Cauliflower Risotto

Change is a comin’

My reality right now is that I have a lot of balls in the air combined with ALOT of change happening. And for the most part I am okay with change and I am doing my best to embrace it. Not all change is bad and in fact, my life is a perfect example of difficult change and amazing change happening simultaneously. It’s all good!

Regardless of what’s going on in my life or your life, fuelling our body properly is an important part of being and feeling our best. And by best I mean feeling energized throughout the day, staying focused and never feeling deprived of food 🙂

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So this week I am excited to share with you a recipe that tastes amazing and will leave you feeling full of energy…Cauliflower Risotto! Cauliflower is one of those “traditional” veggies that maybe you relate to bad veggie trays or perhaps you believe that in order to properly enjoy cooked cauliflower it needs to be covered in a cheese sauce. No way!

Cauliflower is an extremely versatile vegetable and there are tonnes of modern recipes popping up all over food blogs. It is rich in potassium, folic acid and vitamin C , is about 25% protein and is among the cancer-preventive cruciferous vegetables.

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Pair this dish with something green to balance out its richness. I made it this week with a simple persimmon salad but it would also be fantastic with sautéed greens like kale or spinach.

Hope you are enjoying the first signs of winter. Because lets face it, regardless of whether or not you enjoy change, it will happen anyway 😉

Bye for now

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Cauliflower Risotto

Serves 4

Prep time: 30 mins

Ingredients

3 lbs. cauliflower (about 1 large head)

1/4 cup Earth Balance or whichever butter substitute you use

1/4 cup bread crumbs, I used 4 slices of GF bread toasted and then pulsed in food processor

1 tbsp fresh thyme

1/4 cup finely chopped shallots

1 1/2 cups vegetable broth

3/4 cashew cream (1/2 cup raw cashew soaked for 30mins, drain & rinse, blend in blender with fresh water until you get the consistency you desire)

1/4 cup nutritional yeast

1 1/2 tsp white truffle oil (optional)

sea salt and pepper to taste

  • Trim core and cut leaves from cauliflower. break into chunks, then pulse in food processor until broken into tiny florets
  • In a large frying pan, melt 1 tbsp butter over med-high heat. Add breadcrumbs and cook, stirring until toasted, about 3 minutes. Add thyme leaves and toss to combine. Pour into small bowl. Wipe frying pan clean
  • Add remaining butter into pan along with cauliflower, shallots and vegetable broth. Cover and cook over high heat, stirring often until cauliflower is just tender, 5-7 minutes. Uncover and cook, stirring often until all liquid is absorbed, another 5-7 minutes
  • Stir in cashew cream and nutritional yeast and heat until boiling. Remove from heat and drizzle in truffle oil (if using). Season with sea salt and pepper
  • Serve in bowls and top with toasted bread crumbs

Mushroom Quinoa Risotto

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” 
― Julia Child

Sometimes (just sometimes) the best recipes come about by way of accident or experimentation. This week I have had the pleasure of hosting two lovely house guests and in an effort to impress them I was going to make a dish that wins over everyone’s heart…RISOTTO! 

But then I started thinking, as much as I love the starchy, creamy yumminess of white rice maybe I could step it up a level and add more nutrients and perhaps maybe even some protein…sans meat of course 😉

I set out on a task of finding the perfect recipe in my small library of cookbooks. I flipped through my “go-to” vegetarian bibles and was utterly shocked to not find any quinoa risotto recipes. I am sure there are some out there but I couldn’t find any in my books and I even have cookbooks with the word Quinoa in the title!!!

By now we all know the incredible nutritional benefits of quinoa: the only complete protein (meaning it contains all 8 essential amino acids, including lysine) outside of animal protein. Several whole foods contain protein but only quinoa has everything you need for protein absorption in this one ingredient. Along with being high in protein it also contains excellent sources of iron, calcium and B vitamins. And as an added bonus, its gluten-free! Mother Nature made no mistakes on this Central American grain!

But getting back to my accidental experiment, the results of my quinoa risotto were well received and so therefore I am sharing my lab notes (aka recipe) with you. Traditionally, a risotto requires a few months of pot-stirring along with a sore arm but since we are not trying to slowly pull out the starchiness with quinoa, you are free to do other things while making your dinner…like pour a glass of wine 😉

I know I usually sign off my blog with “Enjoy!” but this time I really mean it!

Enjoy the beauty of this perfect superfood, enjoy its creamy, nutty flavour, and enjoy the guilt-free consumption because it doesn’t get much better than this.

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Mushroom & Asparagus Quinoa Risotto

Serves: 4-6 people (as a main dish)

Prep Time: Approx. 40 mins

Ingredients:

4 cups of Vegetable broth (+ 2 cups of water)

7-10 pcs dried mushrooms (I used Shiitake & Porcini)

1″ chunk of fresh ginger, peeled

1 tbsp wheat-free tamari (or soy sauce)

2 cloves garlic, minced

1/2 tsp dried chili flakes

1 tsp fresh thyme, chopped

1 tbsp coconut oil

1 medium yellow onion, chopped

8 oz cremini mushrooms (or 10-15 mushrooms), thinly sliced

1/2 cup dry white wine

2 cups of quinoa, rinsed and drained

10-12 asparagus stalks, cut in 1/4″ circles

2 tbsp Earth Balance

Truffle salt (optional)

Methodology:

  • First start with the broth. It is the heart and soul of this dish (as I have said before, its very important to get it right). Add your broth, water, dried mushrooms, ginger, tamari, garlic, chill flakes, thyme and bring to a gentle boil. Once it is boiling add in the chopped asparagus to cook. Reduce to simmer and leave it until you are ready to add to the quinoa. Make sure to taste the broth a few times to ensure the flavour, you may need to add a touch of sea salt.

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  • Using a large, heavy-bottomed pot, heat on medium and add coconut oil. Then toss in onions and cook for about 5 mins or until translucent. Add sliced mushrooms and cooked for another 5 mins or until most of the moisture is gone from the pot. Then use the wine to deglaze the pot and simmer for other minute.
Quinoa (even organic quinoa) has a saponin (soaplike) coating and it is important to rinse this off before cooking.

Quinoa (even organic quinoa) has a saponin (soaplike) coating and it is important to rinse this off before cooking.

  • After you have rinsed & drained the quinoa add to the pot and stir.  Slowly add the broth mixture one ladle at a time and stir. I like to remove the asparagus tips from the broth before adding to quinoa to use as a garnish (but if you are not that fancy don’t worry about it :-)) Raise the heat to med-high to get a low boil and then reduce back down to med-low and cover with lid. You want to cook the quinoa until all liquid has been absorbed, this should take approx. 20 mins. Be sure to check a few times throughout and give it a stir.
  • Once quinoa is cooked, add the butter and truffle salt. Gentle stir and replace lid. Let sit for 5-10 mins. Then consume immediately!

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