Vegetable Paella

Serves 8 generously

1 cup olive oil

2 leeks – white part only, sliced and rinsed

4 onions chopped

4 cloves garlic, chopped

4 small tomatoes, seeded and chopped

1 can artichoke hearts, rinsed and cut in half (or quarters)

4 red peppers, chopped

1 16 oz bag of frozen cauliflower, rinsed under hot water

1 cup frozen peas, rinsed under hot water

5 cups veggie stock

salt and pepper

4 teaspoons cilantro

2 ½  cups white rice

In a large pot, heat oil over low heat.  Add half the leeks, onions, garlic, and tomatoes.  Cook for two minutes.  Add artichoke hearts, bell peppers, cauliflower, and peas.  Add half of the stock and cook on low heat for 10 minutes.  Season to taste.  Add the remainder of the leeks, onions, tomatoes, garlic, and all the cilantro, rice, and the rest of the stock. Stir well.  Cook for another 20 minutes or so until the rice is cooked.  Add more stock if needed. 

Note: I’ve tried this with brown rice.  It takes forever to cook and it tastes bland.

If frozen, defrost overnight in the fridge.  Sprinkle with water and microwave until heated through. 

Vegetarian Sloppy Joes

This is a Rachel Ray Recipe, found at http://www.foodnetwork.com/recipes/rachael-ray/sloppy-veg-head-joe-recipe/index.html and below.

1 tablespoon canola or vegetable oil
2 jalapeno peppers, seeded and finely chopped
1 red, green, or yellow bell pepper, seeded and chopped
1 red onion, chopped
2 large garlic cloves, chopped
1 (21-ounce) can black beans,drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
1 (15-ounce) can diced fireroasted or chunky-style crushed tomatoes
1 rounded tablespoon brown sugar
1 tablespoon Worcestershire sauce (see Note) or vinegar, any kind
1 lime
4 crusty rolls, split and lightly toasted
2 large dill pickles, chopped
A handful of fresh cilantro leaves, chopped

Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes. Fold in the black beans, cumin, and coriander and season to taste with salt and pepper. Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with chopped pickles and cilantro to top.