Hi Toni, I am 58 yrs old and am considering adding some vegetarian dishes to my diet but what is tenpei I hope I spelled that right, and where do you get it? Thanks
Cuban Red Beans and Rice
Heidi’s Cuban Red Beans and Rice
A popular and tasty rice dish, this easy, one pot recipe can be modified to suit your own personal taste. Make it spicy or mild, but do make it. I like mine served with Pico De Gallo on the side, or for an extra kick, try it with my Orange Jalapeño and Cilantro Dressing spooned over the top.
2 T. vegetable or olive oil
¼ t. ground cumin
¼ t. ground chipotle
1 1/2 c. of brown rice
3 c. of water
¼ t. annato*
Salt and pepper
1 15-oz. can of organic red kidney beans (liquid included)
½ lime, juiced
Heat a lidded pot and add the oil. Sprinkle in the cumin and ground chipotle. Stir well and add the rice, stirring to coat the grains in the spices for a minute or two. Add the water and bring it to a boil, then reduce the heat and simmer until the rice is tender but a little al dente, about 40 minutes. Remove the rice from the heat and stir in the canned beans with their liquid and the annato. Squeeze in the juice of half a lime, more or less, as desired, then serve hot or at room temperature.
Delicious with salsas on the side.
*Annato seed is also known as Achiote. It grows on the annatto tree and is mostly used in Caribbean and Latino dishes. Annato imparts a beautiful yellow or orange color and a subtle peppery flavor in foods at a fraction of the cost of saffron. However, be aware that it does not duplicate the distinctive flavor of saffron.
Heidi’s Cuban Red Beans and Rice 30 mL vegetable or olive oil 1.25 mL ground cumin 1.25 mL ground chipotle 325 g brown rice 710 mL of water 1.25 mL annato* Salt and pepper 1 - 425 g can of organic red kidney beans (liquid included) ½ lime, juiced
Latin homemakers heat the Annato seeds in the oil briefly first to release the flavor and color then they remove them because they're hard and not pleasant to chew. The Latin program provided a nice change of pace for an occassional vegetarian. Thank you, Sunny
Hi Janet, Good question! The general rule of thumb for TVP that needs to be hydrated is 1 cup of TVP to Â¾ to 1 cup of boiling water. I always start at the lower measure first. Give this about 10 minutes to rehydrate. Once the TVP is rehydrated, use the fine textured TVP in sauces, soups, casseroles, tacos, and chili. Use a more heavily crumbled texture (some products are a coarser cut) to replace beef in stews, stir-frys, soups, pot pies, and hot entrÃ©es. Dry TVP can be stored in dry storage for up to 6 months. Rehydrated TVP needs to be refrigerated and should be used up within 3 days. If for some reason you feel the TVP is too wet, spread it out on a baking sheet and pop it in the oven at 300 degrees for about 10-15 minutes. Check it after 10 minutes just to be sure since all ovens bake differently. Let us know how this turns out and thanks for writing! Toni
I would like to learn more about how to use TVP. I see it most often in the bulk foods at my local store and seems to be more available than the refrigerated or frozen kinds. I am somewhat confused as to how to hydrate the various forms for cooking without it being wet in the recipe. Do you have any suggestions? P>S> I love your show!
Hi Gabriel, Thanks for watching DTV. I'm not sure where you're writing from, but if you feel the show is on too early call your local station and ask that they consider a different time slot. We do extremely well in the late morning/afternoon slot. Now onto the mushrooms. I love mushrooms! Prepared properly they can be added to just about any dish, from sauces or soups to pasta and sandwiches. We are planning on more mushroom dishes next season, however if you have someting special in mind write me and I'll be able to have better focus on what you're looking for. For the moment if you prepare mushrooms as I do for my Savory Mushroom and Black Eyed Pea Burger, you will really enjoy adding them to your favorite recipes. Prepared in this manner they will remain full of flavor and texture. From this point you can use them in whatever you like. Please write again and good for you for choosing to include more healthy vegetarian dishes in your diet! Toni
Hi; I warched some of your episodes(episodes are showed to early)and I would like to include more vegetarian dishes on my diet. I would like to know what type of dishes can be cooked with mushrooms. Thank you. Gabriel
Annato would make the rice more red, where turmeric would add a more amber or 'curry' color. You can make this recipe easily without the annato and, you are correct that 1/4 teaspoon of turmeric would add little flavor while still adding color to the rice. The best recipes often times are enhanced or improved with experimentation so try this with the turmeric and please write back and let everyone know what your results were! Thanks for writing with a great question/tip.
Hi Rae, Sorry for the oil omission! You can use 2 tablespoons of either vegetable or olive oil. The annato is totally optional since it adds little discernable flavor and is used primarily for color. There really is no substitute for annato that I can think of, so if you don't have it , no problem!
Hi Rod, Tempeh is a fiber and nutrient rich soybean based food. It is widely available in the refrigerator section of most grocery stores (near the tofu ) or health food stores and comes in a variety of styles. Tempeh is fermented so it's easily digested and has a really wonderful texture and nutty flavor. I'd like to suggest you pick up my cookbook "Totally Vegetarian" for some delicious EASY tempeh recipes as well as tips on how to buy it, prepare it and store it. Our podcast on iTunes also has a small selection of tempeh recipes that you can watch over and over while preparing. Once you try it, I'm sure you will love it as much as I do! Thanks for writing! Toni