Blog Monthly Archives: May 2021

Asparagus Risotto

May 31, 2021

Italian comfort food. We usually serve this with vegan sausage (Field Roast brand is amazing) and any side veg available like grilled zucchini or steamed broccoli.

IngredientsAsparagus Risotto

  • 6 – 7 cups vegetable stock
  • 1 cup finely chopped onion (shallots or leeks)
  • 1 bunch asparagus, chopped into 1cm long pieces
  • 1 tablespoon finely chopped garlic
  • ¼ cup balsamic vinegar
  • 1 tsp salt
  • 2 cups dry Arborio rice
  • 2 tablespoons finely chopped fresh basil
  • 1 teaspoon lemon zest (optional)
  • Nutritional yeast (optional seasoning)
  • ¼ cup ground cashews (or other nut), to garnish (optional)

Instructions

  1. In a medium saucepan, make 7 cups of veggie stock. Reduce the heat so the water is steaming but not boiling. Leave this on the stovetop.
  2. In a large saucepan add 1-2 tbsp of water over medium-low heat. Add the onions, and garlic and cook until soft, 3 to 5 minutes, adding a bit of water as needed to prevent sticking.
  3. Add the rice and stir until the edges become translucent, about 3 minutes.
  4. Add the balsamic vinegar, and salt, and stir until you can no longer see any of the vinegar in the bottom of the pot.
  5. Add 1 cup of the hot veggie stock, and keep stirring until it has been almost completely absorbed (2 to 3 minutes). Continue to add 1 cup of stock at a time in the same way, stirring continuously. This gradual technique is the key to getting the rice to release its starch, thereby making the dish creamy. This process will take 20 – 30 minutes, and will use 6 to 7 cups of stock. After the first 10 minutes of cooking add the chopped asparagus (it doesn’t need long to cook). You don’t need to use all the stock necessarily so keep tasting it after you’ve added 5 cups and see what it needs. The risotto is ready when the rice is still a bit firm, has a creamy texture and is very thick.
  6. Stir in the basil and lemon zest. Garnish with chopped basil and/or nutritional yeast. Serve immediately.

Notes: If you don’t have asparagus you can substitute mushrooms and use tarragon instead of basil. Add the mushrooms earlier in the process than the asparagus.

Risotto will thicken a lot and get sticky after refrigerating. To reheat, stir in a little water or unsweetened non-dairy milk.

Enjoy!

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Hot & Sour Soup! 🍲

May 1, 2021

 

Ingredientshot and sour soup

Servings: 4
Total Time: 45 minutes

  • 1 – 10 oz bag dried shiitake mushrooms
  • 6 cups vegetable broth
  • 2 cloves garlic, minced
  • 2 tsp ginger, minced
  • 1 – 8 oz can bamboo shoots, julienned
  • 3 tbsp soy sauce
  • ¼ cup apple cider vinegar
  • 2-4 tbsp hot sauce
  • Salt and pepper to taste
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 2 green onions sliced
  • 2 tsp sesame oil, extra for drizzling on soup
  • 1/3 block tofu, diced (optional)

Instructions

  1. Soak shiitake mushrooms in water for 6 hours or overnight.  Keep the water they soak in.
  2. Add vegetable stock, garlic, ginger, soy sauce, vinegar and hot sauce to pot.
  3. Drain mushroom liquid into pot, without putting mushrooms into the pot. Bring liquid to a boil and reduce heat to a simmer.
  4. Remove stems from shiitake mushroom caps and discard hard ends of stems. Slice mushrooms and add to pot. Let simmer 20-30 minutes.
  5. Add salt and pepper to taste. Adjust spice and acidity. Add more vinegar or hot sauce if needed. Add a little sweetener if too spicy or sour.
  6. In a separate bowl mix together cornstarch and water.
  7. Add cornstarch to hot soup. Stir over medium heat until slightly thickened.
  8. Add green onions and sesame oil.
  9. Cook for 5 minutes.
  10. Serve and drizzle extra sesame oil on top if desired.

Notes:  Add seasonal veggies as you wish – snow peas & bean sprouts in spring, julienned carrots in the fall.  Let your imagination, and your tummy, guide you!

Enjoy!

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