When I was a kid, a family friend once entered the room with a bowl of some sort of food. When I asked what it was he gave me a sinister look and declared “Goulash…”. I’ve since looked up goulash, but whenever I see a mixture of stuff that is tomato-rich, I think of him.
I think this (http://www.simpleveganrecipes.co.uk/index.html?recipe=recipes/vegan-paella-recipe.html) was one of the first vegan recipes I made from this book. It is good enough to repeat and I think the presence of the cashews makes a nice crunch and adds a good flavor. This was the amusing recipe I was thinking of that lists spices in the directions that aren’t in the ingredients list and the ingredients were very out of order. I have fixed that below.
- 1 large onion, chopped
- 1/2t chili powder
- 12 oz. (300g) brown rice (1 cup)
- 3 cups (800ml) of vegetable stock
- 6 fl.oz. (150ml) dry white wine (or substitute with 1 tbsp vinegar)
- 1 can (454g) chopped tomatoes
- 1/2t tarragon
- 1t basil
- 1t oregano
- 1T tomato puree
- 1 red and 1 green pepper, roughly chopped
- 3 sticks celery
- 8 oz. (200g) mushrooms, sliced
- 2 oz. (50g) mange tout  topped and tailed
- 4 oz. (100g) frozen peas
- 2 oz. (50g) broken cashew nuts (about 1/2 cup)
In a large, heavy saucepan saute the onion in 4T olive oil. Add chili powder and the rice and cook for 4-5 minutes. Add vegetable stock, wine, tomatoes, tarragon, basil, oregano, tomato puree, . Simmer for 10-15 minutes. Add peppers, celery, mushrooms, mange tout and cook for another 30 minutes until the rice is cooked. Add peas, cashew nuts, salt and pepper. Heat through until peas are ready and serve.
 The other fun I had was “mange tout”. Being silly I wondered “what’s a mangy toot?” It’s unripened pea pods for the not French among us.