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Vegetable Paella

I received a review copy of The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World, which is the source of this Vegetable Paella photo and recipe; all opinions expressed are mine.

You could describe this new cookbook, The Vegetarian Reset by Vasudha Viswanath, as vegetarian food reimagined with lots of flavor and nutrition! If you’re wanting to add more plant-based dishes to your diet, this is a cookbook you’d be interested in! The author is the founder of the site We Ate Well (https://www.v8well.com/), which features healthy recipes and desserts made from whole foods that are free of refined carbs and sugar, and big on flavor. Vansworth says about her book, “If you’re a foodie that craves variety, flavor, and fun, I wrote this book for you. To keep you interested, your palate happy, and to woo you into cooking delicious food that puts nutrition back into focus.”

The Vegetarian Reset has chapters on Breads, Rice, Pasta and Noodles, Salads, Soups and Lentils, Eggs, Small Plates, Smoothies, Desserts, and Basics. There are beautiful color photos of the recipes, too. Recipes include: Roasted Red Pepper and Spinach Quesadillas, Eggplant Chile Cheese Toast, Ginger Fried Rice, Burrito Jars, Avocado Pasta, Falafel Salad, Loaded Cauliflower Soup, Eggs Florentine, Zucchini Chips, Turmeric-Almond Lassi, and Mango Cheesecake Jars. And, of course, Vegetable Paella. The photo at the top is from the book. Doesn’t it look delicious?

The author says this about the recipe: I started on my paella journey after watching a chef make it with great flair by the beach. Usually made with a short-grain rice such as Spanish bomba, this paella is made with cauliflower rice, which absorbs the flavors surprisingly well. It is loosely based on the Valenciana style, fragrant with saffron and rosemary. Whether indoors or outdoors, this is a great summer party dish that’s easy to make and easy on the eyes.

Vegetable Paella

  • Servings: 4
  • Difficulty: easy
  • Print

VEGETABLE PAELLA from The Vegetarian Reset
Makes 4 servings

Ingredients
1 Tbsp + 1 tsp olive oil, divided
1 lb/450g cauliflower rice
1 small onion (4 oz/110g), diced
1 small red bell pepper/capsicum (4 oz/110g), sliced lengthwise into thin strips
1 Tbsp minced garlic
20 green beans (4 oz/110g), ends trimmed and sliced in half
1 (14 ½-oz/400-g) can chickpeas, drained
2 tsp paprika
1 tsp smoked paprika
1 tsp fine sea salt
½ tsp cracked black pepper
Pinch of saffron
1 cup/260g canned diced tomatoes (two-thirds of a 14 ½-oz/400-g can)
1 cup/240 ml vegetable broth or water
2 marinated artichoke hearts, quartered
½ cup/80g frozen green peas
6–8 large green or black olives, sliced
2–3 sprigs rosemary
1 Tbsp chopped fresh Italian parsley, for garnish
4 lemon wedges, for garnish

Directions
Step 1. In a medium sauté pan, heat 1 teaspoon of olive oil over medium heat. Add the cauliflower rice and sauté until dry, 10–15 minutes. Transfer to a bowl and set aside.
Step 2. Add the remaining 1 tablespoon of olive oil to the same pan, add the onions, bell pepper, and garlic, and sauté over medium heat for 3–4 minutes. Add the green beans, chickpeas, paprika, smoked
paprika, salt, pepper, and saffron, reduce the heat to medium-low, and sauté for 3–4 minutes. Add the tomatoes and cook for about 5 more minutes.
Step 3. Add the broth or water and bring to a boil. Add the cauliflower rice and stir to distribute evenly. Simmer, uncovered, without stirring, until the water has mostly evaporated, 10–15 minutes.
Step 4. Scatter the artichokes, peas, olives, and rosemary on top, gently pressing down to incorporate. Do not stir. Cook, uncovered, for a few more minutes until dry and you no longer see water bubbling to the surface a few more minutes, (you can press down gently with a spatula to help any water bubble up).
Step 5. Optionally, turn up the heat to high for 1–2 minutes to char the bottom of the rice. This creates a crispy crust, called the soccarat, at the bottom. Remove the rosemary, garnish with parsley and lemon wedges, and serve.

Recipe used with permission | nancy-c.com

So, whether you already follow a vegetarian or low-carb diet or just want to have some great, healthy recipes to add to your meal plan, this cookbook would be a great resource! Have you tried any plant-based recipes yet?

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