These recipes are from the book, 'Big Vegan' by Robin Absel. With more than 350 recipes, this book will give you healthy and delicious options to carry you through the whole year.
Red Beet Risotto
3 cups/720 ml basic vegetable stock
2 tsp extra-virgin oive oil
1 cup/120 g chopped onions
1 cup/215 g *arborio rice
1 cup/170g diced beets/beetroot
1/2 cup/120 ml fruity red wine such as New World Pinot Noir
1/4 tsp salt
1/4 cup/30 g *toasted walnuts, broken, for topping
In a 1-qt/960-ml saucepan, bring the stock to a simmer, then turn the heat to low.
In a large frying pan, heat the oil over medium-high heat. When it's hot, add the onions, and when they sizzle, reduce the heat to medium. Stir, cooking until the onions are soft and clear. Add the rice and beets/beetroot, stir until they are hot, then add the wine. Raise the heat to medium-high and add a couple of ladles of warm stock.
Stir the mixture constantly until all the liquid is absorbed. Add more stock when the pan gets almost dry. The rice should be tender in about 19 minutes. If you run out of stock, just add water a little at a time until the rice is tender and the sauce is creamy. Stir in the salt and adjust the seasoning. Serve in wide bowls, topped with the walnuts.
*Note: although the author lists arborio rice (a classic, starchy rice for risottos), consider changing it up occasionally by trying, for example, pot barley which has more nutrients and fibre than a white rice. Also, try raw walnuts instead of the toasted and up your heart healthy fats.
Basic Vegetable Stock1 tsp extra-virgin vegetable oil
2 onions, skin on, coarsely chopped
12 cloves garlic, smashed
8 oz/225 g shallots, skin on coarsely chopped
1 small carrot, peeled & sliced
4 large leeks, cleaned and sliced
8oz/225g fresh button mushrooms, halved
4 large Roma tomatoes, roughly chopped
1 big handful/45g fresh parsley stems
10 sprigs thyme or other twiggy herb (optional)
2 small bay leaves
1 1/2 tsp salt
1 tsp black peppercorns
In a stockpot, heat the oil over medium-low heat, then add the onions, garlic, shallots, celery, and carrot. Cover and cook, stirring frequently, until the onions are soft and turning golden, about 15 minutes. Add the leeks and mushrooms and keep cooking, stirring occasionally, for about 10 minutes. Add 5 qt/4.7 L water, the tomatoes, parsley, herbs (if using), bay leaves, salt and peppercorns. Increase the heat to medium-high and bring the stock to a simmer. Reduce to medium-low and simmer gently, covered, for 45 minutes, until the stock is flavorful.
Strain the liquid, but do not press on the solids – it might make the stock bitter. After straining, the liquids can be boiled to reduce, if desired, for a more intense flavor. The stock can be refrigerated for up to 6 days, covered, or frozen for up to 2 months.
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