All posts by Kelli

Fall in a Bowl

Main Courses, , , , , , , , , , , , , , ,

delicata risotto

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Delicata and Apple Risotto with Blue Cheese and Pecans

Fall in a bowl! This is a great way to use seasonal squash and apples. The blue cheese and spicy pecans add a layer of complexity and purgency to the mildly sweet risotto. I like the more delicate flavor of delicata squash, but butternut squash would work in this dish as well.
Total Time45 minutes
Servings: 4

Ingredients

  • 1 delicata squash peeled, cut into 1 inch dice
  • 2 1/2 TBSP olive oil or 1 TBSP olive oil and 1 1/2 TBSP butter or margarine
  • 1/2 small onion finely diced
  • 1 small granny smith apple finely diced
  • 1 clove garlic minced
  • salt and pepper to taste
  • 1/2 tablespoon minced fresh sage
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine like a Savignon Blanc or Pinot Grigio
  • 5 cups vegetable broth
  • 1/2 cup crumbled blue cheese I like Maytag Blue Cheese
  • 1/2 cup chopped pecans

Instructions

For the squash

  • Heat oven to 400 degrees.
  • Toss squash with olive oil, salt and pepper and roast for ~20 minutes until lightly browned.

For the risotto

  • In a medium to large pot, heat broth on low heat.
  • Heat remaining 1 1/2 TBSP olive oil or butter over medium heat in dutch oven or large deep pot.
  • Add onion and apple and sautee for ~5 minutes until moisture is released and onions begin to soften.
  • Add garlic, sage, salt and pepper and sautee for another minute.
  • Add rice and stir to coat grains with oil and lightly toast - about another minute.
  • Add white wine to deglaze pan.
  • When most of the wine is evaporated, add one ladle of broth and stir until most of the liquid is absorbed.
  • Continue adding broth, one ladle at a time, stirring very fequently.
  • Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
  • After 10 minutes, add roasted squash to risotto.
  • After 15 minutes of adding broth and stirring, taste rice for doneness. Rice should be cooked through and the starches in the rice should create a creamy texture. If rice is still too firm, continue adding broth until it is cooked through, if you run out of broth, you can use water to finish off the cooking.
  • When risotto is done, serve immediately topped with blue cheese and pecans.

Muligawtawny Soup

Soups, , , , ,

muligawtawny

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Muligawtawny Soup

This delicious and hearty vegan soup is great in any season.

Ingredients

  • 1 TBSP coconut oil I love the flavor of coconut oil in this dish, but a neutral vegetable oil, butter or margarine will work as well.
  • 1 carrot finely chopped
  • 1/2 large yellow onion finely chopped
  • 1 rib celery finely chopped
  • 1 small granny smith apple peeled and chopped
  • 1 jalepeno minced (exclude seeds and membrane of pepper for a less spicy soup)
  • 2-3 cloves garlic depending on taste
  • 2 inch knob of ginger grated
  • 1 TBSP curry powder
  • 1/2 TSP cumin
  • 1/2 TSP garam masala
  • 11/2 cups red lentils
  • 5 cups vegetable broth**
  • 1/2 cup coconut flakes or white rice* optional
  • 1/2 cup lite or full-fat coconut milk
  • salt and pepper to taste
  • chopped cilantro and red onion for garnish

Instructions

  • Heat coconut oil on medium heat and add carrot, onion, celery, apple and jalepeno.
  • Sweat vegetables for 5-10 minutes until starting to soften, then add a generous pinch of salt, garlic, ginger, curry, cumin and garam masala. Cook for another 2 minutes until spices are fragrant.
  • Add lentils and vegetable broth, stir to combine, and bring to a low boil.
  • Add rice or coconut flakes (if using).
  • Cover and simmer for 40 minutes until vegetables and lentils are soft.
  • If you like a smoother texture, puree soup using an immersion blender, food processor or blender.
  • Garnish with cllantro and red onion and serve.

Notes

*I prefer long grain white rice or basmati rice in this dish
**I like Better Than Boullion No Chicken Base
TIP:
Peel and freeze ginger for storage and easier grating. When fresh ginger is needed, remove ginger from freezer and grate using microplane or fine box grater

Easy Black Bean Dip

Sauces and Condiments, , , ,
Print Recipe

Black Bean Dip

This dip is great served simply with tortilla chips, as a filling for tacos, enchiladas or tamles.
Total Time15 minutes

Ingredients

  • 1/4 red onion
  • 1/2 jalepeno or serrano chile seeded or not, to taste depending on how spicy you want the dip
  • 2 cloves garlic
  • 1 can of black beans rinsed and drained
  • 2 TBSP tahini
  • 1 TBSP cumin
  • 1/2 TBSP ancho chile
  • salt and pepper to taste
  • juice of 1/2 lime
  • 1 TBSP tamari or soy sauce
  • 1 handful cilantro

Instructions

  • Combine all ingredients in food processor and puree until smooth. If mixure is too dense, you can add more lime juice or water to loosen it.
  • Taste and adjust seasonings as needed.