bad but it was a weird blend of flavors that left our taste buds confused. We’re okay with not making this again.
This recipe came from Vegan Yum Yum.
We weren’t paid in any form to mention Annie’s Sweet Earth or Vegan Yum Yum.
Toasted Rice, for serving with the étouffée (recipe follows)
Take a large pot (we used a large Dutch oven) and set it over medium-high heat. Once the pot’s hot, pour the vegetable oil in, adding in the andouille afterwards. Stir the andouille constantly for 4 to 5 minutes or until it looks crispy, taking the andouille out afterwards and placing it on a plate for now. Season the chicken with salt (we seasoned both sides of the chicken) before adding it to the Dutch oven in batches to get browned for 5 minutes per side (our chicken took 4-5 minutes per side to get browned). Once each batch is browned, put the chicken on the same plate as the andouille. Once all the browned chicken is on the andouille plate, you can move onto the next step.
Now we make the roux: take the pot off the heat and let it cool down a little bit before measuring how much drippings are in the pot (you only need ¼ cup, if you have more than that, then discard the excess but if you don’t have enough to get ¼ cup then add more oil until you do reach ¼ cup). Return the pot (with the ¼ cup of drippings in it), sitting it over medium heat. Once the drippings are hot, sprinkle in the flour, stirring to scrape up the browned bits from the bottom of the pot using a wooden spoon. Continue to stir for 10 to 12 minutes or until the flour mixture looks deep brown and smells nutty. Now mix in the following ingredients: celery, onion, bell pepper, garlic, cayenne and salt to taste (we added in ½ teaspoon). Stir for 6 to 8 minutes or until the vegetables are tender.
Whisk the broth in now, putting the andouille and chicken back into the pot. Let the mixture simmer for 25 minutes or until the chicken is fully cooked (25 minutes did it for us). Take the chicken out of the pot and put it on a plate where it can cool down enough that you won’t end up burning your fingers when you handle it (don’t turn the heat off, let the stew simmer). Remove the skin and bones from the chicken and throw them away. Shred the chicken meat and put it back in the pot, adding in the shrimp and sherry as well. Let the stew cook for another 2 to 3 minutes or until the shrimp is pink and just cooked through. Season with salt and black pepper to taste.
4 tablespoons butter (we used unsalted butter)
2 cups converted long-grain rice
1 teaspoon salt (we used table salt)
½ teaspoon pepper (we used freshly ground black pepper)
2 cups chicken broth (we used reduced-sodium chicken broth)
Chopped scallions (we sliced 3 scallions)
Chopped parsley (We took a bundle of Italian parsley, removed the stems and roughly chopped the leaves. We got somewhere between 1/3 to ½ cup of chopped parsley.)
Add the butter to a pot, setting the pot over medium-high heat. Once the butter’s melted, stir in the rice, salt and pepper. Continue to stir for another 5 minutes or until the rice looks golden. Stir in the broth and water, bringing it to a simmer. Once simmering, turn the heat down to low. Put a lid on the pot to cover and let the rice cook for 15 minutes. Take the pot off the heat and let it sit for 5 minutes. Fluff the rice with a fork and mix in the scallions and parsley.
Étouffée in french means “smothered” and believe us, this tastes so good you’re definitely going to want to smother the rice with this delicious étouffée ! While the dish did turn out salty (which is on us), there was so much flavor in the sauce that it was hard to put it down ! The rice actually helped cut down on the saltiness and added more texture to the meal but was tasty enough that we could’ve been happy just eating it all by itself. The andouille was like an extra burst of flavor every time you had some in a bite. The chicken and shrimp helped make this feel hearty as well as adding additional textures to the dish. This étouffée is wonderful whether you’re looking for something to fix for mardi gras or just want a scrumptious, hearty meal
This recipe came from Food Network.
We weren’t paid in any form to promote Food Network.
16 oz. refrigerated extra-firm water-packed tofu, drained
3 Tbsp. water
2 Tbsp. hoisin sauce (we used this recipe for hoisin sauce)
1 Tbsp. soy sauce or tamari sauce (we used reduced-sodium soy sauce)
1 Tbsp. grated fresh ginger
¼ tsp. crushed red pepper (optional) (we used ½ tsp.)
2 Tbsp. vegetable oil
3 cloves garlic, thinly sliced
8 oz. green beans, trimmed and halved lengthwise, and/or snow pea pods, trimmed (we used green beans)
Hot cooked rice or rice noodles (we used brown rice)
Take your tofu and cut it lengthwise into four 1-inch slices. Place the slices between double layers of paper towels, weighing the tofu down (we placed a cutting board over the tofu and then placed enough books on it to press the tofu down) for 10 minutes*. Once the tofu is pressed, cut the slices into 1-inch cubes.
While the tofu is being pressed, take a small mixing bowl out and add the following ingredients to it, stirring to combine: water, hoisin sauce, soy sauce, ginger and crushed red pepper.
Take a 12-inch skillet and pour one tablespoon of the oil in, setting the heat to medium-high. Once the oil’s hot, add the tofu into the skillet in a single layer and leave it to cook (no stirring) for 4 to 5 minutes or until it starts to brown (we cooked ours for 4 minutes). Flip the tofu and let it cook without moving for another 4 to 5 minutes or until the tofu looks browned on all sides (it took less than 4 minutes for the other side to get browned). Take the tofu out of the skillet and place it on a plate for the time being.
Pour the remaining oil into the skillet, tossing the garlic into the skillet once the oil’s hot. Stir the garlic around constantly for 30 seconds, adding the green beans in afterwards. Stir the mixture occasionally** for 4 minutes or until the green beans are nearly tender (4 minutes did the job for us). Add the tofu back into the skillet, pouring the sauce in afterwards. Bring the sauce to a boil, stirring so the tofu and green beans get coated in the sauce. Serve immediately with the rice and lime wedges.
*We didn’t measure how long it took to get all the water pressed out of the tofu and we changed out the paper towels when they’d get too wet.
**We didn’t want the garlic to burn so we stirred the green bean and garlic mixture constantly.
We thought this dish tasted good straight from the skillet but it tasted even better once we squeezed some lime juice over it. We think the dish could be improved by doubling the sauce though. It’s just our preference, but we think the green beans would’ve been even better if they’d been halved across rather than lengthwise. Even though there’s a few little tweaks we’d make to this, this is something we’re definitely going to enjoy having again !
We got this recipe from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.
1 ½ cups fresh or thawed frozen corn (we used thawed frozen)
Salt and pepper (we used kosher salt and freshly ground black pepper)
1 onion, chopped fine
4 garlic cloves, minced
1 tablespoon minced canned chipotle in adobo sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried oregano
2 (15-ounce) cans black beans, rinsed
2 cups vegetable broth
1 cup long-grain white rice, rinsed
12 ounces grape tomatoes, quartered
5 scallions, sliced thin
¼ cup minced fresh cilantro
1 tablespoon lime juice
Pour 1 tablespoon of the oil into a 12-inch nonstick skillet, setting the heat to medium-high. Once the oil’s hot, toss the corn in and let it cook for 3 to 5 minutes or until the kernels start to brown and pop. Take the corn out of the skillet and place it in a small mixing bowl. Season the corn with salt and pepper to taste.
Pour another tablespoon of oil into the skillet. Once the oil’s hot (which shouldn’t take long at all), add in the onion and ½ teaspoon salt. Stir frequently for 5 minutes or until the onion’s softened. Add the garlic, chipotle, cumin, coriander and oregano to the skillet, stirring constantly for 30 seconds or until fragrant. Mix the beans, broth and rice into the skillet, waiting for the mixture to come to a simmer afterwards. Put a lid on the skillet, turning the heat down to low afterwards. Let it simmer for 15 minutes or until all the liquid is absorbed and the rice is tender, stirring occasionally (we stirred every 3-5 minutes).
While the bean & rice mixture is cooking, take a large mixing bowl out and add to it the tomatoes, scallions, cilantro, lime juice and the remaining tablespoon of oil, stirring to combine. Take a bite and add salt and pepper to taste.
Once the liquid’s absorbed and the rice is tender, take the skillet off the heat and sprinkle the corn over the top of the rice mixture. Put the lid back on the skillet and let it sit for 5 minutes. Take the lid back off and fluff the rice with a fork, taking a bite afterwards to see if you want to add any salt or pepper. Sprinkle the tomato mixture over the rice and beans and you’re ready to eat !
Serves 4 to 6.
The bean and rice mixture is already tasty, the smoky heat of the chipotles comes through in it but it becomes even more delicious with that tomato mixture, which brings a really nice fresh and bright flavor to the dish. This is definitely a tasty and filling dish that we’d be happy to have again in the future !
We got this recipe from America’s Test Kitchen.
We weren’t paid in any form to promote America’s Test Kitchen.
2 jalapeño chiles, seeded and chopped fine (we left the seeds in)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 ½ cups low-sodium chicken broth
1 teaspoon salt (we used table salt)
Additional salt (we used kosher salt)
Put the tomatoes in a food processor and puree until smooth, setting it aside afterwards. Put the rice in a fine-mesh strainer and set it over a large bowl. Run water over the rice (we used cold water) until the water runs clear, about 1 minute*. Drain the rice well afterwards.
Take a Dutch oven out (we used a large skillet) and pour the oil i, setting the heat to medium-high. Once the oil’s hot and is starting to shimmer, add in the onion, poblano and jalapeños, stirring frequently for 5 minutes or until softened. Take ¼ cup of the mixture out of the skillet and leave it off to the side for now. Stir the rice, cumin and oregano into the pot and cook for 5 to 6 minutes or until the rice has a deep golden look to it, continuing to stir frequently.
Add in the broth, pureed tomatoes and 1 teaspoon of salt, stirring to combine. Wait for the rice mixture to come to a boil. Once boiling, put the lid on and turn the heat down to low afterwards. Simmer for 25 minutes or until the liquid’s been absorbed and the rice is tender. Take the Dutch oven off the heat and stir in that ¼ cup mixture from earlier. Put the lid back on and leave the rice be for 10 minutes. Fluff the rice with a fork and season with additional salt if you think it needs it. Serve immediately.
*The water coming through the strainer looked clear right off the bat so we judged if the water was clear based off the accumulated water in the bowl. It took us roughly 10 minutes or so for the water to look clear.
This is a new favorite rice recipe for us ! You get a little heat at the end of the bite but it doesn’t overwhelm the other flavors. Mommy really loves this dish !
1 cup dry converted white rice (we used Uncle Ben’s)
1 avocado, pureed
¼ cup each minced fresh cilantro and scallions
1-2 Tbsp. minced serrano chile or jalapeño (we used 2 tablespoons of minced jalapeño)
1 Tbsp. each extra-virgin olive oil and white wine vinegar
Salt to taste (we used kosher salt)
Cook the rice based off the directions found on the package it came in.
Mix in the avocado, cilantro, scallions, jalapeño, oil and vinegar. Take a bite and season to taste with salt.
We really loved this dish. Avocado is the primary thing you’ll taste but you still get some flavor from the other components. It didn’t bother us but you will get a crunch in this from the jalapeño just giving you a heads up so you don’t accidentally think your rice is undercooked.
We got this recipe from Cuisine at Home.
We weren’t paid in any form to promote Cuisine at Home or Uncle Ben’s.
2 tablespoons olive oil (we used extra-virgin olive oil)
¼ cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked converted white rice
1/3 cup finely chopped parsley (we used Italian parsley)
½ teaspoon salt, if desired (we used it)
Take the poblanos and place them over the open flames of a gas stove, turning occasionally until the skin is blistered and looks lightly charred. If you don’t have a gas stove like us, then preheat your broiler and take a baking sheet out and line it with aluminum foil. Coat the poblanos with oil (not the 2 tablespoons mentioned in the ingredients list) and place them on the lined baking sheet. Stick the sheet under the broiler (on the first rack above the middle one) and cook until they look blistered, turning the poblanos occasionally with tongs. Take the chiles and place them in food-storage plastic bags for around 10 minutes so their skins loosen up. You can take the skin off by simply running your hands down the chile and peeling the skin off. Cut a vertical slit into one side of the chile, opening it up one side, carefully removing the seeds and stems afterwards.
Take the lid off your blender and place the poblanos, cilantro, 2 cups of the chicken broth and the bouillon granules into it. Put the lid back on and blend for 45 seconds or until smooth. Strain the mixture, throwing away solids (we pureed ours so we had no solids to throw away). Leave the poblano sauce off to the side for now.
Take a 12-inch skillet out and pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the onion and garlic, stirring constantly for one minute. Add the rice into the skillet, stirring now and then for 5 minutes or until the rice looks lightly golden.
Stir in the poblano sauce, followed by the remaining chicken broth, half of the parsley and the salt (if you’re adding salt that is). Turn the heat down to low and put the lid on the skillet, cooking for anywhere between 20 to 25 minutes or until the rice is almost tender. Mix in the remaining parsley at this point.
Turn the heat up to medium, taking the lid off afterwards. Cook for an additional 3 minutes or until any liquid in the skillet’s been absorbed. Take a bite of the rice and see if you need to add any additional salt (we did). Let it stand for 5 minutes before digging in.
This recipe does take a bit of work but the flavor is so worth it !