I'm sure you've seen this exclamation on a lot of my posts lately. I am ready for the next step, I'm ready for a challenge, and I'm ready to live the life I've always imagined. This is my year....I feel it. More so, than I ever have.
Now I'm actually writing this post as I'm recovering from food poisoning, haha....oh the irony....but i don't see this as a sign of what my year is going to be like...It's just happen stance.
Anyway, before I share my recipe for the month, I'd like to leave you with a very powerful lesson that I think we should all incorporate as we decide and plan for 2013:
Align your VISION with your HEART and you will have...
The Ability to See
Faith to Believe
Courage to Do &
Hope to Endure
Here's to 2013 ;-)
Ok, down to business...one of my favorite comfort foods is Risotto...I didn't eat it very much because of all the calories from cheese, butter, etc....UNTIL NOW....im saving calories with organic and vegan substitutes...
I could eat this everyday...i mean i won't but I could...This particular version was inspired by Chef Angel Ramos' Wild Mushroom and Squash Risotto at Candle 79.
Vegan Oyster Mushroom & Pumpkin Risotto w/ Cashew Cream
Ingredients Part II
2 cups Organic Brown Rice
1/3 cup pumpkin puree
1 cup chopped oyster mushrooms
2 heaping tablespoons cashew cream (See Part 1)
3 cloves garlic
1 box of mushroom stock (you won't need all of this, i just never measure stuff so I keep a whole box on hand lol)
1 palm-full chopped flat leaf parsley
3 tbsp extra virgin olive oil
Part 1 Ingredients w Cream
2 cups raw cashews
1 tbsp nutritional yeast
juice of 1/2 lemon
1 tsp salt
Directions: soak cashews in cold water overnight in covered bowl. next day, drain them, put them in blender and fill half way the amount of cashews with cold water and blend. half way through, add the lemon juice, salt, and nutritional yeast. blend on high speed until creamy...that's it!
Part II Directions: The Risotto
-Remember that Risotto takes patience
-saute the mushrooms in 1 tbsp olive oil until brown and then add garlic, salt and pepper to taste...set aside
-in the same pan, sautee shallots in remaining oil until translucent on medium heat
-add the brown rice and coat it in the oil...from here on out you will be adding about 1/4 cup of stock at a time to cook down the rice every couple of minutes. you know its time to add more stock if the rice starts to stick to the bottom of the pan. do this for about 20 minutes or so until the rice is cooked tender and the risotto has a stirrable sauce like quality.
-add in the pumpkin puree and let it cook through for about 3 minutes...add more stock if the risotto starts to stiffen up at all.
-turn down the heat to low and add the cashew cream and mushroom mixture into the risotto....stir a couple of times, then turn off heat.
-garnish with chopped parsley and enjoy!!!!
Here's to a Happy, Healthy, and Wealthy 2013 ;-)