I found some Saffron Threads on sale at Whole Foods and decided to try and make some Paella. I searched for recipes online and came across one from LovingItVegan.com.
I love vegetables so I decided to make some alterations and additions to the original recipe. It is important to use Paella Rice, which I found at Whole Foods Market.
Feel free to add your own choice of vegetables, creativity is always a good thing!
I really enjoy the taste and texture of Baby Bok Choy. This recipe takes the very best of the vegetable and adds a satisfying savory, spicy, with some subliminal sweet undertones.
Baby Bok Choy is a great source of Vitamins A, C, and K plus is extremely low in calories and only contains a tiny amount of fat. The texture and taste of the green leaves are similar to spinach and the stalks are similar to celery.
It is good raw but much better cooked. Baby Bok Choy is a staple in Chinese cuisine.
You can also try to grill the prepared Baby Bok Choy on the grill. It was raining today in Southern California so I opted for the oven! To cut calories and fat, eliminate the vegan feta.
Zucchini is the star in this casserole with summer squash, potatoes, onions, and tomatoes in supporting roles. If you are not a fan of tomatoes, it is ok to omit them from the recipe. Also, if you do not particularly like summer squash, just replace it with more zucchini.
This recipe feeds 4-6 as a side dish and 2-4 as a main dish. I like to have it alongside a fresh green salad and some crunchy bread. It also makes a great filling for tortilla shells!
It also stores well in refrigerator, after baking, for about 3 days.