Today I am going to be sharing with you three recipes. One is a Vegan Risotto with red peppers, spinach and peas. The second recipe I am going to be sharing with you is roasted brussel sprouts with onions, cumin and curry. The last recipe is a teriyaki sauce I made, sadly I forgot to take a picture of just the sauce, but I have it on a vegetable mixture, so you can put it on anything you want, tofu would be great.
Vegan Risotto:
1/2 box of Arborio Rice
1 Cup of Peas, Shucked and Blanched
1 Red Pepper, Diced
1 Onion, Diced
3 Handfuls of Spinach
3 Garlic Cloves, Diced
4 Cups Vegetable Stock
1 Cup White Wine
2 Tablespoons Earth Balance Butter
Salt and Pepper to taste
Oil
In a large pot (you will want to use a pot where you have a lot of room on the bottom so everything cooks evenly) coat bottom of the pan with oil and medium heat. Add the onions, red peppers and garlic. Saute until tender. Add the rice, coat in everything and toast for about 1-2 minutes.
De glaze the pan with white wine, and let it cook for about 2 minutes to cook off the alcohol and that extreme wine taste, you don't want that.
Now add the vegetable stock, you will want to continuously stir the risotto mixture, because if it sticks to the bottom it will break and become gross. so medium - medium low heat if you want, and whatever you are comfortable with.
Cook down until all the stock is absorbed, you may need to add some water if its still to hard. Once that is cooked, throw in the peas and the spinach.
Stir the spinach into the mixture until it has wilted properly. Add Salt and Pepper to taste, and throw in the butter so it gets a nice creamy texture. Voila! That is it, beyond easy risotto. It is so filling to! If you wanted to, you could add some vegan parm cheese into the mixture when you add the butter.
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Risotto!
Vegan Roasted Brussel Sprouts:
10 Brussel Sprouts
1 Sweet Onion
1 Tablespoon Curry Powder (Hot)
1 Tablespoon Cumin
2 Tablespoons Olive Oil
Salt and Pepper to taste
Preheat oven to 450.
To prepare the brussel sprouts, cut the brown end of of them and then peel the outer dark green leaves off and save them (I will show you what to do with them on the next blog) and then cut the brussel sprouts in half lengthwise. Slice the Onion into half moons if you want.
In a roasting pan add all the ingredients together, check the seasoning, you may prefer more cumin or more salt whatever you like.
Roast for about 25 minutes. Brussel sprouts are actually supposed to be served Al Dente and not mush. So just check up on them every 7 minutes or so, stirring it so the top leaves don't brown to much.
That's it. I know this recipe is quick and simple, but some people are intimidated by brussel sprouts and I don't want anyone to be, it is extremely good for and delicious when cooked the proper way.
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I love when the outside leaves get a bit crispy to.
Vegan Teriyaki Sauce:
2 Cups Soy Sauce
2 Teaspoons Ginger, Minced
2 Teaspoons Garlic Minced
1 1/2 Cup Seasoned Rice Vinegar
1/2 Cup Water
1/2 Cup Brown Sugar
Pinch of Salt
2 Tablespoons Cornstarch Mixed with 2 Tablespoons Water (This is our slurry to thicken)
1 Scallion, Sliced not the dark green part, just the white
Add all the ingredients to a pot and bring up to heat except the cornstarch mixture. Making sure its above a simmer.
Whisk the slurry into the mixture, making sure you get it all in. Let it thicken so it become almost like a glaze.
That is it. I make teriyaki vegetables which was just a combination of more scallions, red peppers, orange peppers, yellow peppers, red onions and zucchini, but this would be nice for summer like if you grilled some tofu and added some teriyaki or anything like that. I am still kicking myself for not getting a picture of just the sauce, but you can see in the picture how well it coats the vegetables. Its super easy to do quickly to, so if your stuck for dinner, this would be something great to do.
Enjoy!
That is all for today, next time I will show you what do with those Brussel Sprouts leaves we saved.
Namaste,
V
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