Vegan Fried Rice-Style Grains With Sweet Potatoes & Mushrooms

 

Vegan Fried Rice–Style Grains 

With Sweet Potatoes & Mushrooms

If you have leftover protein-rich grains such as millet or buckwheat, they can be transformed into a delicious vegan main course via a fried rice treatment. We add sweet potato, mushrooms and peas for substance, along with the classic Chinese flavour trio of ginger, garlic and soy. A final flourish of crispy onions brings their irresistible texture to complement the soft grains.

Ingredients:                                                                                                     2 tbsp (30 mL) canola oil, divided, plus more as needed
1 cup (250 mL) diced sweet potato, about 1/3-inch (8-mm) dice
Salt to taste
4 cups (1 L) sliced mixed mushrooms
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) minced ginger
1 bunch green onions, cut into 1/4-inch (5-mm) pieces, reserving some

   green pieces for garnish.               
3 cups (750 mL) leftover cooked protein-rich grains such as millet, 

   buckwheat, amaranth and/or fonio
1 cup (250 mL) frozen peas, thawed
3 tbsp (45 mL) tamari
White pepper to taste
Crispy onions or shallots and chopped cilantro to garnish

Directions:                                                                                     Preheat a wok or large nonstick frying pan over high heat. Add 1 tbsp (15 mL) oil and tilt pan to coat. Add sweet potato and season with salt. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Transfer potatoes to a plate.

2. Return pan to burner and reduce heat to medium. Add 1 tbsp (15 mL) oil then mushrooms. Stir-fry mushrooms for 2 minutes. Add garlic, ginger and green onion. Stir-fry until mushrooms are tender, 1 to 2 minutes more. (Reduce heat, if necessary, so garlic doesn’t burn.)

3. Add grains and raise heat to medium-high. Stir-fry until grains are heated through with some crispy bits, about 5 minutes. (If the pan seems dry, add a little more oil.) Add peas and stir-fry until heated through, about 1 minute. Stir in sweet potato, tamari and white pepper. Taste and season with salt, if necessary. Transfer to a serving platter and garnish with crispy onions or shallots, reserved green onions and cilantro. Serve immediately.

 

Serves 4 to 6

One Pan Seafood Pot Pie

One-Pan Seafood Pot Pie

This comforting pot pie can be made with any kind of white-fleshed fish—rockfish, haddock or cod are all excellent choices, as their mild flavor works well with the creamy sauce. Use any kind of oven-safe pan that is at least 10 inches (25 cm) in diameter and has a depth of at least 2 inches (5 cm). 
Ingredients:
1 sheet pre-rolled butter puff pastry (225 g, from a 450-g pkg)
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) unsalted butter
1 small onion, finely diced
1/2 fennel bulb, trimmed, finely diced
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) whole milk
1 cup + 2 tbsp (250 mL + 30 mL) heavy cream, divided
Salt to taste
2 tsp (10 mL) Dijon mustard
1/3 cup (80 mL) frozen peas
1/4 cup (60 mL) roughly chopped parsley
1 lb (455 g) skinless, boneless white-fleshed fish, cut into
1-inch (2.5-cm) pieces
1/4 lb (115 g) medium (30 / 40 count) scallops
Directions:
Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper.

Place puff pastry on a sheet of parchment paper and roll out the pastry sheet so it stretches to an 11-inch (28-cm) square. Cover and refrigerate until ready to use.

Heat oil and butter in a 10-inch (25-cm) round and 2-inch (5-cm) deep cast-iron skillet or ovenproof frying pan over medium-high heat. Add onion and fennel. Cook, stirring occasionally, until slightly golden, 5 to 7 minutes.

Stir in flour. Cook 1 minute. Slowly and carefully pour in milk and 1 cup (250 mL) cream, mixing constantly, until smooth. Season with salt. Raise heat to high. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until thickened, about 3 minutes. Turn off heat and stir in Dijon, peas, parsley, fish and scallops.

Place pan onto prepared baking sheet. Brush rim of pan with a little of remaining 2 tbsp (30 mL) cream. Top with puff pastry, letting edges drape over pan. Carefully press pastry to adhere to pan rim, using oven mitts if pan is too hot. Cut a slit in middle of pastry with a paring knife. Brush top of pastry with remaining cream.

Place in preheated oven and bake until pie is bubbling, and pastry is golden brown, 30 to 35 minutes.

Serves 2 to 3

Chicken And Biscuit Casserole,

  

Chicken and Biscuit Casserole

Ingredients

1 small onion
1 1/2 teaspoons of butter
2 lbs chop cooked chicken breast or 2 lbs boneless chicken thigh
1 can cream chicken soup
1/2 c mayonnaise
1 c milk
1/2 cup chopped chili or 1/2 cup sautéed red peppers or 1/2 cup jarred roasted red pepper
1 c frozen peas 
1 1/2 cups grated mild cheddar cheese
refrigerated cookies

Directions:

Preheat oven to 350.

Greased bottom & side an 11x7-inch baking dish 

Chop onion.

Heat butter in  small nonstick skillet & sauté to soft.

Combine the cooked onion, soup, chicken, milk, chili and mayonnaise in a bowl, then pour into the prepared baking dish.

Baking for 15 min and removing from oven.

Sprinkle 1 cup cheese over cooked mixture.

Organize cookies in a single layer & sprinkling with rest 1/2 cup cheese.

Return the pan to the oven and bake until the cookies are golden brown and the sauce is bubbly, usually about 20 minutes longer.

It's RICH! You can use sour cream for all or part of the mayonnaise if you want to reduce the heaviness. I substituted non-fat Greek yogurt. You can also add green beans. What a brilliant idea. Enjoy !  

Thai-Style Pork Fried Rice

Thai-Style Pork Fried Rice

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.
Servings: 4 (as a main course)

Ingredients:
2 tablespoons vegetable oil
3 large eggs, beaten
Pinch salt
1 bunch scallions, finely sliced, light and dark green   

   parts divided
3 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
1 pound ground pork
4 cups cooked white rice (from 1-1/3 cups uncooked 

   rice)
1/2 cup frozen peas, defrosted
1-1/2 cups cooked broccoli florets (see note)
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped cilantro
Sriracha, for serving (optional)

INSTRUCTIONS

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

 

Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired. 

Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Many sauces, condiments, and other ingredients contain hidden gluten so if you're following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.

Fried Rice

Fried Rice

Ingredients:

3 cups cooked white rice

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

1 teaspoon minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

Directions:

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

Add shrimp or chicken for completed dish.