Risotto is typically a creamy, decadent dish that I feel guilty after eating, even though my stomach is filled with yummy flavors. Whether you’re looking for a low-carb risotto dish or you’re testing out a raw or vegan diet, this risotto dish that my friend Brooke of Naturally Wholesome Life made leaves your tastebuds satisfied and your stomach filled.
> 1/2 cup soaked cashews
> 1 tablespoon nutritional yeast
> 3 tablespoons water
> 1 1/2 cups cauliflower
> 2 tablespoons sundried tomatoes
> juice from 1/2 lemon
> 1 cup peas
To make the cashew cheese, blend the soaked cashews, nutritional yeast and water in a food processor until it becomes creamy. Set aside in a separate bowl.
Combine cauliflower, sundried tomatoes and lemon juice in a food processor, and blend until the mixture has a rice-like texture. Mix in peas and cashew cheese.
Makes 1 serving.
Adapted from Naturally Wholesome Life.
A cool refreshing breakfast is ideal to start a summer day on the right foot, and green smoothies have been all the rave as of late. I’ve been experimenting with different types of green smoothies — some with the dominant ingredient being spinach, others it being mango. Recently I added the superfood spirulina, a green algae full of vitamin B12 and protein and a supplement that many females and vegetarians should add to their diet. The key to incorporating spirulina into your diet is to start with small quantities and to hide the flavor in smoothies. Here’s a recipe that I tried this week and absolutely loved.
> 1 handful spinach
> 1 English cucumber, cut into large slices
> 8 sticks of celery
> 2 tablespoons vanilla protein powder
> 1 tablespoon spirulina
> 1/2 cup coconut water, original flavor
> 1/2 cup frozen mango
> 2 tablespoons flax seed or roasted nuts (optional)
Combine all ingredients in a blender, and blend on low until ingredients are incorporated. Add more coconut water until the smoothie reaches the desired consistency.
Top with flax seeds or roasted nuts, and enjoy!
Makes 2 servings.
Tempeh: whether or not someone pronounces it correctly (tem-peh), he’s bound to get a weird or disgusted look from whoever he’s talking to. But usually that look isn’t based on the flavor of the food, rather on the unknown nature of it. Tempeh is a great source of vegan protein and takes on the flavor of whatever you cook it with. Although be sure to not make the beginner’s mistake of not steaming the tempeh before combining it with sauces and vegetables. This recipe is a play off a typical chicken salad made with mayo and tastes great alongside raw veggies, on top of a salad or in a sandwich.
> 1 8 oz block tempeh, cut into 1/2″ cubes
> 1 avocado
> 1/2 onion, diced
> 3 garlic cloves, diced
> 1 carrot, peeled and diced
> 1 celery stalk, diced
> 2 tablespoons sun-dried tomatoes, diced
> 2 tablespoons lemon juice
> 1 tablespoon spicy mustard
> salt and pepper
Steam the tempeh cubes for 15 minutes over the stove. Remove from heat and place in freezer for 5 minutes to cool down.
Meanwhile, mash the avocado and combine with the lemon juice, garlic and diced vegetables. Season with salt and pepper.
After tempeh is cool, mix in with the avocado mixture. Serve on a salad, in a wrap or with crackers.
Makes 4 servings.
Adapted from Margaret’s Dish.
I’ve been into green soups lately, mainly because of all the delicious summer vegetables. But turns out that this soup is made entirely from ingredients that you likely already have in your fridge and freezer. This easy-to-make soup is perfect for a hot summer day or cold evening since it tastes delicious hot and cold.
> 3 cups green peas, defrosted or fresh
> 2 cups vegetable broth
> 2 garlic cloves, thinly sliced
> salt and pepper
Combine peas, broth and garlic in a food processor. Adjust the amount of stock based on the desired thickness.
Transfer to a pot and heat until warm. Season with salt and pepper.
Makes 2 servings.
Adapted from Fitsugar.