Easy Spanish Rice

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!


Roasted Cauliflower for People who Hate Cauliflower

As I told you yesterday, I used to be extremely picky when it came to vegetables, especially of the cruciferous variety. I would have told you a year ago that broccoli was my least favorite vegetable. I couldn’t stand it– raw, steamed, covered in ranch dressing– you name it, I wouldn’t eat it.

So a few months ago, when I tasted broccoli and… liked it… I decided that it was time to expand my veggie repertoire. Over the past few months, I have found that I now love Brussels sprouts, squash, eggplant, zucchini, and finally, cauliflower.

I don’t think I had tasted cauliflower since I was about 8 before a few months ago. Then one day, I was at Vedge with a friend and, under the advice of Mark, ordered their cauliflower dish. I fell in love. The nasty, bland, broccoli-textured vegetable that I had remembered from my childhood had been transformed into something that actually melted in my mouth.

So last week at Trader Joe’s, I purchased my first-ever bag of cauliflower, and I have been eating it every day.

Perfectly Roasted Cauliflower (for people who don’t like cauliflower)


1 Head of Cauliflower

Extra Virgin Olive Oil

Salt and Pepper

Garlic Powder

Preheat your oven to 425. Break cauliflower into florets. Slice each floret so that you have flat, 1/4 inch slices of cauliflower. Lay on a greased baking sheet and drizzle with Olive Oil.

Add salt, pepper, and garlic powder, to taste. Roast at 425 for 15 minutes, flip cauliflower, and cook for 5-10 minutes more. The cauliflower should be crisp and browned.


Be prepared for pure heaven, that’s all I’m saying.