Wheat Risotto

Recently I had a small vacation in Spokane. In a nice cozy restaurant, I ordered a wheat risotto and it was so insanely delicious that I decided to cook some at home.

This recipe is a kind of experiment. Must admit, it’s a pretty successful experiment, so I can safely advise to try it. Do not add some ingredients at the end of cooking and your wheat risotto will be a vegan-friendly meal. 🙂

You’ll need:

  • 1 сup wheat grain

  • 1-2 chopped onions

  • 5-6 Champignon mushrooms

  • nely chopped rosemary (fresh or dried)

  • 2 cloves of garlic

  • 2 tbsp olive oil

  • 1 cup vegetable broth

  • 1 cup white wine

  • salt, black pepper

  • 1/2 cup butter (optional)

  • 1 cup fresh shaved Parmigiano Reggiano cheese (optional)

Instructions:

Place 1 сup wheat grain in a large heavy saucepan. Add 3-4 cups of water. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse.

I like this Organic Whole Grain Emmer Farro from Bluebird Grain Farms most of all.

Saute onion in a bit of olive oil on medium heat about 5 minutes.

Add chopped mushrooms and rosemary and cook about 3-4 minutes.

Add garlic and cook another minute.

Add cooked wheat grain, 1 cup wine. Turn heat up to medium high and cook until liquid is absorbed.

Stir frequently. Add 1 cup vegetable broth. Cook until liquid is absorbed.

Your risotto is ready!

Optional:

Chopped butter, add to risotto, stir. Then add some Parmigiano Reggiano cheese.

Enjoy!

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Almond Orange Muffins

Try these wonderful muffins when you want light and delicious baking without eggs. These muffins have a very delicate orange flavor. They are perfect for tea parties and stay fresh for a long time, but will probably be eaten instantly.

You will need:

  • 1 cup of flour

  • 1/2 cup sugar

  • 1 stick of butter

  • 1/2 almond flour

  • 1 orange

  • raisins

  • a pinch of salt

  • 1/3 tsp cinnamon

  • 1/2 tsp soda

Preparation:

Preheat the oven to 340 F (170 C). Leave the butter to soften.

Squeeze the juice from the orange, add cinnamon

Mix butter with sugar, add almond flour and orange juice with cinnamon, pinch of salt and soda

Pour in the flour, mix well

Add some raisins. Put the dough into forms and bake for 30-40 minutes

Cool the muffins and decorate them as you like. Enjoy your tea!

Roasted Pears with Ricotta and Maple Syrup

Looking for a delicate and yummy gluten-free dessert recipe? It is here. Roasted pears with delicate ricotta cheese and sweet maple syrup. No sugar or gluten added and just 30 min to cook.

You need:

3 pears halved and cored

6 tbsp ricotta cheese

3-4 tsp maple syrup (it could be honey or even amaretto)

1/2 tsp ground cinnamon

Preparation:

Preheat the oven to 390 F (200 C).

Cover the baking sheet with parchment, put the pears. Place ricotta in each half of the pear, sprinkle with cinnamon and drizzle with the syrup.

Bake for 15-20 minutes. Serve warm. Bon appetite!

Vegan Mushroom Soup

This is probably the most simple soup recipe that can be. At the same time, this soup is very tasty. It is also light, gluten-free and vegan. 🙂

You will need quite a bit of ingredients:

  • 3-4 potatoes

  • 1-2 carrots

  • 1-2 onions

  • 1/2 lb mushrooms (I made it with shiitake, but portobello or button mushrooms are also good)

  • Salt, pepper, seasonings

  • Vegetable oil 3-4 tbsp

You have to do:

Bring water to a boil in a large saucepan. Salt the water and add the chopped potatoes and carrots. Leave to cook for 20 minutes.

Meanwhile stir the diced onions with the vegetable oil in a frying pan.

Add slicing mushrooms and stir them with onions together. Add some salt, pepper and seasonings and continue to cook about 10 minutes.

Reduce the heat under the saucepan and add mushrooms and onions to it.

Allow to cook for at least 15 minutes.

When the soup is ready, you can use a blender to make it creamy. Or just eat it with some bread or croutons.

Enjoy your delicious vegan soup!

Pumpkin Juice

Halloween, and all this magical Fall! This time is perfect for the HP books, movies, knitted striped scarves and pumpkin juice.

I really like the concept of this Bottle Pumpkin Juice, but I’m not sure that it is healthy as the original wizarding beverage. You know, the students at Hogwarts drink it all the time: on breakfast, lunch, at feasts or on other occasions.

Well, in our world there is still no ‘London Pumpkins & Sons’, but instead we have Dinah Bucholz’s The Unofficial Harry Potter Cookbook. So, let’s make our own HP pumpkin juice!

You need:

  • 1 small pie pumpkin (or 1 cup canned pumpkin)

  • 2 cups apple juice

  • 1 cup white grape juice

  • 1 cup pineapple juice

You need to do:

For fresh pumpkin, preheat the oven to 400 F (200 C). Split pumpkin in half, remove the seeds and place pumpkin on a baking sheet. Bake for 1 hour or until soft.

When pumpkin is cool, scoop out the flesh. Discard the skin. Using a spatula, press flesh through a fine mesh sieve into a bowl. Scrape and mash as you push until you have 1 cup of pumpkin. Discard the pulpy mass in the sieve.

Pour apple juice, grape juice, pineapple juice and pumpkin into a pitcher; stir well until combined completely. Chill your juice until it’s very cold. Enjoy!

And… Happy Halloween!

Chocolate Crinkles

dsc_0009Let’s bake some chocolate crinkle cookies! They are so delicious, soft, moist, chewy and fudge-like on the inside, and slightly crisp on the outside. Well, they are just incredibly good! And there’s some kind of magic in these delightful cracks.

To make chocolate crinkles you need:

  • 1/2 cup unsweetened cocoa powder

  • 1 cup sugar

  • 3-4 tbsp vegetable oil

  • 2 eggs

  • 1 tsp pure vanilla extract

  • 1 cup flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 3-4 tbsp powdered sugar

You need to do:

downloadsMix the cocoa powder, sugar, and vegetable oil in a bowl. Add eggs, then stir in the vanilla. In another bowl combine the flour, baking powder and salt.

Stir flour mixture into the cocoa mixture. Cover dough bowl with plastic wrap, put in refrigerator, and chill for 4 hours.

Preheat oven to 350 degrees F (175 C).

Roll the dough into one inch balls. Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.

Bake for 10 to 12 minutes. Let the cookies cool and then enjoy!dsc_0009dsc_0003

Vegan Blueberry Apple Oat Crisp

DSC_0010This vegan lazy girl’s crisp is perfect for breakfast. It’s rustic and fuss-free and utilizes fresh or frozen fruit, whatever you happen to have on hand. I like it with some blueberries and apple but it’s also tasty with rhubarb and raspberry.

For Vegan Blueberry Apple Oat Crisp you’ll need:

  • 1/3 cup blueberries

  • 1 apple peeled, cored, and cut

  • 1/4 tsp cinnamon

  • 1/3 cup old-fashioned rolled oats

  • some nuts (on your choice)

  • 2 tbsp maple syrup

  • 1 tbsp vegetable oil or vegan butter

How to make:

Preheat oven to 375 F (180 C).

Mix berries, apple slices and cinnamon togetherDSC_0002

Grind the nuts. Combine oats, nuts, maple syrup and oil (or vegan butter)DSC_0003

Toss berries and apple slices in a baking dish. Sprinkle with oat blend and bake about 20 min.DSC_0008Enjoy your vegan breakfast!DSC_0013