Here's a meal to tackle as a weekend project:
Vegan Paella!
Build a vegan-friendly paella on foundation of quinoa | OregonLive.com
Ingredients
Spanish Seasoning Mix:
1/4 cup New Mexican chili powder
2 tablespoons paprika
2 tablespoons chipotle powder
1/2 teaspoon cayenne pepper
1/4 cup nutritional yeast flakes
2 tablespoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Pinch of saffron
Chorizo:
1/4 cup tempeh
1/4 cup extra firm tofu
2 tablespoons Spanish Seasoning Mix
1 tablespoon sunflower oil
1 teaspoon wheat-free tamari
1 teaspoon ground sage
Quinoa paella:
1 cup vegetable broth
1/4 cup lemon juice
3 tablespoons wheat-free tamari
2 tablespoons sunflower oil
1 medium carrot, diced
2 celery stalks, diced
1/2 red onion, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tablespoon minced garlic
1 small jalapeño, minced
3 tablespoons Spanish Seasoning Mix
4 cups cooked quinoa (prepared according to package directions)
1/2 cup cooked and drained red beans, or canned
1 pound kale, stems removed and leaves cut into thin strips
Saffron-Lemon Aioli (see accompanying recipe)
Fresh Oregano Chimichurri (see accompanying recipe)
Fresh avocado slices
Lemon wedges
Instructions
To make seasoning mix: In a small mixing bowl, combine all spice mixture ingredients, and set aside.
To make chorizo: In a food processor, grind the tofu and tempeh into crumbles. In a medium mixing bowl, use your hands to combine crumbles with 2 tablespoons of the seasoning mix, the sunflower oil, tamari and sage. Mix until the tofu and tempeh are completely seasoned. The mixture should be a rich red color. Brown this mixture in a medium skillet over medium heat for about 5 minutes; set aside.
To make paella: In a large measuring cup, combine the vegetable broth, lemon juice and tamari and set aside.
In a cast-iron skillet or paella pan, heat sunflower oil over medium heat until it shimmers. Add the carrot, celery, red onion and bell pepper, and sauté until medium-soft, about 5 to 7 minutes (the vegetables should still have a bit of a crunch, but not be raw). Add the garlic and jalapeño, and cook for an additional 5 minutes, stirring occasionally to prevent sticking and burning.
Next, add the 3 tablespoons of the seasoning mix and the reserved broth mixture. Bring everything to a low boil, remembering to stir frequently.
Add the quinoa, red beans and the reserved chorizo mixture. Stir until everything is well mixed together. Adjust seasoning to taste, adding salt if needed, plus more Spanish seasoning, if you like it spicy. If necessary, add additional broth to keep the paella moist and prevent sticking.
Drop the kale strips into a pot of boiling water and cook until leaves are a dark green color, approximately 40 to 60 seconds; drain and set aside.
To assemble: Take a couple of spoonfuls of paella and place in the bottom of a small cup or ring mold. Add a layer of kale then repeat adding layers of paella and kale until the cup is packed full. Drizzle several spoonfuls of the aioli onto the base of a medium-sized plate. Flip the cup upside down onto the plate and let the paella and kale fall onto plate as you remove the cup. Spoon out some of the chimichurri on top and around the side of the plate. Garnish with avocado slices and lemon wedges.
Saffron-Lemon Aioli
Ingredients
1 cup raw cashews
Pinch of saffron
1/4 cup water
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon salt
1 tablespoon lemon juice
1/4 teaspoon turmeric
Instructions
Place cashews in a bowl with water to cover and soak for at least 2 hours. Crumble saffron in the 1/4 cup water and let it sit for 5 minutes. Drain cashews and place in blender with saffron-infused water, oil, vinegar, salt, lemon juice and turmeric. Blend until mixture is thick but pourable. Pour into a small bowl and refrigerate until it sets, approximately 20 minutes.
Fresh Oregano Chimichurri
1 bunch fresh oregano, stemmed (about 1/3 cup leaves)
1/4 cup fresh cilantro leaves
1 tablespoon minced red onion
2 tablespoons balsamic vinegar
1/4 teaspoon salt and freshly ground black pepper
1 teaspoon minced garlic
Instructions
Roughly chop the oregano and cilantro leaves. Mix with remaining ingredients in a mixing bowl and refrigerate until ready to serve.