I don't think I have ever eaten or made paella, but I was somehow was craving it last week. I wanted wheatberries, smokey flavors, and briney olives and artichokes. Apparently, paella should have a crust on the bottom, and my big blue le crueset worked perfectly to crisp up the bottom.
I made a huge batch of this for me and my roommates for our "Yay we got a house, let's drink two family-sized bottles of wine"! dinner. I served this paella with a huge salad with pumpkin seeds and this tahini dressing.
Vegan Paella
3 links Field Roast Italian Sausage
Smoked tofu
1.5 c wheatberries
a little under 3 c vegetable broth
1 can artichokes
10 olives, sliced thin
3 carrots, diced
1 c spinach
1 big can of fire-roasted tomatoes
1 diced red onion
2 cloves garlic
Paprika
Oregano
Thyme
Saute vegetables. Add spices and garlic, and cook for a minute. Then add the wheatberries and vegetable broth. While that is simmering, cook the smoked tofu and Field Roast until crisp in a separate pan. Cut the quartered artichokes in half, and slice the olives if they are not already sliced. Arrange the proteins, artichokes and olives over the rice.
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