Monday, April 9, 2018

Vegan Paella



Ingredients:

-------------Chorizo seasoned garbanzo beans and lentils-------------------
  • about 1 1/2 cups or (1 - 16 oz can) cooked garbanzo beans
  • about 1/3 - 1/2 cup dry lentils, soak them 15 minutes up to a few hours
  • 2 cloves garlic, crushed
  • 3 T red wine vinegar
  • 2 T smoked or regular paprika
  • 1/4 - 1 tsp crushed red pepper
  • 3/4 tsp course salt (use less if you are using a finer ground salt)
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp fresh ground black pepper
-----------------Remaining Ingredients -------------------------------------------
  • 1/4 tsp Saffron threads
  • 1 T smoked or regular paprika
  • 1 3/4 tsp course salt (use less if using fine ground salt)
  • 3 T olive oil or coconut oil
  • 1 medium yellow onion, diced
  • 1/2 bell pepper, diced or sliced
  • 3 cloves garlic, minced
  • 2 roma tomatoes, diced or 1 - 14oz can of diced tomatoes in their juices
  • 1 handful of green beans, leave whole or cut in half
  • 1 handful of frozen broccoli
  • 1 cup frozen peas
  • 4 cups water 
  • 1 tsp coconut aminos
  • 2 cups paella rice (I have been using La Preferida's Fancy Pearl Rice - Arroz Tipo Valenciano that I can find at my local Mexican Grocery Store.)
  • Artichoke hearts (optional)
  • Lemon wedges for garnish (I love using my Moroccan Lemons for garnish on this recipe.)
  • chopped parsley for garnish
  • lid for your skillet/ pan or foil to cover
-----Directions----------------------------------------------------------------------
  • Prepare Chorizo seasoned garbanzo beans and lentils 
    • Rinse the lentils. Pour them into a sauce pan and cover with water. Bring to a boil and cook till lentils are soft. 
    • Combine lentils, cooked garbanzo beans and remaining ingredients. 
    • Set aside and start on the rest of the recipe
  • Place saffron threads in a small bowl with about 3 T warm water, set aside.
  • Over medium heat, heat a 15-inch paella pan or large skillet. Add olive or coconut oil and onions, bell pepper, garlic and cook till onions are fragrant. 
  • Stir in tomatoes, chorizo seasoned garbanzo beans and lentils, paprika and saffron. Cook for 3 minutes.
  • Add any other veggies (broccoli, green beans, ect.) Save frozen peas for later, so they don't get too mushy.
  • Add 4 cups water and coconut aminos and bring to a boil
  • Sprinkle paella rice evenly throughout the pan, Cook on medium heat for 15-20 minutes. You may rotate the pan for even cooking, but don't stir. 
  • Add peas, artichokes and cover with foil and cook till remaining liquid is absorbed. 
  • Serve with lemons and fresh parsley