Best Isaiahs Vegetarian Paella Kosher Recipes

Vegetarian Paella image

Provided by Studentchef

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 pinch saffron
1 medium eggplant, cut into large chunks
3 tablespoons authentico olive oil (or your favourite kind)
1 onion, chopped
2 garlic cloves, crushed
1 yellow pepper, finely chopped
1 red bell pepper, finely chopped
2 teaspoons paprika
225 g arborio rice
2 1/2 cups vegetable broth
1 (19 ounce) can diced tomatoes
salt and pepper
1 cup mushroom, sliced
1 cup green beans, cut into segments
1 (19 ounce) can chickpeas, rinsed and drained

Steps:

Pour 3 tablespoons water over saffron in a small bowl and set aside.
Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
Fold in the mushrooms, green beans and chickpeas.
Cook for another 15 minutes and serve immediately.

Nutrition Facts : Calories 372.2, Fat 8.7, SaturatedFat 1.2, Sodium 279.7, Carbohydrate 65.8, Fiber 11.1, Sugar 7, Protein 10.1

Vegetarian Paella image

Provided by FoodieFoodie

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 teaspoons olive oil
8 ounces soy sausage, cut into 1-inch pieces
2 garlic cloves, minced
1 cup marinated artichoke hearts, quartered
1 cup yellow squash, sliced
1 cup zucchini, sliced
1 cup carrot, sliced
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1/2 cup frozen green pea
14 ounces diced tomatoes, in a can
6 -8 saffron threads
1/2 teaspoon paprika
2 bay leaves
2 cups cooked rice
1/2 cup reduced-sodium vegetable broth
1/4 cup fresh parsley leaves, chopped
salt & freshly ground black pepper

Steps:

Heat oil in a large paella pan or skillet over medium-high heat.
Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

Nutrition Facts : Calories 399.2, Fat 13.6, SaturatedFat 2.2, Sodium 823.4, Carbohydrate 56.1, Fiber 10.4, Sugar 9, Protein 20

Kosher Vegetarian Cholent image

Provided by Dragoness

Categories Stew

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 cups dried large lima beans
1 tablespoon vegetable oil
2 garlic cloves, minced
2 medium onions, thinly sliced
3 stalks celery, thinly sliced
2 large potatoes or 4 small potatoes, peeled and quartered
2 carrots, peeled and thinly sliced
1 bay leaf, crushed
1 1/2-2 tablespoons vegetarian chicken soup mix or 5 vegetable bouillon cubes
1 tablespoon paprika (I find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
4 cups hot water
salt
fresh ground pepper

Steps:

Soak the beans overnight, then drain.
Or, follow package directions for quick soaking.
In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
Put in slow cooker.
Add the potatoes, carrots, beans, bay leaf and paprika.
Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
Add salt and pepper to taste.
Cover tightly and cook on low 18-24 hours.
Taste and adjust seasonings, if necessary.
Makes four very generous servings.