AustinAction Sanity Island

Reflections and Recipes

My June/July 08 Sierra Club conservation article kicked-off a commitment- To share the discoveries I have made eating from a vegetarian menu. My journey started out of curiosity, then evolved as a life long experiment on how it would impact my health, and then my spirit. There is now too, overwhelming evidence concerning the benefits to the planet. So I want to encourage you to check out the recipes that we post, try them out, and slowly build a repertoire of menus that allow you to reduce your meat consumption. Your colon will thank you, and so will the planet.

Ideally, I’d like to see this space help us all share recipes, new ideas, and information. My best hope for this is that it provides a conduit for your thoughts and discoveries too so we are all using this space to share and enrich each others daily lives.

Most of my recipes are simple, though a few demand some time in preparation. Many early recipes started out as your basic “Betty Crocker” and Mom’s recipes that I would convert to satisfy the “comfort food” craving we all get from time to time. I think this is an important strategy in the beginning. It will build confidence and understanding by only tweaking one part of a familiar recipe. It also might ignite the creative side of your soul. Starting with what you know will help you to build the cornerstone from which to start your exploration into uncharted ingredients and combinations. Think of it as a new adventure or exploration. Also I will usually follow a recipe the first time to understand the starting point and then begin to vary it from there.

Although I have been cooking this way for a couple of decades now, it is only recently I’ve begun to explore the crazy world of tofu and seitan or wheat meat. I grew up in a meat and potatoes household with bbq every weekend. It has taken me a while to begin to actively explore ways to make a meal without the Boca/Morning Star options (processed textured vegetable protein/soy). That is why I am encouraging readers to contribute…. because I am a baby cook. Also I am a picky eater…no cheese, mushrooms, whole eggs, stuff most people LOVE… so the success of this space may rely on your contribution of food ingredients that I just cannot honestly suggest are yummy.

I will be including LOTS of side dishes that can be cooked with meat centered dishes too. I hope them to be yummy enticements for you carnivores to get comfortable in trying more entree centered vegetarian recipes.

I thought I would start with my favorite rice recipe. It is invaluable in that it is simple and exquisite. It is also versatile in that it can be prepared with Mexican or Asian meals. It is lovely to eat but equally lovely to cook as the smells rise up from the pan and greet you in a way you may not have experienced before….

Orange Cilantro Rice
from “1001 Low-Fat Vegetarian Recipes” by Sue Spitler
6 side-dish servings (about 2/3 cup each)
(D:) = Donna’s substitutions/modifications

vegetable spray (D: 1 Tbsp olive oil)
1/2 cup sliced green onions and tops
1 cup long grain rice
zest of 1 small orange, grated (D: zest from a lime)
2 1/4 cups water
2 Tbsp finely chopped cilantro (D: more cilantro because I love cilantro)
salt and pepper to taste

1) In medium saucepan, heat olive oil over medium heat until hot. Saute onions until tender, 3-5 minutes. Add rice and orange zest to saucepan; cook over medium heat until rice is lightly browned, stirring frequently. (It states 2-3 minutes but I tend to let it go a bit longer.)
2) Add water to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes. Remove from heat and let sit covered another 10 minutes. Then gently fold in cilantro; season to taste with salt and pepper.

My notes: Adding the zest was the “exquisite experience” for me. And instead of orange I use the zest from a lime. You should try with each to find your favorite. I would also encourage buying as much organic produce as you can afford and thoroughly wash everything before you begin preparation. This is a good general note but also specifically with the use of citrus rinds because of possible pesticide use and we are eating the peel, not peeling and casting away.

You’ll want to consider getting a zester. If you don’t have one, carefully cut the skin from the fruit and avoid cutting into the white pith underneath (it’s bitter), then finely mince it. I encourage you to get one as it makes the cooking process more enjoyable with the right tools. For a quick Asian meal I pair this recipe with some frozen vegetable potstickers from the freezer section and bake them with a little oil (the bag suggests deep frying or boiling) or with more time a prepared stir fry. For Mexican, yummy but simple chalupas or tacos. Remember this recipe and we’ll pair it with these and other entrees in future articles.