Don't That Make You Want To Fall In Love

I am IN LOVE with this beachy-paradise wedding!  It's intimate, romantic, and rustic.

 Photos Via Style Me Pretty

Vegan Paella

3 Tablespoons Olive Oil, Divided
4 Cups Brussels Sprouts, Halved
4 Cups Other Assorted Raw Vegetables, such as Asparagus, Red Peppers, Zucchini, Mushrooms, and/or Artichoke Hearts
1 Medium Yellow Onion, Diced
3 Cloves Garlic, Minced
2 Cups Medium Grain Rice
4 Cups Vegetable Broth
1 Teaspoons Salt
1/4 Teaspoon Ground Black Pepper
1 Teaspoon Smoked Paprika
1 Large Pinch Saffron
2 Cups Frozen Peas

Lemon Wedges, to Serve

Saute Brussels sprouts with 1 tablespoon of the olive oil, a pinch of salt and pepper until cooked with hints of browning. Lightly saute the other vegetables for about 5 minutes and season to taste. Remove from pan and set aside.
In a paella pan or large skillet on the stove top, heat the remaining olive oil and cook the diced onion and garlic over low heat. Once translucent, add the paprika and saffron, and stir well. Add rice and saute for approximately 1 minute. Add Brussels sprouts, vegetables, and broth and bring mixture to a low boil. Season with 1 teaspoon of salt and 1/4 teaspoon of pepper, stir and cover. Cook for approx 20 minutes over low-med heat until the liquid has mostly been absorbed. Add frozen peas, stir into the rice, cover and cook for an additional 10 minutes.
Serve in paella dish with lemon wedges.
Makes 6 – 8 Servings

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