Category: Dinner

Creamy Vegan Mushroom Risotto

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One of my favourite dishes as a vegetarian was a nice creamy risotto, and like many, before me, I was one of those people who said ” I’d go vegan, but I could never give up cheese, ” and with that, I believed I could never give up risotto. Giving up dairy initially felt like a major sacrifice but after learning more about the dairy industry, and the adverse effects dairy has on the human body it became easier.

I recall a year after going vegan I was at a Sunday brunch at a popular winery where I live, and I came across a massive plate of cheese. Smoked gouda…. one of my past favourites was calling to me, so after a year dairy free I figured what would one cheese cube hurt and I had love smoked gouda so much. So I took a small piece much to the surprise of my also vegan husband who asked if I was sure I wanted to break a year of solid veganism. I decided I just had to have that one little piece and I popped it into my mouth; the flavours startled me. The cheese that I had enjoyed for years tasted nothing like I remembered and had a more oily texture and to be honest really grossed me out.

That was my moment of confirmation, I no longer needed or wanted dairy. A funny thing happens when you go vegan, your taste buds change and natural flavours start to appear that are of such a beautiful quality it leaves you wondering how you’ve lived so long with a blind tongue. I always find it funny when I hear people refer to a vegan or plant based life style as bland when it is quite the opposite!

You don’t need to sacrifice your health or flavour to enjoy a beautiful risotto, this recipe has been a labour of love for me, and I have spend years trying to get it just right. I’m so excited to finally share it with you!

Creamy Vegan Mushroom Risotto

Prep Time: 10 mins

Cook time: 22 mins

Vegan, Gluten Free, Dairy Free

Ingerdients

  • 2 Tbsp Olive Oil
  • 1/2 Small Onion Diced
  • 2 Cups Chopped Mushrooms (mix a variety for a gourmet flair)
  • 1 Large Garlic Clove Pressed
  • 1/2 Tsp Dried Thyme or Basil
  • 3/4 Cup Arborio Rice
  • 2 Tbsp Wine (any kind will work)
  • 1 Cup Vegetable Broth
  • 1 Cup Dairy Free Milk (I use Cashew Milk)
  • 1/8 Cup Nutritional Yeast
  • Salt and Pepper to taste

Method

  • In a pot fry the diced onion in olive oil until it is clear.

  • Add pressed garlic and mushrooms and cook on med/low until the mushrooms have softened.

  • Add Arborio rice and fry on low until the rice is evenly coated in oil, then add wine and stir.

  • Once the wine has mostly evaporated add the veggie broth, dairy free milk, and nutritional yeast, and herbs.

  • Bring to a boil, then reduce heat, cover and simmer on low for 22 minutes.

  • Add salt and pepper to taste, serve and garnish with vegan parmesan.

ENJOY!

Super Simple Coconut Curry with Cardamom Basmati Rice

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As a mother feeding a family of eight a simple yet delicious dinner is always appreciated, the problem is there aren’t many recipes out there that are super low maintenance but will satisfy even a fussy one year old in the process. I always try my hardest to avoid anything processed if I can and spend a good part of my day cooking to ensure I know exactly what my babies are putting into their bodies. My concern over what my children were consuming kick started my journey into recipe creation and has since become a passion of mine.

Since my transition from a vegetarian to a fully plant-based lifestyle which happened a little over three and a half years ago, I have been trying to recreate my favourite vegetarian recipes in a more eco-conscious and cruelty free manner. You see, when I went vegan I had zero support aside from my husband Mark who made the change with me. I had no idea what I was doing only what I desired to accomplish and I truly felt like a fish out of water.

I had always been known for my baking and cooking skills and now I felt like I no longer could create the fun and unique dishes I once had. Boy was I wrong! I was shocked to discover as many other who have made this transition will say that I had never really understood the beauty of food until I became a vegan. The flavours, true natural flavours of vegetables and fruit untainted by artificial chemicals were out of this world!

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The culinary world was at my finger tips and my kitchen was about to become my sanctuary of creation. I poured myself a glass of red wine (vegan, of course) put on my playlist of crooners such as Frank Sinatra and Tony Bennett and would pour my heart and soul into creation! Cooking is really quite simple once you develop a passion for it and make the decision that you are willing to try new things and forgive the times when recipes fail… that will happen at times and its okay!

This recipe that I’m about to share with you was a recipe of instinct and intuition. I believed that the ingredients would combine beautiful and simply on the rushed evening I threw this dish together for the first time and it came out perfectly! I was tickled to discover that such simple recipe could taste so lovely and be prepared so easily and quickly. All of the kids loved it and ask for it time and time again. I can always tell when a recipe creation is a success when there is utter silence at the dinner table because all six children are enjoying their meal.

So here it is just for you from my kitchen to yours, I hope your family will love this recipe as much as mine does!

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Super Simple Coconut Curry

Prep Time: 10-15 mins                                                         Serves 4-6 (Depending on tummy size)

Cook Time: 30 mins

Vegan, Gluten Free

Ingredients

  • 1 Medium to Large Onion Diced
  • 3 Tbsp Olive Oil
  • 2 Large Garlic Cloves Crushed
  • 1 Tsp Ginger
  • 1 Tsp Turmeric
  • 1 Tsp Cumin
  • 1 1/2 Tbsp Curry Powder
  • 1 Tsp Himalaya Pink Salt or Sea Salt
  • 1 Can of Coconut Milk
  • 4 Cups Chopped Baby Potatoes
  • 1 Cup Corn (Fresh or Frozen)
  • 1/2 Cup Rasins
  • 1/2 Cup Raw Cashew Pieces

Method

  • Add Diced Onion and Olive Oil to a pan and fry until golden.

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  • Add Crushed Garlic, Ginger, Turmeric, Cumin, Curry Powder and Salt to Fried Onion and mix.

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  • Add Coconut Milk to Spiced Onion mixture and stir until combined.

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  • Add Chopped Baby Potatoes, Corn, Raisins, and Cashews to Coconut Milk Spice mixture and cook (stirring frequently) on medium/high for 25 mins until potatoes are soft.

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  • Once cooked mix thoroughly as the oil in the Coconut milk may separate a little and sever over rice.

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  • Enjoy!

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Cardamom Seed Rice

Prep Time: 2 mins                                                                                                                         Serves 4-6

Cook Time: 18-22 mins

Vegan, Gluten Free

Ingredients

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  • 2 Cups Basmati Rice
  • 4 Cups Water
  • 1 Tsp Onion Powder
  • 1/2 Tsp Cardamom Seeds
  • 1 Tsp Salt
  • 2 Tbsp Vegan Margarine (I use Earth Balance)

Method

  • Add Rice, Water, Onion Powder, Cardamom Seeds, Salt and Margarine to a large pot.
  • Bring to a boil.
  • Reduce heat to low and simmer covered for 18-22 mins.
  • Fluff rice with a fork once its ready.
  • Enjoy!

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There you have it, a simple yet delicious dinner in less that 40 mins. I always get the sauce going then start the rice and find that they will both be ready at the same time. This is a very light curry that is great in the summer with a glass of white wine or in the winter with a glass bold red wine. I always garish with Watercress or Pea Shoots for a nice finishing touch just to add a little flair.

This dish has also been a guest favourite on the nights we decide to entertain and has received rave reviews. I guess the secret is out as this dish is far less effort to create as the flavour would have you believe. I hope you enjoy this simple and quick dinner on those rushed nights when you’d prefer not to be cooking at all.

Warmest Regards,

Holly 😉

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