Spring pea risotto

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pea 2

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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.

Vegan roasted beet Alfredo pizza

pizza 1

pizza 2

pizza 3

pizza 4

I finally bought some cashews! They were expensive but made enough white sauce for 3 meals so I’m very happy. This is a great lunch pizza, it’s bright, fresh and full of bold flavors. It uses three separate recipes to create the components but all are very easy.

For the base: (makes two pizzas)

I use this no yeast pizza dough every time! It comes together in less than 5 minutes and you don’t have to wait around for it to rise!

Simple roll the dough out into two circles, place on baking tray. Prick all over with a fork to prevent air pockets and bake in a 350 degree Fahrenheit oven for 12 minutes. When the bases are ready (they will be pale in color but have golden edges) remove from heat and place on cooling rack.

No yeast pizza dough recipe

For the cashew cream:

  • 2 cups of cashews
  • 1 cup of almond milk (or other non-dairy milk)
  • 2 tablespoons of apple cider vinegar
  • 2 cloves of garlic
  • Salt to taste
  • Black pepper

You will need to soak your cashews over night or in the morning so that they are soft when you are ready to prepare your meal. I soaked around 2 cups of cashews. I used half of the sauce for a yummy pasta Alfredo (recipe to come) and half for the pizza and there is still enough left over for another pasta dish!

When your cashews are soft put them in a blender (leaving about 2 tablespoons out) with 1 cup of non dairy milk. You may need more milk depending on how they come together. If it’s too thick, add more milk, it it’s too thin you can add some more cashews. If you don’t need the extras for thickening just add them back in with a splash more milk. Add in the vinegar, garlic, salt and pepper and tweak to your seasoning preference. I found mine took a lot of salt, but you may like less. It should have the texture of thick yoghurt.

For the pizza toppings: (split between two pizzas)

  • 1 cup (or however much you desire) of the cashew cream
  • 2 beets and their leafy tops
  • 1 tablespoon of olive oil
  • 1/2 a head of broccoli
  • Zest and juice of 1 lemon
  • 3 cloves of garlic
  • Sea salt
  • Black pepper

Optional: Fresh arugula

Slice the beats into thin rounds, toss with olive oil, salt and pepper and bake at 350 degrees F for around 25 minutes, turning occasionally to prevent drying.

In a pan, steam fry thinly sliced beet greens and the small broccoli florets with 1 clove of garlic, lemon zest, salt and pepper. Add more water as needed until greens are bright green and wilted.

When the beets are tender, remove from the oven.Spread the bases (I like the base to be warm when I add the ingredients) with the cashew cream, top with roasted beets, broccoli, beet greens, sliced garlic, lemon juice, salt and pepper. Drizzle with extra oil if desired and top with fresh arugula.