Pumpkin Risotto (Soy-Free)

When it comes to things for myself I'm really, really cheap. I've almost always been this way - its both a combination of greed for the few funds I do have and a way to make sure that my other family members have enough money and food. So, as I've mentioned once or twice before, I go on a fiscal fast once in a while to use up everything in the fridge and to ensure that I don't spend anything. Yesterday's meal was using up some fresh brussels sprouts and a huge can of pumpkin puree that I had used for a failed recipe.

About two months ago in one of my cooking classes/internships, a chef from a school in Chicago came and showed us all how to make pumpkin risotto without using butter or cream. He demonstrated nice knife skills of course, and he showed the others how to properly cut onions and even corrected me on a separate task. When it came to finishing the risotto after letting the orzo pasta strands being coated in extra-virgin olive oil, he added in a huge load of chicken stock and then covered the whole thing in parmesan cheese. While I obviously avoided that dish, I couldn't deny that it was visually creamy and it smelled so good.

A week later I had made it and shared it with my mother whom took it for lunch the next day. Today I'm sharing the "recipe" with you, as its really all about feel and what you like. You can even put a little chef's hat on and pretend not to be poor (Okay, maybe that's just me)!

(Pumpkin Risotto Ingredients)

• Boiling Water or Stock
• 1/4-1/2 cup Canned Pumpkin
• 1 Medium Onion, diced
• 2 Cloves of Garlic, finely minced
• Olive Oil for sauteing
• 2 cups Orzo Pasta
• Pinch of Salt Pepper
• Basil, Italian Seasonings and Thyme
• Nutritional Yeast (optional)

(Directions)

• Start by sauteing your onions with the olive oil until softened. Then add in your minced garlic and continually stir.
• Add in more olive oil if necessary, then add in your orzo and coat in the oil for about 1-2 minutes.
• Add in about a cup of boiling liquid and continually stir. Add in your pumpkin and allow it to bubble. Add more liquid as needed and cook until the pasta is tender or al dente.
• Serve immediately and enjoy.

Day Seven of Shinmas

Today's first post for Shinmas comes from "Oh She Glows" with a fantastically simple and delicious roasted tomato and basil pesto. Slather it on sandwiches, dress up some slaw or fold into your vegan cheese and bake with some nice pasta for a great meal. The roasted tomnatoes and aromatic basil are sure to make anything delicious.

 

"Oh She Glows" is a fantastic blog filled to the brim with beautiful photography and enticing recipes, it is also filled with a lot of heart. I've been a fan of this blog even before I started blogging myself and this recipe was absolutely perfect for Day 7. In my opinion, its filled with the raw richness and kindness of Angela - the author of "Oh She Glows". Not only are there beautiful recipes and sights - there are few times that you WON'T see something related to a fundraiser or giveaway posted.

In this blog you truly see an ongoing journey and its much more than a recipe blog.

I think that when you step inside and see what I'm talking about, you can experience it for yourself and roam through. Its a fantastic blog from the heart. :)

Oh She Glows Blog Link: http://www.ohsheglows.com/

Roasted Tomato-Basil Pesto Link: http://ohsheglows.com/2011/09/06/roasted-tomato-basil-pesto 

 

 

Something that would be absolutely fantastic to go along with that delicious sauce is my friend Susmitha's Neat balls. A super surprising ingredient in them? Turnips! They're filled with lots of flavorful goodies and the two recipes would be a great, tantilizing meal!

Veganosaurus Blog Link: http://blog.veganosaurus.com/

Neat Balls Recipe Link: http://blog.veganosaurus.com/2012/10/spaghetti-and-neat-balls-vegan-mofo-day.html 

 

 

Merry Shinmas! Start it off here - http://shinsveganloving.blogspot.com/2012/11/19-days-of-shinmas-event-sign-up-now.html 

Vegan Italian Beef W/ Homemade Hot Giardineria (Fat-Free Option)

This has got to be the best "slow-cooked" seitan that I have ever had - its so tender and juicy from the broth I made, with little to no chew so it literally melts in your mouth. The juiciness helps reactivate more of the creaminess and meltiness from the flavored cream cheese (chive and garlic)  that I spread upon the buns before toasting them to an utmost crispness. The light spice from the peppers and the kick from the salt and vinegar make this an extremely addicting sandwich that anyone could love.

(Italian Beef Ingredients)

• 1 cup of Vital Wheat Gluten(Bob's Red Mill)
• 1/2 tsp of Salt
• 1/2 tsp Black Pepper
• 1 tsp of Basil
• 2 tsp Garlic Powder
• 3 tsp Italian Seasonings
• 1 tsp Olive Oil or Chilled Chickpea Broth

(Broth Mix Ingredients)

• 5 cloves Crushed Garlic
• Black Pepper, Garlic Powder, Salt and Italian Seasonings
• Molasses to darken the broth
• 1 gallon of Cold Water

(Italian Beef Directions)

• Mix your dry and your oil together and slowly add in your cold water. Knead lightly about 30-35 times and keep whatever liquid comes out in the bowl with the seitan.
• Combine your broth ingredients together in a large pot and bring to a boil. Then add in the seitan and leftover liquid. .
• Place a pot top on the seitan and turn the heat on low, then check about 20 minutes in to see if it has expanded, if it has you can spoon a little broth on top and make sure that nothing has over boiled. Let this cook for about five more minutes until well-browned and it looks cuter.
• Remove the pot lid, then turn the heat to the highest degree and cook for exactly one minute.
• Return the pot top and cut off the heat, letting it sit from two hours to the whole night
• When you are ready, place your large piece of seitan on a plate and squeeze the water out of it - but do not drain your broth at all.
• Take a fork and a knife and cut the seitan in half, then scrape the "skin" and "meat" off from each other, away from you. If a piece gets bigger than your thumb, chop it up.
• Place into a nice pasta drainer or fryer net and allow for your seitan to warm up in the broth as you turn the heat on medium. Once it has warmed, you can get some of the extra liquid out by cooking it in a dry, non-stick skillet.
• When the seitan has come to your liking, place atop two well-toasted buns that have been schmeared with cream cheese or vegan margarine and then delicately lay on your giardineria.

(Homemade Giardineria Ingredients)

• 2 stalks of Diced Celery
• 1 small Diced Carrot
• 1/2 Diced Green Bell
• 1 (half) De-Seeded Jalapeno Pepper
• 2 cloves Diced Garlic
• 1/4 Diced White Onion
• Diced Green Olives and Cauliflower
• Oregano, Black Pepper and Salt
• 1 cup of White Vinegar
• 1/2 cup of Olive Oil (add none if you want fat-free)

(Homemade Giardineria Directions)

• Pour boiling water on your vegetables, dip them in cool water then combine all of the ingredients in a jar.
• Let it sit in the fridge, untouched, for 2-6 days or until you believe it is ready. Serve atop your Italian beef and enjoy!