Broccoli & Rice au Gervaise

Ingredients

Vegetables

• 2 crowns of broccoli, finely chopped (about 3 cups)
• 1 onion, diced
• 2 cloves garlic, diced
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp lemon pepper
• 1/2 tsp red chili flakes

Rice

• 1 tbsp olive oil
• 3 cups water + 1 1/2 tbsp vegetable base (or 1 1/2 cups water and 1 1/2 cups vegetable broth)
• 1 cup brown rice
• 1/2 cup black wild rice

Garry Sauce

• 1/2 cup soy milk
• 1/2 cup Vegenaise or other mayonnaise
• 1/2 cup nutritional yeast
• 2 tbsp tahini
• 2 tbsp red miso
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Preparation

1: Heat oil for rice over high heat. Add in rice once oil is hot and coat rice with oil then pour in the broth. Cover. Allow broth to boil, then place on low or medium-low heat for 45 minutes

2: Prepare the vegetables. When chopping the broccoli only use the florets, discard any thick stems. Add oil to a hot pan on high heat, then throw in the vegetables, the Worcestershire sauce, and the lemon pepper. Saute for 6 minutes and set aside.

3: Combine all the ingredients for the garry sauce in a blender and process until smooth and consistent.

4: When ten minutes are remaining check rice, drop in the vegetables. Cover.

5: Once rice and vegetables have finished cooking, fluff rice and stir in garry sauce. Let sit for fifteen minutes to allow the flavors to meld.

6: Serve.

Notes

This version of garry sauce emulates a sharp cheddar-like flavor. For a less sharp version of the sauce, half the miso, lemon juice, and mustard and add 1/4 cup soaked cashews.

If more depth is desired, add in a cup of finely chopped mushrooms or carrots.

Cuban Black Beans

Ingredients

Black beans

• 2 cups dried black beans, soaked overnight
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 poblano or cubanelle chili (or green bell pepper), chopped
• 1/4 tsp liquid smoke
• 1 tbsp cumin
• 1/2 tbsp coriander
• 1 tbsp sambal ulek (or hot sauce)
• 1 tbsp mushroom powder
• 1 tbsp vegetable stock base
• 6 cups water
• 1 tsp oregano

Optional Toppings

• nutritional yeast
• scallions
• avocado
• cilantro

Preparation

1: Heat oil in dutch oven. Add in onion, garlic, and chilies. Saute on medium-high heat for three minutes. Add in liquid smoke, cumin, coriander, and sambal ulek. Saute another three minutes or until onions are translucent and the peppers soft.

2: Add in the powdered mushrooms and stock base. Mix well then add in the water and cover. Bring to a boil then simmer one hour on medium-low heat. Stir periodically to ensure bottom of the pan does not burn. Add in oregano during the last fifteen minutes of cooking.

3: Serve with the optional toppings or your own.

Notes

This meal is traditionally served with brown rice and fried plantains.

Zucchini and Squash Curried Soup

Here is a great summer dish that is sure to please almost everyone. This dish is a perfect melding of Italian and Indian cuisine, bringing out the best of both. To call this dish a soup is a bit of a stretch since it is very hardy and thick, more of a chunky sauce.  It pairs perfectly over rice, couscous, or pasta.

Ingredients:
1 pablano pepper, roasted and chopped
3 cloves garlic,  roasted and minced
3 bay leaves
1/2 tsp cayenne pepper
1 tsp curry powder
1/2 tsp paprika
3 green onions, chopped fine
3 medium zucchini, sliced
3 medium yellow squash, sliced
1/2 tsp oregano
1/2 tsp basil
1/4 tsp rosemary
1/8 tsp sage
1/4 tsp salt
1/4 tsp pepper
2 12 ounce cans diced tomatoes with Italian seasons

Directions:
1: Roast the pablano and garlic in the oven to release their flavors, let then cool and chop then up.  Set aside together.
2: Heat olive oil in a Dutch oven or large skillet over medium high heat then add the curry, cayenne pepper, paprika, and bay leaves. Toast spices for 1 minute to release their essence and then add the pablano and garlic and stir fry then for another minute.  The oil should now carry the flavors of all the base spices.
3: Dump in the zucchini, squash, and green onions. Stir-fry them for 5 minutes and then add in the oregano, basil, rosemary, sage, salt, and pepper.  Continue to stir-fry the vegetables for another 5 minutes or so until they begin to turn soft.
4: Add the canned tomatoes and do not drain.  Simmer for 15 minutes covered and then 15 minutes uncovered. Let stand for five minutes before serving.

Garnish:
Top off with a few leaves of fresh basil.

This dish is great when served topped with parmasean or other shredded cheese.

Variations:
For a spicier dish, double the amount of fried spices and/or use a couple red jalapeno chilis.

For a soupier dish, add a can of water and a tbsp of tomato paste or 1/4 tomato sauce.