Daiya– this past year has been great. You were super helpful in transitioning to veganism, but I’m sorry to say that I’ve found someone else. It’s Teese. New to Whole Foods in my neck of the woods, this amazing invention, in … Continue reading
So, I have a confession. I can’t stand coconut water. I know that it’s great for my health and a perfect post-workout drink and everyone just loves it, but I just can’t do it. That is, until I met this guy:
Zico Chocolate Coconut Water. Yes. It’s real. It’s delicious. I literally cheered and jumped up and down when I grabbed the last one on the shelf at Whole Foods yesterday. That is how amazing these are.
OH, and another recent obsession? Amy’s Rice Macaroni with Dairy Free Cheese. VEGAN. So creamy, so cheesy, and so cruelty free. And they’re vegan and gluten free. And they only take five minutes in the microwave. And did I mention that the cheese is made with Daiya? So everyone’s happy.
Also, can we just have a little chat about how Daiya’s cheese wedges come out in one week? I want to camp outside of Whole Foods like people do for the iPhone at the Apple store. Sad? Yes.
I do, in fact, have a recipe for you in addition to all of the above excitement. It’s a wrap. It’s the kind of wrap that isn’t bursting with beautiful colors or exciting, exotic flavors. But please don’t just pass it by– because it is delicious.
Cauliflower & Potato Wrap
This wrap seems like nothing special, until you take a bite.
1 Whole Wheat Wrap
1/4 C Chopped Cauliflower
1/4 C Cubed Potato
1 tsp Tahini
1/4 Dill Pickle, Chopped
Salt & Pepper, to taste
Roast the cauliflower and the potato at 425– put the potato in first and about five minutes later, add the cauliflower. Roast for 20 additional minutes, checking after 15.
Meanwhile, chop the pickle and spread a whole wheat wrap with the tahini. Once the vegetables are done, pile them and the pickle into the wrap, roll up, and enjoy!
I know what you are thinking. Cauliflower, potato, and pickle? REALLY? Really. It’s so good. And you will want to eat exclusively cauliflower and potato for the next week and a half, it’s that good.
I hadn’t had Spanish Rice in years. In fact, it wasn’t something that I ever ate growing up– it wasn’t until I started dating Mark that I ever had it. It was one of his favorites, and we would have it for dinner often. However, since we went vegan and starting cooking more, the easiness of Uncle Ben’s Spanish Rice fell by the wayside, allowing for experiments with seitan stir fries and stuffed mushrooms.
The weather in Philadelphia was incredible today- 70 degrees!! Yet, even though there was such warm weather, I was craving a warm bowl of gooey, creamy rice all day. I came home from work and immediately got to work on my dinner.
Simple Spanish Rice
Makes 3-4 servings (depending on how hungry you are 😉 )
1 1/2 C Basmati Rice
3 C Vegetable Broth
2 Tbsp Earth Balance or other Vegan Margarine
1/2 an Onion, Diced
3/4 a Can of Diced Tomatoes
1 Clove Garlic, Minced
Dash of Cayenne
Salt and Pepper, to taste
In a saucepan, melt the Earth Balance on low heat. Meanwhile, dice the onion and mince the garlic.
Once margarine has melted, toss your garlic and onion into the pan and saute for a few minutes– until onion is translucent. Throw tomatoes into the pan and add vegetable broth.
Add rice and cover the pot, letting simmer for about 25 minutes. Check on the rice about 15 minutes in– if the liquid is all absorbed, add 1/2 a cup more vegetable broth.
Once done, add cayenne, salt, and pepper and mix in. Serve in bowls with a healthy side of red wine 😉
To me, this is serious comfort food.
Creamy rice with garlic, onion, tomatoes, and a little kick from the cayenne? I’m sold.
Eat up and enjoy!
PS– did you watch Awake last night? It’s my new tv obsession… if you haven’t watched it yet, catch up!