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By Charles Karel Bouley
OK, I was hungry so I made this recipe up. If you love it, great, if not, oh well, I adored it. Why did I make it, well, it was lunch on a Sunday. Ember and I could have walked, bussed, üBered, taxied or somehow gotten to lunch; or ordered delivery. But, I’m cheap. Or I’m broke. Or both, I can’t tell the difference any more.
So, in to the kitchen I went. First the rice had to start in the pressure cooker or one pot. If you don’t have one, you should. They are a must have kitchen gadget. I use the Cuisinart Pressure cooker.
Chipotle Arros con Tomato
1/2 cup brown rice
1 1/2 cups water (or vegetable stock)
1 can diced, low sodium or no salt added fire roasted tomatoes (or regular, your call)
2 Chipotle Peppers and their lusciously spicy adobo sauce
Combine in Pressure cooker, seal lid, set pressure release to hold and start on high for 18 minutes. When done, allow to release naturally.
It’s going to take it a minute to build up steam, and you’re going to use that time to chop. Yes, you could use a food processor, a Mandolin or some other device. Sure, but why? You’ve got the time, I’m hoping you’ve got the space, knife and cutting board and it never hurts to practice.
So, while that’s cooking, get chopping:
Vegan Sesame Stir Fry with Tempeh
Serves 2 Prep Time 30 Cook Time 15
2 oz Tempeh, sliced into 1/8″ slices
2 1/3 oz Monterey Mushrooms Whole Baby Bellas, sliced
6 1/2 oz sliced rainbow carrots (one purple, one orange, one yellow works well)
8 oz Sweet Sliced onion
10 spears of Aspargus (thinner the better)
3.7 oz broccoli
1/2 medium heirloom tomato (or regular)
4 pitted dates
1 tablespoon Sesame Oil
Tumeric, until you think you’ve put enough, then more.
2 tsp cumin
2 tsp corriander
1 tsp red chili powder, red pepper powder, crushed chilis (heat)
1/2 tsp garlic powder
Sesame Seeds to garnish
Dash cinnamon and nutmeg (yes, I said it)
Once everything is sliced and diced preheat an All Clad or Calphalon large skillet, or the like, and add in the Sesame Oil, careful not to get it too hot as it will smoke.
Add in Carrots, Onion, and Broccoli. Spice them up and sauté for about 10 minutes. Make a spot for the Tempeh and lay it down to grill. Add rest of veggies on the other half of pan and take your stovetop tea kettle and add in about 1/4 cup of water over the veggies. Cover the pan and let cook for about five minutes. Stir. You want veggies tender but firm. Turn Tempeh over Sprinkle with Soy Sauce. Recover pan. Cook four more minutes.
Remove cover of pressure cooker after all pressure released. Stir rice. Serve half the veggies and Tempeh with 1/2 cup of prepared rice. Sprinkle with Sesame Seeds and eat the hell out of it!
Ok, so being a Vegan is really quite tasty and pretty easy if you know a little about cooking and have a few gadgets around the kitchen. I live for my Cuisinart Pressure Cooker (all though and all-in-one Pot would work, too) Tonight was pinto beans with Taco “Meat” Cilantro and Salsa. And it was so easy and delicious.
First, the beans:
1 cup Pinto Beans, dry
3 cups Vegetable stock (or water)
1/2 onion, diced
1/2 tsp Cumin
1/2 tsp Hungarian Paprika (hot or sweet is fine)
1/2 tsp Tumeric
1/2 tsp Cayanne or red pepper spice of your choice
1/4 tsp salt
Combine ingredients in Pressure Cooker. Set for 40 mins on high pressure, seal, and cook. When done, let pressure release naturally (about another 10 mins). Beans will be tender, without soaking overnight. If you don’t have a pressure cooker, soak your beans first as instructed on package.
Now, the “Meat”
1 cup Cauliflower flourettes
1/2 cup Walnuts
3 Chipotle Peppers in Adobo sauce (canned)
1 tsp Cumin
1/2 tsp cayenne or red pepper spice
Salt to taste (I don’t use any)
1/2 tsp garlic powder
1/2 tsp onion powder
Combine ingredients in food processor (or blender) and process until course mixture. Put on greased baking sheet in preheated oven at 375 for 30 minutes. Remove, crumble, serve.
Put on cup of beans in bowl/plate. Cover with one ounce of “meat” and top with cilantro and salsa of your choice.