Why did I start this blog? I have been having episodes of inflammation in my hands and fingers, feet and toes, and joints for some time now. I’ve consulted the doctor and have had tests done. It’s not rheumatoid arthritis and my uric acid is normal (tho at times borderline normal). In an effort to determine which food triggers the inflammation, I have been systematically eliminating certain foods from my diet and then bringing them back. After several years, I have now come to the conclusion that I seem to be reacting to animal protein in general (like some sort of allergic reaction). Different animal proteins affect me to different degrees; some cause inflammation faster than others. So I have decided to reduce my intake of meat. No, I am not going vegetarian; maybe semi-vegetarian if there is such a thing. I will be adding interesting and not too difficult recipes here as I find them. I will also include arthritis management tips that have worked for me.

Sunday, June 13, 2010

Vegan Paella


Ingredients

2 cups rice
4 cups water or vegetable stock
3 Tbs olive oil
1 medium onion, sliced
2 celery ribs, cut in small pieces
2 chili peppers
1/2 cup cappers
1 tsp dried tarragon
1/2 tsp saffron powder
1/2 cup green olives
250 g tempeh, cut in small cubes
1 small cans of peas, drained
salt and pepper to taste
2 Tbs parsley, minced


Directions

Heat oil in nonstick skillet over medium heat. Cook tempeh, onion and chili pepper for about 5 minutes.

Add rice and vegetable stock. Heat to boiling, reduce heat to medium low. Cover and let cook until rice is done and liquid absorbed, stirring occasionally.

Add capers, tarragon, saffron, peas, olives and salt and pepper. Simmer for one minute.

Sprinkle the vegan paella with parsley and serve hot.
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