Tags

, ,


Hotel Dinner #3

If you’ve read my recipe reviews before you might have noticed I can’t get enough of Angela’s over at Oh She Glows.  For those of you that are new to her website, I encourage you to look at this recipe or this recipe or even this one. Everything she puts together seems to really match my families’ needs nutritionally and requirements for flavor – so we are thrilled that she is coming out with a full cookbook with new recipes. As far as I’ve seen, there is no publish date but if anyone knows of one, please let me know, I just can’t wait!

Here’s a recipe that I was able to cook in our hotel suite and I’m sure you can manage in your home kitchen or on the road. This is Oh She Glows Recipe but I have changed the process and ingredients slightly so that it can be prepared in a hotel with miniscule ingredients.

1/2 cup uncooked *rice (makes ~2 cups cooked)
1/2 tsp extra virgin olive oil
2 cups chopped sweet onion (1 medium onion)
6 garlic cloves, minced
4 cups sliced crimini mushrooms (300 grams)
2 tbsp nutritional yeast
1.5 tbsp low-sodium tamari (soy sauce)
1/2 tbsp cornstarch
1 & 1/4 cup vegan vegetable broth
1 cup fresh chopped kale, stems removed
Freshly ground black pepper & kosher salt, to taste

Stove:
1. Cook rice according the type you have purchased. See *note below.
2. Sauté onions and garlic for about 5-10 minutes.
3. Add the mushrooms and continue to sauté until the mushrooms get all shiny and slightly golden brown. Stir in the nutritional yeast and soy sauce. Cook for a few minutes. It will start to smell amazing at this time.
4. In a small bowl, stir together the broth and cornstarch. We didn’t have a whisk but we just kind of flattened the clumps with the spoon and then stirred. I have also add these two ingredients to an empty water bottle and shake like crazy. (Hey, you have to use what you have sometimes…) Then add this mixture to the pan with the mushrooms.
5. Stir in kale. Cook for about 10 minutes or so, until slightly thickened. Divide rice into two bowls and serve the mushroom gravy on top.

Microwave: (Takes a bit of time but so worth it!)
1. Cook rice according the type you have purchased. See *note below.
2. Place the onions, garlic, and mushrooms into a bowl with a few tbsp of water. You are going to steam them together.
3. Stir in the nutritional yeast and soy sauce. Cook for a few minutes.
4. In a small bowl, stir together the 1 cup broth and 1 tbsp cornstarch. We didn’t have a whisk but we just kind of flattened the clumps with the spoon and then stirred. I have also added these two ingredients to an empty water bottle and shake like crazy. (Hey, you have to use what you have sometimes…) Then add this mixture to a bowl and microwave on high for about 2-3 minutes. You need to bring it to a boil and let it bowl for a full minute. Stir this into the mushroom mixture and let it sit and it will thicken naturally.
5. Place the kale and 2 tbsp water in a microwave-safe bowl. Microwave around 3 minutes on high so that the kale steams the vegetable and turns a shiny, dark green color. Drain the water from the kale. Add everything together in a large bowl. Divide the rice into two bowls and serve the mushroom gravy on top.

*Rice comes in different varieties; some are made to be prepared quickly in a microwave. Since returning from Japan, I always travel with my rice cooker so I was able to make our Japanese premium rice more traditionally. I’m guessing not too many people travel with a rice cooker such as me. You can also make it on the stove or in the microwave depending on what you have available.

Advertisements