Yesterday was my dad’s birthday and Father’s Day is right around the corner. In honor of all the wonderful fathers out there, here are three lessons I’ve learned from my dad — plus a tasty vegan paella recipe to celebrate him.
1. Love your family.
My dad is fiercely independent, but he’s always been present when it mattered. Although we didn’t grow up in the same house, he showed up for every recital, play, graduation, and milestone. In recent years we’ve connected even more through travel — we spent a week in Spain in 2013 and just a few weeks ago took a trip to Los Angeles to visit my brother (see the photo below).
He’s also a beloved presence in the extended family, the person who shows up and brings life to every gathering. People admire and love him — and I do, too.
2. Live life on your own terms.
2. Live life on your own terms.My dad runs a high-stress company in the South, yet he still finds time to travel, be with family, and enjoy life. He does get overworked at times — you can hear it in his voice — but he actively seeks balance and joy. When I think of someone truly living life fully, he comes to mind.
3. Tofu is great!
Full disclosure: I’m not the biggest tofu fan, but my dad made me appreciate it. Raised vegan, he’s eaten tofu since childhood and still enjoys it regularly. He scrambles and sautés it with turmeric, onions, peppers, and mushrooms, turning a simple ingredient into a nourishing, comforting dish. Whenever I need a taste of home, I prepare tofu the way he taught me. Don’t be afraid to give tofu a try.
Thanks for setting such a great example, Daddy!
I thought a vegan paella would be a perfect Father’s Day meal. We spent a week in Spain a few years ago and, while we didn’t find a vegan version there, this is the paella I wish we had shared. Inspired by the paellas I enjoyed while living in Madrid during college, this version highlights artichokes, meaty oyster mushrooms, caramelized fennel, and fragrant saffron. I kept it hearty and satisfying while using medium-grain brown rice to preserve fiber — it soaks up the flavors beautifully.
If your dad prefers meat, you can brown a plant-based sausage and add it for extra heft. However you make it, be sure to add plenty of love — that should be the number one ingredient, especially when you’re cooking for Dad.
Happy Father’s Day to all the fathers and father figures out there!
Vegan Fennel Paella
Ingredients
- 1 tomato, diced
- 2 medium shallots, minced
- 1 large fennel bulb, tops removed, halved, cored, and thinly sliced
- 2 1/2 cups medium-grain brown rice or paella rice
- 5 cups water
- 1 vegan bouillon cube (add 1/2 more if you like it saltier)
- pinch saffron, crushed
- 1 bay leaf
- 2 cups oyster mushrooms, chopped
- 6 oz jar of marinated artichokes, drained
- 1 cup green peas
- 1 tsp fennel seeds
- 1 tsp chili flakes
- 2 tsp Spanish smoked paprika
Instructions
- Heat 1/4 to 1/2 cup water in a large skillet with a lid or a heavy-bottomed pot.
- Add the shallots, tomato, and fennel to the water and sauté gently, reducing heat as needed to avoid burning.
- Cook on low until the fennel softens and begins to caramelize, about 10 minutes.
- Add the rice, then pour in the water and crumble in the bouillon cube. Bring to a gentle boil.
- Once boiling, reduce to a low simmer and add the crushed saffron, bay leaf, and fennel seeds.
- Cook for 20 minutes.
- Stir in the mushrooms and continue cooking for another 10 minutes.
- Add the peas, artichokes, smoked paprika, and chili flakes, stirring gently.
- Cook for a final 10 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat, stir in chopped fennel fronds, and reserve additional fronds for garnish.
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Loved this vegan paella? Comment below!