dinner, gluten free, risotto, vegan, vegetarian

Spring Risotto with Vegetables

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We all have a dish that we’ve mastered and love to make. Maybe, this dish also happens to be something people love and are easily impressed with. In my case this is risotto.

I know we’ve talked about risotto before, but I love it so much and it’s really become the thing I make for dinner when I don’t want to think about cooking. The good thing about risotto is that you can really add anything to it and make it delicious. Once you master the basics of cooking the rice, the possibilities are endless for what you can make.

My hope is that I’ll inundate you with enough risotto recipes over time that one of them will really spark your interest to try it. Then, as time goes on, you’ll try another and another until it too is your go to dinner option when you want something delicious, easy and comforting.

Since I’m starting to feel springy I decided to throw together a risotto with some green veggies to help get those much needed daily vitamins and antioxidants in the most delicious way possible. This recipe is vegan (without the fried egg) and offers great protein from the edamame even if you choose to forgo the egg option. It’s creamy, comforting and feels decadent without a lot of empty calories.

I encourage you to try this one, but if it’s not this risotto, then hopefully the next, or the one after that 🙂

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Spring Risotto with Asparagus, Zucchini and Edamame

Prep Time : 10 minutes | Cook Time : 40 minutes | Serves 4

Ingredients : 

1 cup arborio rice

1 32 ounce vegetable broth

1/4 cup house white wine

1 small yellow onion

2 cloves garlic

2 medium zucchini

1 large bunch asparagus

1/2 cup frozen shelled edamame

2 eggs (optional)

1 tablespoon vegan margarine

1 tablespoon olive oil

2 tablespoons avocado oil

salt & pepper

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Instructions : 

1. Preheat oven to 350 degrees.

2. Add broth to a medium saucepan and warm over low heat.

3. Wash and clean asparagus and zucchini if desired. Slice zucchini lengthwise twice and chop into medium size pieces shown above. Cut off ends of asparagus and slice stalks into bite size pieces. Toss with avocado oil and salt and pepper and place on baking sheet and place in oven once preheated. Cook for 15 minutes stirring once and check doneness. You want them to be cooked  but still a bit firm since you will add them to the risotto and cook further.

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4. While you’re waiting for the oven to preheat, dice onion and garlic. In a large saucepan, heat olive oil and melt margarine over medium heat. Add garlic and onion and saute to soften and release aroma, approximately 2-3 minutes. Add rice to pan and saute for about 3-4 minutes until rice is a bit toasty. Add wine to pan and cook until absorbed.

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5. Once all the wine has been absorbed, start adding broth a bit at a time. I honestly never measure this because I always end up using all the broth so just pour some in and use your best judgement. Continue cooking over medium heat, stirring often until liquid is absorbed. Repeat until broth is gone.

6. When vegetables are done, remove from oven and set aside. Remove edamame from freezer and cook according to instructions and set aside.

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7. Taste risotto to test doneness-best part of the process 😉 and when it’s almost done add your vegetables. A good way to know this is that you have 1/4-1/2 cup of broth left and its a BIT crunchier than you would normally like. We want to it to stay a bit al dente but not fight back.

8. Continue to cook with vegetables and until all broth is gone. Season with salt and pepper to your liking, in my experience this and a good broth with the roasted veggies will add enough flavor but I think nutritional yeast could be good or even garlic powder.

9. When it’s done, scoop it into your bowls and get ready to feast and enjoy! If you want to add a fried egg, see below.

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10. You decided you wanted a little something extra did you? No shame in that friend! I’m going to assume you’ve fried an egg before but for the sake of explanation I’ll continue. Get yourself a small skillet, spray with non stick spray and heat over medium heat. Crack your egg into pan and cook just until the white is opaque and flip, about 1-2 minutes. Flip over and cook for about another minute, you don’t want to overcook because you want the yolk to be runny. Something like this.

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11. After you flip that sucker over and it’s done, throw it on your risotto, break open that yolk, stir and get to enjoying!

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Happy feasting!

dinner, vegan

Creamy Asparagus Soup (Vegan)

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My beautiful and wonderful mother came to visit us this week from the magical land of Idaho. It’s about a 9 hour drive from her door to ours so I end up chatting with her during the drive to make it go faster, mostly for me since I can’t wait to see her. While chatting this time she mentioned since this trip over will be a bit longer than normal she had cleaned out the items in her fridge before leaving, and she was bringing a bunch of asparagus.

I love asparagus, it smells like summer to me, putting it on the grill and eating it with your hands while the sunlight fades. Unfortunately on this day it was rather rainy and chilly in Seattle so I decided to go another route this time. Manfriend had also been fighting off a cold so I thought some warm comforting soup would hit the spot for everyone.

I started this soup with no real plan and it somehow came together incredibly. This is one of the easiest things I’ve done and is so healthy and fulfilling. Since the soup is creamy I decided to make some homemade croutons to contribute some crunch on top and they were the perfect addition. Give this a try the next time you want an easy weeknight meal, enjoy!


Creamy Vegan Asparagus Soup with Homemade Croutons

Prep Time : 10 minutes | Cook Time : 30 minutes | Serves : 4

Ingredients :

Soup

1 large bunch fresh asparagus

1/2 yellow onion

3 large cloves of garlic

Avocado Oil

Salt & Pepper

Thyme

3/4 cup Vegetable Stock

1/2 cup Garlic Cashew Cream Sauce (See recipe here)

Ingredients :

2 large slices of french or other bread

Avocado Oil

Salt & Pepper

Thyme

Instructions :

1. Preheat oven to 400 degrees. Chop asparagus into medium size pieces. Chop onion into large pieces. Toss asparagus with onion and garlic (in skin) in drizzle of avocado oil and toss with salt and pepper and thyme and place in oven. Roast for 15-20 minutes until cooked.

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2. Remove vegetables from oven and let sit for 5 minutes to cool. Remove garlic from skin and place with asparagus and onion in blender. Add vegetable stock and cashew cream and blend to combine all ingredients. Add salt and pepper to taste. You can add less stock if you like a creamier soup, but this works out really well.

3. When you remove vegetables from oven, turn heat down to 350 degrees. Cut bread into large cubes and toss with oil, salt, pepper and thyme. Cook in oven for 10 minutes or until lightly browned and crispy.

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4. Remove soup from blender (my vitamix heats the soup if you leave it in there, otherwise, microwave if necessary to warm up) and pour into bowls to serve.

5. Add toasted croutons on top and enjoy! I added a dollop of cashew cream sauce on top and it rocked!

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