Vegan Sun Dried Tomato Risotto with Roasted Vegetables

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Ever since I finally caved and bought a sturdy dutch oven last month, I have found myself looking for any and every excuse to make one pot meals. Matt’s parents had us over for lunch on Sunday and I decided to experiment with a vegan risotto. The finished product was vibrant and comforting, but still healthy with the addition of colorful roasted vegetables on top. I brought this risotto along with us to my in-laws, and this is what I learned:

  1. If you put a bowl of fresh Parmesan alongside the dish, no one cares that it’s vegan.
  2. Rainy Sunday afternoon + comforting risotto for lunch + wine = me falling asleep on the car ride home.

The sun dried tomatoes lend a really nice texture and acidity to the dish, which balances out the creaminess of the risotto. If you aren’t vegetarian, you can use any kind of broth you happen to have on hand. The best part is that you can top risotto with anything! I used fresh parsley, pine nuts, and store-bought pesto. This would be great with Italian sausage as well (definitely not vegan, I know.)

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I think some people are intimidated by the thought of making risotto at home, but it is truly hard to mess up. Risotto can be time-consuming because it requires standing over the stove as you stir the broth in a little at a time, but as long as you have hot broth ready to add in along the cooking process, it shouldn’t take more than 40 minutes. You can also view this time you’re spending stirring the risotto as quiet time in the kitchen, drinking wine. That’s what I choose to do 🙂

Risotto is my go-to dish for Pot Lucks because it’s a crowd pleaser, and you can use just about anything in terms of vegetables and seasonings. I love bringing this extremely heavy Dutch oven with me with the hot risotto inside because I make Matt carry it and I can just throw it in the oven at a low temp to warm back up when we get where we’re going! Easy as that.

Vegan Sun Dried Tomato Risotto with Roasted Vegetables

Makes 4-6 main course servings or 6-8 side dish servings

2 1/2 T good olive oil

Salt & pepper

2 small zucchini, quartered and diced

1 pint cherry tomatoes, halved

1 red onion, chopped

2 shallots, finely diced

1 C Arborio rice

4 C broth of choice

1/3 C dry white wine

1/2 C sun dried tomatoes, roughly chopped

1 t dried basil

1/4 C nutritional yeast (optional) or 1/4 C grated Parmesan cheese if not vegan

Toppings such as fresh parsley, pine nuts, pesto, etc.

Method:

Preheat oven to 400°. Toss zucchini, cherry tomatoes, and red onion with 1 1/2 T olive oil, salt and pepper on large rimmed baking sheet. Roast in oven for about 20-25 minutes. Remove from oven and set aside.

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Heat Dutch oven or medium pot and add remaining tablespoon of oil. In a separate pot, heat broth on low/medium heat.

Saute shallots in Dutch oven for about 4 minutes, until they turn translucent. Add rice and stir to coat with oil. Cook for about 2 more minutes. Add wine and let simmer for 3-4 minutes.

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Add broth, one ladle at a time, stirring frequently and cooking until rice absorbs liquid fully before adding next ladle of broth. When the broth is about halfway gone, add sun dried tomatoes and dried basil and continue adding broth one ladle at a time and stirring until fully absorbed. When all broth is used and liquid fully absorbed into rice, turn off heat and stir in nutritional yeast or Parmesan cheese. Serve with roasted vegetables and toppings of choice and enjoy!

Spicy Squash Hummus

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Last week, our friend Kelly brought over a Hubbard squash fresh from her family’s farm in Wisconsin, effectively adding to my No Squash Left Behind Challenge. It had a beautiful bright orange bumpy skin, and looked like a sweet potato/pumpkin hybrid. Kelly mentioned Hubbard squash is best mashed, and I remembered a recipe from the Barefoot Contessa I’ve been meaning to try…

In celebration of the fact I am seeing Ina Garten IN PERSON on Tuesday, I thought her hummus recipe would be the perfect way to use this squash. I made a couple tweaks; using my Hubbard squash instead of butternut squash, roasting the garlic before adding, taking the Greek yogurt out of the recipe to make it dairy-free, and including some cayenne pepper to give it more of a kick. The Hubbard squash was perfect in this recipe, but many different squashes would work in this. You can use butternut squash like Ina does, or even use pumpkin puree if you don’t have time to roast a squash.

I brought this hummus to my friend’s Halloween party last night, and it was a hit! I surrounded my little hummus pumpkin with freshly cut veggies and some crackers, but this would also be amazing with warm pita bread. This hummus is healthy, flavorful, and great for snacks throughout the week or for a festive appetizer!

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I served the hummus in my hollowed-out Lumina pumpkin. Is that considered cheating my squash challenge?

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Spicy Squash Hummus

Makes 6-8 servings

1 squash, about 1 1/2 lbs (I used Hubbard)

1 can chickpeas, drained and liquid reserved on side

1 small head of garlic

4 T good olive oil

Juice from 1/2 lemon

1 t sriracha

1/4 C tahini

1/2 t cayenne pepper

1 t cinnamon

Salt and Pepper to taste

Method:

Preheat oven to 400°. Cut squash lengthwise, remove seeds and brush flesh with 1 T olive oil. Salt and pepper and place on foiled baking sheet, flesh side down. Roast for 50-60 mins, until soft. Set squash aside to cool.

While oven is still on, slice top off of whole head of garlic. Drizzle with olive oil, wrap in foil and bake in oven for 15-20 minutes (you’ll know it’s done when you can smell it). Remove foil and set aside to let cool slightly.

Scoop roasted squash out of skin and add to food processor. Add drained chickpeas, 6 roasted garlic cloves, 3 T olive oil, lemon juice, sriracha, and tahini. Pulse until combined but not smooth. Add spices and salt and pepper to taste, and pulse a few more times. If it’s looking too dry, add 1 T of reserved chickpea liquid at a time until desired consistency is achieved.

Garnish with fresh parsley and serve with veggies and pita. Store in airtight for up to a week. Enjoy!

Shaved Brussels Sprouts Salad

I will start by saying that this recipe is magical because it’s the ONLY way my husband will consider eating brussels sprouts. Yes, he is a grown man. When we met, Matt convinced me that he wasn’t a picky eater, but as the years went on, it became  clear to me that this was just a courting strategy. The man has a list of things he really dislikes, and most of the time I’m nice enough to avoid them in my recipes. Brussels sprouts are probably #1 on that list. However, there is a pizza place down the street from us that makes Detroit style pizza, and they have one non-pizza item on their menu; brussels sprouts salad. I’m pretty sure Matt didn’t know exactly what he was eating the first time we shared it as an appetizer, but now that he associates brussels sprouts salad with pizza, it’s fair game.

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I used my food processor to shred fresh brussels sprouts as the base for the salad, and then just added whatever I had sitting in the fridge. Fresh cranberries, parsley, radishes, and a simple balsamic dressing made for a vibrant and fresh salad that I will now be making all the time! The one thing I wish I remembered to add would be slivered almonds for a nice crunch, so I’ll be sure to include those next time. Pecans or pine nuts would also be great in this.

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This salad will be a great side dish for holiday parties, but is simple enough for any weeknight meal! You can add your protein of choice on top- grilled chicken or crumbled bacon would be delicious- and swap out the vegetables and fruit based on  what you have available. It’s very versatile and colorful. In fact, with all that red and green in there, I couldn’t help but notice it looked a lot like Christmas…TOO SOON, I KNOW.

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Brussels Sprouts Salad

Makes 4-6 servings

For the Salad:

6 C washed fresh brussels sprouts, shredded

1 C sliced radishes

1 1/2 C fresh cranberries (chopped apples would also work)

1/3 C finely chopped flat leaf parsley

1/3 C slivered almonds

For the Dressing:

1/3 C balsamic vinegar

2 T dijon mustard

2 T honey

1/3 C good quality olive oil

Juice from 1/2 lemon

Salt & Pepper to taste

Method:

Assemble salad by layering shredded brussels sprouts with sliced radishes, cranberries, parsley, and almonds.

Whisk together dressing ingredients and toss with salad. Enjoy!

Tip** If you won’t be finishing the salad in one sitting, keep dressing on the side or leftovers will be soggy.