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Makes 5 to 6 servings
1 can (28 ounces) organic whole tomatoes
2 cups brown rice (basmati is best)
8 to 10 ounces crimini mushrooms, cleaned and stems removed
2 cloves garlic, minced
1 sweet red pepper, diced
1 cup frozen peas
4 scallions, sliced
½ cup fresh chopped flat-leaf parsley
1 ¾ cups vegetable broth, plus more as needed
½ teaspoon paprika
½ teaspoon turmeric
¼ teaspoon sea salt
1 jar (12 ounces) artichoke hearts, packed in oil
Put the tomatoes into a medium bowl and break up slightly using a potato masher or large fork.
Put the crushed tomatoes, mushrooms, rice, garlic, red pepper, frozen peas, scallions, parsley, vegetable broth, paprika, turmeric, and salt into a very large mixing bowl and stir well to combine. Pour the mixture into a large skillet or paella pan with a tight fitting lid.
Cook over medium-low heat for about 50 minutes. Remove cover. Gently stir the paella. Press the artichokes one by one into the top of the casserole, arranging evenly over the top of the rice. If the paella seems dry at this point, pour ¼ to ½ cup more broth over top of the casserole. Do not stir!
Cook another 15 to 25 minutes, or until the liquid is absorbed and rice is soft, checking occasionally. If rice is still firm, add ¼ cup more vegetable broth and cook for 15 minutes more.
Serve in pretty bowls with whole grain bread on the side.
Makes about 1 ¼ cups
1 cup chick peas, drained and rinsed
2 tablespoons tahini, plus more as needed
2 tablespoons lemon juice
½ teaspoon chili powder, plus more for garnish
1/4 teaspoon sea salt
1 tablespoon extra-virgin olive oil
1/3 cup water, plus more as needed
3 cloves garlic
Place all ingredients into a blender. Process until smooth. If a thicker hummus is desired, add 1 more tablespoon of the tahini and process again until smooth.
Serve in a pretty bowl. Garnish with more chili powder, if desired.
Makes 6 to 8 Servings
1⁄2 ripe pineapple, cored and thinly sliced
1 tablespoon brown sugar
2 cups whole wheat flour, plus more as needed
1 tablespoon baking powder
1⁄4 teaspoon sea salt
2⁄3 cup brown sugar
2 tablespoons toasted wheat germ
1 cup chopped pecans
1 cup diced fresh pineapple
11⁄4 cups vanilla nondairy milk
1⁄3 cup vegetable oil
1 teaspoon vanilla extract
Whole pecans, for garnish
Fresh or frozen raspberries, for garnish
Preheat the oven to 375 degrees F. Lightly spread vegan margarine over the sides of an 8-inch square baking pan, then line the bottom with parchment paper.
To make the topping, put the pineapple slices in a medium bowl and sprinkle with the brown sugar. Turn the slices over gently to evenly coat them with the sugar. Arrange the pineapple slices in a single layer in the prepared pan, slightly overlapping them.
To make the cake, put the flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and wheat germ and stir with the whisk to combine. Add the pecans and pineapple and stir until coated with the flour. Add the nondairy milk, oil, and vanilla extract and stir just until evenly incorporated and smooth. (If the mixture seems too “loose” add more flour, a tablespoon at a time, until the batter is thick enough to form soft peaks).
Pour the mixture into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out clean. If the cake begins to brown too much during the last 15 minutes of baking, tent it with foil.
Put the pan on a wire rack and loosen the sides with a knife. Let cool for about 15 minutes. Invert onto a serving platter and carefully peel off the parchment paper. Let cool for 10 minutes longer before slicing. Garnish with pecans and raspberries, if desired.
Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for about 4 days.