Cooking for the Vegetarian (or Vegan) in Your Life Just Got Easier 2

Just about every cuisine and type of dish is featured, and the full range of meats, alternative proteins, grains, and vegetables are covered. I have prepared several dishes already, including Kung Pao Chicken or Tofu; Stuffed Chicken Breasts and Portobello Mushrooms; and the delicious Moroccan Vegetables, Fish, and Couscous En Papillote. I look forward to making my way through many more.
One of my absolute favorites in the book is among the simplest (and so flavorful); I’ve made it many times already. Lazy Spanish Rice-which appears in Ivy’s Rizo Quesadillas with Creamy Avocado Dip and Lazy Spanish Rice recipe-is the perfect accompaniment to any Mexican main dish, though I also love to eat a bowlful as an entrée with a salad or quesadilla on the side. Its prepared in a rice cooker or on the stovetop, takes only about 20 minutes, and is colorful, filling, and tasty (and can easily be made vegan).
Every guest at your table is sure to enjoy it, as I am positive they will the other eighty recipes Ivy serves up in The Adaptable Feast.
Serves 4 as a side dish
This easy side dish is cooked with pantry staples in a rice cooker, so it is as easy as flipping a switch. The secret is a good-quality salsa and a slightly spicy chipotle bouillon cube, available at some grocery stores and Latin markets. You can use canned chipotle chiles instead if you can’t find the chipotle cubes.
1-1/2 cups long-grain white or brown rice
5 tablespoons mild or medium salsa
1 Knorr chipotle bouillon cube, crumbled,
or 2 teaspoons chopped canned chipotle chiles
2-3/4 cups water
1 tablespoon butter
2 tablespoons sliced black olives
2 green onions, chopped
Combine the rice, salsa, bouillon cube, water, and butter in a rice cooker. Cook until the rice is tender. Fluff with a fork and fold in the olives and green onions.
Vegan Variation: Use olive oil instead of butter.

Cooking for the Vegetarian (or Vegan) in Your Life Just Got Easier

I grew up in a household not unlike millions of others: one of a mixed-diet family. My mother cooked well-balanced meals with meat and vegetables nearly every evening, and my parents, sister, and I all ate together at the dinner table. However, by the time we were in our teens, my sister developed a dairy allergy and made the choice to be a vegetarian. This required my mother to prepare a larger portion of a main meat dish for three of us to eat while making an individual portion of more vegetables, tofu, or grains to feed my sister. It was a difficult transition-my mother had to entirely rethink how she approached the evening meal. The biggest headache was trying to time everything so the two meals were ready at the roughly same time, allowing us to continue eating as a family. Unfortunately there weren’t any cookbooks available that offered a selection of recipes starting with the same base ingredients and prepared all at once to accommodate both the omnivores and the vegetarian at the table.
I face the same challenge when my sister comes to visit for dinner every week or two, because even though I don’t need to have meat with every meal to feel satisfied, my husband does. I often adapt common vegetarian recipes and add grilled chicken or shrimp for him, or prepare a separate dish that tastes just as good with a pile of vegetables to offer my sister. But now I have a great resource at my fingertips that allows me to do double duty in the kitchen: Ivy Manning’s new release The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores at Your Table.
Over the course of several years cooking for and with her vegetarian spouse, Ivy-an omnivore-compiled an impressive number of main dishes, sides, and staples that can be served in portions to satisfy all the vegetarians, vegans, and/or omnivores in your home.