Spring pea risotto

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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.


Hawaiian-style portobello burgers

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These are the tastiest burgers I have ever had! Tastier than any meat burger, tastier than any restaurant burger, I’m not kidding. Meaty portobello mushrooms marinade in rich soy sauce and pineapple juice for hours before being cooked and piled high with sweet pineapple rings, grilled onions, avocado, lettuce and creamy garlic vegenaise!

Ingredients: (Serves two)

  • 2 portobello mushrooms
  • 1 cup of soy sauce or Braggs liquid seasoning
  • 1 cup of pineapple juice (from the can)
  • 2 pineapple rings (canned will be fine!)
  • 1/4 of a white onion
  • 1 avocado
  • Lettuce
  • 2 tbsp of Vegenaise
  • 1 clove of garlic
  • 2 burger buns (slice with thicker bottoms than tops)

In a shallow dish lay your mushrooms and pour in soy sauce and pineapple juice. Cover and allow to marinade for at least 2 hours. Turn often to ensure that all side are evenly coated.

In a large cast iron, add a splash of olive oil and your thinly sliced onion, allow to soften on one side before flipping over. Add the mushrooms and the pineapple rings and 1/4 of the marinade. Flip once pineapple has begun caramelizing and the mushroom has softened. Add more liquid as needed to prevent sticking.

While the mushrooms are cooking prepare your toppings. Toast your buns and in a bowl combine the Vegenaise and finely chopped garlic. Slather on one side of the toasted buns. Add the mushroom, onions, pineapple, lettuce and avocado and sink in.

You will get messy.