butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic, and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used (about 25-30 minutes from the time you started).
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When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately and top with baby arugula and extra grated cheese if desired.
Vegetarian Chili
INGREDIENTS:
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 medium red onion, diced
- 3 medium carrots, chopped
- 2 ribs celery, chopped
- 4 teaspoon salt
- 4 garlic cloves, pressed or minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon dried oregano
- 2 (15 ounces or 400 grams) small cans diced tomatoes
- 1 (15 ounces or 400 grams) cans black beans, rinsed and drained
- 1 (15 ounces or 400 grams) can pinto beans, rinsed and drained
- 2 cups water or veggie stock
- 1 tablespoon liquid smoke (optional)
- 1 bay leaf
- 2 tablespoons fresh cilantro, chopped + more for garnishing
- 1 to 2 teaspoons lime juice or apple cider vinegar, to taste
Optional Garnishes
- more cilantro
- sour cream
- cheese
- avocado
- tortilla chips
DIRECTIONS:
In a large heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, carrot, celery and salt. Stir to combine and then cook until the vegetables are tender and the onion is translucent about 7 to 10 minutes. Stir occasionally to keep the veggies from burning to the bottom of the pot.
Add the crushed garlic, chili powder, cumin, oregano, and smoked paprika. Cook for another minute stirring constantly to combine.
Add the diced tomatoes and their juices, the drained beans, vegetable broth (or water), liquid smoke (if you are using it) and one bay leaf. Stir to combine. Bring the mixture to a simmer and continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for at least 30 minutes. Remove the chili from the heat.
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Next, you’re going to mash or blend the chili to get the best texture. You can do this a few different ways: You can use an immersion blender to briefly blend the chili right in the pot or you can transfer 1-2 cups of the chili to a blender and blend until smooth. Alternatively, you can
