Arugula and Broccoli Salad with Tofu

This balanced and filling salad is based on a recipe from EatingWell magazine, made vegan (and delicious) by a few tweaks from me.  The quinoa is unexpected, but it works.

Ingredients:

juice and zest of one organic lemon

2 T. extra-virgin olive oil, separated

salt and freshly ground pepper

1 clove garlic, minced

2 T. soy sauce or to taste

1/2 t. smoked paprika or to taste

1 lb. extra-firm tofu, chopped into 1/2-in. or 1-in. pieces (Tofu has a more pleasant texture if it is frozen first, then thawed before use.  Plan ahead.)

1 c. vegetable broth

1/2 c. quinoa, rinsed

20 oz. bag frozen broccoli

3/4 c. chopped walnuts

2 T. canola oil

6 c. arugula

your favorite vinaigrette dressing

1/2 c. sun-dried tomatoes

Method:

Mix the lemon juice, lemon zest, 1 T. olive oil, salt and freshly-ground pepper to taste (be very generous with the pepper), garlic, soy sauce, and smoked paprika in a wide, shallow container.  Toss the tofu with the mixture (the tofu will likely soak it up almost right away), and marinate until ready to use in later step.

Preheat the oven to 450 degrees F.

Bring vegetable broth and quinoa to a boil in a small saucepan.  Reduce heat to maintain a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.  Let stand, covered, another 10 minutes.  The grains should be softened but not mushy.

Meanwhile, mix 1 T. olive oil and 1/2 t. salt on a rimmed baking sheet.  Toss the broccoli in the oil, and roast for 10 minutes.  The broccoli should be completely thawed and warm.  Remove from oven and set aside.

Toast the walnuts over medium heat just until they are fragrant.  Set aside.

In a cast-iron skillet, heat the canola oil over medium heat.  Toss the tofu and lemon zest in the oil, and cook a few minutes until browned on one side.  Toss again, and cook another few minutes until browned on a second side.  Remove from heat.

Divide the arugula between 4 plates.  Toss arugula with the desired amount of vinaigrette dressing.  Top each salad with 1/4 of the broccoli, the quinoa, the walnuts, the tofu, and the sun-dried tomatoes.  Serve immediately.

Serves 4.

Vegetable Rice Pilaf with Turmeric

This delicious veggie-studded pilaf has a satisfyingly crunchy texture.  It's based on a recipe (here) from One Green Planet.

Ingredients:

2 T. canola oil

1 small onion, diced

2 c. uncooked white rice

2 cloves garlic, peeled and minced

2 c. frozen cut green beans

1 c. diced or shredded carrot

1.5 t. ground turmeric

1 t. ground cumin

1 or 2 pinches cayenne pepper

2 t. ground sweet paprika

1 t. chili powder

1.5 t. salt (or to taste)

1/2 t. freshly ground black pepper

1/2 t. ground coriander

4 c. water

2 cans chickpeas, drained and rinsed

juice of 1 juicy lemon

1 c. cherry tomatoes, halved (I used yellow ones in the photo; they're not easy to see in the turmeric.)

1/2 c. unsalted, roasted cashews, chopped

Method:

In a stockpot, warm the canola oil over low heat.  Add the onion and cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.

Increase the heat to medium, and add the rice and garlic.  Cook for about 3 minutes, stirring frequently, until the rice starts to brown slightly.  Add the green beans, carrot, turmeric, cumin, cayenne, paprika, chili powder, salt, black pepper, and coriander.  Add the water and bring to a boil.  Reduce heat to a simmer, cover, and cook the pilaf for 15 minutes until the water is mostly absorbed and the rice is soft.

Add the chickpeas and cook for 5 additional minutes, until the water is completely absorbed.

Stir in the lemon juice.  Gently mix.  Stir in the tomatoes and cashews.  Taste and adjust the seasoning, if desired.

Serves 4.

Golden Avocado Dressing Bulgur Bowl

Here's my version of a delicious and healthy grain bowl recipe from Cooking Light magazine.  Cooking Light gave credit to Adam Hickman for the original, and I left his sauce as originally published except...I doubled it!  It's the crowning glory of this bowl recipe.

Ingredients:

2 c. boiling water

1 c. uncooked bulgur

1 t. salt, divided

2 15-oz cans chickpeas, rinsed and drained

1.5 T. canola oil

2 cups finely chopped carrots (I use the bagged, pre-shredded carrots.)

½ c. sliced shallots or white parts of scallions

2 bunches lacinato kale, de-stemmed and chopped (I am sure other kale varieties would work fine, too.)

½ t. freshly ground black pepper

1 avocado, peeled and pitted

3 T. extra virgin olive oil

Juice of 1 lemon

2 T. tahini

2 cloves garlic, peeled

½ t. ground turmeric

½ c. flat leaf parsley, chopped (or more, to taste)

Method:

Mix the boiling water, bulgur, and ¼ t. salt in a medium bowl, and allow to stand until the bulgur is chewy, about 15-20 minutes.  When chewy consistency is reached, drain off any excess water.

In a large, deep-sided skillet with a lid, add the chickpeas and lightly dry them over medium-high heat, about 3-4 minutes.  Add the canola oil, carrots, and shallots (or scallions), and sauté about 5 minutes.  Add the kale, cover, and cook until the kale is slightly wilted and carrots are tender, about 3 minutes.  Uncover and remove from heat.  Stir in ½ t. salt and the black pepper.

Process the avocado, olive oil, lemon juice, tahini, garlic, turmeric, 2 T. water, and remaining ¼ t. salt in a blender or food processor until smooth.  Additional water can be added 1 T. at a time if needed to bring the avocado sauce to the desired consistency.

Stir the parsley into the kale mixture.  Divide the bulgur between 4 wide, shallow bowls.  Top with the veggie mixture and drizzle with the avocado dressing.  Serves 4.

Mediterranean Bulgur Bowl

I made this one up myself, but the sauce is based on a bowl sauce from Eating Well magazine.  It's super easy, so it's perfect for a weeknight, and besides boiling water, there's no heat involved, so it's perfect for summer!

Ingredients:

1 c. bulgur

2 c. boiling water

¾ t. salt, divided

¼ c. tahini

Juice of one lemon

1 clove garlic, peeled and minced (or ¼ t. garlic powder)

4 T. extra virgin olive oil

2 cans chickpeas, drained and rinsed

1 cucumber, diced

1 pint cherry or grape tomatoes, halved

½ c. fresh parsley, chopped

Method:
Mix the bulgur, boiling water, and ¼ t. salt in a medium bowl, and allow to stand until the bulgur is chewy, about 15-20 minutes.  When chewy consistency is reached, drain off any excess water.

Meanwhile, whisk together the remaining ½ t. salt, tahini, lemon juice, garlic (or garlic powder), and olive oil.  Add up to ¼ c. water, 1 T. at a time, to bring the sauce to the desired consistency.

Divide the bulgur between 4 wide, shallow bowls.  Top each bowl with ¼ of each:  chickpeas, cucumber, tomatoes, and parsley.  Drizzle each bowl with ¼ of the sauce.  Serve immediately.

Serves 4.

Vegan Spinach Artichoke Dip

I've been saving this recipe from the now-defunct Vegetarian Times magazine for literally years.  I finally got around to making it for the "big football game" this year, and it is fantastic!  It's from a lovely vegan food blog called Dreamy Leaf.  Check them out!

 

Ingredients:

1 12-oz. package soft silken tofu (Be sure to get the silken tofu, not the crumbly Chinese tofu.)

1/4 c. nutritional yeast

1 T. lemon juice

1/2 t. crushed red pepper

1/2 t. freshly ground black pepper

salt

1 T. olive oil

1/2 red onion, chopped

2 cloves garlic, minced

1 lb. frozen, chopped spinach, thawed and drained

1 14-oz. can artichoke hearts, drained and roughly chopped

Method:

In a blender, purée the tofu, nutritional yeast, lemon juice, crushed red pepper, ground black pepper, and a pinch of salt until creamy and fully blended.

Heat the olive oil in a large skillet over medium heat.  Add the onion and garlic, and cook until slightly softened (2 - 5 minutes).  Add the spinach and artichokes, and cook another 5 or so minutes until everything is soft and warmed through.  Add the tofu, and continue cooking 2 - 3 minutes until fully heated through.  Transfer to a serving dish, and enjoy!

Makes about 2 - 2.5 cups.

Lentil Cakes with Salad and Yogurt

This delicious lentil cake recipe is from Cooking Light magazine. I only changed the oil a little and removed the dairy.

They suggested serving the cakes over a salad and topped with the minted yogurt sauce (as in the photo).  I like this combination of foods, but I enjoyed them more as 3 separate foods served together, not as one dish:  lentil cakes with a salad and raita-like yogurt both served on the side.  The lentil cakes would be fantastic stuffed into a pita, too! 

Ingredients:

2 t. plus 1.5 T. canola oil

3/4 c. chopped onion

1.5 T. minced garlic

1 c. plus 2 T. old-fashioned oats (not the quick-cooking kind - If it is important for this dish to be gluten-free, be sure your oats fit the bill.)

3 T. red wine vinegar, divided

1.5 t. salt, divided

3/4 t. freshly ground black pepper (or more, to taste)

3 large eggs

2 15-oz cans lentils, rinsed and drained

1 c. plain, unsweetened coconut milk yogurt

3 T. fresh lemon juice

3 T. finely chopped fresh mint leaves

1 T. extra virgin olive oil

2 c. (packed) baby arugula (or more, as desired)

2 c. (packed) baby spinach (or more, as desired)

Method:

Heat 2t. canola oil in a large non-stick or seasoned cast-iron skillet over medium heat.  Add onion and garlic, and sauté until onion is translucent.

In the bowl of a food processor, combine the onion mixture, oats, 1.5 T. vinegar, 1 1/8 t. salt, black pepper, eggs, and lentils.  Pulse 5 or 6 times.  (The mixture may seem wet, but it will firm up over the next few minutes.)  Shape the mixture into 3-inch patties.

Heat 1.5 t. canola oil in the same non-stick or cast-iron skillet over medium-high heat.  Add 6 or 7 patties to the pan, and cook until browned on one side.  Flip the patties, and cook until browned on the second side.  Remove patties, and repeat with another 1.5 t. oil and 6 - 7 patties.  Remove patties, and repeat with the last 1.5 t. oil and patties.

In a small bowl or measuring cup, mix the yogurt with the remaining salt, the lemon juice, and mint.  Divide between 4 small ramekins.

Combine the remaining 1.5 T. vinegar with the olive oil in a large bowl.  Add the arugula and spinach, and toss to coat.

Serve the lentil cakes with the salad and ramekins of minted yogurt on the side.

Serves 4.

Moroccan Bean Salad Over Millet

This addictive salad is adapted from the Eating Well's original.  In addition to being delicious, it's quick and easy...win, win, win.

Ingredients:
2 t. + 3/4 c. extra-virgin olive oil, divided
1 c. millet
2 c. boiling water
2 small cloves garlic, peeled
1.5 t. salt, divided
6 T. lemon juice

3 T. ground cumin

1/4 + 1/8 t. ground cinnamon

2 15-oz. cans kidney beans, drained and rinsed

2 15-oz. cans chickpeas, drained and rinsed

1 c. shredded carrot (I buy bags of pre-shredded carrot.)

1.5 c. chopped fresh parsley

Method:

In a large saucepan, heat 1 t. olive oil.  Add the millet and toast until the grain becomes tan-colored.  Cautiously add the 2 c. boiling water (It will boil violently once it hits the saucepan.) and another 1 t. oil.  Stir, cover, reduce heat, and simmer for 25 - 30 minutes or until grains have desired texture or all water is absorbed.

While the millet is cooking, sprinkle the garlic with 3/4 t. salt, and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 3/4 t. salt, remaining 3/4 c. olive oil, lemon juice, cumin, and cinnamon.  Whisk to combine.

Stir the kidney beans, chickpeas, carrot, and parsley into the lemon dressing. Serve at room temperature over the cooked millet.  Serves 4.

NOTE:  To make only the bean salad without the millet, make only 2/3 of the lemon dressing:  1/2 c. olive oil, 1 clove garlic, 1 t. salt, 1/4 c. lemon juice, 2 T. cumin, and 1/4 t. cinnamon.

Buddha Bowl

Another adaptation of a magnificent Eating Well recipe.  If you have leftovers, keep the avocado and tomatoes separate from everything else.  Once the main dish has been gently reheated, top with the fresh veggies.

Ingredients:

2 small-medium sweet potatoes, peeled and cut into 1/2-inch chunks
6 T. extra-virgin olive oil, divided
1 1/4 t. salt, divided
freshly ground black pepper, to taste
1 c. quinoa
2 1/4 c. water, divided
1/4 c. tahini
juice of one lemon
1 clove garlic, peeled and minced (or 1/4 t. garlic powder)
2 15-oz. cans chickpeas (a.k.a. garbanzo beans), drained and rinsed
2 avocados, peeled and coarsely chopped
1 c. grape tomatoes

Method
Preheat the oven to 425 degrees F.

On a rimmed baking sheet, toss the sweet potato chunks with 2 T. olive oil, 1/2 t. salt, and pepper to taste.  Spread potato chunks out to a single layer and roast, stirring halfway through, 20 minutes or until potato chunks are easily pierced with a fork.

Meanwhile, rinse the quinoa under cold water in a fine-mesh strainer.  In a medium saucepan, combine the quinoa, 2 c. water, and 1/4 t. salt.  Bring to a boil.  Reduce heat to low, cover, and simmer 15 - 20 minutes or until all the water is absorbed.  Fluff with a fork.

Mix 4 T. olive oil, 1/2 t. salt, tahini, lemon juice, garlic (or garlic powder), and pepper, to taste, in a medium bowl.  Add remaining 1/4 c. water, 1 T. at a time, to bring sauce to desired consistency.

Serve quinoa topped with sweet potato, chickpeas, avocado, tomatoes (if using).  Drizzle each serving with tahini sauce.

Serves 4 to 6.

Mediterranean Roasted Broccoli

 

Another one based on a great Eating Well magazine recipe...serve over the "bed" of your choice.  We use brown rice and serve cannellini or pinto beans on the side.

 

 

Ingredients:

2 T. extra-virgin olive oil

4 cloves garlic, peeled and minced

1/2 t. salt

freshly ground black pepper, to taste

20-oz. bag of frozen broccoli florets

1 pint cherry tomatoes

zest of one lemon

juice of 1/2 lemon

15 - 20 Kalamata olives, pitted and halved

3 springs fresh oregano, leaves only (or 2 t. dried oregano)

2 t. capers

 

Preheat the oven to 450 degrees F.

 

Mix the olive oil, garlic, salt, and pepper in a large bowl.  Toss the broccoli in the olive oil mixture.  Remove the broccoli to an edged baking sheet, reserving the remaining oil mixture, and spread the broccoli into a single layer.  Bake for 5 minutes, then remove pan from oven.

 

Toss the tomatoes in the remaining oil mixture.  Pour the tomatoes and remaining oil onto the baking sheet with the broccoli and toss to combine.  Spread the vegetables back into a single layer, and continue cooking until the broccoli begins to brown on the edges, about 10 minutes.

 

While the broccoli is browning, toss the lemon zest, lemon juice, olives, oregano, and capers together in the bowl.  Add the roasted vegetables, and toss together.  Serve immediately.

 

Serves 3 - 4.

 

 

Farmer's Salad

This simple and delicious salad comes from Ursula Ferrigno's Truly Italian cookbook.  We served it over brown rice.

  

Ingredients:
2 10-oz. bags of frozen broccoli florets
4 T. extra-virgin olive oil
3 T. lemon juice
1/2 t. red pepper flakes
salt and freshly-ground pepper, to taste
2 cans pinto beans, drained and rinsed
handful fresh Italian parsley, chopped

Method:
In a medium stockpot fitted with a steamer basket, steam broccoli until tender-crisp.

Meanwhile, in a large bowl, mix the olive oil, lemon juice, red pepper flakes, salt, and pepper.  Add the steamed broccoli, pinto beans, and parsley, and toss to combine.

Serve warm, over a bed of grain such as brown rice if desired.

Serves 4.

Edamame Quinoa Salad

Here's a great recipe from the Eating Well website, which I have been LOVING this year.  I like a bigger ratio of dressing than they suggested, but if you like less dressing, I encourage the tweak.  This salad is good warm or cold.  We serve it over butter lettuce with a baked potato on the side.

Ingredients:

1.5 c. quinoa (I used the tri-color quinoa in the photo, but any color will do.)
3 c. vegetable broth
3 c. frozen mukimame (shelled edamame)
2 T. freshly grated lemon zest
4 T. lemon juice
4 T. extra-virgin olive oil
4 T. fresh tarragon, thyme, or basil, chopped (or substitute 4 t. if using dried herb)
1 t. salt
1 c. jarred roasted red peppers, drained and diced






Method:
Toast the quinoa in a large, dry skillet over medium heat, stirring often, until it becomes fragrant and begins to crackle, about 5 minutes.  Transfer to a fine mesh strainer and rinse thoroughly.

In a large saucepan, bring the broth to a boil over high heat.  Add the quinoa and return to a boil.  Cover, reduce heat to a simmer, and cook for 8 minutes.  Lift the lid and, without disturbing the quinoa, add the edamame.  Replace the cover and cook until both the quinoa and the edamame are tender, about 7 - 8 more minutes.  Drain any extra liquid, if necessary.

Whisk lemon zest, lemon juice, olive oil, herb, and salt in a large bowl.  Add the chopped peppers, quinoa, and edamame.  Toss to combine.

Serves 4 - 5.

Lemon-Pepper Tofu and Quinoa Salad

This dish was originally a non-vegetarian dish from The Food Network magazine, and it took me a couple of tries to work it into a satisfying vegetarian dish.  But it came together, and here we are!

Ingredients:
juice and zest of one organic lemon
1/4 c. extra-virgin olive oil, separated
salt and freshly ground pepper
1 clove garlic, minced
2 T. soy sauce or to taste
1/4 t. smoked paprika or to taste
1 lb. extra-firm tofu, chopped into 1/2-in. or 1-in. pieces (Tofu has a more pleasant texture if it is frozen first, then thawed before use.  Plan ahead.)
1.5 c. quinoa
1/2 small red onion, halved and very thinly sliced (I think scallions could easily be substituted here if you like the milder, greener flavor.)
1.5 lb. heirloom tomatoes, chopped
1 Cubanelle chile pepper or other Italian frying pepper, seeded and chopped (A green bell pepper will work, too.)
3 Persian cucumbers, chopped
2 T. vinegar of your choice (I used an orange-vanilla white balsamic vinegar.)
1.5 T. chopped fresh parsley

Method:
Mix the lemon juice, lemon zest, 1 T. olive oil, salt and freshly-ground pepper to taste (be very generous with the pepper), garlic, soy sauce, and smoked paprika in a wide, shallow container.  Toss the tofu with the mixture (the tofu will likely soak it up almost right away), and marinate until ready to use in later step.

On the day you plan to eat, rinse the quinoa. 

Heat 1/2 T. olive oil in a large skillet over medium-high heat.  Add the quinoa, and cook, stirring, until lightly toasted (about 4 minutes).  Add 4 c. water and 1/4 t. salt, and bring to a boil.  Reduce the heat to medium, and simmer until the water is absorbed and the quinoa is tender but not mushy, about 15 minutes.  Set skillet aside.

Soak the red onion slices in cold water for 10 minutes, then drain.

Meanwhile, toss the tomatoes, chile or bell pepper, cucumbers, vinegar, 1.5 T. olive oil, parsley, 1/4 t. salt, and freshly ground pepper to taste in a large bowl.  Add the onions, and toss to coat.

Heat the remaining 1 T. olive oil in a large non-stick skillet over medium-high heat.  Toss the tofu and lemon zest in the warm olive oil, and allow to cook until browned on one side.  Toss again, and allow to cook until browned on another side.

Fluff the quinoa with a fork, divide among 4 bowls, top with the tomato mixture, then the tofu.  Serves 4.

8 Vegan Breakfast Smoothies

I have been having these incredible vegan smoothies for breakfast 5 or 6 days per week for the last 2 years.  The recipes are really flexible, so feel free to play around with them.  Don't have lime?  Use lemon.  Don't have chia seeds?  Use flax seeds or omit altogether.

I like my smoothies to be the texture of milkshakes, so I have a high frozen-to-fresh ratio, and I only use the amount of liquid necessary to get things moving in the blender.  This can require several blender stops to stir things so they will move again, depending on the power of your blender.

Each smoothie includes a frozen banana, which I feel is essential to the texture of the drink.  Every Sunday I peel bananas for the week, cut them into 4 pieces, and freeze them in a single layer.  Then they all go into a freezer storage bag for the week.  A lot of the smoothies have fresh pineapple in them, so I cut up one fresh pineapple at the beginning of the week, too.

I also make sure I have a variety of smoothie colors to cover the nutrient spectrum.  Every week I have red, green, orange, and purple, then I pick another smoothie or two to round out the week.  Have fun!

RED SMOOTHIE

handful of fresh pineapple chunks

1 carrot, chopped into a few large chunks

1 date, pitted

slight handful of frozen raspberries

slight handful of frozen cherries

2 or 3 large frozen strawberries

1 frozen banana (see intro)

juice of 1/2 lemon or lime

2 T. hemp hearts

Put everything in the blender with just enough water to get things moving.  Puree to a drinkable milkshake consistency.

GREEN SMOOTHIE

1/4 - 1/2 fresh avocado (peel and pit removed)

1/4 of a fresh cucumber, cut into a few large chunks

2 handfuls fresh spinach

1 date, pitted

1 handful frozen mango

1 frozen banana (see intro)

juice of 1/2 lime

2 T. brown flaxseeds

Put everything in the blender with just enough water to get things moving.  Puree to a drinkable milkshake consistency.

Option:  You can add a peeled kiwi to the list of ingredients, if desired.

ORANGE SMOOTHIE

handful of fresh pineapple chunks

1 carrot, chopped into a few large chunks

1 date, pitted

handful of frozen mango

handful of frozen peaches

1 frozen banana (see intro)

juice of 1/2 lemon or lime

2 T. golden flaxseeds

Put everything in the blender with just enough water to get things moving.  Puree to a drinkable milkshake consistency.

Option:  You can add fresh peaches to the list of ingredients during the summer when they are in season.  SO good!

PURPLE SMOOTHIE

handful of fresh pineapple chunks

handful of fresh spinach OR 1 carrot, chopped into a few large chunks

1 date, pitted

slight handful of frozen blueberries

slight handful of frozen blackberries

slight handful of frozen raspberries

1 frozen banana (see intro)

juice of 1/2 lemon

1 T. of black chia seeds

Put everything in the blender with just enough water to get things moving.  Puree to a drinkable milkshake consistency.

Option:  I buy a frozen mix of blueberries, blackberries, and raspberries, which makes this super convenient.  If you can find such a thing near you, just throw in a couple of handfuls of the mixed berries.

TROPICAL SMOOTHIE

generous handful of fresh pineapple chunks

1 date, pitted

handful of frozen mango

1 frozen banana (see intro)

1/2" - 1" piece of fresh ginger, peeled

1/2 c. whole coconut milk (The fat and coconut water usually separate in the can, so stir them back together before pouring into your smoothie.)

juice of 1/2 lime (lemon will also work)

Put everything in the blender with just enough water to get things moving.  Puree to a drinkable milkshake consistency.

Option:  You can also add frozen (or fresh, when in season) peaches to this smoothie.

PEACH-COCONUT SMOOTHIE

1 fresh peach, pitted

1 date, pitted

handful of frozen peaches

1 frozen banana (see intro)

1/2 c. whole coconut milk (The fat and coconut water usually separate in the can, so stir them back together before pouring into your smoothie.)

juice of 1/2 lemon

1 T. white chia seeds

Put everything in the blender with just enough water to get things moving.  Puree to a drinkable milkshake consistency.

PEACH-BLUEBERRY SMOOTHIE

1 fresh peach, pitted (or use fresh pineapple chunks if peaches aren't in season)

1 date, pitted

handful of frozen peaches

handful of frozen blueberries

1 frozen banana (see intro)

1/2" - 1" piece of fresh ginger, peeled

juice of 1/2 lemon

Put everything in the blender with just enough water to get things moving.  Puree to a drinkable milkshake consistency.

PEANUT BUTTER-BANANA-COCOA SMOOTHIE

1 fresh banana, cut into chunks

3 large spoonfuls of freshly-ground peanut butter, or to taste

1 - 2 spoonfuls of cocoa powder, or to taste

1 - 2 frozen bananas (see intro)

plant-based milk

Put the first 4 ingredients in the blender with just enough PLANT-BASED MILK to get things moving.  Puree to a drinkable milkshake consistency.



Beet Risotto with Greens

This exquisite dish is from Deborah Madison's cookbook Vegetarian Cooking for Everyone.  Her description of the "jewel-toned" dish intrigued me, and I'm kind of a sucker for beets anyway, so I had to try it.  Scott, on the other hand, is a hard sell on beets, but even he liked this unusual and lovely dish.  The color is brilliant!

Ingredients:

5.5 - 6.5 c. vegetable stock or bouillon

3 T. butter or a mixture of butter and olive oil (I always use vegan margarine in place of butter.)

1/2 c. finely diced onion

1.5 c. Arborio rice (It's important to use this type of rice, which gives risotto its creamy texture.)

1/2 c. dry white wine

2 T. chopped parsley

2 T. chopped basil or 1 T. dried basil

2 - 3 medium beets, peeled and grated, about 2 cups

2 - 3 c. greens (beet greens, chard, kale, spinach, or collards - stems removed, finely chopped)

salt and freshly ground pepper

grated zest and juice of 1 lemon

Method:

Have the stock simmering on the stove.  Heat the butter in a wide, deep pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently.  Add the rice, stir to coat it well, and cook for 1 minute.  Add the wine and simmer until it's absorbed, then stir in half of the parsley and all of the basil, the grated beets, and the chard, kale, or collard greens (if using...if using beet greens or spinach, wait).  Add 2 c. stock, cover, and cook at a lively simmer until the stock is absorbed.  Begin adding the remaining stock in 1/2-cup increments, stirring constantly until each addition is absorbed before adding the next.  When there is 1 c. of stock left, add the beet greens or spinach, if using.  Taste for salt (I'm generous with this maligned seasoning.), season with pepper, then stir in the lemon zest and juice to taste.  Serve with the remaining parsley.