MUSHROOM AND LEEK RISOTTO (VEGAN + GLUTEN FREE)
A 30-minute, 8-ingredient Vegan Risotto with leeks and mushrooms. Creamy, savory, and the ultimate plant-based comfort food.
Author: Minimalist Baker
PREP TIME5 minutes
COOK TIME25 minutes
TOTAL TIME30 minutes
Category: Entree, Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days
3 1/2 - 4 cups vegetable broth (warmed on the stovetop // DIY or store-bought)
2 Tbsp olive oil (divided)
8 ounces bella or crimini mushrooms (sub up to half with shiitake // brushed clean, sliced)
Sea salt + black pepper to taste
3/4 cup thinly sliced leeks (well rinsed and dried* // or sub shallot)
1 cup arborio rice
1/4 cup dry white wine (or sub more vegetable broth)
1 Tbsp vegan butter (optional)
1/4 cup vegan parmesan cheese (plus more for serving)
Fresh chopped parsley (optional // to garnish)
In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
In the meantime, heat a large saucepan over medium heat. Once hot, add half the olive oil (1 Tbsp as original recipe is written) and mushrooms. Season with a pinch each salt and pepper and sauté until tender and slightly browned - 3-4 minutes - stirring frequently. Remove from pan and set aside in a small dish.
Heat the same large saucepan over medium heat once more. Once hot, add remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned.
Add arborio rice, and cook for 1 minute, stirring occasionally to coat.
Add dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering batch size).
Once the rice is cooked through and al dente, remove from heat and add vegan butter (optional), vegan parmesan cheese, and most of the cooked mushrooms from earlier, reserving a few for serving. Stir to coat.
Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan parmesan to enhance the cheesiness.
To serve, divide between serving bowls and top with remaining mushrooms, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days.
PREP TIME: 10 Minutes
COOK TIME: 15 Minutes
SERVINGS: 8 Servings
1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
1/2 cup Jack Daniels Or Other Whiskey
3/4 cups (to 1 Cup) Brown Sugar
1/2 teaspoon (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
BANANA PEAR BREAD
2 Large very ripe bananas
1 cup of peeled, cored and diced pears
1/2 cup applesauce
1/4 cup oil
1 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 1/4 cup all purpose flour
1/3 cup brown sugar (packed)
1/2 teaspoon cinnamon
Preheat oven to 350
In a large mixing bowl beat together the bananas, applesauce, oil, and sugar until well combined. Add in eggs, vanilla, soda, salt, and cinnamon and mix until incorporated. Mix in flour just until combined then stir in pears.
Spread into a greased loaf pan.
In a small bowl mix brown sugar and cinnamon. sprinkle evenly over bread batter.
Bake for 55 minutes or until a tester comes out clean or with small crumbs. Allow to cool at least 20 minutes before removing from pan to cool completely on cooling rack.
PF Chang's Inspired Vegetarian Lettuce Wraps
Try these PF Chang’s Inspired Vegetarian Lettuce Wraps! They’re easy to make, healthy, and vegan! Makes an excellent meal or appetizer!
Serves: 4 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes
Nutrition facts: 195 calories 12 grams fat
14 oz container of firm tofu
2 Tablespoons of oil
1 1/2 cups of mushrooms, sliced
1/2 cup of chopped onions
1 8oz can sliced water chestnuts, chopped
Half 8oz can of bamboo shoots, chopped
3 cloves garlic, minced
1/2 medium carrot, shredded
1 head of Boston, Bibb, or Butterhead lettuce
1 teaspoon of sesame seeds (optional, garnish)
1/4 cup of cilantro leaves (optional, garnish)
2 Tablespoons of vegetarian mushroom oyster sauce
2 Tablespoons of hoisin sauce
1.5 Tablespoons of soy sauce
1 Tablespoon of rice wine vinegar
1 Tablespoon of mirin
2 stalks scallions, chopped
1 Tablespoon of sesame oil
Heat a nonstick pan over high heat and add the oil. Crumble the tofu into the pan so it resembles ground tofu. Saute the tofu over high heat until the tofu starts to turn a light golden brown color. About 6 minutes.
Lower to medium high heat. Add the mushrooms, onions, water chestnuts, bamboo shoots, and garlic. Saute for 1 - 2 minutes until the onions start to soften.
Add the sauce ingredients into the pan and saute for another 1 - 2 minutes. Taste and season for salt & pepper.
Layer two leaves of lettuce on top of each other and spoon the tofu filling in the center. Garnish with shredded carrots, cilantro leaves, and sprinkle on sesame seeds.
Rainbow Vegetable Quinoa Bake
Prep Time:20 Min Cook Time:25 Min Total Time:45 Min
2 medium onions
3tbsp olive oil
2 medium carrots
1 red pepper
1 green pepper
1 large or 2 smaller courgettes
12-15 kalamata olives
1 tsp ground black pepper
400ml hot vegetable stock
75-100g grated cheese
1 Preheat the oven to 180C.
2 Peel and chop the onions. Trim the leek and cut into 6-8mm slices. Heat the olive oil in a large skillet over a medium heat, then fry the onions and leek.
3 Peel the carrots, halve lengthways and slice into 4-5mm slices. Add to the pan and stir.
4 Deseed the peppers and cut into dice. Add to the pan and stir.
5 Trim the courgette, cut into quarters lengthwise and slice into 4-5mm slices. Add to the pan and stir.
6 Finally, slice the kalamata olives into 3-4 slices each, and add to the pan. Mix everything well.
7 Stir in the quinoa and season with the pepper. Add the stock and mix well. Cover and simmer for 5-6 minutes.
8 Remove the pan from the heat and allow to cool for a few moments. Beat the eggs and quickly stir into the quinoa mixture. Tip everything into a baking dish, sprinkle the grated cheese over, and transfer to the oven.
9 Bake at 180C for 25 minutes, until the quinoa is cooked and the cheese is melted and golden. Serve.
Honey Baked Nectarines with Vanilla and Brown Sugar
Prep: 5 mins
Cook: 30 mins
Super easy dessert that will impress: honey baked nectarines with vanilla and brown sugar.
2 whole Nectarines, Ripe
⅛ cups Honey Plus Extra For Drizzling
⅔ teaspoons Vanilla Essence Or A Vanilla Pod, Seeds Scraped
2 teaspoons Brown Sugar
¼ cups Yoghurt, Natural
1. Set oven temperature to 180 C.
2. Cut nectarines in half. Remove stones and place cut nectarines on a baking paper lined oven proof dish/rimmed pan with the cut side facing up.
3. Drizzle honey, vanilla, and a sprinkle of brown sugar on top.
4. Bake for 15 minutes, then remove the dish from the oven and scoop up the juices and baste the nectarines with the juice. Then put the dish back in the oven and bake for a further 15 minutes or until golden and sticky.
5. Serve with yoghurt, drizzled with honey.
Lemon Braised Leeks and Quinoa Salad
This flavorful quinoa side dish is made with lemon braised leeks, feta cheese, and a fresh lemon parsley dressing.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 cups
1 1/3 cups water
2/3 cup quinoa dry
2 leeks sliced, ends and dark green parts removed
1 tbsp olive oil
1/4 cup vegetable broth
1 tsp lemon zest from about 1/2 small lemon
1/2 cup feta cheese crumbled
For the dressing:
1/4 cup olive oil
1 tsp lemon zest from the other 1/2 of a small lemon
1 lemon juiced, use the same one you used for the zest
1 heaping tbsp parsley finely chopped, more to taste
1/8 tsp black pepper
In a small saucepan, bring the water to a boil. Add the quinoa and return to a boil. Cover, lower heat to a simmer, and cook for 12 to 15 minutes or until the quinoa is cooked and the water has been absorbed.
While the quinoa is cooking, heat the olive oil a large skillet over medium-high heat. Clean the leeks and slice the white and light green parts. Add them to the skillet and sauté for 5-7 minutes. Pour in the vegetable broth and add the lemon zest. Cover the skillet and let the leeks cook for about 5 minutes.
Combine the cooked quinoa and leeks in a large bowl. Add the feta and mix until well combined. At this point, you can choose to serve the salad warm or put it in the fridge and serve it cold later.
Prepare the dressing by whisking together the olive oil, other teaspoon of lemon zest, parsley, and pepper in a small bowl.
Pour the dressing over the quinoa salad when you are ready to serve it, and enjoy!
This recipe tastes great both warm or cold. It can be stored in a glass container in the fridge for 3 to 5 days.
VEGETABLE STEW PROVENCALE
This is a great “Clean your fridge out” recipe. Basically use whatever you have on hand...
1 1⁄2 celery ribs, chopped
1 bay leaves
1⁄2 leek, light green and white parts only, thoroughly rinsed and thinly sliced
1⁄2 cup chopped red onion
3⁄4 cup chopped parsnips
1⁄2 cup fresh stringless green beans, chopped
1⁄2 red bell pepper, chopped
1⁄2 yellow bell pepper, chopped
3⁄4 cup sugar snap peas, trimmed
2 1⁄2 – 3 garlic cloves, sliced (use an amount you like)
3⁄4 cup small cauliflower florets
1⁄4 lb bacon, fat rendered out and chopped
1 cup chopped baby eggplants
3⁄4 cup cremini mushrooms or 3/4 cup portabella mushrooms, sliced
1⁄2 cup chopped yellow and orange baby carrots
1 1⁄2 cups chopped purple potatoes, and
1⁄2 to taste fingerling potato
3⁄4 cup grape tomatoes
2 1⁄2 sun-dried tomatoes, chopped
1⁄8 cup chopped Italian parsley
3⁄4 teaspoon kosher salt
1⁄2 teaspoon fresh ground black pepper
3⁄4 teaspoon herbes de provence
3⁄8 cup dry white wine or 3/8 cup apple cider
6 ounces tomato juice
1 tablespoon olive oil
Sprinkle eggplant with salt and allow to drain in colander for 30 minutes. Thoroughly rinse before adding to other vegetables.
Sear all veggies first in a large pan on top of stove (to diminish the alcoholic character from the wine) over high heat until they wilt.
Place veggies in large crock pot with other ingredients and cover, cooking on low for 5-6 hours or until vegetables are tender.
Serve with crusty bread and wine, if desired.
Banana Nectarine Chia Smoothie
2 nectarines or peaches
2 - 3 tbsp lemon juice
1 tbsp chia seeds
1 cup plant based milk (I used oat milk)
Just blend everything till it's all nice and creamy. You don't have to peel nectarines, it'll all blend finely. Serve immediately or chilled.
Instead of Chia seeds, you can use 1 - 2 tbsp rolled oats.