Vegetarian Paella

Ingredients

• 3 tablespoons olive oil , divided
• 4 cups vegetable broth , low sodium
• 1 teaspoon saffron threads (or turmeric)
• 1 medium onion , diced
• 1 red bell pepper , cut into strips
• 5 cloves garlic , chopped, minced or crushed
• 1 large tomato , diced (sub ½ cup canned)
• 1 ½ cups Bomba Rice (sub arborio rice)
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• 1 teaspoon sea salt , more to taste
• Fresh cracked pepper , to taste
• 2 sprigs fresh thyme (sub 1 teaspoon dried)
• ¾ cup frozen peas , thawed

Garnish (Optional)

• Lemon wedges
• Fresh-cut parsley

Instructions

• Add vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.
• Heat 2 tablespoons of oil in a 12-inch Paella Pan (or something similarly sized) over medium heat. Once heated, and the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.
• Add the garlic and sauté for 1 minute.
• Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes. (if using dried thyme, add it with this step)
• Add the rice and remaining 1 tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Move around occasionally to prevent sticking.
• Add the fresh thyme and slowly pour in broth. Add salt and pepper. Do not stir after this point or it will release starches and cause creamier rice. Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes.
• Now turn the heat down (between medium-low and medium heat) to a mild simmer. You want to see movement in the pan while the broth is cooking down (don't boil though). Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.
• Once the broth is nearly cooked off, you will need to pay close attention to the socarrat forming on the bottom of the pan (the golden rice crust). You will start to hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutes to form. Stick a fork or spoon straight to the bottom to test if it's forming. (If it smells like it's burning, remove from heat immediately) (*see note).
• Remove the pan from the heat. Add the peas to the top of the rice (don't mix in). Cover the pan with foil and let the paella rest for 5-8 minutes. Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve. Enjoy!

Notes

• Sometimes you might not get the socarrat to form and that's ok. It all depends on the pan, fat content, heat source and experience. The more you cook paella, the better you'll get at reading the signs. I've had times where I left it too long and it burned. That is never fun, so it's better to have no socarrat than burnt socarrat. Your paella will still be delicious without it.
• Saffron gives the paella its distinct flavor which is somewhat earthy and floral. It's very subtle but really finishes the dish. It also turns the rice to a beautiful golden color. It's a little costly, so if it's not in your budget you can replace it with turmeric. It will have a different flavor, but will still be subtle and make the rice golden.
• If you don't have a paella pan, I would recommend a large stainless steel pan (don't use non-stick).

https://veganhuggs.com/vegetable-paella-recipe/

Gazpacho & Croutons

Ingredients

• 6-7 medium tomatoes the quality of the tomatoes is one of the most important factors in the taste, use vine-ripened when possible, and don’t use the green salad tomatoes!
• 1 green Italian pepper the long type, not a bell pepper (I used bell and it was delicious!)
• 1 cucumber
• ½ of a small white (or red) onion
• 1-2 cloves of garlic
• 1/4 cup Extra Virgin Olive Oil - quality is important
• A splash of Sherry vinegar Vinagre de Jerez, although red or white wine vinegar can be substituted
• A pinch or two of salt
• Optional toppings For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs

Instructions

• Cut the tomatoes, peppers, onions and garlic into your blender.
• Blend the vegetables at a high speed until it is completely pureed.
• Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
• Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
• Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

Tips:

• For a very cold gazpacho, refrigerate for a few hours before serving. You can also add ice instead of water if you prefer a quick fix!
• If you want your gazpacho to be completely smooth, make sure to strain it through a fine-mesh strainer or chinois strainer.
• Don’t worry if the gazpacho separates when in the fridge. This is normal and you get need to give it a good stir or shake before serving.

https://spanishsabores.com/recipe-gazpacho-andaluz/




INGREDIENTS

• 1 loaf of bread (about 12 ounces), cut into 3/4-inch cubes
• 1/4 cup olive oil
• 2 teaspoons Italian seasoning, homemade or store-bought
• 1 teaspoon garlic powder
• 3/4 teaspoon fine sea salt
• dash of black pepper

INSTRUCTIONS

• Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
• In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread. Toss gently until well-combined.
• Spread the bread cubes out in a single layer on a baking sheet.
• Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
• Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week.

https://www.gimmesomeoven.com/how-to-make-homemade-croutons/

Banana Bread Muffins

Ingredients

• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• 1 cup mashed bananas about 3 medium
• 1 large egg room temperature
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips
• ¼ cup milk chocolate chips

Instructions

• Preheat oven to 375°F. Line a muffin pan with paper liners.
• Combine flour, baking soda, and salt in a small bowl. Stir in chocolate chips.
• Combine sugar, bananas, egg, oil, and vanilla in a medium bowl.
• Add dry ingredients and mix just until combined.
• Pour into prepared muffin tin and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
• Cool 5 minutes in the pan before removing and cooling on a baking rack.

Recipe Notes

• For mini muffins, bake 14 to 16 minutes
• For regular-sized muffins, bake 18 to 20 minutes

https://www.spendwithpennies.com/banana-chocolate-chip-muffins/