I bought ExtraVeganZa a couple of months ago and so far have only made this one recipe. There are lots of interesting recipes in the book including some intriguing pie crust recipes - pumpkin seed rice flour crust, almond oat crust, barley coconut crust, buckwheat hazelnut crust, etc. Okay looking over these crust recipes reminds me that I must make crusts more often and must try out these healthier pie crusts. Anyway, the wild rice almond cherry pilaf was yummy. It could be a meal on its own though I usually ate it with something else as well. It makes a ton so either be ready to eat it for at least a few days or have people to share it with!
Now onto something a little (a lot) more unhealthy. MyRecipes has started their cookie countdown - go here to sign up for the newsletter. I've already found a few I want to make (mind you there aren't many cookies that I wouldn't want to make. So far - lemon coconut snowballs, chocolate chip cookie bars and death by caramel bars.)
Oh and some of you asked what our kitten's name is - her name is Abby. She was sick for a while but now seems to be doing better, and acting like a psychotic little kitten running around. She also chases her tail! Which I've only ever seen dogs do. Mind you she has a very enticing puffy tail.
Other healthy meals:
Lemon Miso Tofu and Eggplant
Artichoke Rotini Pasta
Walnut and Mushroom Nut Loaf
Sweet Potato and Black Bean Chili
Wild Rice Almond Cherry Pilaf
Adapted from ExtraVeganZa
My adaptations were to use less oil, more onion and more garlic.
1 tbsp olive oil
1 large onion, diced
2 ribs of celery, thinly sliced
6 cloves garlic, diced
1 cup brown basmati rice
1 cup wild rice
1 tbsp sea salt
2 tsp dried savory
1/2 cup dry sherry
1 cup dried cherries, finely chopped
4 cups water
3/4 cups almonds, toasted and coarsely chopped
1/2 cup fresh parsley, chopped
1 tbsp tamari
Toast the almonds in a small frying pan for 5-10 minutes on medium heat, until they begin to lightly brown. Remove from heat and allow the nuts to cool. When cool, chop into coarse chunks and set aside.
In a large cooking pot, saute the onion, celery and garlic in the olive oil on medium heat. When the onions become translucent, stir in the basmati and wild rice. Add the salt, savory and sherry and allow the rice to simmer in the sherry for 5-10 minutes. Stir in the cherries and water and bring to a boil. Cover and reduce heat to low and allow the rice to simmer for about 45 minutes.
Check to make sure that all of the water is evaporated. You may need to cook the rice a few minutes longer to ensure that it is thoroughly done. When all of the water has evaporated, remove from heat and allow the rice to cool for 5-10 minutes. Stir in the toasted almonds, parsley and tamari. Transfer the rice to a serving dish and enjoy.