Easy Brown Rice Risotto with Mushrooms and Oregano.
If you’re feeling like you want to try something different, yet classy, this dish is right for you.
INGREDIENTS:
3 tablespoons olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, pressed or minced
5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
1 ½ cups brown arborio/short-grain brown rice
12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
1 cup freshly grated Parmesan cheese
½ cup dry white wine, optional
3 tablespoons unsalted butter, diced
2 teaspoons tamari (for extra flavor, optional)*
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
Make sure your oven rack is in the middle position. Preheat oven to 375 degrees.
Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
During the last 20 minutes of baking time, prepare the mushrooms. Warm 2 tablespoons olive oil in a large skillet until shimmering. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 13 minutes.
Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of torn, fresh oregano leaves.
For more info, check out veganheaven.org/…/40-amazing-vegan-spring-recipes
No-Bake, Raw, Vegan Coconut Lemon Bars
If you don’t like to use any cooking appliances in the kitchen, fear not! This no bake recipe is here for the rescue.
INGREDIENTS FOR BOTTOM:
1/3 cup almond flour
1/2 cup certified gluten-free oats
1/2 cup raw buckwheat groats
3/4 cup dates, pitted
3/4 cup unsweetened coconut flakes + extra for topping
2 tablespoon agave nectar, honey (not vegan) or maple syrup
fresh lemon zest of 1 lemon + extra for topping
pinch himalayan pink salt (optional)
INGREDIENTS FOR TOP:
1/4 cup coconut oil
2 tablespoon raw coconut butter (optional, use regular coconut oil if not available)
3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan)
juice of 1/2 lemon
You will need a food processor, any dish that will hold an approximately 6×6″ base (does not have to be oven-proof), pan to heat oil, unbleached parchment paper
DIRECTIONS :
To make the base: In a food processor, grind all ingredients until well blended. Be sure to turn the food processor off and scrape down the ingredients from top to mix them all in. Line a dish with parchment paper; leave tops of paper sticking out so it’s easy to remove the finished dessert from the dish once it’s done. Press the ‘dough’ into the bottom of the dish, be sure to pack the bottom tight, and press down evenly. (Be sure the sides are nice and firmly packed). Set aside.
To make the top layer: On the stovetop, heat the coconut oil with honey or another sweetener on low until just melted, not boiling. Remove from heat completely and make sure the temperature is lukewarm, not hot before you add the fresh lemon juice. Whisk those ingredients together to incorporate well. Pour over the base and place in the refrigerator for at least 1 hour to chill or overnight. For a quicker serving, place the pan in the freezer for about 15 minutes to set faster, then cut into squares and serve.
For more info, check out pureella.com/18-healthy-gluten-free-and-vegan
Enjoy these delicious foods whenever the mood strikes, especially during this spring season. Remember, being healthy doesn’t mean giving up delicious, tasty foods.