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Meal of the Day: Healthy Vegan Paella

After hearing many of my friends in television and film from New York and LA swear by veganism for optimal health and beauty, I've decided to give it a shot myself. Here is a recipe for a vegan paella, made with brown rice, artichoke hearts, and peas. This is a hearty version of the traditional Spanish-favorite and one of my favorites for healthy comfort food on a cold day. It's filling and nutritious while packed with protein and turmeric, a key component of my supplement regimen.
Follow these links for more info on turmeric:
Blair Myers
2 cups boiling water
1 cup brown rice
1 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground turmeric
1 cup peas
1 cup drained and quartered canned
artichoke hearts

1.Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.

2.Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.

3.Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

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