Ellen Kanner

soulful vegan writer

  • About
  • CONSULTATION
  • PUBLICATIONS
  • RESOURCES
  • RECIPES
  • Video
  • Shop
  • Appearances
  • BLOG
  • CONTACT
  • $0.00
You are here: Home / MAIN COURSE / Where I’m Cooking From*

Where I’m Cooking From*

March 20, 2013 by Ellen Kanner 9 Comments

EK-BOOKI used to know a guy, tall, blond, angular, Brit, lived on South Beach, with his own his sense of couture.  He’d been to Thailand and had taken to wearing sarongs, those long, wraparound skirts that look right on a Thai but on him looked like he was wearing a towel.

We’d go long stretches without seeing each other, but would run into each other from time to time, and he would swoop down and hug me to his skinny chest, kiss me on both cheeks and say, “Darling I’ve been dying to see you, but my life is not my own.”   I thought he was absurd.  Now I have become him.

I’m not tall or blonde and don’t rock a sarong, but I am absurd and my life is not my own since writing and publishing Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner.  I’m meeting wonderful, fascinating people, having deeper connections, doing all the things I talk about in my book. On the downside, it’s meant painfully fewer blog posts, for which I beg your pardon.

I keep thinking life will return to normal, but then I think of a line from Morrissey (a fellow vegan but a way cooler one), “There is no such thing in life as normal.”  And I think of a line from a Pulp song, “I seem to have left an important part of my brain somewhere in a field in Hampshire.”  Perhaps I’ll meet up with that bit of brain again. I’m really more interested in meeting you.

While I have no plans to be in Hampshire yet, one never knows.  But here’s where I foresee being:

Miami

March 21, 2013  3:30 PM  Miami Home Show

Cayman

March 28,2013  6 PM Books and Books

San Francisco

April 9, 2013 6PM Book Passage, Ferry Building

Miami

April 14, 2013 11 AM,   Les Dames d’Escoffier Tropical Brunch , Miami Beach Botanical Garden

April 18, 2013 6 PM  HistoryMiami

April 28,2013 3PM  Heart of a Chef, Fairchild Tropical Garden

New Orleans

May 1,2013 6 PM Octavia Books

West Palm Beach

June 1,2013 1PM Williams-Sonoma, The Gardens

If I show up in a sarong, please slap me.

* A friendly homage to Raymond Carver’s beautiful, blistering short story, “Where I’m Calling From.”

Dandelion Greens and Mushrooms With Wild Rice and Sage

Sultry like risotto and greater than the sum of it’s parts, it comes together in less time and without all the stirring. Rice may be cooked ahead.
Print Recipe Pin Recipe

Ingredients
  

  • 1 cup brown rice or brown and wild blend for fun
  • 2 cups vegetable broth or water
  • 1 tablespoon vegan margarine like Earth Balance *
  • 3 cloves garlic chopped
  • 1 onion sliced thin
  • pinch red pepper flakes
  • 1 pound mushrooms sliced thin
  • 1 bunch dandelion greens chopped
  • 1 handful sage leaves coarsely chopped
  • sea salt and freshly ground pepper to taste
  • a drizzle of truffle oil to finish if you’ve got it

Instructions
 

  • Bring vegetable broth or water to boil in a medium-sized pot. Add the rice, cover and let simmer for 30 minutes,or until grains are plump and tender and has sucked up all the liquid. Set aside (or, if you like, prepare a day or two ahead and keep covered and refrigerated).
  • From here on in, everything goes quick. Heat vegan margarine in a skillet over medium-high heat, stirring occasionally, until it starts to turn golden and smell all nice and toasty and buttery. Add the garlic and onion and pepper flakes. Reduce heat to medium and cook, stirring, until vegetables soften and turn translucent, about 7 minutes.
  • Add the sliced mushrooms, stirring for a few minutes, until they darken. Then cover and reduce heat to low. Let vegetables cook and mellow for 15 to 20 minutes. They can do it unassisted. Do some gentle stretches while you wait. Breathe.
  • Remove the lid. The mushrooms will have produced some self-created broth. Excellent. Bring heat back to medium-high. Add the dandelion greens by the handful. Stir until the greens wilt but are still a deep and lovely green, no more than 5 minutes.
  • Tip in the rice and chopped sage leaves. Fold to combine. Season generously with sea salt and pepper, and a gilding of truffle oil, should you have such a thing.

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK

Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.



Filed Under: grain dish, MAIN COURSE Tagged With: brown rice, dandelion greens, Dandelion Greens and Mushrooms With Wild Rice and Sage, garlic, mushrooms, risotto, sage leaves, truffle oil

« Feeding the Hungry Ghost: Dishing Up Soon
Brilliant/Bananas »

Comments

  1. Vickie says

    April 1, 2013 at 5:49 pm

    Sounds delish !
    Reading your book right now Ellen ! 🙂

    Reply
  2. 21ST Century Cuisine GLOBAL Culinary Collection says

    April 29, 2013 at 10:45 am

    Bonjour Ellen ~ B R A V O On Your N E W Book – Our WEEKLY F O O D I E News has Posted EVERY Event ~ Including Wednesday’s In New Orleans !

    May We Speak very soon re : http://www.TasteofAmericaCookbooks.com
    CHAPTER XII : TASTE Of AMERICA ® ~ L I T E and VEGAN ?

    Reply
    • edgy veggie says

      April 30, 2013 at 3:01 pm

      Would love to connect — many thanks.

      Reply
  3. 21ST Century Cuisine GLOBAL Culinary Collection says

    April 29, 2013 at 10:48 am

    Dandelion Greens and Mushrooms : Would Be F U N !

    Can We Pair It With a Perfect Beverage ?

    Reply
  4. Antonia Vautrin says

    April 30, 2013 at 4:25 am

    People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.:.

    My blog
    <http://www.foodsupplementdigest.com

    Reply
  5. benjia morgenstern says

    May 1, 2013 at 5:47 pm

    I bought your book last night at The Miami Beach Botanical Gardens and consumed the first chapter SEEDS with tears in my eyes. To turn left when others turned right and headed out the door…at Sunday School, no less. The tracks were laid..
    You are our MFK Fisher..How to Cook a Wolf ( I don’t mean any harm to the wolf)..Ruth Reichl..I apologize. You are you!

    Reply
    • edgy veggie says

      May 15, 2013 at 8:52 am

      Gracious, darling, you’re pretty terrific, yourself. Let’s connect, cook, eat, laugh.

      Reply
  6. Jenny Jenkins says

    September 21, 2022 at 12:43 pm

    I cannot tell you how helpful this article was. I love your writing style. I found some other great information on this website here too https://conservationconstructionofdallas.com/financing/. Keep up the good work and i’ll check back to see your next articles.

    Reply
    • Ellen Kanner says

      September 30, 2022 at 3:26 pm

      Thanks, Jenny. Wishing you all things delicious.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

VEGAN EXTRAS

  • SHARE YOUR VEGAN STORY
  • RESOURCES
  • MY FAVORITE PEOPLE, MY FAVORITE RECIPES

RECOMMENDED VEGAN READS

Recent Posts

  • The Love of Lentils, the Romance of Roots
  • Guava Cream Cheese Pastries
  • Let the Sky Rain Potatoes!
  • Going to Seed (in a Good Way)
  • Sweet Potato Pie for Everyone

EXPLORE VEGAN RECIPES…

  • The Busy Person’s Way to Mindfulness (and Dinner) by Robin Asbell
  • pumpkin dip
    Curried Caribbean Pumpkin Dip
  • Beet, Celery and Arugula Salad With Brazil Nuts
  • Kid-Friendly, Cow-Friendly Burritos
  • Seed Cake Inspired by Literature
    Seed Cake – Inspired by Literature

Archives

Some posts might contain affiliate links of books that I love. I earn a small percentage from a purchase using these links.

~ Search Site ~

RSS Newsletter

  • February 2023 February 1, 2023
  • A Little Ask and a Little Delight January 17, 2023
  • January 2023 December 29, 2022
  • December 2022 December 1, 2022
  • November 2022 November 1, 2022

~ Signup for my Newsletter~

~ Follow me on Twitter ~

© 2023 ELLEN KANNER - site by Kapok Graphics