Recipes

Recipe: Sun-Dried Tomato and Lobster Mushroom Risotto

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I have been trying out a number of new recipes using dried wild mushrooms and my first creation was this Sun-dried Tomato and Lobster Mushroom Risotto.  The combination of earthy mushrooms and sweet tomatoes with creamy risotto was a great pairing.

Ingredients:

  • 1 medium onion, minced
  • 2 cloves of garlic, minced
  • 1T olive oil
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 5 cups warm vegetable stock
  • 1oz dried lobster mushrooms, soaked in 1 cup hot water for 30 minutes; rough chop the mushrooms
  • 10 oil packed sun-dried tomatoes, sliced
  • 1t Italian Seasoning
  • 1T vegan parmesan

Heat 1 the oil in a large skillet over medium heat. Add the onion and garlic, cook, stirring, until translucent, about 5 minutes. Add the rice  and sun-dried tomatoes and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Add the mushroom soaking liquid to the rice, make sure not to add the grit that may have floated to the bottom. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in the mushrooms and vegan parmesan.

Pumpkin Love

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After hearing that the Starbuck’s Pumpkin Spiced Lattes aren’t vegan I have been wanting to make an “at home” version which is honestly way better on my wallet anyways.  I haven’t been out to the market to get non-dairy creamer so I was excited to come home and find a sample from Mimiccreme.

Well I saw that Mama Pea had come up with a wonderful pumpkin latte creation I had to try it. Unfortunately I only had the poser pumpkin (the good stuff is Libby’s) I decided to try it anyways.

My variation of Mama Pea’s Love In a Cup aka Pumpkin Latte

1 cup stove top espresso

3/4 cup non-dairy creamer

1/2 t pumpkin pie spice and more for garnish

2 T canned pumpkin pie filling

5 drops of liquid stevia

In a food processor blend the creamer through stevia.  Pour into a mug and then pour the espresso on top and sprinkle with more pumpkin pie spice

It was decadent and delicious and the Hubz is crying at work because he doesn’t have one so I guess I’ll have to make him one later when he gets home. Thank You Mama Pea!

You can read why the Starbucks Pumpkin Spice Latte ISN’T vegan here.

Easy Peasy Recipe: Cheezy Broccoli Bean Bake

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This is a super easy, no fuss recipe.  It is great for nights when you need something quick, easy and nutritious to eat.

Ingredients:

  • For the Cheeze Sauce:
    • 2 cups vegetable broth
    • 1/4 cup arrowroot, cornstarch or flour
    • 1 clove garlic, minced
    • 1t olive oil
    • 1/8t tumeric
    • 1/4t dried thyme
    • 3/4 cup nutritional yeast
    • salt and pepper
    • a few dashes of hot sauce
  • For the Mashed Potatoes:
    • 4-6 red or purple potatoes
    • 1/4 cup vegetable broth
    • 2t nutritional yeast
    • salt and pepper
  • For the Broccoli Base:
    • 2 cups frozen broccoli
    • 1/2 cup frozen peas
    • 1(15oz) can kidney beans, drained and rinsed

Directions:

Preheat oven to 400F.

In a medium casserole dish toss together the beans, peas and broccoli; set aside.

Potato topping: Boil the potatoes until soft.  Drain and then mash with the vegetable broth, nutritional yeast and  salt and pepper.

Cheeze sauce: Whisk together the arrowroot and vegetable broth. In a small sauce pan over medium-high heat the oil and garlic for 1 minute.  Stir in the tumeric and thyme.  Slow whisk in the vegetable broth mixture.  The whisk in the nutritional yeast, hot sauce, salt and pepper. Bring to a simmer until thickened.  Pour over the broccoli base.

Top the broccoli cheeze base with the potatoes and if you would like dust the top with nutritional yeast.  Place in the oven and bake for 20 minutes, or until potatoes are lightly browned.

Falling in Love

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It’s Fall my favorite time of year and I am so excited to get back in the kitchen.  Lately most of my time has been spent in the kitchen working on recipes for my upcoming soup e-book but this morning I decided that I would try out a new recipe.

I have had a hankering for pumpkin and finally made myself some pumpkin pie oatmeal. It was delicious!

Ingredients:

  • For the Oatmeal:
    • 1&3/4 cup water
    • 1 cup rolled oats
    • 1/4 cup pumpkin puree (not pumpkin pie puree)
    • 1/8 tsp ground ginger
    • 1/4 tsp cinnamon
    • 1/2 tsp pumpkin pie spice
    • 1 tsp pure vanilla extract
    • 2 tsp chia seeds
  • For the Topping:
    • 1 tablespoon pumpkin seeds
    • 1 tablespoon pecan pieces
    • 2 teaspoons brown sugar

Directions:

In a small pot over high heat bring the water to a boil; stir in the oats and reduce to a simmer.  Simmer for 5-7 minutes until most/all of the water has cooked away.

While the oats are cooking place the pumpkin puree in a small bowl and combine with the spices and vanilla extract.  Place the pumpkin seeds and pecans in a small sauce pan and toast over medium heat until just lightly browned and aromatic.

Over the heat stir in the pumpkin mixture.  Turn the heat off and stir in the chia seeds.  Divide into two bowls. Top the oatmeal with 1 teaspoon each of brown sugar and half of the pecans and pumpkin seeds.

Recipe: Polenta Pizza With White Bean Sauce

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Serves 4-6

Ingredients:

  • For the Polenta:
    • 1 small butternut squash
    • 6 cups of water
    • 2 cups of corn grits polenta
    • 1 teaspoon salt
    • 1 cup fresh or frozen corn
    • 2 heaping tablespoons nutritional yeast
    • 1 teaspoon Italian seasoning
  • For the White Bean Sauce:
    • 1 can of cannelini beans, drained and rinsed
    • 1 medium tomato, diced
    • 1 tablespoon nutritional yeast
    • 1/2 teaspoon salt
    • pinch of black pepper
    • 3 garlic cloves, roughly chopped
  • Toppings*:
    • 1 medium tomato, thinly sliced
    • 1/2 small onion, thinly sliced
    • 1/2 red bell pepper, thinly sliced
    • dusting of nutritional yeast
    • dusting of Italian garlic gold

*For the toppings feel free to use whatever you would like; sauteed mushrooms, artichokes, and sundried tomatoes would be great on this pizza.

Directions:

  • For the Polenta: Cut the squash in half, deseed and put on a baking dish and place in a 400F oven for 30-35 minutes until soft.  Once the squash has cooled enough, scrap out the flesh and set aside. Prepare a large baking sheet with a piece of parchment paper. In a large pot bring the water and salt to a boil and slowly stir in the corn grits with a long wooden spoon.  Turn the heat down to low and cook, stirring frequently for 20 minutes.  Stir in the remaining polenta ingredients. Continue to cook and stir for 10 minutes.  Pour the polenta onto the prepared baking sheet and spread out to a thin even layer.  Allow for this to cool in the fridge for 1 hour to overnight.
  • For the White Bean Sauce: Place everything in a high speed blender or food processor and process until smooth.
  • Assembling and cooking the Pizza: Preheat your oven to 400F.  Top the polenta with the white bean sauce and toppings of your choosing.  Bake for 25 minutes at 400F and then turn the broiler on high for 3-5 minutes, until the top is lightly brown.  Let sit 5 minutes before cutting and serving.  Enjoy!

My New Project

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I have exciting news! I have started a new project creating my first e-book.  I am really excited about it and have been busy working on recipes and getting my testing site up.  I have a great group of testers who have jumped right in and have been providing great feedback.  So what exactly is this e-book all about?

If you guessed soups, stews and chili’s then you are correct! This first ever Cook.Vegan.Lover. e-book will be filled with a wonderful variety of soups, stews and chili’s to warm you up this fall and winter. I hope to have it completed by mid-November.