Tag Archives: mushroom

Product Review and Recipe: Ariven Imperial Rice

24 Feb

Ariven PlanetHaving been concerned for animal welfare from an early age, Adiphen Bose also noticed the connection between the large amounts of unused land and the staggering amount of people whom were starving in Southern India. These realizations gave Bose a vision, and from it, Ariven Planet was born. Ariven Planet benefits both human and non-human animals by creating sustainable animal sanctuaries that provide quality food for people, with a portion of harvests being used to feed the hungry.

Operating on three main business principles, the folks at Ariven Planet focus on 1) “A purpose beyond profit” 2) “A belief that businesses should do no harm, yet benefit all” and 3) “A dedication to health-minded sustainability.” Without the use of GMOs, chemicals and pesticides, in addition to the use of recyclable and biodegradable packaging, Ariven Planet lives up to its promise (source).

Ariven Imperial RiceAriven Planet currently sells coffee, tea, and rice, and is proud to be the first to bring the Royal Heirloom Rice of India to the United States. Needless to say, I am glad they did! Their Ariven Imperial Rice is like no rice I have ever had before. Having followed the preparation directions exactly, the result was perfectly cooked, plump rice. Though there was a little excess water in the bottom of the pan, it was easily drained and ensured that the rice was moist. The resulting light, fluffy grains impart a nice, slightly sweet yet mild flavor and are a rich source of B vitamins. These precious little pillows could surely be used in both sweet and savory dishes and are excellent for soaking up a variety of saucy toppings. I highly recommend Ariven Imperial Rice and am happy to offer a 15% off coupon code BETHECHANGE108 towards their online store.

For your eating pleasure, below is a recipe for Mushroom Mutter Masala to eat atop this rice. Enjoy!

Mushroom Mutter Masala

Mushroom Mutter Masala

2 cups Ariven Imperial Rice, prepared
2 tablespoons olive oil
1 (16-ounce) package sliced white button mushrooms
1 tablespoon garam masala powder
1 (1-inch) piece fresh ginger, peeled and grated
1 large clove garlic, peeled and minced
1 teaspoon salt
1-1/2 cups frozen peas, thawed
1 (13.5-ounce) can coconut milk
2 (8-ounce) cans tomato paste*
1 cup vegetable broth

Heat oil in a 4-quart pot over medium heat. Add mushrooms and cook for 5 minutes, or until tender.

Add garam masala, ginger, garlic and salt to the pot, cooking and stirring for an additional minute.

Place remaining ingredients in the pot and continue to cook and stir until combined and heated through.

Serve over prepared rice.

* Should you prefer less tomato paste, simply use 1 (8-ounce) can tomato paste and decrease your vegetable broth amount to 1/2 cup.

Ariven Imperial Rice

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NOTE: The product noted above was a free sample provided by Ariven Planet, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

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Award-Winning “Cheese” and “Sausage” Ravioli

25 Jul

Ahhhhh ravioli, how I missed you! Up until recently, I hadn’t had ravioli since before I went vegan for a New Year’s resolution in 2009. This seems to be the case with most other vegans as well, simply because there is a lack of vegan ravioli on the market. Though making ravioli can be a rather time-consuming task, it is rewarding to devour afterwords and makes you appreciate this bite-sized pasta even more!

So without further adieu, here is the recipe for my award-winning ravioli which was made for the Chicago Vegan Chef Showdown.

Ravioli | White Wine & Mushroom Sauce | Marinara Sauce

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Ravioli

“Cheese” and “Sausage” Ravioli
Yields approximately 156 (1-3/4 inch) ravioli

Pasta:
2 cups semolina flour
2 cups all-purpose flour
1/4 teaspoon salt
1-1/2 cups water

Filling:
1-1/2 cups roasted, unsalted cashews, soaked in water overnight then drained
1 large clove garlic
1/2 rounded teaspoon salt
1/2 – 3/4 cup unsweetened almond milk
1 (8 ounce) package Italian-style seitan

Begin with the pasta by combining the semolina flour, white flour and salt in a large mixing bowl. Slowly add water, mixing until dough forms into a ball. Knead until dough becomes firm and smooth, approximately 5 minutes. Form into 2 inch round balls and place on a clean work surface underneath an overturned bowl for 30-45 minutes, allowing dough to rest.

Meanwhile, for the filling, combine the soaked cashews, garlic and salt in a food processor. Pulse to combine. Slowly add almond milk, 1/4 cup at a time, until mixture comes together. Continue to process for 1-2 minutes or until mixture is smooth. Add seitan and process an additional 30-60 seconds, or until incorporated.

Once dough has finished resting, check to see if it is sticky. If so, coat each ball with all-purpose flour and knead until incorporated and smooth. Repeat if necessary. Using a pasta roller or a clean, lightly floured work surface, roll out a dough ball until 1/8 inch thick. Using a shot glass or something similar in size, cut as many 1¾ inch circles as possible. Using half of the circles, place approximately 1 teaspoon of filling onto the center of each. Using water, moisten the outer edges of each remaining circle, then place on top of the circles that have filling. Seal each ravioli by pressing firmly around the edges. Place finished ravioli in a single layer on a cookie sheet covered with wax paper. Continue with remainder of dough until all has been used.

If consuming immediately: Bring a large pot of water to a boil, add half of the ravioli and stir. Allow to boil for 2-5 minutes, stirring occasionally, or until all ravioli float to the top and become slightly enlarged. Drain and repeat with remainder of ravioli. Combine with your favorite pasta sauce immediately.

If consuming at a later date: Freeze ravioli in a single layer on the cookie sheet. Once frozen, place ravioli into a sealed container and store in the freezer until ready for use.

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"Cheese" & "Sausage" Ravioli with Creamy White Wine & Mushroom Sauce

Creamy White Wine and Mushroom Sauce
Yields approximately 3 cups

3 tablespoons vegan buttery spread
1 cup chopped baby bella mushrooms
1/3 cup diced shallots
3 tablespoons all-purpose flour
1-2/3 cups unsweetened almond milk
1/3 cup sauvignon blanc wine
1/4 teaspoon salt
black pepper to taste

Melt butter in a saucepan over medium heat. Add mushrooms and shallots, cooking and stirring for approximately 1 minute. Add wine and continue cooking and stirring until mushrooms are tender and onion is translucent. Whisk in flour (mixture will be somewhat dry) and then add almond milk, whisking until smooth. Add salt and black pepper and continue to stir until thickened, approximately 1-3 minutes.

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"Cheese" & "Sausage" Ravioli with Marinara Sauce

Marinara Sauce*
Yields approximately 5 cups

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
1/4 cup chopped fresh parsley
1 clove garlic, minced
6 tablespoons olive oil
1/4 cup diced white onion
1/2 cup syrah wine
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
pinch sugar

Combine stewed tomatoes, tomato paste, parsley and garlic in a food processor, processing until smooth, approximately 1 minute. Set aside.

Heat olive oil in a saucepan over medium heat and add onion, cooking until translucent, approximately 2-3 minutes. Add tomato mixture to saucepan along with wine, oregano, salt, pepper and sugar, cooking and stirring until heated through, approximately 5 minutes.

*Adapted from AllRecipes.com

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