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Forbidden Rice and Edamame Salad from Compassionate Cuisine

https://www.chicvegan.com/forbidden-rice-and-edamame-salad-from-compassionate-cuisine/

Catskill Animal Sanctuary wants the world to go vegan. It’s who they are; it’s what they do. It’s why hundreds of rescued farm animals call this place home, and why the Sanctuary opens its gates to thousands of visitors each year. Written with love and authenticity, Compassionate Cuisine tells—through its food—the story of one of the country’s oldest and most respected animal sanctuaries.

Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen

Compassionate Cuisine

In the book, Chef Linda Soper-Kolton and Chef Sara Boan, the Sanctuary’s vegan chefs, bring its culinary program Compassionate Cuisine  to life through an array of recipes intended to inspire and delight. Now, home cooks everywhere can savor and devour the same delicious and compassionate cuisine in their own kitchens.

Find diverse recipes such as:

  • Blueberry Praline French Toast Casserole
  • Breakfast Burritos
  • Deviled Potatoes
  • Buffalo Cauliflower with Blue Cheese Dressing
  • Chipotle Sweet Potato Stew with Lime Cashew Cream
  • Coconut Cream Pie
  • And many more!

Interwoven with the recipes are stories of animal rescues, written by Sanctuary founder and director Kathy Stevens, who gives voice to the voiceless. This book shares the good news about how wonderful—and vital—it is to consider compassion first when we eat.

Forbidden Rice and Edamame Salad

Forbidden Rice and Edamame Salad

Chef Linda: We eat with our eyes first, which is why food should beckon and tempt—and this salad does all of that and more. Legend tells us that black rice was referred to as “forbidden” because it was once eaten exclusively by the emperors of China to enrich health and ensure longevity. Thankfully, we can all enjoy the taste, beauty, and health benefits of black rice today. This heirloom rice is treasured for its delicious roasted, nutty taste and beautiful deep-purple color. The addition of vibrant-green edamame beans and creamy-white cashews add to the visual appeal and complement the nutritional value of the rice. Enjoy this salad as a side dish or as a complete meal—good for a weeknight dinner but also impressive enough for entertaining.

Author:

Linda Soper-Kolton

Ingredients

  • ¾
    cup
    black rice
  • ½
    tsp
    salt
  • ½
    cup
    white or multi-colored quinoa
    rinsed
  • 2
    cups
    frozen shelled edamame
    thawed

Shiitake Crisps

  • ½
    pound
    shiitake mushrooms
  • 3
    Tbsps
    olive oil
  • ½
    tsp
    salt
  • ½
    tsp
    smoked paprika
    optional

Vinaigrette

  • ¼
    cup
    fresh lime juice
    plus more to taste
  • 3
    Tbsps
    mild vinegar
    like rice or apple cider
  • 3
    Tbsps
    tamari or soy sauce
  • 2
    Tbsps
    extra-virgin olive oil
  • 2
    Tbsps
    toasted sesame oil
  • 1
    Tbsp
    maple syrup
  • 2-inch
    piece
    ginger
    peeled and grated, about 1 Tbsp
  • Salt
    to taste

To Assemble

  • ½
    cup
    shelled
    salted pistachios
  • 2
    scallions
    thinly sliced, about ¼ cup

Instructions

  1. Bring 3½ cups water to a boil. Add rice and salt. Reduce heat, cover, and simmer for about 15 minutes. Add quinoa. Stir and cover again. Cook for another 10 to 15 minutes, or until the rice and quinoa are tender. Drain any excess water and set aside. To cool the grains faster, empty them into a very large bowl or onto baking tray and spread out evenly.
  2. While the rice and quinoa are cooking, cook edamame according to package instructions. Drain and set aside to cool. Avoid overcooking edamame or it will result in a dull green color instead of bright green.
  3. To make the shiitake crisps, preheat oven to 375ºLine a baking tray with parchment paper. Remove stems and thinly slice mushroom caps. Place in a mound on the baking tray. Drizzle with the oil. Toss to coat and arrange in a single layer. Sprinkle with salt and paprika. Roast for about 25 minutes, stopping to stir about halfway through cooking time. Mushrooms are done when they are dark brown, almost burnt. Transfer to a paper towel–lined plate to cool. Store in a covered container in the refrigerator.
  4. While rice, quinoa, and mushrooms are cooking, make the vinaigrette by whisking lime juice, vinegar, tamari, olive oil, toasted sesame oil, syrup, and ginger together in a large bowl. Taste and adjust with salt or more lime juice.
  5. Add the cooled rice and quinoa, edamame, pistachios, and scallions to the bowl with the dressing. Toss to combine. Serve immediately, topped with pistachios and shiitake crisps. You can also chill the salad in the refrigerator for about an hour and serve cold.

Forbidden Rice and Edamame Salad from Compassionate Cuisine

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Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

Loaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!

loaded potato wedges drizzled with vegan cheese sauce

This easy recipe for Baked Loaded Potato Wedges will blow you away with the delicious combo of crispy baked potatoes,  tofu bacon bits, and a creamy vegan cashew cheese sauce.

While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If you’re hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite!

These Vegan Cheesy Potato Wedges are perfect for when you’re craving something cheesy and comforting. The potatoes are baked not fried.  They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes!

loaded baked potato wedges on a a platter topped with vegan cheese sauce and tofu bacon

More Vegan Game Day Foods & Snacks

  • Firecracker crispy tofu wings
  • Spinach artichoke dip 
  • Thai Layered Dip -because Peanut sauce.
  • Spicy Pepper Crisp Cauliflower bites with celery ranch
  • Zucchini chickpea Fritters
  • Cajun Chickpea Fries

Continue reading: Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

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