Creamy Pesto Risotto with Asparagus, Peas and Lemon. I teamed up with my friends at Fresh Start Fauxmage to create this tasty recipe. I have wanted to make a risotto with this particular vegan cheese product for quite some time now. Their "Creamy Pesto" variety was a perfect choice for this dish. It's delicious. Think basil, garlic, lemon, & super creamy. This product allows you to add incredible flavour to a dish effortlessly. Right now I'm really digging it in this recipe, or melted into hot pasta with whatever veg for a quick meal. They provide world wide shipping and are available in locations across Canada. I think a lot of people might be a bit intimidated to make a risotto at home. Maybe you've never had it, or only have had it in a restaurant. I'm happy to report, it's actually incredibly simple. Yes you have to stir the rice fairly continuously while adding hot stock to the pan for about 30 minutes, but it's not hard. If you have a good recipe to follow, the main thing to keep in mind is the texture of the rice. Try not to over cook it. It shouldn't be completely soft. There should still be a bit of bite to the rice. Then pay attention to the consistency of the final dish. It should be creamy and a bit fluid, not stiff and dried out. If I was making this in a restaurant, I would cook the risotto 3/4 of the way through, then dump it onto a large sheet pan to cool completely. Then when you want to prepare a portion, just add desired amount of risotto to a pan over medium - medium high heat, and stir in stock until the rice has absorbed enough liquid. Just taste a couple of times. Serves 4
Ingredients:
Method:
2 Comments
Recipe Difficulty: Easy
Recipe Keywords: mojo verde, canary islands, sauce, cilantro, vegan
About Mojo
Mojo sauces, in general, are a traditional part of the cuisine of the Canary Islands, which are located off the northwest coast of Africa. Mojo sauces are typically made with a combination of oil, garlic, and either red peppers or green herbs, and they are used to add flavor to a variety of dishes, including meats, seafood, and vegetables. The specific ingredients and proportions used to make mojo sauces can vary depending on the region and the specific recipe. Mojo verde, which is made with green herbs such as cilantro and parsley, is just one variation of the traditional mojo sauce. Bottom Line about Mojo Verde I LOVE IT. The way I make it typically is with chopped cilantro, extra virgin olive oil, garlic, lime juice, jalapeno, cumin & s&p. I read that sour orange is sometimes used instead of lime as well. I use jalapeno pepper because it is readily available where I live, thought I'm guessing authentic versions use others as well. Mojo Verde is similar to chimichurri and salsa verde, and I keep some variation of them in my fridge almost all of the time. When I make chimichurri I tend to use cilantro, parsley and red wine vinegar. For my salsa verde I use parsley and lemon juice. What stays the same whatever variation you make, is they are all herby, bright, garlicky and delicious spooned over basically anything. Try serving any of these sauces with roasted vegetables, potatoes, rice, salad, or your favourite protein. Method for making Mojo Verde You can either chop the herbs by hand, or use your food processor to get the job done. I personally use the stems from my herbs as well as the leaf, as long as they aren't insanely woody. If I use my food processor to chop the herbs, I'll still add them to a bowl and stir in the olive oil and remainder of ingredients by hand. I like the olive oil to pool around the herbs instead of emulsify completely...but it will still be delicious if you just blitz it all together in the food processor. Veggie Seitan Skewers The photo below was my dinner that I made from a recipe in a Spanish Cookbook I have. Vegan Recipes from Spain by Gonzalo Baro. I skewered chunks of bell peppers, red onion, zucchini, and seitan, with cherry tomatoes and broccoli at each end, then grilled them with a bit of olive oil, s & p until everything was softened a bit with some blackened bits. The mojo verde spooned over top was insanely good! You don't really need a recipe for this one it is so simple. Perfect with Roasted Potatoes & Mojo Verde along side.
Recipes like this are KEEPERS. Ones that are incredibly simple, but have SO much flavour. Simple roasted potatoes are a delicious thing. I don't really need anything else to enjoy them, but drizzle them with this fresh, herby and bright mojo verde sauce... well, they become next level delicious.
I used baby potatoes for this recipe, but you can always use big potatoes and cut them into chunks. Just make sure to choose a starchy potato instead of a waxy potato. The starchy varieties are dryer, and they crisp up on the outside giving you a perfect contrast to their fluffy interiors. Mojo Verde is a green sauce similar to Chimichurri or Salsa Verde, all of them are good drizzled on roasted potatoes. This mojo verde uses cilantro, lime, extra virgin olive oil, garlic, jalapeno and salt. I often have a jar of this or something similar kicking around in my fridge, because it's delicious with not only these roasted potatoes, but roasted vegetables, or stirred into rice or drizzled on a salad. Perfect thing to have on hand when you want to whip up something simple and delicious.
Serves 2 - 3
Ingredients:
Method:
This is a tasty dish I whipped up for my work week. Full of vibrant colourful vegetables, warm curry spice, ginger, garlic, rich coconut milk and freshly squeezed lime. For my veg I added sweet potato, bell peppers and snap peas. I tossed in a can of fava beans too. Spinach wilted in at the end is nice, but I always add that to a smaller portion of soup that I heat up, never to the whole pot unless it was going to be eaten all at once. I wouldn't hesitate to mix up the veg you use either. Zucchini, green beans, cauliflower, broccoli are all good options! For my spice I used a store bought Jamaican Curry Powder. This is the brand I have at home right now, and it is good. I'm definitely not a curry expert, but I know Jamaican curries use a different blend of spices compared to Indian style curries, and it's definitely worth exploring if you haven't tried this style before. There isn't a full list of ingredients printed on the container, but the website says "it has all the spices you are looking for, such as turmeric, scotch bonnet and pimento". I didn't add extra heat to mine, because I find this has enough spice for me. However, it would be easy enough to add fresh chopped chili (I keep seeing scotch bonnet come up with Jamaican curries), or just add in some extra heat with a bit of sambal oelek, cayenne, or chili flakes. I garnished my curry with fresh cilantro and scallions. Lime on the side for squeezing. A bit of rice or quinoa is nice on the side too. I was just stirring in a spoonful or two at a time into my curry as I ate. Serves 4 - 6 Ingredients:
Method
Recipe Difficulty: Easy
Recipe Tags:
About Traditional Guacamole
Guacamole is a traditional Mexican dish that has been enjoyed for centuries. The exact origins of the dish are unclear, but it is believed to have been developed by the ancient Aztecs, who referred to it as "ahuacamolli," which means "avocado sauce." The Aztecs used avocados as a main ingredient in their sauces and as a source of nutrition. Over time, the recipe for guacamole has evolved and it is now made with a variety of ingredients, including onions, tomatoes, cilantro, jalapeno peppers, and lime juice. It has become a popular dish in Mexican cuisine and is enjoyed all over the world. About my recipe! Green Pea & Avocado Dip with Cilantro, Fresh Mint & Lime This twist on guacamole is so much fun! It's flavoured similarly to guacamole, and honestly, you might not even guess there are green peas in there. So, while guacamole made with only avocados is one of the most delicious things EVER, this is also super delicious...AND you get to bulk up a tasty guac with even more fiber and protein, while still getting all the good stuff and healthy fats from the avocado. Also what if there were literally only 2 ripe avocados at the store, but you you want more than 2 avocados worth of guac like RIGHT NOW...well... peas to the rescue! Notes on recipe method Frozen green peas are cooked and pureed in a food processor. Then they are combined with chunky mashed avocado, fresh herbs, lime zest and juice, garlic, minced red onion, jalapeno, olive oil and S&P. The trick to making this tasty is having the right amount of acid and salt. Not enough and the dip will taste flat. It should taste bright, and be well seasoned with several pinches of salt. (I use flaked kosher salt and easily added 5 smallish pinches, but just do it to taste.) How I Serve and Eat This Green Pea and Avocado Dip I was scooping the dip with cucumber sticks and crisp flatbread. Delicious. I always like bread or chips for dipping but the cucumber was really perfect too. The next night, I had this pea and avocado dip as a garnish to my cheesy quesadillas. (along with fresh salsa and vegan sour cream) Then the NEXT night, it was even more epic added to my taco bowl. Chopped romaine lettuce, fresh salsa, tofu beef crumbles, roasted sweet potatoes, chili lime sour cream. Switch up the recipe While I used cilantro, mint and lime in my dip you could definitely switch it up. (Though it wouldl resemble guacamole less.) Tarragon, chives, or basil would all be lovely, and lemon instead of lime would work in any variation. Tag me! If you make this recipe I always love to see your creations and get feedback. Snap a photo and tag me on Insta and/or leave a comment on this post.
About Italian Salsa Verde
Italian salsa verde, also known as salsa verde all'italiana or green sauce, is a sauce made with a base of fresh herbs, capers, (anchoives if not vegan), and is often used as a condiment for meat, fish, and vegetables. It is similar to the Mexican salsa verde in that it is a green sauce, but the two sauces have different flavor profiles due to the use of different ingredients. My recipe doesn't have capers, so I guess it isn't quite salsa verde, but I might try adding capers in the future! I honestly didn't realize this when I first made the recipe, so it might evolve over time! (but I still love this sauce as is so it is what it is and I'm still sharing it)
About my *kinda sorta* Salsa Verde
This is a simple tasty condiment that should be in everyone's repertoire. It's a delicious and versatile way to finish off a variety of dishes. Roasted Potatoes, Veggie Cakes, Vegan Egg Scrambles, Tacos, spooned on top of grilled veg, I even like it instead of a typical salad dressing on crunchy chopped salads. Every time I makeMujaddara (one of my favourite Middle Eastern rice and lentil dishes, I want this on the side with chopped romaine lettuce.) Chopped parsley (I will add cilantro sometimes if I have it), olive oil, lemon juice, garlic S & P, and a sprinkle of chili flakes if desired. Simple. You can adjust the amount of garlic and lemon to your personal taste. I think it depends on what you like and what you are serving it with. (I personally love garlic, and I like to make it bright, but sometimes I serve extra lemon on the side of certain dishes which would add more acidity overall) I tend to go through a batch of this quickly and always wish I had more. I'll probably start doubling it for my purposes! salsa verde recipe
Ingredients:
Method:
Healthy Chocolate Granola Bars Recipe Notes
These chocolatey, chewy granola bars are kind of like a raw brownie! The mixture is made from oats, toasted almonds, pitted dates, shredded coconut, cocoa powder, cashew butter, maple syrup, vanilla & sea salt. It gets pressed into a 9"x13" pan with a generous sprinkling of mini chocolate chips pressed into the top. I like to sprinkle the top with extra sea salt before eating. My recipe was inspired by brownie granola bars by the Minimalist Baker. Why I love these raw brownie like granola bars
I use mini chocolate chips to press into the top of these granola bars. (I wouldn't use regular sized chips here.) I use Enjoy Life brand in this recipe.
Hey friends! This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. Your support means a lot, and I thank you!
Recipe Difficulty: Medium
Recipe Tags:
You CAN make delicious Vegan Sushi at home. Trust!
While the easiest option for enjoying vegan sushi might just be to find a sushi restaurant near you, it isn't THAT difficult to do yourself. Perhaps if you have never rolled sushi before the idea could seem a bit daunting, but once you do it a couple times you might not be an expert, but you'll be able to easily enjoy sushi in your own home. I'm sharing two versions along with videos to watch how I do it. Sure there is something to be said for going to a sushi restaurant where people who have far more expertise than I prepare it, but I want to encourage you to give one or both of these variations I'm sharing a try. Take the time to read through my post and watch the videos before getting started.
Homemade Vegan Sushi - Getting Started
Good home made sushi starts with making proper sushi rice! You don't need to be an expert (I'm not) or have special tools to make something delicious. (A sushi mat for the Maki is necessary, but you can find them really affordably). Below you will find my recipe for seasoned sushi rice. Then, I'm sharing a bit about each of the two different methods for rolling the sushi, (pictured above), and some tips for success. For a quick demo on rice making and forming sushi, check out my You Tube videos at the bottom of this post. My Vegan Sushi Recipe Notes I made two types of sushi with one batch of rice. 12 pom pom sushi, and 3 classic rolls. (See my You Tube videos for demonstration on how to roll the different types.) I dipped the sushi in a spicy soy sauce dressing (a recipe I made from the Korean Vegan Cookbook but go ahead and just use soy sauce), and served with pickled ginger and a bit of wasabi. General Tips for making Sushi
1. Pom Pom Sushi
The first method "Pom Pom" Sushi. Pom pom sushi is a type of sushi that is shaped to resemble a pom pom or tassel. It is made by wrapping a small ball of sushi rice in thinly sliced fish or other ingredients and then shaping it into a round, fluffy shape using a mold or by hand. The finished pom pom sushi is often garnished with a variety of colorful ingredients such as roe, seaweed, and edible flowers to give it a playful and decorative appearance. It is typically served as a small appetizer or as part of a larger sushi platter. I really love Pom Pom Sushi after making them, I must say. Adorable perfectly round balls of rice with a dab of wasabi underneath small slices of avocado. The ingredients are simplistic, but these are beautiful to look at and incredibly delicious. I used the recipe from a wonderful Japanese cookbook I have called Kansha by Elizabeth Andoh. Naming these "Pom Pom" Sushi was something she fondly came up with, her mother in law called them "temari - zushi". Whatever you call them, they are delicious. I made 12 pom pom sushi balls using 1 - 2 tbsp of rice per ball & 1/2 an avocado, sliced. (see my video for instructions) The avocado rice balls get wrapped in plastic wrap to form the perfect round shape, twisting it at the top to form a bundle, and are then refrigerated until set. Then you simply unwrap them and serve (I couldn't resist a little sprinkle of sesame seeds.) 2. Maki Rolls The second method "Maki Rolls" Maki Rolls are undoubtedly the most common. Most grocery stores seem to carry them these days even. Filling ideas for Maki Rolls You can fill your sushi rolls with whatever you'd like. I opened my fridge and grabbed a carrot, spinach, and red cabbage. I think whatever combination you use, something with a bit of richness in combination with the mix of fresh veggies is the most delicious. Avocado, roasted sweet potato, or tempura anything (sweet potato, mushroom). If you are a fan of cream cheese in your sushi by all means go for it. My combination of avocado, julienned carrot, shaved cabbage and a few leaves of baby spinach was really tasty, so start there if you aren't sure. Recipe: Sushi Rice
,Ingredients:
Rice
Seasoned Rice Vinegar
Method:
See my YouTube videos if you don't know how to roll sushi! If you do, great, this batch of rice will make approximately 4 rolls. OR as I did, 12 pom pom sushi, and 3 rolls. 1 avocado was enough for all of them, and then use whatever else you want. Feel free to make a double batch of rice! Once the sushi are rolled and sliced, keep them for a day in the fridge, but it's definitely the best when eaten straight away if you want to get serious about it. A couple of affordable sushi mat options below.
Recipe Difficulty: Easy
Recipe Tags:
MODERN PICNIC : DISCOUNT CODE AFFILIATE10
My Hummus Recipe Notes
I have a confession, I don't love store bought hummus. The flavour profile never seems quite balanced (some are better than others obviously), and they are far too thick. Hummus should be super soft and creamy. Once I started making my own there was just no comparison. I will buy it when I'm feeling busy and overwhelmed, but this recipe is just so much better! This is my basic hummus recipe. I use canned chickpeas and white beans interchangeably. The chickpeas (unlike the white beans) have skins that easily rub off. Taking a moment to remove them is totally worth it - your hummus will be incredibly smooth and creamy. I also really like serving my hummus warm. You can pop it in the oven or microwave it. It really elevates it into something even more delicious. It doesn't need to be piping hot, just warmed through to remove the chill. You can garnish hummus with so many different things.
You can use hummus so many ways.
Recipe Difficulty: Easy
Recipe Keywords: Tofu Beef, Fajitas, Tacos, Salads, Wraps, Pasta, Soup, Pizza
Tofu Beef Recipe Notes
These Tofu Beef Crumbles are actually insanely good. I made them to use in my Fajita Bowl & Creamy Lasagna Soup and they really mimic the texture of cooked ground beef. They are also great in tacos, taco salads, in a layered dip, in pasta sauces, soups or anywhere else you can think of! A block of tofu doesn't really go too far once you make this. I easily ate half a batch (1/2 block tofu) on my salad. So go ahead and double or triple the batch so you have lots. I usually do. Serving size depends how you are going to use it! The tofu is drizzled with olive oil and seasoned with nutritional yeast, soy sauce, smoked paprika, garlic powder & onion powder. Then it gets baked in the oven until browned and chewy in texture.
How to use tofu beef?
|
Author
Hey! I'm Trisha Archives
March 2024
|