pilaf Archives - Epicurean Vegan

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

April 5, 2011 by epicureanvegan

This one’s a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn’t rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn’t planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf—packed with vitamins and protein, this meal will be a regular thing at my house.

INGREDIENTS:
12 stalks of rainbow chard
3 medium zucchini
3/4 C panko breadcrumbs
2 Tbs fresh thyme
1/4 tsp salt
1/8 tsp pepper
2 Tbs olive oil + 1 tsp, divided
1-6.75 oz box Near East Lentil Pilaf

DIRECTIONS:

Start the pilaf—it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.

Next, chop up the chard—both stems and leaves. Transfer to a bowl. (It reminds me of that ribbon candy you see at Christmas time!)

Combine the panko, thyme, salt and pepper in a shallow bowl.

In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I’d start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.

Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.

I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you’d like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.

Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm….Enjoy!

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

This one's a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn't rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn't planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf---packed with vitamins and protein, this meal will be a regular thing at my house.

Author: Epicurean Vegan

Ingredients

12 stalks of rainbow chard
3 medium zucchini
¾ C panko breadcrumbs
2 Tbs fresh thyme
¼ tsp salt
⅛ tsp pepper
2 Tbs olive oil + 1 tsp, divided
1-6.75 oz box Near East Lentil Pilaf

Directions

Start the pilaf---it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.
Next, chop up the chard---both stems and leaves. Transfer to a bowl
Combine the panko, thyme, salt and pepper in a shallow bowl.
In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I'd start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.
Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.
I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you'd like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.
Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm....Enjoy!

Savory Tofu and Sauteed Apples

September 23, 2010 by epicureanvegan

This was a very sweet and savory meal—the flavors meshed so beautifully together. I made enough for leftovers, but the recipe can easily be split in half. The original recipe is from Whole Foods, but I deviated off their version a little.

INGREDIENTS:
Marinade:
4 Tbs balsamic vinegar
2 Tbs olive oil
2 Tbs agave
2 cloves garlic, minced
1 tsp oregano
1 tsp thyme
Salt and pepper, to taste
The rest:
2-14 ounce pkgs extra firm tofu, drained and pressed
1 med onion, sliced thin
5 large mushrooms, cut quartered
1 large carrot, sliced thin
2 Tbs Earth Balance margarine
5 Grannie-Smith apples, peeled, cored and sliced
Parsley, garnish

DIRECTIONS:
Preheat oven to 400. Combine the balsamic vinegar, olive oil, agave nectar, garlic, oregano, thyme, sea salt and pepper in a mixing bowl.

Cut tofu into 16 equal slices.

Pierce the tofu in several places with a fork to allow the flavor of the marinade to penetrate. Pour balsamic mixture over tofu and marinate for 15 to 20 minutes.

Transfer tofu to a shallow 15-inch baking pan. Add onion, mushrooms and carrots. Pour balsamic marinade over tofu and vegetables, brushing to coat everything.

Cover tightly with foil and bake for 20 minutes. Uncover and bake for 10 minutes. Turn the tofu and continue to bake an additional 10 minutes.

Meanwhile, prepare apples. In a skillet over medium heat, heat the margarine. Add the apple slices and sauté until tender and lightly browned but not mushy, about 10 to 15 minutes.

The original recipe says to serve apples alongside the tofu as a side, but I highly recommend eating them together–very, very good! I also served Near East brand pilaf, Mushroom and Herb flavor:

Enjoy!

Field Roast with a Coq Au Vin Sauce

July 8, 2010 by epicureanvegan

Not only do I love the taste, I have always enjoyed the smell of coq au vin when it cooks. It goes beautifully with a sliced Field Roast and served with a mushroom and herb pilaf.

INGREDIENTS:
6-8 mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 Tbs butter, divided
1 Tbs olive oil
1/2 C red wine
1 C vegetable broth (plus more for thinning out sauce, if needed)
3 Tbs flour
3 Tbs water
1 Tbs fresh parsley, chopped
Salt and pepper, to taste
1 one-pound Field Roast, thawed if frozen

DIRECTIONS:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add garlic and saute until it starts to pop. Add onion and cook until tender. Add mushrooms and cook for about 3-4 minutes. Add broth and simmer until it reduces a little, then add the wine. Cook for about 5 minutes until it, too, reduces a little. Combine water and flour (it will be pretty thick) and stir into the mushroom mixture. Season with salt, pepper, and stir in parsley.

I then transferred the sauce to a saucepan and kept it warm over low heat. It may thicken up more, so you might want to add some broth to it until you’ve reached the desired consistency. In the same skillet (wipe out with a paper towel) add remaining tablespoon of butter.

Place slices of the Field Roast in pan and brown on both sides, about 3-5 to minutes per side. Ladle sauce over a slice or two of the roast and serve with the pilaf. Enjoy!

Field Roast Marsala

May 13, 2010 by epicureanvegan

I’m in love with Field Roast. I’m in love with those who make this miracle “meat.”They seem to know a thing or two about being a vegan–they’re brilliant. This recipe is roughly the same as the Seitan Marsala but I made a couple of changes, like using brown rice flour instead of all purpose flour. Brown rice flour makes a more crispy texture and is naturally gluten-free.

INGREDIENTS:
1- 1 lb Celebration Field Roast
1/4 C brown rice flour
1/4 tsp dried marjoram
1/8 tsp salt
1/8 black pepper
1-1/2 C mushrooms, quartered
1/2 C sliced green onion
2 Tbs Earth Balance margarine
1/4 C vegetable broth (plus extra for thickening)
1/4 C Marsala or dry sherry
Cornstarch
Olive oil, for sauteing
(optional): 1 can quartered artichoke hearts

DIRECTIONS:
Slice the Field Roast into about 10 slices. Stir together flour, marjoram, salt and pepper. Lightly press Field Roast slices into flour mixture and cover all sides, gently shake off the excess. In a large skillet over medium-high heat, saute the slices in the olive oil. Saute until brown on all sides–about 3 minutes or so. The roast is already cooked–its just a matter of heating it through and browning it. Remember, the brown rice flour will make it crispier.

Add the mushrooms, green onions, vegetable broth, Marsala or sherry and the margarine. Cook uncovered for about 2-3 minutes, until the sauce thickens, stirring occasionally.

This is where you may need to mix up about a tablespoon of cornstarch with a 1/4-1/2 cup of vegetable broth to thicken the sauce. Serve over rice or pilaf and enjoy!

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

Savory Tofu and Sauteed Apples

Field Roast with a Coq Au Vin Sauce

Field Roast Marsala

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