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mushroom risotto with grape tomatoes and arugula!

July 2, 2012

by eatafood

TASTY TREATS!

i have to admit for the proportions on this recipe i was seriously eyeballing it, so if anyone follows this and has problems let me know i guess? i think it should be ok.

ok so this was delicious. i love risotto and it’s easy to make vegan and good so many ways, mushroom and butternut squash being my 2 favourite ways. also it requires a small amount of white wine so then you’re left with an opened bottle of wine to drink while you stir your night away. oh yeah, that’s important, you REALLY ACTUALLY HAVE TO STIR THE WHOLE TIME. HONEST TO GOD.

oil!

3 cups chopped crimini mushrooms

1 red onion, diced fine

1/3 c. white wine

1 1/2 c. * arborio rice (this is the part i’m the least sure about, portion wise)

8 c. vegetable broth, mushroom broth would be a good choice here

lots of black pepper

2 BIG handfuls arugula

10 nice grape tomatoes, quartered

in a big pot sautee the onion with a generous amount of oil and a pinch of salt. in a second pot, heat your broth and keep it warm.

once the onion is done, add the mushrooms and sautee until slightly browned. Next add your arborio and stir it around until everything is coated and glossy. Stir in the white wine, it will suck it up really quickly so have your broth ready. From this point on you’ll add 1/3 c. of broth at a time, adding it, then stirring until it is well absorbed, then adding another. You don’t need to rush this, if you do it too fast your risotto might not cook enough. Do this for some time, until the broth is all gone. Turn off the heat and stir in your tomatoes and arugula and season well with salt and pepper.

eat it!

i ate mine with field roast apple sage sausages because they are delicious.

* only use arborio rice, any kind of arborio will do, but don’t try to use regular rice, it isn’t the same thing.

dry spell

June 28, 2012

by eatafood

mushroom, sweet potato, mashed bean, okra, kale smoked tofu “burrito”

June 20, 2012

by eatafood

comments 5

comfort / meals

otherwise known as: ALL THE THINGS I USUALLY EAT ALL TOGETHER IN A TORTILLA.

THE RECIPE (makes 4 moderately stuffed burritos or 3 huge ones)

12 mushrooms, sliced

2 small sweet potatoes, diced small

4 cloves garlic, minced fine

2 handfuls of okra, ends discarded and cut into medallions

1/2 block smoked organic tofu, diced small

5 big kale leaves, veined and chopped

2 cups beans (i used 1 c. canellini and 1 c. black because they were already open in the house)

3/4 c. broth

2 tbsp chili powder

1 tsp cumin seeds

1 tsp tumeric

1 big tsp chili flakes

1/8 c. nutritional yeast

1 small avocado, diced

a handful cilantro, roughly chopped

squeeze of lime

tortillas, i used big green flour tortillas

In a 400 oven, roast sweet potato in a shallow baking dish with just enough oil to coat, and salt and pepper. Roast until browned and chewy, 35-45 minutes depending on your oven and your dice.

You can take some of this time to prep your other ingredients, then get a large frying pan and a small saucepan going.

In the pan, sautee mushrooms with a pinch of salt until they begin to brown, add half the garlic and cook for another minute. Set aside. Put more oil in the pan and cook the okra until it begins to soften slightly, then add tofu. Cook on medium for 5 minutes until the tofu takes on some colour. Add chili powder, chili flakes and garlic and stir until coated, then the kale. Season with salt and pepper, and let cook more as the greens start to wilt. Stir occasionally. Finish with a generous squeeze of lime.

In the saucepan put your beans, hot broth, cumin seeds, tumeric and nutritional yeast. Bring to a simmer and mash the beans. Let it cook down to a thick mash.

Then put it all in a wrap and eat it with salsa. I toasted my burrito in a dry pan which is tasty. Or just toast your tortillas a bit first (use the corn kind) then wrap them up and put them in a dish with sauce and put them in the oven. it would be delicious. you know, just options.

secret restaurant BRUNCH!

June 15, 2012

by eatafood

laziness

June 7, 2012

by eatafood

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breakfasts / quick / one-pot / savoury / sweet

our household was gifted a huge box of daiya slabs this week, AND my friend rose brought me back a bag of soy curls from portland, so all i’ve really been eating are soy curl burritos with too much cheese.

not really picture-blog worthy (but tasty).

hence the no posting. also for those who aren’t in vancouver right now, it is a DREARY COLD RAINY june. so i run with it and give you a recipe for excellent oatmeal in june.

this is perfect for one very very hungry person or two regularly-hungry people.

The rhubarb lavendar compote is leftover from a syrup i made for cocktails. it is tasty and very sweet so you don’t need brown sugar or agave or whatever.

OATMEAL WITH ALMONDS, STEWED RHUBARB AND LAVENDER

1 c. thick cut organic rolled oats

1 c. water

3/4 c. almond milk

1 tbsp margarine (optional)

almond milk for pouring

Bring water and almond milk to a boil, add oats. Stir occasionally until liquid is mostly absorbed, they will be chewy but not gluey. Serve! Top with nuts, a bit of butter and milk to your taste.

Tip: soak oats with a tsp of apple cider vinegar overnight to make it more digestible.

RHUBARB LAVENDER COMPOTE + SYRUP

4 stalks rhubarb

1 c. sugar

1 c. water

2 tsp lavender flowers

Chop rhubarb, throw everything in a pot and bring to a boil. Stir so sugar dissolves. Turn down to a strong simmer and cook until it has reduced and reached a syrupy consistency. Strain out rhubarb.

Now you have two tasty things. Both keep well in jars in the fridge.