Tags
artichokes, cooking, cooking blog, fideua, Kosher, may I have that recipe, mediterranean, noodles, paella, Parve, peas, peppers, recipes, Spain, tomatoes, vegan, vegetarian, video recipes
Ah…the things we do for our kids….
Any parent out there knows what I’m talking about, right? We would give anything to see them happy. And a Jewish mother would do anything to see her daughter well, married.
Here’s a perfect example. This vegan version of a popular Spanish dish called “Fideua”, traditionally made with fish and shellfish. My mom came up with this idea when I decided to bring Lee (my future husband) over for dinner for the first time… and forgot to mention he was vegan! She had to “create” something at the last minute, and this delicious yet simple recipe was the result.
Lee must have loved it, because I’m pretty sure he bought the ring the next day.
Ah… the things we do for our kids…
Prep time: 10 minutes
Cook time: 35-40 minutes
Ingredients (serves 4-6)
- 1-12 oz package thin noodles
- 4 tbsp extra virgin olive oil
- 2 medium size onions, diced
- 4 cloves of garlic, minced
- 1 red pepper, diced
- 1 green pepper, diced
- 8oz frozen peas
- 7oz frozen artichoke bottoms, quartered
- 1-28oz can diced tomatoes
- 2 cups water
- 1 tbsp salt
- ½ tbsp sweet paprika
- Preheat the oven at 400F
- In a large paella pan or large oven proof skillet, sauté diced onions in olive oil, until translucent. Add minced garlic and cook at medium low heat, for about 3 minutes. Add diced peppers, sweet paprika and salt and cook until tender, about 10 minutes.
- In a large baking sheet, spread noodles to form a single layer. Toast in the oven until golden brown, about 10 minutes. Set aside. Watch the noodles carefully, you don’t want them to burn!
- In the mean time, empty the can of tomatoes through a strainer and over a bowl, mashing them to remove as much liquid as possible. Set aside.
- Add frozen peas and artichokes to the pan and cook until tender. Add drained tomatoes and continue cooking for a few minutes to remove some of the moisture and allowing the flavors to combine.
- Add tomato juice and water and bring to a boil. Lightly crush noodles all over the pan and carefully mix until well combined with all the ingredients.
- Let simmer until noodles are tender.
- Remove from heat and place pan in the over. Bake at 400F for a few minutes, until most of the liquid has been absorbed and the noodles start to brown slightly.
Frances antoinette said:
Nice idea!
trialsinfood said:
Lee is lucky to have such a great future mother in-law. Love the colors of this dish!
Hanna said:
This dish looks Yummy!! I can’t wait to try it. Adding chicken or ground turkey would make it a complete meal! Serve with a salad & some crusty bread & you’re done! Thanks for all the great posts! I’ve tried some of the other dishes and they were not only simple but everyone loved them!!
Ambika said:
Wow! this is wonderful and so unique! Would love to try this one 🙂
mayihavethatrecipe said:
Thank you!! You should try it, it’s delicious!!!
Heather said:
Would you mind sharing what kind of noodles those are? Egg noodles? I can only see the top of the package in the video.
mayihavethatrecipe said:
Hi Heather,
Yes, these are egg noodles. For this dish we used Manischewitz brand thin noodles. Please let us know if you have any more questions!
lbs09f said:
How is this dish vegan if you used egg noodles?
mayihavethatrecipe said:
You can use any type of noodles for this dish. It works perfectly with egg less noodles as well.
Abby said:
This absolutely delicous!!! I love dthe flavor combination and i love the beautoful colors in it…..its a dish that will really impress your guest!
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