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Home > Dining Out > Restaurant Guide > Oasis Vegetarian Eatery and Food Company
Recipes From Oasis Vegetarian Eatery and Food Company
Oasis Quick and Easy Spanish Rice
1 cup diced yellow onion
1/2 cup soy margarine
2 cups uncooked organic white Basmati rice
1 large diced tomato
1 cup diced Anaheim chili pepper
3 cups purified water
1 Tbs. sea salt
Sauté the onions in the soy margarine on medium-high heat until
the onions are translucent. Add the rice and continue to sauté
until golden brown. Add the tomatoes and chili peppers and continue to
cook on medium-high heat for 2 to 3 minutes. Add the water and salt, turn
heat to high, and bring to a boil. Once boiling, reduce the heat to low,
cover, and cook for approximately 18 to 20 minutes, until all water is
absorbed and the rice is fluffy. Remove from heat, stir the rice to evenly
distribute the ingredients, and enjoy!
Makes 4 to 6 servings
Oasis Simply Spanish Beans
8 cups organic pinto beans, checked for rocks and rinsed in cold water
16 large whole cloves of garlic
2 Tbsp. salt or more to taste
Put the beans in a large stock pot with garlic and fill with purified
water 3 to 4 inches above the level of the beans. Bring to a rapid boil,
slightly lower the heat, and continue boiling until the beans are soft,
approximately 1 1/2 hours. Add the salt (adding the salt before the beans
are cooked will cause the bean liquid to blacken).
Note: A great way to use leftover beans is to make vegan refried beans
for burritos. In a large frying pan, heat vegetable shortening until completely
melted (there should be a 1/4-inch layer of shortening in the pan once
it’s melted). Add leftover cooked beans with garlic to the pan.
Use a potato masher to mash the beans as you are frying them. Once the
beans are thoroughly mashed, add the bean liquid to get the desired consistency.
Season with sea salt to taste. Roll up in a flour tortilla with your leftover
Spanish rice, soy cheese, and black olives for a great burrito meal. Serve
with salsa fresca, guacamole, and vegan sour cream.
Oasis Salsa Fresca
8 large ripe tomatoes, diced
2 jalepeños, diced with seeds
2 bunches of green onions, finely chopped
1 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1/8 cup lemon juice
1/2 Tbsp. sea salt
Mix all ingredients thouroughly. Will last refrigerated up to one week.
Best made a day in advance and stored in the refrigerator for 24 hours
so flavors can mingle.
Oasis Guacamole
4 avocados
1/2 cup oasis salsa fresca
1/2 Tbsp. sea salt
1/8 cup lemon juice
Mash all ingredients together and enjoy!
Hint: Leave two of the avocado pits in the bowl with the guacamole to
maintain the bright green color of the avocados. When storing overnight,
keep the pits in the bowl and cover with plastic wrap. Make sure that
the plastic wrap is pressed down onto the guacamole to keep the air from
changing the color of the guacamole during storage.
Oasis Fiesta Limeade
1/2 gallon hot water
1 2/3 cups sugar
Juice of 14 large limes
Mix the hot water (heated to just boiling) with the sugar (we like to
use evaporated cane juice) until the sugar has completely dissolved. Pour
the hot water/sugar mixture over a pitcher of ice while the water is still
hot so that the ice melts. Add the lime juice. Mix and enjoy!
Ma’s Potato Salad
4 large Russett potatoes, cleaned, cut into large chunks, and boiled until
just soft
1/2 cup Bacuns (meat-free bacon bits)
1 cup pitted, sliced black olives
2 cups diced celery
1/4 cup balsamic vinaigrette
3/4 cup Veganaise (or other nondairy mayo)
1/4 cup spicy brown mustard
1/2 tsp. sea salt
1 tsp. ground black pepper
1 cup diced red onion
Clean, cut, and cook the potatoes (with skins on) until just soft. Drain
and chill. When the potatoes are thoroughly chilled, mix with all other
ingredients and enjoy!
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