Tag Archives: Kale

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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Eat your Greens! Kale Veggie Pâté

kale veggie pâté with writingI knew this was going to be an hectic week. I knew it so much that I decided to write this post some days in advance so Veggie Pawa wouldn’t be left alone for too long.

Given the circumstances, I figured it was the right moment to share with you one of the recipes that I do when I know I’m going to be really busy for the next few days : my delicious Kale Veggie Pâté! It’s cheaper than store bought Veggie Pâté and it’s so much better! So much, in fact, that I never manage to take good pictures of it, cause each time a batch is getting out of the oven, I literally binge into it and cannot wait to take pictures! Bad, bad food blogger!

I took this recipe on a Quebec smallholder french website called Kale et cie some months ago and it’s been my go to recipe ever since! I simply love it! It’s really easy to make and provide you with lunches for (almost) all the week… Don’t fool yourself! It may seems like a lot of Veggie Pâté, but we are two at home and we pass through it soooo fast! It’s so good and healthy it’s almost impossible to stop eating it!

The writer of the recipe told me it was possible to freeze this Veggie Pâté! Isn’t that cool and totally time saving? I’ll have to give this a try!

Ingredients :

  • 1 1/2 cup sunflower seeds
  • 1 leek
  • 1 carrot
  • 1 sweet potato
  • 1 celery stick
  • 1 cup kale leaves
  • 1/2 cup kamut or spelt flour
  • 1/2 cup nutritional yeast
  • 1 tbsp apple cider
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • salt and pepper

Directions :

Preheat oven to 350 F.

Crush the sunflower seeds with a blender or a food processor. Put them in a big bowl.

One after the other, put the leek, carrot, celery, sweet potato and kale into the food processor (or high-powered blender) until they are all grated. Put them all together with the sunflower seeds.

Add all the other ingredients to the bowl and toss them well.

Put the mixture in a pyrex plate. If you want to make the Veggie Pâté really even, cover it with a parchment paper and press it with the palm of your hands like I demonstrated in my Honey and Seeds Healthy Squares recipe.

Cook the Veggie Pâté for about an hour or until the top gets coloured to your liking. After an hour, the pâté is still really spreadable. If you prefer it thicker, leave it in the oven a little bit longer.

mixture for kale veggie pâté kale veggie pâté uncooked  Above, you can see the uncooked Veggie Pâté. Below, it’s the cooked version.
kale veggie paté cooked

Hope you’ll give this recipe a try, even though I don’t have wonderful pictures to show you!

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