Recipe: Pan Tossed "Not Your Typical" Spring Paella

When I started writing a vegetarian column almost 16 years ago, vegetarian food was hard to find, unless you made it at home yourself. It was clearly a sort of counter-culture admission to even talk about being a vegetarian to those who were not. There were many reasons for this clandestine sort of behavior.

I so clearly remember my first bout with vegetarians. I lived in New Paltz, N.Y., a funky college town full of hippies, students and other enlightened souls. This was the early 1970s, and as Bob Dylan would say, the times they were a-changing. I was an art student and had no idea that I wanted to be a chef.

So, flash forward 35 years. I have been a chef for more than 30 years, and have had the privilege to cook all over the world. I am lucky to have learned so much in my travels, whether it has been from other chefs or simply wonderful home cooks in their native lands.

I think my interest in vegetarian cuisine came from seeing how incredible meatless recipes can be. In other countries, great food is simply prepared without labeling the dishes. Throughout Europe and Asia there is no separation of vegetarians and people who eat meat. You can get incredible vegetarian dishes in every restaurant no matter how small or isolated.

Up until a few years ago, many restaurants here could almost not accommodate you if you were a vegetarian. Oddly enough, most of the many letters I receive from readers are not vegetarians. They simply choose to skip meat once or twice a week in order to feed their family a bit healthier. That's the most common reason given for this growing movement.

Here's a version of the first recipe that I offered in this column, still delicious and timelier than ever.

Pan Tossed "Not Your Typical" Spring Paella

Makes 6 servings

1 tablespoon extra-virgin olive oil

1/2 red onion, chopped

1/2 cup celery, chopped

1 teaspoon oregano

1 1/2 cups raw basmati rice

1/4 teaspoon saffron (or) 1 teaspoon turmeric powder

3 cups water or vegetable broth

1/2 cup roasted, jarred red pepper, chopped

1/2 cup frozen corn

1/2 cup frozen artichoke hearts

1/2 cup frozen edamame (soy beans)

1 cup chopped frozen spinach, defrosted

1/4 cup frozen peas

1. Preheat oven to 400 degrees.

2. Heat oil in a large oven-proof, non-stick pan over medium heat; saute onion, celery and oregano for 4 minutes until vegetables are tender. Add rice and saffron, continue to saute for 3 minutes until rice is coated. Add water or vegetable broth and all remaining ingredients except peas. Cover tightly and bake for 12-15 minutes until cooked through. Add peas.

Per serving: 263 calories, 11 percent calories from fat, 3 grams total fat, 0.3 gram saturated fat, 0 milligram cholesterol, 55 grams carbohydrates, 5 grams total fiber, 2 grams total sugars, 50 grams net carbs, 6 grams protein, 85 milligrams sodium.

Steve Petusevsky is a freelance writer in Coral Springs, Fla.