If you are not vegan, do not panic and think that I have abandoned all animal products. Â I have always limited animal consumption and still do. Â But since hubs became vegan, I have played around with new vegan recipes and taught some in cooking classes. Â And you know what? Â People love them! Â Their families love them! Â Like this vegan mushroom “Bolognese” sauce — huge hit this fall in my classes and with the hubs. Â After posting it on Instagram, too many people asked for the recipe and I definitely wanted to oblige because this is a good one!
After I posted this banana-chocolate oatmeal on my Instagram stories last week, I asked out loud, “should I post this or not?” Â Silly question! Â I knew lots of you would want the recipe. Â Not that this is much of a recipe. Â I threw it together one day and then proceeded to make it virtually everyday for 2 weeks, I was so obsessed. Â To be fair, I did change up the toppings almost every time. Â But I am like this — I become addicted to a flavor, an ingredient, a dish and then I am happy eating it every day. Â Someone told me that highly successful people wear the same type of outfit every day. Â Why? Â Because it frees up their brains to think about other things and not waste time on what to wear. Â There are benefits to repeating recipes!!Continue reading
If you follow me on Instagram, you know that my meat-loving husband went vegan about 3 1/2 months ago. Â He did so for health reasons and has never felt better. Â I am still eating the exact same way I always have, mostly plant-based with occasional bits of wild fish or lean poultry, an egg here or there and a smidge of dairy every now and then. Â But his new diet has forced me to make more satisfying, hearty vegan recipes that he enjoys. Â I find lots of plant-based food very appealing, but my husband needs a little help.Continue reading
I have been able to avoid conflict and controversy all these years on my blog and on social media, until I posted an image of this soup on Instagram a little over a year ago. Â If you read my recent post on how to get well quickly, you know that I favor homemade broths, ginger, garlic and very digestible foods like soups and rice. Â In my post how to boost the immune system, Japanese mushrooms are a top food. My assistant Lauren has two little boys who seem to catch every virus at pre-school and she suggested to me that I teach an “immune-boosting soup.” Â Great idea! Â So I did last January and in the recipe-testing phase I posted an image on Instagram. Â Oh man! Â I offended so many people by calling this an “Immune-Boosting Soup.” Â To many, this is congee and I disrespected those who eat it by not labeling it as such.
I have had congee many times before and what I know of it is that it is a thick porridge made of very well cooked white rice. Â The rice is cooked in water or chicken broth for a long time so that the rice really breaks down and the porridge is like oatmeal. Â If you google “congee” and look at the resulting images, the soup/porridge is very thick. Â Honestly, I feel as though if I called this congee, just as many people would be offended that my rice soup wasn’t cooked long enough or wasn’t thick enough to be called congee. Â If you are offended by this post, it is not my intention. Â I’m just trying to help people make something for their families in the thick of cold and flu season that’s easy, tasty and digestible.
This became a very popular recipe with my students because you can make it in 20 minutes, it’s delicious, and easy for digestion.  Remember that white rice is much more digestible than brown.  This soup intentionally has no fat or oil for maximum digestibility.  You can 100% do what you want with this recipe and I will not be offended. 😉  Feel free to add poached chicken at the end, cilantro, hot sauce, loads more garlic or ginger, even turmeric.  And I give you permission to eat this soup even if you’re not sick! xoxo
If you make this soup, please tag me on Instagram with an image of your creation! @pamelasalzman #pamelasalzman
6 Tablespoons (or ½ cup if you want more rice) white jasmine rice (you can use other types, but jasmine has the best flavor here)
3 large cloves of garlic, thinly sliced (feel free to add more - I have added up to 8 cloves)
1 ½ -inch piece of fresh ginger, peeled, sliced into thin matchsticks**, about 2 Tablespoons
Sea salt to taste, according to saltiness of stock (start with ½ teaspoon)
3 cups chicken stock or bone broth, preferably homemade (or mushroom stock for a vegan option)
4 cups water (or use all broth)
pinch of crushed red pepper, if desired (or see ideas for optional add-ins)
2-3 ounces shiitake mushrooms, stems removed and caps wiped clean and sliced (you can also use frozen mushrooms)
Ideas for optional add-ins:
Sliced red chiles
Chili oil
Sliced scallions (green and white parts)
Chopped fresh cilantro leaves
Shredded, poached chicken or frozen green peas
Instructions
Place the rice, garlic, ginger, salt, broth and water in a large saucepan and bring to a boil over high heat. Reduce heat and simmer uncovered for 10 minutes.
Add crushed red pepper (if using) and mushrooms. Raise heat to bring up to a boil, lower to a simmer and cook for 10 minutes until rice is super soft. Taste for seasoning. Add optional add-ins at this point and warm through. Serve hot.
Notes
*For the Instant Pot version, place all ingredients in the pot and cook on Manual High Pressure for 6 minutes. After the cooking time is up, use the manual release or natural release. **If you don’t care to eat the ginger, slice it into rounds and remove from the soup before serving.
This is the ultimate fall/winter chopped salad! I am obsessed with chopped salads, as you know. Â I love not working too hard to eat my food and getting multiple flavors and textures in every bite. Â And if you break out your food processor, this is a snap to prepare.Continue reading
I always make a batch of sweets for Christmas and it’s usually something that can be eaten as a mini version, like a cookie or a bar. Â My mom always puts out a big bowl of tangerines, some dried fruit and nuts, roasted chestnuts, my Aunt Maria’s cookies, my brother-in-law’s father’s coffee cake and some chocolates. Â It’s total overkill on the desserts and we don’t need another thing, but I love baking something for Christmas. Â I am also on vacation and it’s always more fun to cook without pressure!Continue reading
I almost didn’t post this recipe. How do you make parsnips look gorgeous and attractive?  How many people actually appreciate parsnips? How can parsnips compete with all the cookies and candy recipes out there?Continue reading
