Saturday, April 2, 2016

Case #164

2 cups boiling water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 onion, chopped
1 tablespoon olive oil
2/3 cup Arborio rice
1 clove garlic, minced

3/4 teaspoon smoked paprika
1/4 teaspoon cayenne
3 oz thinly sliced veggie chorizo or spicy andouille sausage
1/2 cup roasted mixed peppers, chopped
1/2 cup peas
4 tablespoons chopped fresh parsley

Prepare a bouillon with the water and vegetable bouillon powder.

In a wide pot or paella pan over medium heat, sauté the onions in the olive oil for 2 min.

Add the rice and garlic and sauté for 4 min.

Add the paprika and cayenne.

Add the bouillon and simmer, stirring occasionally, for 20 min. Add 1/3 cups of water if getting too dry.
Stir in the veggie chorizo or spicy andouille sausage, roasted mixed peppers and peas and simmer for 5 min. Rice should be firm but not hard.

Stir in 2 tablespsoons fresh parsley and salt to taste.

Plate, scattering remaining parsley on top.

Serves 2.
PS It's all good!

Tuesday, March 1, 2016

Case #163

You won't believe it until you try it!

1 medium head cauliflower, in florets
4 green onions, chopped
1 lemon, zested and juiced
2 teaspoons cumin seed
2 teaspoons raw agave syrup
1 teaspoon grated fresh ginger
1/2 cup pine nuts
1/2 teaspoon chilli pepper flakes
1 cup chopped dates
1 cup currants

Pulse the cauliflower in a blender in batches until it looks like fluffy cooked couscous or rice.

Stir in the rest of the ingredients, including salt and pepper to taste.

Serve immediately to preserve texture.

Serves 4.


PS Willing to share?

Monday, February 1, 2016

Case #162

A luscious Valentine's Day sweet.
1 cup strawberries
2 tablespoons sugar
2 cups ice cubes
Place all the ingredients in a high-speed blender in the order listed and blend on the Frozen Desserts program.
Serves 2.
PS Be mine?

Saturday, January 2, 2016

Case #161

1/2 frozen banana
1/4 cup frozen raspberries
1/2 cup light coconut milk
1/2 cup water
2 tablespoons Sunwarrior raw vegan protein powder
1 tablespoon cacao
1 tablespoon raw agave syrup
4 ice cubes

Add all the ingredients to a high-speed blender, in the order given, and blend.

Serves 1.


PS Sharing buttons are below.

Thursday, December 24, 2015

Case #160

Happy New Year as well!

2016 will certainly bring new things. We know that. One change has already been announced by Blogger. It will affect you and me both if you keep up with Vegetarian Detective using Google Friend Connect. Parent company Google has announced that to continue Google Friend Connect service you will have to have a Google account.

I have a suggestion if you don't want to open a Google account. Sign up to follow Vegetarian Detective by email. I follow other blogs by email and I don't get anything more than what I asked for—notification of and links to new blog posts.

Dear reader, I hope I won't lose you in 2016. Each and every reader is important to me and I hope to continue to grow and improve and provide you with interesting content for years to come. All the best to you!

I leave you with the essential elements of Blogger's notification and a link to the entire post.

So, in an effort to streamline, in the next few weeks we’ll be making some changes that will eventually require readers to have a Google Account to sign into Friend Connect and follow blogs.

As part of this plan, starting the week of January 11, we’ll remove the ability for people with Twitter, Yahoo, Orkut or other OpenId providers to sign in to Google Friend Connect and follow blogs. At the same time, we’ll remove non-Google Account profiles so you may see a decrease in your blog follower count.

We encourage you to tell affected readers (perhaps via a blog post), that if they use a non-Google Account to follow your blog, they need to sign up for a Google Account, and re-follow your blog...

...We know how important followers are to all bloggers, but we believe this change will improve the experience for both you and your readers.


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Tuesday, December 1, 2015

Case #159

4 medium zucchini, trimmed and peeled down to the white flesh
1/2 cup grated Parmesan
2 cloves garlic, minced
2 cups loosely packed fresh parsley
1/4 cup lemon zest
1/4 cup olive oil
I/4 teaspoon chilli pepper flakes

With a spiralizer, turn the zucchini into zoodles.

In a blender, pulse together the Parmesan, garlic, fresh parsley, lemon zest and salt to taste.

Gently toss the zoodles with the olive oil and then the parsley mixture.

Twirl the salad onto plates using tongs and grind pepper on top to taste. Sprinkle with chilli pepper flakes.

Serve immediately.

Serves 4.


PS Orange Mint Pesto is a fab dressing too!
PPS Buttons for sharing are below.

Sunday, November 1, 2015

The Case of Arugula Salad with Lemon Parmesan Vinaigrette

Arugula Salad

4 handfuls of arugula
Lemon Parmesan Vinaigrette (below)

Toss the arugula with the Lemon Parmesan Vinaigrette, which is an adaptation of my Honey Mustard Vinaigrette.

Makes 4 side salads.

Lemon Parmesan Vinaigrette

2 tbsps lemon juice
2 tbsps olive oil
1 tbsp honey
1/2 tbsp grainy mustard
2 tbsps grated Parmesan

Whisk or shake together the lemon juice, olive oil, honey, grainy mustard and Parmesan.

Salt and pepper to taste.

Makes 3/4 cup for 4 side salads.


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