A Gosh Darn Vegetarian

While we were in California, Lili, my step-daughter, decided to become a vegetarian. I claim full responsibility. We were pulling out this particularly nasty plant from Doris' garden and Rob was trying to get Lili to go fishing with him. Well, she didn't want to go fishing, and Rob wasn't taking no for an answer. Because of this Lili said she didn't want to kill anything. I then asked her, why she ate fish, chicken, beef, and lamb if she couldn't kill it. She was stunned. What a corner to be backed into.

So, now she is a vegetarian, well almost, some days she is a pescatarian. We had cod last night and she ate some. I'm just waiting for the day I make a turkey burger stuffed with cheddar cheese and tomatoes and then we'll see about this vegetarian thing.

I'm trying to make a go of it, but sometimes, geez. Last night we had vegetarian paella with cod on the side.

Vegetarian Paella

7 spears of asparagus cut into bite size pieces
1 red pepper cut into strips
8 ounces of fresh green beans, trimmed and cut into bite size pieces
1/2 can of artichoke hearts packed in water
1 32 ounce container of vegetable broth
1 tbs. of smoky paprika
1/2 tsp saffron
sea salt
3 tomatoes grated on the box grater
olive oil
8 ounces of arborio rice

Paella pan, a flat bottomed pan used to cook this lovely rice dish.

I cook this on the grill, but I guess you could do it on the stove.
Get the grill to medium heat, and put the pan on, when it is hot, add the olive oil, and then the vegetables. Cook until just barely tender and then add the smoky paprika.

Add 1/2 of the vegetable broth and let this simmer for 15 minutes.

Add the saffron, grated tomaotes, and sea salt and let simmer for five more minutes.

Now start adding the rice by handfuls into the pan, I usually put in eight handfuls, so it's about an ounce per handful. Stir it all together, and if there is rice peaking out of the liquid, add more vegetable broth or water, which ever you want.

Check the rice after fifteen minutes for doneness. If it's still not cooked, add a little more liquid. You want a dry dish when you serve it, so make sure all the liquid is evaporated. Keep testing the rice and adding liquid if needed.

When the rice is cooked, turn the heat down and let it sit on the grill so a nice brown crust forms on the bottom of the pan.

Serve with lemon wedges and a nice crusty bread.

I also put some cod fillets on the grill. Place a piece of aluminum foil on the grill and top with cod fillets that have been brushed with olive oil and dusted on both sides with your favorite seasoning mix.