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Black Rice Salad with Craisins & Shiitakes

November 5, 2017 by Epicurean Vegan

Black Rice Salad with Craisins & Shiitakes -- Epicurean Vegan

Black rice, a.k.a forbidden rice, rarely gets the kudos it deserves. It’s full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slows down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it’s also a powerful immune-booster, so when you’re feeling sluggish and sick this winter, pile on the ‘shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.

INGREDIENTS:
1 C black rice
1/2 C wild rice mix (this is for variety, but feel free to just use more black rice)
2-3/4 C vegetable broth
1 Tbs olive oil
2 garlic cloves, minced
1 C onion, chopped
3-4 C sliced shiitake and white mushrooms
3 C fresh spinach, chopped
2 Tbs fresh sage, minced
1 Tbs fresh thyme, minced
1 tsp salt
1/2 tsp black pepper
1/4 C white wine
1/2 C Craisins
1/2 C pepitas

Black Rice Salad with Craisins and Shiitakes -- Epicurean Vegan

DIRECTIONS:
Combine the rice and vegetable broth in a large sauce pan; bring to a boil. Reduce the heat to low, cover, and let it simmer for 35-45 minutes, or until the liquid is absorbed. Meanwhile, in a large skillet over medium heat, heat the olive oil and garlic. Add the onion and cook until softened and translucent. Add the mushrooms and cook another 5-10 minutes, then toss in the spinach and add the white wine. Let the spinach cook down, then add the sage, thyme, salt, and pepper. Add the mushroom mixture to the cooked rice and fold in the Craisins and pepitas. Serve hot, warm, or cold. Enjoy!

Black Rice Salad with Craisins & Shiitakes
 
Print
Cook time
45 mins
Total time
45 mins
 
Black rice, a.k.a forbidden rice, rarely get the kudos it deserves. It's full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, and, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slow down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it's also a powerful immune-booster, so when you're feeling sluggish and sick this winter, pile on the 'shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • 1 C black rice
  • ½ C wild rice mix (this is for variety, but feel free to just use more black rice)
  • 2-3/4 C vegetable broth
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 1 C onion, chopped
  • 3-4 C sliced shiitake and white mushrooms
  • 3 C fresh spinach, chopped
  • 2 Tbs fresh sage, minced
  • 1 Tbs fresh thyme, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ C white wine
  • ½ C Craisins
  • ½ C pepitas
3.5.3228

 

Filed Under: Lunches, Sides Tagged With: black rice, easy, gluten-free, healthy, shiitake, wild rice

Tofu & Shiitake Stir-fry with Soba Noodles

February 12, 2014 by Epicurean Vegan

Tofu and Shiitake Stir-fry with Soba Noodles -- Epicurean VeganThis is such an easy and tasty dinner to throw together—as long as you remember to give the veggies time to marinate. Even it’s just an hour, that’s quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.

INGREDIENTS
Marinade:
1/2 C tamari
2 Tbs brown rice vinegar
2 tsp agave
2 tsp sesame seed oil
2 Tbs sherry
1 tsp vegan Worcestershire sauce
2 cloves garlic, minced
1 Tbs ginger root, grated
1/2 C green onion, sliced
The rest:
8-oz shiitake mushrooms, sliced
14-oz pkg. extra firm tofu, drained, pressed and cubed
3/4 C snowpeas, cut in half
6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
1 Tbs olive oil
2 Tbs arrowroot

DIRECTIONS:
Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.

Tofu and Shiitake Stir-fry with Soba Noodles -- Epicurean VeganIn a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a 1/3 of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown. Meanwhile, heat the water for the noodles. They’ll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.

When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don’t have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.

Tofu and Shiitake Stir-fry with Soba Noodles -- Epicurean VeganDrain the soba noodles and serve with the vegetable mix on top. Enjoy!

Tofu & Shiitake Stir-fry with Soba Noodles
 
Print
This is such an easy and tasty dinner to throw together---as long as you remember to give the veggies time to marinate. Even it's just an hour, that's quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.
Author: Epicurean Vegan
Ingredients
  • Marinade:
  • ½ C tamari
  • 2 Tbs brown rice vinegar
  • 2 tsp agave
  • 2 tsp sesame seed oil
  • 2 Tbs sherry
  • 1 tsp vegan Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 Tbs ginger root, grated
  • ½ C green onion, sliced
  • The rest:
  • 8-oz shiitake mushrooms, sliced
  • 14-oz pkg. extra firm tofu, drained, pressed and cubed
  • ¾ C snowpeas, cut in half
  • 6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
  • 1 Tbs olive oil
  • 2 Tbs arrowroot
Directions
  1. Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.
  2. In a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a ⅓ of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown.
  3. Meanwhile, heat the water for the noodles. They'll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.
  4. When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don't have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.
  5. Drain the soba noodles and serve with the vegetable mix on top. Enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: Asian, fast and easy, make ahead, marinade, shiitake, snowpeas, Stir-fry, tofu, vegetable stir-fry

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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