Italian

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Italian

Vegan Mushroom Cream RisottoRaw “sour cream” dip

March 7, 2015
Cuisine

First rule of cooking any rice – its always a 3 to 1 ratio when adding your liquid.  So if you want to cook 3 cups of risotto, you need 9 cups of liquid.  However, risotto sometimes requires more liquid than expected, so its always nice to have a little extra.   I love this recipe.  One night at an Italian restaurant in England, I had a friend order a creamy chicken mushroom risotto and was so jealous that I couldn’t get the same thing.  So I came home and wrote a recipe that I think is BETTER and animal-free!  You can use this as a side dish or as a main course…whatever you prefer!

*note – You don’t have to make this recipe with mushrooms if you don’t want to.  The basic method for cooking a plain risotto is in this recipe.  Any vegetable can be substituted…roasted veggies, herbs, you name it – just make sure you chop whatever you use pretty small – so that everything is uniform and blends together nicely.  Play around with it and have fun!

**when re-heating – I always say, reheat over the stove, NOT in the microwave.  You can do this by putting your leftover risotto in a saucepan and add a little unsweetened soy milk and a small spoonfull of vegan butter and stir over medium heat until it comes back to life.

Perfect Basil Pesto

March 6, 2015
Cuisine
Course

This is another one of those recipes that you will love to eat, but hate to make if you are one of those people that needs exact measurements in order to participate.  But fear not!  Its easy…I just feel that making pesto is one of those things that requires a lot of playing around to get the flavor right.  Don’t be shy to make a mess and do lots of tasting.  You’ll be thankful that you did in the long run…because it will taste exactly the way you want it to.  Feel free to leave comments and ask questions – I’ll be happy to come to your rescue if you have any doubts!  Have fun!

Vegan Pizza Dough

March 6, 2015
Cuisine
Serves 1 Pizza

This simple free vegan pizza dough recipe is great because its just enough for 2 small pizzas and it looks and tastes just like that pizza you get fresh out of a stone oven in Italy, but you don’t have to leave your kitchen to get it!

This delicious vegan pizza dough is one of the best vegan recipes for those who love vegan pizza!

**Note:  you can make your crusts all the way up to the topping stage and store them in the fridge until you’re ready to use them.  They will stay good for about a week!

Vegan Focacia – Jamie Oliver’s Best Recipe

March 1, 2015
Cuisine

I’m not fond of stealing recipes, but this one really does work the best.  Not to mention, I love reading Jamie Oliver’s cook books (since I’m totally obsessed with him and think he’s pretty much the coolest guy on earth).  So here we have it – Jamie’s awesome focacia recipe that just happens to be vegan!

Vegan Roasted Veggie Casserole

March 1, 2015

I miss the days of casseroles.  In my family, we used to eat them almost every night.  Nowadays it seems I only get to eat casserole if someone dies.  Just kidding – we all know that nobody makes vegan funeral casseroles vegan.

Enough of death talk – here is something delicious to make you feel alive and happy!  Roasted veggie casserole, woohoo!

Vegan Spring Veg Lasagna

March 1, 2015
Cuisine
Course
Serves 4 People

Here’s a hellova twist on an old classic.  I made this recently and loved it.  Its an English way of making lasagna, but I think you’ll find that its really delicious!  It might be a bit of a challenge finding vegan lasagna pasta, but its not impossible, just read the back of the box for NO EGGS.  We don’t like those eggs.

Grilled Veggies with Vegan Polenta

March 1, 2015
Cuisine

Polenta is another one of those tricky things that vegans commonly think they can’t have because its always made with dairy.  But, hey man, you can have it, too!  All we need to fix this problem is some soy cream/milk, vegan butter, and a little vegan parmesean!  This recipe is great for a summer appetizer to an Italian feast, but it can also be a main course if you like!  Check it out:

Vegan Cheezy Stuffed Mushrooms

March 1, 2015
Serves 8 Servings
Prep time
15m
Cook Time
25m

This is a great vegan appetizer that will leave your guests shocked that its actually vegan.  Or hell, eat them as a main course because they are big and tasty enough to steal the whole show.  Makes 8 mushrooms.

*Note*  This recipe can be gluten free, all you need to do is use gluten free breadcrumbs!