Tag: rice

Countdown to Easter: Part Four

For Part Four of my Countdown to Easter series, I am making delicious, versatile and healthy vegan Stuffed Peppers, or “Gemista.”

Ingredients:
6 Bell Peppers (or Whole Tomatoes)
1 Leek, Thinly Sliced
2 Green Onions, Thinly Sliced
1 Shallot, Thinly Sliced
4 Small Garlic Cloves, Chopped
1 Celery Stalk, Sliced Thinly
1 Carrot, Sliced Thinly
1 cup Arborio Rice
Water
4 or 5 Potatoes, Chopped into 3/4 inch cubes
3/4 cup Tomato Puree + 1/4 cup Water or Stock (for Rice Mixture)
3 tbsp Tomato Paste
1 Large Handful Chopped Mint
2 Large Handfulls Chopped Parsley
1 cup Tomato Juice (or 1/2 cup Tomato Puree + 1/2 cup Water or Stock) for topping peppers and potatoes
1. Sautee the leek, green onions, shallot and garlic in olive oil over medium heat until soft and translucent.
2. Toast your rice in the leek mixture for a few minutes to absorb the flavour.
3. Add your vegetables and 1 cup of water or stock to the leek and rice mixture (try carrot, celery, tomato, eggplant, zucchini or squash). Simmer the rice for 8 minutes.
4. While your rice is simmering, peel and chop your potatoes. Season them with olive oil, salt, pepper and dried oregano. Set aside.
5. Carefully slice the tops off your bell peppers (or tomatoes) and clean out the seeds and ribs. Keep the tops so you can cover the rice for cooking.
6. Place your potatoes into the pan between the peppers.
7. Season the inside of each pepper with olive oil, salt, pepper and oregano.
8. Before filling your peppers, add 3/4 cup of tomato puree, 1/4 cup water and 3 tbsp tomato paste to your rice. Fold in fresh parsley and mint, and taste for seasoning.
9. Fill your peppers with rice and top each one with roughly 3 tbsp of tomato juice. Cover the peppers with their tops and drizzle the remaining tomato juice over the pepper tops and potatoes.
10. Bake at 350 F for 75 Minutes, or until the rice is fully cooked.
11. Enjoy immediately or as leftovers… Gemista are even better the next day.

CleanWorkout: Easy Homemade Multigrain Bread

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Thank you, CleanWorkout, for letting me showcase this recipe!

This recipe was so good that I had to share it on my blog, as well!.As part of my role creating digital content for CleanWorkout.com, I have been working on healthy recipes and adaptations for their website and for their clients. This recipe for Homemade Multigrain Bread is delicious, easy, and healthy! Plus, it is vegan!

The recipe is slightly time consuming, but it is the perfect project to take on during a lazy Sunday or rainy day.

The link to their full article is available here (I highly recommend checking it out to learn some of the nutritional benefits of millet and the other superfoods used in the recipe), but I am copying the recipe below.

Enjoy!

Clean Recipes: Homemade Multigrain Bread

Bread Ingredients (Yield: 1 Loaf)

  • 3/4 cup Homemade Multigrain Flour Mixture*
  • 1 1/3 cups Boiling Water
  • 2 tbsp Liquid Coconut Oil* or Melted Unsalted Butter or Olive Oil
  • 2 tbsp + 2 tsp Honey
  • 2 1/4 tsp Active Dry Yeast
  • (Optional) 1/2 tsp Bread Improver / Vital Wheat Gluten (to improve the softness of the loaf)
  • (Optional) Extra Whole Grains
  • Roughly 2 1/4 cups Wholegrain Flour (may need more or less depending on kitchen humidity)
  • 1/2 tsp Fine Sea Salt
  • 1 tbsp Oats, For Topping
  1. Start by making your Homemade Multigrain Flour Mixture. In a food processor, combine equal parts of whatever grains you would like to add to your bread. Try the following mix, but feel free to add additional grains, or use what you have available:
    • Flax Seeds
    • Millet
    • Quinoa
    • Buckwheat*
    • Barley
    • Oats
    • Brown Rice (or Rice Flour)
    • Corn (use Corn Flour or Polenta instead)
    • Wheat (use Semolina)
      • Clean Recipe Tip: Make extra Multigrain Flour and store it in your freezer or refrigerator. Mix it with all purpose or wholegrain flour in your regular baking recipes.
  2. In a large glass bowl, mix your Homemade Multigrain Flour with boiling water. Stir to combine and let stand 20 minutes until it is just warm.
  3. Mix in the liquid fat (coconut oil, melted butter, or olive oil), then the honey. Stir to combine completely, then add yeast and bread improver (if using). Mix with a spatula and let stand another 10 to 15 minutes for the yeast to activate.
  4. Add one cup of flour and knead – you can knead your bread in a stand mixer or by hand. Next, add in your Extra Whole Grains, if you are using any. Continue kneading, adding half a cup of flour at a time. Knead the dough for 10 to 15 minutes, until it is no longer sticking to your fingers.
  5. Cover with a damp cloth and let stand 1 hour in a warm place.
  6. Sprinkle your risen dough with sea salt and knead for 5 minutes. Cover again and let stand for another hour.
  7. Grease your loaf pan with butter, coconut oil or oil. Roll dough into a loaf shape and place into greased pan. If you like, lightly press oats onto the top. Let rise 1 hour before baking.
  8. Bake your bread in a pre-heated 375 F oven for 28 – 32 minutes. Your bread will be golden brown and slightly hollow sounding when tapped.
  9. Remove loaf from pan and cool on a rack.

  10. There is nothing better than warm, fresh bread and butter… especially when the bread is packed with superfood grains like millet, quinoa, buckwheat, flax and chia seeds. This bread is loaded with fibre, protein and healthy carbohydrates.

    Enjoy your bread warm from the oven (the best way!) with a little butter, or enjoy it throughout the week. Bread keeps well in the freezer, so you can also freeze a loaf to have another time. Homemade bread is also a great gift for friends and family (no need to tell them how healthy it is before they taste it!)

Countdown to Easter: Part One

Easter is one of my favourite holidays and not just because of the food (which is epic!). It is a time of year to be thoughtful and to make small sacrifices during lent.

The Orthodox calendar is fairly strict when it comes to fasting, and while it is not good to make excuses, I am just terrible at following it. Aside from certain days when I try to avoid meat and dairy altogether, instead of exactly following the rules, I simply try to eat more vegan and vegetarian meals and limit eating red meat during lent.

I will be showcasing some of these delicious, hearty and simple veggie-based meals over the next few weeks. To kick off my Countdown to Easter series, here is a recipe for Spanakorizo (translation: Spinach Rice).

This dish can be a filling meal, or can be served as a side dish. I like to load it up with lots of spinach to make it extra healthy. Use the biggest pot you can find – it will make wilting down your greens a lot easier. Throw in as many onions, green onions, leeks, or shallots that you have – they will make it even more delicious!

Be sure to check back for more on my Countdown to Easter series. Enjoy!