1. this was the first time i’ve ever made a risotto, so if it isn’t “risotto” enough for you, you can call it “creamy rice & veg”, or you could just shut up and eat it. (because this is sooo good, whatever you call it.) your choice. :P dice 1 small-medium onion. mince 3 medium cloves garlic. de-stem then thinly slice 4 baby portobello mushrooms (or white mushrooms) - and i mean thin! paper thin! place all of these in a large frying pan with 1-2 tbsp olive oil. cook until the onions start to become translucent, stirring occasionally. once the onions are cooked, pour into the pan 1 cup rice along with enough veggie stock to slightly cover everything. also add in some frozen peas and fresh or dried herbs - we used dried basil, oregano, and thyme. keep on medium-low heat. (optional: add in 2 tbsp nutritional yeast - it helps bind the rice and gives it a richer flavor.) add in more vegetable stock as it cooks away. depending on the rice you use, it will take different amounts of time to completely cook. white rice takes the least amount of time, 15-20 minutes. when the rice is almost done and you’re about ready to serve, take 1-2 tbsp earth balance (non-dairy butter) and fold it into the pan. sprinkle on a large pinch of sea salt and fold in again. serve hot. this makes enough for 3-4 servings.
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    this was the first time i’ve ever made a risotto, so if it isn’t “risotto” enough for you, you can call it “creamy rice & veg”, or you could just shut up and eat it. (because this is sooo good, whatever you call it.) your choice. :P

    1. dice 1 small-medium onion. mince 3 medium cloves garlic. de-stem then thinly slice 4 baby portobello mushrooms (or white mushrooms) - and i mean thin! paper thin! place all of these in a large frying pan with 1-2 tbsp olive oil. cook until the onions start to become translucent, stirring occasionally.
    2. once the onions are cooked, pour into the pan 1 cup rice along with enough veggie stock to slightly cover everything. also add in some frozen peas and fresh or dried herbs - we used dried basil, oregano, and thyme. keep on medium-low heat. (optional: add in 2 tbsp nutritional yeast - it helps bind the rice and gives it a richer flavor.)
    3. add in more vegetable stock as it cooks away. depending on the rice you use, it will take different amounts of time to completely cook. white rice takes the least amount of time, 15-20 minutes.
    4. when the rice is almost done and you’re about ready to serve, take 1-2 tbsp earth balance (non-dairy butter) and fold it into the pan. sprinkle on a large pinch of sea salt and fold in again.
    5. serve hot. this makes enough for 3-4 servings.
    April 14, 2012 Posted by sewindieee
  2. ribboned asparagus salad (plus vegan parmesan!)- see how to make it here
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    ribboned asparagus salad (plus vegan parmesan!)- see how to make it here

    January 2, 2012 Posted by sewindieee
  3. sauteed zucchini & mushrooms a perfect summer snack, i could eat this all day! (and i’ve always hated summer squash, so this must be pretty good.) i put it on top of a salad to get more greens in my diet, but you could eat this by itself, as a side dish, or paired with some cous cous for a great meal. (i’m also going to try putting these on a pizza!) thickly slice one zucchini, then cut each slice three times, so you end up with a bunch of triangle-shaped pieces chop baby portobello (or button) mushrooms into quarters or halves, depending on the size. sautee 1/2 clove garlic, finely chopped, in some olive oil for a minute or so. stir often so it doesn’t burn. add in the vegetables, drizzle with olive oil, add in a splash of balsamic vinegar and soy sauce, and sprinkle on some sea salt. (add sage and thyme if you’ve got them.) stir around so everything’s coated. sautee for about five minutes, or until the zucchini’s skin is tender enough to bite through. serve hot!

    sauteed zucchini & mushrooms

    a perfect summer snack, i could eat this all day! (and i’ve always hated summer squash, so this must be pretty good.) i put it on top of a salad to get more greens in my diet, but you could eat this by itself, as a side dish, or paired with some cous cous for a great meal. (i’m also going to try putting these on a pizza!)

    • thickly slice one zucchini, then cut each slice three times, so you end up with a bunch of triangle-shaped pieces
    • chop baby portobello (or button) mushrooms into quarters or halves, depending on the size.
    • sautee 1/2 clove garlic, finely chopped, in some olive oil for a minute or so. stir often so it doesn’t burn.
    • add in the vegetables, drizzle with olive oil, add in a splash of balsamic vinegar and soy sauce, and sprinkle on some sea salt. (add sage and thyme if you’ve got them.) stir around so everything’s coated.
    • sautee for about five minutes, or until the zucchini’s skin is tender enough to bite through. serve hot!
    August 18, 2011 Posted by sewindieee