the long road to healthy

May 19, 2009

Tofu Tuesday – I heart Donna Klein

Filed under: good eats — karena @ 5:45 pm

Brought to you by…
Kaci@Ellyphant & Kelli@Gohn Crazy

Today I’m going to share one of my favorite recipes of all time, from my favorite cookbook author of all time. I have mad, mad love for Donna Klein. Other veg cookbooks come and go in my kitchen, but hers are the pride of my collection.

This my adaptation of her Quick Farmer’s Paella from The Mediterranean Vegan Kitchen. I meant to get a picture, but was too busy cooking and running after kids to grab a camera. Enjoy!

2 cups vegetable broth
1/4 teaspoon saffron
2 tablespoons high quality olive oil
1 onion, finely chopped
3 cloves of garlic, minced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 14.5oz can diced tomatoes
1 cup rice
1 pkg frozen lima or butter beans *
1 can artichoke hearts
4oz baby carrots, rough chopped
1 cup frozen peas, thawed
1/4 cup pine nuts, toasted

In a saucepan, heat the broth and saffron to a simmer, then set aside.

In your biggest, favorite skillet (I like a cast iron) heat the oil, then add the onion and garlic and cook for 2-3 minutes. Add the bell peppers and continue cooking for 2-3 minutes. Add the can of tomatoes and bring all to a simmer.

After about 3 minutes at a simmer, add the rice, zucchini, and broth. Simmer (covered) for ten minutes. Add the carrots and simmer for another ten. Add the peas and continue cooking 5-10 minutes, until the rice is “done.” Stir in the toasted pine nuts and serve.

*the recipe calls for lima beans, but I didn’t have any this time around. What I did have were two leftover zucchini that needed to be used up.

Hope you all have a terrific Tofu Tuesday!



  1. Mmm that sounds delish! YUMO! šŸ™‚

    Comment by Kaci — May 19, 2009 @ 6:30 pm

  2. Definitely one to try. Thanks for sharing!!

    Comment by Kelli@GohnCrazy — May 20, 2009 @ 1:37 am

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