Paella with vegan shrimp and sausage

On a trip to Spain in 2002, I recall eating a beautifully presented paella. I also recall trying to explain to the waiter that we did not want shrimp, fish, or sausage in it, which to him was simply incomprehensible. This colorful paella was made with vegan shrimp from Sophie’s Kitchen and Field Roast brand vegan sausage. These days, there’s almost nothing you can’t find in a vegan version.

Sophie’s Kitchen got its start because the owner was looking for an allergen-free alternative to seafood for her daughter. There are other good reasons to avoid eating sea creatures as well: like overfishing, which, according to the UN’s Food and Agricultural Organization , “is putting heavy pressure on the world’s shrimp stocks … and causing significant environmental harm.

Available in Whole Foods and other large natural stores, Sophie’s Kitchen’s products are all-vegan and free from most common allergens, like soy.

Blueberry cake

This blueberry cake recipe from The Joy of Vegan Baking by celebrated vegan cookbook author, Colleen Patrick-Goudreau, tastes as good as it looks. Colleen will be the first to admit that just because it’s vegan doesn’t mean it’s health food. If your friends and family think vegan equals tasteless, make this and have them over for brunch. They’ll leave as true believers.

Colleen just launched her new web site, The 30-Day Vegan Challenge. If you’ve ever wanted to try vegan, it’s a great resource.

Wild blackberry scones

There are ripe blackberries everywhere right now.  I see them as I walk down the street, along sidewalks, when I’m sitting at stoplights and driving down the highway. Most of them are out of reach or likely covered in highway soot, but there’s a path in my neighborhood where they grow that’s sparsely traveled. I’ve been waiting for them to ripen for weeks.

This morning I made blackberry scones using this recipe and substituting milk for soy milk and butter for Earth Balance and added some lemon zest. The sourness of the berries is offset by the sweetness of the scones. They’re best when piping hot.

Rise and shine, it’s breakfast (biscuit) time

An early phone call got me out of bed at a much earlier hour that I’d normally be. I took the extra time to make a scarce weekday morning breakfast. On the menu: vegan sausage biscuits with a side of muskmelon. The biscuits are delicious, yet quick and easy. A great menu item to impress guests. Vegan sausage biscuits also travel well. Make the dough the night before a road trip and bake in the morning while you’re packing for just-out-of-the-oven warm biscuits that you can wrap in foil. You’ll want to devour every crumb.

I used The Vegan Kitchen’s biscuit recipe and Yves meatless sausage patties which are ready after two minutes in the microwave.

Easy spring risotto

There’s not much better than a spring risotto and the more I make this recipe the easier it gets. You can substitute your favorite vegetables, like spring peas or butternut squash in place of the mushrooms and asparagus for a great meal any time of the year. This recipe serves 2.

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic minced
½ cup Arborio rice
1-1/2 cups water plus 1 vegetarian bouillon cube (like Rapunzel) or 1-1/2 cups vegetable broth
Half bunch, i.e. six or so stalks asparagus, ends trimmed off and cut into 1 inch lengths
1 cup chopped mushrooms
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon fresh lemon juice
Salt and pepper to taste

Directions

In a saucepan, heat olive oil on medium. Add onions and cook for 3 to 5 minutes until translucent. Add garlic and cook for 2 more minutes. Reduce heat to low. Add rice and bouillon if using, then begin adding water (or broth) half a cup at a time, stirring regularly. Once the water is absorbed, add more. Once you’ve added one cup of the water, add the asparagus, mushrooms, thyme, oregano and salt and pepper to taste. Add the rest of the water, taste and serve once all the water has been absorbed and the risotto is soft and creamy.

We enjoyed this with roasted cauliflower and an artichoke with a lemon dill dipping sauce.