Isaiahs Vegetarian Paella Kosher Recipes

ISAIAH'S VEGETARIAN PAELLA [ KOSHER ]

Isaiah's Vegetarian Paella [ Kosher ] image

This kosher, vegan paella recipe owes its inspiration to Studentchef's "Recipe #175908" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables.

Provided by Whats Cooking

Categories One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 pinch saffron (approximately 1/2 tsp)
1 medium eggplant, cut into large chunks
3 tablespoons extra virgin olive oil
1 yellow onion, chopped
5 garlic cloves, crushed
1 yellow pepper, finely chopped
1 red bell pepper, finely chopped
1 teaspoon dried cilantro
2 teaspoons sweet spanish paprika
1 cup arborio rice
3 1/2 cups vegetable broth
1 (15 ounce) can diced tomatoes
1/2 teaspoon cayenne powder
1/2 teaspoon sea salt
1 teaspoon dried thyme
fresh ground black pepper
1 cup mushroom, sliced
1 cup green beans, cut into thirds
1 (15 ounce) can chickpeas, rinsed and drained
1/4 cup pitted black olives, sliced
1 tablespoon fresh parsley, minced (optional)

Steps:

Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant.
Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in), salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently.
Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist.
Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot.

Nutrition Facts : Calories 260.1, Fat 6.7, SaturatedFat 0.9, Sodium 461.2, Carbohydrate 45.5, Fiber 7.8, Sugar 5.2, Protein 6.7

VEGETARIAN PAELLA

Vegetarian Paella image

I haven't tried this yet but it looks delicious! I look forward to making this next week. This recipe is originally from The Food Networks Robin Miller. I wanted to post here to see the official nutrition value for the dish per serving. Yield, prep time and cooking time are taken directly from the original website.

Provided by FoodieFoodie

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 teaspoons olive oil
8 ounces soy sausage, cut into 1-inch pieces
2 garlic cloves, minced
1 cup marinated artichoke hearts, quartered
1 cup yellow squash, sliced
1 cup zucchini, sliced
1 cup carrot, sliced
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1/2 cup frozen green pea
14 ounces diced tomatoes, in a can
6 -8 saffron threads
1/2 teaspoon paprika
2 bay leaves
2 cups cooked rice
1/2 cup reduced-sodium vegetable broth
1/4 cup fresh parsley leaves, chopped
salt & freshly ground black pepper

Steps:

Heat oil in a large paella pan or skillet over medium-high heat.
Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

Nutrition Facts : Calories 399.2, Fat 13.6, SaturatedFat 2.2, Sodium 823.4, Carbohydrate 56.1, Fiber 10.4, Sugar 9, Protein 20

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