This vibrant vegan risotto is rich, creamy, lemony and packed full of fresh garlic. Serve it with a lemon wedge, a drizzle of garlic oil and a sprinkle of vegan parmesan (recipe below).
Ingredients: (Serves 2)
- 1 tsp of olive oil
- 1/2 a white onion
- 3 cloves of garlic
- 1/2 cup of risotto rice
- 1 cup of fresh or frozen peas
- A handful of spinach
- 1 cup of vegetable broth (or water)
- 1 cup of white wine
- Juice and zest of one lemon
- Sea salt
For the vegan parmesan:
- 1 tbsp of ground almonds
- 1 tablespoon of nutritional yeast
- 1/4 teaspoon of sea salt
In a bowl combine the vegetable broth and wine and set aside for cooking.
Add the peas, spinach and about 1/2 cup of water to a blender and blend until smooth. Put aside for cooking.
In a large pan over medium heat sauté the finely chopped onion and garlic until softened and season well. Add the rice and stir in often until browned. Add the broth/wine mixture about 1/2 a ladle at a time and stir continuously until most of the liquid has been absorbed. Taste often to adjust seasoning, add more salt when needed. When you have added approximately 1/2 of your liquid, add the pea puree to the pan and stir well. Keep adding the liquid until the rice is soft but still had a slight bite to it. Squeeze in the lemon juice and add half of the zest. This should take about 1/2 an hour to cook over medium heat.
For the parmesan simply use the ratio 1 tbsp of ground almond/1 tbsp of nutritional yeast/1/4 teaspoon of salt. Combine well and store in an air tight container.
Serve the risotto with a drizzle of olive oil the remaining lemon zest and a sprinkle of the vegan parmesan.
This dutch pancake is so simple to make. It’s vegan, light, fluffy and fruity and you don’t have to stand over the stove flipping pancakes all morning! Simply pour the batter into a cast iron, top with fruit and put in the oven! It looks like a cake too, so you can kid yourself while you eat a nutritious whole grain pancake.
This recipe serves 4 and is made in a small 8 inch cast iron pan. For a larger 12 inch cast iron, double the recipe.
- 1 cup of spelt flour (could sub with whole wheat flour)
- 1 tablespoon of sugar
- 1 teaspoon of baking powder
- 1/2 a teaspoon of salt
- 1 tablespoon of flaxseed (ground or whole)
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of water
- 3/4 to 1 cup of non-dairy milk
- Oil for greasing the pan
- 1/2 a cup of berries (I used fresh strawberries and frozen blueberries)
For the flax egg, in a small bowl mix the flax seeds, apple cider vinegar and water. Allow to sit for 5 minutes.
In a larger bowl combine the flour, sugar, salt and baking powder. Add the flax egg and 3/4 of a cup of milk. The batter should resemble regular pancake batter. I needed between 3/4 and 1 cup of milk, so see how much you need. It may differ depending on the flour you use.
Grease your cast iron well and heat over medium heat until oil is sizzling. Take off the heat and pour in your batter. Top with berries and broil (grill) for 5-7 minutes, until the top is golden brown. The grilling helps to dry the berries out a little so they don’t make your pancake soggy when you transfer it the oven. Remove from the grill and place in a 35o degree fahrenheit oven for 10 more minutes.
This recipe is for a small 8 inch cast iron, so cooking times will vary if you double the batch. My advice would be just to keep an eye on it. If you think it is cooked through, remove from the oven and test by inserting a knife into the center. If it comes out dry (other than berry juice) then it’s done!
Serve sprinkled with powdered sugar and your favorite syrup.