eat well, live free

Everyone’s table and cardamom rice

Everyone’s table

Marcos and I had an awesome time at the Sacramento Veg Fest this weekend! We met so many folks who want to eat well including vegetarians, vegans and veg-curious. If you missed it, you are probably sad that my Mother-in-Law, Grandma and I brought 500 homemade oatmeal bites and anise cookies giving them away as fast as people could eat them.

I was overwhelmed by the number of parents who attended the festival to learn more about their loved one’s dietary choices. Seeing parents commit to making significant dietary accommodations for a child is impressive. I remember the mantra at our dinner table all too well, “I’m not about to cook separate meals for each of you.”

In my experience, having a veggie and carnie at the same table can be trickier than having a Democrat and Republican eat a meal together! To make this easier on the chef, here are my top 10 tips on how to feed your entire family without spending an entire day cooking.

10 Tips on how to feed everyone
 
1. Identify everyone’s needs. Are they vegetarian or vegan?
2. Cook familiar foods, but replace the meat. Instead of meat tacos, make bean or potato tacos.
3. When looking for recipes, stick within your cooking abilities. Light meals or lengthy recipes?
4. Think beyond salad.  Make a “do it yourself” dinner such as a burrito bar.  Meat topping optional!
5. Make a show stopping vegetarian meal for everyone. 
6. Expand the vegetarian options from existing menu items.  Keep unnecessary meat out of dishes such as bacon in the string beans.
7. Think about every hidden ingredient.  Use alternative ingredients like veggie broth.
8. Try a new ingredient or a new spice every week. Simply use the new ingredient in a familiar dish.
9. Proteins make the belly feel fuller. Protein is found in beans, greens, and grains such as quinoa.
10. Think beyond cheese. Cheese enchiladas and pizza are junk food, not healthy vegetarian meals.

Taking my own advice about trying a new spice, I picked up some cardamom to try it in the ultimate familiar side dish: rice. Familiar, shmamiliar. A few spices, raisins and almonds turn this boring side into a substantial dish with a flavorful creamy impact on par with risotto. I kid you not, the slow cooking method of this grain will actually make you pat yourself on the back for winning the “Most Delicious Rice in the World Award”.

The original recipe is from the Amazing and endlessly informative Classic Vegetarian Cooking from the Middle East by Habeeb Salloum. The original recipe used butter, and a lot more of it. I reduced that and the almonds. A friend of mine suggested that we add a roasted yam that I happened to have in my refrigerator to make a heavier dish. Worked like a charm.

Cardamom rice
Serves 6

2 tbls Earth Balance margarine
3/4 c slivered almonds
1 c organic long or short grain white rice, rinsed three times
1/4 currants or raisins
2 1/2 c water
1/2 tsp fresh ground cardamom seeds
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cayenne
2 tbls parsley
Salt to taste
1 roasted yam, optional

Melt Earth Balance in a pan and toast the almonds until slightly browned. Add the rice and stir fry for another 3 minutes. Stir in remaining ingredients except roasted vegetable, bring to a boil. Cover and cook for 25 minutes on a medium heat. Turn off the heat and let steam for 30 minutes. Keep covered until the timer goes off. Toss in cubed yam, serve warm.

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