ORANGE-CHIPOTLE GLAZED TOFU AND CONFETTI RICE SALAD

Yesterday I Made:

ORANGE-CHIPOTLE GLAZED TOFU AND CONFETTI RICE for DINNER.

Both recipes from VEGETARIAN TIMES JUNE 2008 issue.

Extra-firm tofu marinated in a spicy orange-chipotle-maple sauce and broiled until golden.

This is exactly how I like my tofu.

The texture is perfectly hard on the outside, yet soft on the inside.

And the flavor is out of this world! Sweet, citrusy and spicy!

Chipotle chile adds a great smoky flavor and any dish can benefit from it.

The Confetti Rice Salad has so many different textures from all the different vegetables:

orange bell pepper, tomato, fresh RAW corn, green onions and avocado.

And for extra protein, black beans!

The salad comes together with a simple dressing of lime juice, olive oil, salt and pepper.

Both these dishes complement each other so well.

The rice salad is perfect for a get together.

Both recipes are keepers!!!

ZUCCHINI-CORN TACOS, NOPALITOS-STYLE CHAYOTE SALAD AND ARROZ VERDE

Today I Made:

ZUCCHINI-CORN TACOS, NOPALITOS-STLE CHAYOTE SALAD AND ARROZ VERDE for SALAD.

All recipes from VEGETARIAN TIMES May/June 2009.

The zucchini-corn filling turned out to be THE best taco filling we've ever had (not counting the Soy-Chorizo tacos from Hugo's Tacos).

Sauteed zucchini, thinly sliced garlic cloves, corn, pinto beans, and cilantro.

Served with warm tortillas and drizzled with homemade red salsa.

The salad originally called for NOPALITOS, but was substituted with Chayote squash (pear-shaped Mexican squash).

Along with the chayote, the salad included radishes, green onions, spinach, and dressed with a lime-chile dressing.

I loved it, but my husband thought the dressing was way too sour.

Arroz Verde literally means "Green Rice."

I used brown rice instead of long-grain white rice as was called for in the original recipe.

A blend of arugula, poblano chiles, parsley, cilantro onion, garlic mixed with water turns and flavors the rice green.

The rice turned out a little more like risotto, maybe too much liquid?

But the overall flavor was out of this world.

I will be keeping this recipe in my list of favorites.

STUFFED CHILES WITH WALNUT SAUCE AND HOLIDAY RICE

Today I Made:

STUFFED CHILES WITH WALNUT SAUCE AND HOLIDAY RICE for DINNER.

Recipe from VEGETARIAN TIMES NOV/DEC. 2005 ISSUE.

Roasted poblano chiles stuffed with a tomato mushroom sauce and topped with a walnut sauce over a bed of brown rice with green bell peppers.

Both my husband and I aren't mushrooms fans, but in this dish you can't even tell that they're the main ingredient.

Overall this dish was a hit.

Great combination of flavors.

KOREAN RICE AND STIR-FRIED VEGETABLES AND SOY BEAN SPROUT SALAD

Today I Made:

KOREAN RICE AND STIR-FRIED VEGETABLES AND SOY BEAN SALAD for DINNER.

Both recipes from VEGNEWS magazine Nov/Dec. 2005 issue.

The stir-fry was super easy to make.

Canola oil, minced garlic, carrots, asparagus, spinach, and soy sauce.

Simple, clean , and delicious.

The soy bean salad originally called for bean sprouts but Whole Foods only had the soy sprouts.

The dressing is a rice vinegar, ginger, toasted sesame oil, and a few other asian ingredients.

Super crunchy and super fresh taste.

Personally, I would have preferred the bean sprouts.

But, husband liked it.

CHICKPEA ROMESCO AND SAFFRON-GARLIC RICE

Today I Made:

CHICKPEA ROMESCO AND SAFFRON-GARLIC RICE AND PEAS for DINNER.

Chickpea and rice recipe both from VEGANOMICON by Isa Chandra Moskowitz and Terry Hope Romero.

Fire- roasted canned tomatoes, roasted red pepper, shallots, garlic and sauces, all blended up and mixed with cooked garbanzo beans and powered almonds.

The rice was flavored with saffron, onion, and garlic.

And topped with slivered onions.

Both dishes were delicious and comforting.

Perfect for a special dinner or even a pot-luck.

BASQUE VEGGIE KABOBS WITH KEY LIME SAUCE AND PECAN FRIED WILD RICE

Today I Made:

BASQUE VEGGIE KABOBS WITH KEY LIME SAUCE AND PECAN WILD RICE.

Kabob recipe from GREAT CHEFS VOOK VEGAN.

Rice recipe from VIVE LE VEGAN BY DREENA BURTON.

For the kabobs, I used red, yellow, and green bell peppers, zucchini, and red onions.

They were marinated in a dry rub consisting of chili powder, salt, pepper, and orange rind.

Broiled in the oven and then smothered in a SUPER spicy sauce made with poblano chili, jalapeno, basil, parsley, lime juice, vinegar,flax seed oil ( ran out of olive oil ), and a few other herbs.

The rice was my favorite part of the meal.

Brown rice, wild rice, greens onions, peas, tamari, and toasted sesame oil.

Very fall like with an asian twist to it.

I could see this stuffed into a bell pepper or even acorn squash.

BEANS, RICE, AND PLANTAINS

Today I Made:

SAUTEED PLANTAINS, VENEZUELAN BROWN RICE, AND SIMPLE BLACK AND PINTO BEANS for DINNER.

All recipes from the June 2008 issue of COOKING LIGHT MAGAZINE.

Creamy, melt in your mouth plantains sauteed in canola oil.

Brown rice flavored with red bell peppers, onions, and salt.

Black and pinto beans full of spices, and even more red bell peppers.

Such a simple and delicious dinner.

ROASTED ROOT VEGETABLE ENCHILADAS

Today I Made:

ROASTED ROOT VEGETABLE ENCHILADAS AND CILANTRO-LIME RICE for DINNER.

Caramelized sweet potatoes, beets, and onions wrapped in a corn tortilla and smothered with a green enchilada sauce and drizzled with a spicy CHIPOTLE CREAM SAUCE.

Recipes from the Nov./Dec 2008 issue of VegNews magazine.

The roasted vegetables gave it a sweet twist.

The chipotles added a hint of smokiness.

The enchilada sauce added tanginess.

And the rice added a citrus surprise.

Another time consuming recipe worth making.

This entire meal turned out delicious and worth repeating.

Husband even asked for seconds.