This Curried Jackfruit Tacos and Coriander Mint Chutney is a beautifully balanced Mexican-Indian fusion dish. The curried pulled jackfruit with the coriander mint chutney blend together so beautifully balancing spice and heat.
Tag: gluten-free dinner
These deliciously Vegan & Gluten-Free “Cheesy” Spinach & Artichoke Stuffed Peppers are a great way to impress the folks at any event. It’s so rich, flavourful, filling, healthy, and best of all, ultra-easy to make and a great way to introduce the folks to your awesome …
This Three-Mushroom Vegan Risotto is just bursting with flavor. Its earthy, creamy flavor will just melt in your mouth. Even our picky daughter who hates mushrooms said that it was delicious! We were floored! She even asked for more! The morel mushrooms make it incredibly fragrant and the vegan cheese just gives it that cheesy texture that you won’t be able to help yourself in eating a second helping.
Last month, I had made a 3-Mushroom Pizza and so I told myself that I would make more mushroom dishes and since my last attempt at a Vegan Butternut Risotto was such a success, I thought it would be a great idea to make a Three-Mushroom Vegan Risotto. I saw these morel mushrooms at the store and I had heard great things about them but had never tried them myself. On the other hand, they were quite expensive so I did splurge a little. The package that i bought was only 1/2 oz., which I felt wasn’t enough to make a full mushroom dish. If you don’t have morels or are on a budget, you could make it with another mix of mushrooms or simply make it with button mushrooms but I highly recommend the morels.
Morels are revered by many chefs for their deliciously rich, earthy flavor and on the scale of taste, they are definitely in my top 2 mushrooms. However, they are also incredibly rare to find in nature and difficult to cultivate. This is why they are so expensive when you find them at the store. But the taste doesn’t let down. It can be used for so many dishes and flavors every dish to perfection.
If you want to go hunting for mushrooms, you’ll find these very unique looking mushrooms growing near dying trees or in forests that have been ravaged by fire. However, if you are not lucky enough to find them in nature, your best bet would be to get them at the store in a dried format. But no worries, these dried shrooms are also quite fragrant and will last a lot longer than their fresh counterparts. All you have to do is soak them for about 15 to 30 minutes and they are good to go. The water in which they soak becomes incredibly flavourful and should definitely be used in making your risotto.
The Key to making a Vegan Risotto
The best part about a risotto is the creaminess. No matter what kind of risotto you are making, if you don’t get that creaminess, then something went wrong. There are two components to achieving this. The first one is the type of rice. You’ll need a type of rice that has a high starch content, and arborio rice has the perfect balance of starch. The second component is the method; adding boiled water ½ cup at a time (uncovered), makes it so that the starches come out and produce the creamy texture that we are looking for in a risotto. But make sure that it is always wet, never let your risotto dry out as you are making it.
Risotto can be a deliciously healthy dish that is low in fats but full of flavor. So it is always a pleasure to eat risotto. In any case, I wish you all a buon apetito.
Three-Mushroom Vegan Risotto
- 5 cups vegetable stock
- 3 cups water
- 2 tbsp vegan butter
- ¾ cup onion finely diced
- 2 garlic cloves minced
- ½ cup dried morels
- 1 ½ cups button or cremini mushrooms
- 1 cup shitake mushrooms
- 2 cups arborio rice
- ½ cup chopped parsley
- ½ cup vegan cheese shredded
- Pour 3 cups boiling water into a bowl with the morel mushrooms and let sit for 30 minutes. Once soaked, strain from water and chop but reserve water.
- Heat a large frying pan over a medium-high setting and add your butter, garlic, and onions. Once the onions become translucent about 2-3 minutes. Then, add your mushrooms and stir fry for another 5 minutes. Once ready, set aside.
- In the same pan, add the stock from the mushrooms and rice and bring to a low simmer then lower to a medium-low setting. Stir frequently with a wooden spoon.
- When the liquid from the morels has evaporated, add 1/2 cup of hot stock to the rice and stir well. The key to making great risotto is to constantly stir. As each 1/2 cup of stock is absorbed, add another until there is no more liquid left and the rice is tender (about 25 minutes).
- Add the grated cheese and mushrooms and stir to incorporate. Add the chopped parsley and serve immediately. Unfortunately, this does not keep well in the fridge so make just enough.
I have developed a bit of a love affair with these Vegan Cheesy Baked Potato & BBQ Beans. Best comfort food ever! They were so delicious! The beans, the cheese, I mean, wow! I made them cause I thought they would make for a hearty meal, but the taste floored me! The cheese was gooey, the beans were decadent, and the “bacon” bits and chives perfect this hearty tarty meal.
You know that bottle of BBQ sauce that you have lying around in the fridge? Well, I’ve got news for you. You’re going to love it all over again cause you’ll need it for this recipe! Myself, I bought an expensive BBQ sauce at the grocery store, thinking that it would be the bomb, and was sorely disappointed by its over powering flavor. I figured I would give it one last chance at redemption with these beans. Wowwwww! It was like a party in my mouth. I finally found what this BBQ sauce was made for!
Vegan cheeses at the grocery store are over-priced. A small portion can set you back 10-15$ depending on the quality. So needless to say, if you can make a quick version of cheese that tastes great, go for it! This cheese was simple, delicious, and even gave you that gooey cheesy taste that gives it that perfect yum factor. Just amazing!
This recipe might be a little overwhelming at first glance, but I promise you won’t regret it. The steps are pretty basic, and you’ll be rewarded with the yummiest Vegan Cheesy Baked Potato & BBQ Beans you’ve ever had. I thought that these would make for a great super bowl meal or even a Thanksgiving dinner idea. It is also a great meal to prep if you’re receiving non-vegans into your home because they are so delicious and filling. Whatever the situation, you’ll enjoy this.
Vegan Cheesy Baked Potato & BBQ Beans
- 4 Medium-sized russet potatoes
Cheese Sauce Ingredients
- 1 ½ cups Cooked sweet potato (approx. 1 medium-sized)
- 1 cup Water
- 3 tbsp Tapioca starch
- 3 Tbsp Nutritional yeast
- 2 Tbsp Lemon juice
- 1 ½ tsp Salt (or to taste)
- 1 ½ tsp White miso paste
- 1 tsp Maple syrup
- ½ tsp Onion powder
- ¼ tsp Turmeric
- ¼ tsp Garlic powder
BBQ Black Beans Ingredients
- ½ cup Vegan BBQ sauce of choice
- 2 cups Black beans
- Bacon Bits
See Recipe Notes for link
- Position racks in middle and bottom thirds, then preheat your oven to 350F. Use a fork to poke 8 to 12 deep holes all over the spuds. Place potato directly onto the middle rack of the oven and position a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp, but the flesh beneath feels soft. Cut a slit through the spud down towards the middle without cutting all the way through and fluff up the flesh with a fork
- Add the sweet potatoes and remaining cheese ingredients to a blender, and blend until smooth.
- Pour into a small saucepan and heat over medium-high heat while constantly stirring until you have a thick stretchy consistency.
BBQ Black Beans
- In a saucepan over medium-low heat, add black beans and BBQ and simmer for 5 minutes while squishing with a fork some pieces.
- Put in a ¼ cup of your BBQ Bean into your baked potato. Top off with your cheese sauce, chives, and "bacon" bits. Serve & enjoy!