I didn’t have the intention of making my own paella, it just happened like this:
I met with a friend at the famous Iberia in the Portuguese section of Newark for brunch one Saturday. Being a vegetarian and having had delicious paella while in Valencia some years back, I thought I could order some, or have the chef make some special for me.
There was some back and forth with the waiter that became a comical conversation that kept going in circles: Waiter - Okay, seafood or meat paella? Me- I want vegetable paella W- Vegetable Paella? Me- Yes W-Okay, do you want seafood or meat? (Seriously, this went on for about 5 minutes before he went to talk to the chef.) The waiter came back and assured me that the chef can make vegetable paella. What I got was a huge pot of yellow rice & vegetables. Not the vegetable paella of Spain, with garlic and tomatoes. So, I took my platter home and decided to fix this up.
The yellow rice already had carrot, green beans and broccoli in it. I cut up fresh organic tomatoes and fresh garlic. I placed everything into a large pot, added vegetable broth, black pepper, cayenne pepper and kosher salt to taste. Voila!
Next time, I’m going to substitute the rice for quinoa to make it a protein punch paella!
After a long day, nothing beats coming home to warm brownies covered with peanut butter and homemade rhubarb/strawberry syrup. Okay, so this is a new thing that I started, but had I known this could have happened years ago, then I would have made it a thing back then.
I have an incurable sweet tooth and just because I eat healthy doesn’t mean I have to sacrifice taste or anything good to reach this goal. I found this yummy (and healthy) brownie recipe from one of my favorite food blogs, Chocolate Covered Katie. Her Healthy Chocolate Fudge Zucchini Brownies are vegan, gluten free and tastes delicious. I substituted the zucchini for pulp from the beet, carrot & apple that I juiced. (My juicer is cheap, so I had to run it through my food processor to get it to a nice consistency.) A great way to never waste is to use your pulp in baking recipes. I find the ones I like and just substitute.
Since I have been working out more, I need to add more protein to my diet. Peanut Butter is a good source of protein and good fat plus, it pairs very well with dessert.
Okay, confession time…I was attempting to make rhubarb and strawberry jam, but I panicked and added too much water. So, the result is syrup and if you’re as obsessed with rhubarb as I am, then you know that this is nothing to be sad about, but to add bourbon to and make a toast!
I found the simplest recipe online and worked it out. When I came home from what felt like the longest day ever, I frosted my vegan brownie with peanut butter and poured this rhubarb and strawberry syrup, popped it in the microwave for 30 seconds and began to unwind.
I’m off to get seconds.