Vegan Kale and Mushroom Risotto

vegan risotto with textWoot, woot! Veggie Pawa is still alive! I’m happy to finally take some time to share a recipe with you!

Yesterday, I worked like 16 hours on a presentation I had to make today about Romantic Painting. I’m a literature gal, but I thought it wouldn’t be too long to prepare a class about painting. Gosh, I was wrong! My memories about Romantic Painting weren’t clear at all… But even thought I felt awful yesterday for being so last minute, the lecture I gave was quite good, and now, I’m really relieved! I just want to go to my dance class, eat and sleep… And that’s exactly what I intend to do(!)

Caspar_David_Friedrich_006Caspar Friedrich, Das Eismeer, 1823-1824

Here is an image of a Friedrich painting I really like. It reminds me the feeling of our endless canadian winters (even though our landscape is more hospitable…) Yep, March is really though on the mood. Always feels like the winter is never gonna end. I’ve managed to keep quite a good morale this year cause I was really busy and couldn’t stop to think about anything, but a lot of people around me feel depressed, and I think it reached me during the last week. And what to do when the mood is down? Eat some earthy, healthy, heart and stomach filling meals seems a good idea to me! And this is exactly what this simple risotto I’m about to share with you is! Even thought it’s vegan (and quite healthy!), this risotto feels really creamy and satisfying.

My risotto was inspired by a recipe on Vegan Yack Attack, but I changed it a whole lot!

Ingredients :

  • 1 tsp. Coconut Oil
  • 1 White Onion, Diced
  • 1 Clove Garlic, Minced
  • 1 cup kale, Chopped
  • 1/2 to 1 cup Oyster (or Portabella) Mushrooms, Chopped
  • 1 Tbsp. Flour
  • 1½ cup Non-Dairy Milk
  • 1 cup Arborio Rice
  • 2 cups unsalted Vegetable Broth (you may need more)
  • 1 tbsp Nutritional Yeast
  • Salt and Pepper to Taste
  • Grilled Cashews, for topping (optional)

Directions :

In a LARGE pan, warm coconut oil over medium heat. Add the onions and wait for them to get transparent (3 to 5 minutes), stirring from time to time.

Then, lower the heat to low-medium and add the garlic. Let it cook for a minute before you add the mushrooms and the kale. Once those vegetables are added, cook until the size of the mushrooms reduced and the kale is witted (about 3 to 5 minutes).

Add the flour and stir until there’s no chunks of flour left.

Add the non-dairy milk, the nutritional yeast and the rice, and bring them to a boil.

Cook and stir until almost all the liquid is gone. Then, add the vegetable broth 1/2 cup at the time, adding some more each time it gets almost all absorbed by the rice. It should take about 18 to 20 minutes until your rice is fully cooked.

If the recommended 2 cups of vegetable broth isn’t enough for your rice, add some more broth (or water) until the rice is cooked.

Serve this risotto with some pepper and sea salt. You can also add grilled cashews or extra nutritional yeast. I would personally heat the cashews in a pan with some coconut oil (why didn’t I think of that before I took my pictures! hihi!)

risotto in the cauldron risotto with forkI had the idea of adding cashew in this meal cause the oyster mushrooms really looks like cashews on this picture! Ah, Veggie Pawa gives my good ideas!

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