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. 🙂
1 сup wheat grain
1-2 chopped onions
5-6 Champignon mushrooms
ﬁnely 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)
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.
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
a pinch of salt
1/3 tsp cinnamon
1/2 tsp soda
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!
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.
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!
Let’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
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:
Mix 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!
This 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 together
Grind the nuts. Combine oats, nuts, maple syrup and oil (or vegan butter)
Toss berries and apple slices in a baking dish. Sprinkle with oat blend and bake about 20 min.Enjoy your vegan breakfast!