Vegan Recipe: Wild Mushroom and Artichoke Risotto

Fancy dried mushrooms combine with baby bellas and marinated artichokes to produce an earthy and tangy risotto more than capable of standing up to any traditional version. 

1 pint baby bella mushrooms, diced
3 cloves garlic, minced
1 jalapeno, minced
1/3 cup fancy dried mushrooms, diced (such as chanterelles and morels)
1 small jar marinated artichoke hearts
1 cup frozen peas
1/2 cup arborio rice
2 shallots, diced
1/4 cup olive oil
1/4 cup dry white wine
2 1/2 tbls salt
2 tsps black pepper
2 tsps dry thymeI got a large bag of 'chef's blend' fancy dried mushrooms on amazon. It's great for adding umami depth to broths and sauces. 

A mushroom risotto is awesome with just humble mushrooms, but add some more exotic ones as well, and you've really got something. 

Normally I'll use tomato for acid in a risotto, but this time I went with artichokes. I love artichokes. They offer a unique flavor and texture that creates an entirely different risotto experience. I know there is a certa…

Corn and Pink Bean Salsa

This light and refreshing summer dish is sure to cool you off and to sate your hunger. It's delicious served cold over toast or warm over pasta. And best of all its simple, fast and easy.


1 can pink beans
1/3 cup frozen kale
1/2 cup frozen corn niblets
1/4 cup froze bell peppers and onion mix
1 can petite cup plain diced tomatoes
4 cloves fresh pressed garlic
1 tsp olive oil
salt, pepper, chili powder, paprika and basil to season

Heat oil in a large skillet. Add corn and saute three minutes. Add peppers and kale. Sprinkle with salt and pepper. saute three minutes more. Add garlic. Cook two more minutes. Stirring occasionally.

Add can of tomatoes and beans. Simmer to reduce liquid by 1/3.

Kill heat and stir in spices to your liking.

Chill in the fridge at least three hours to serve cold. Or serve immediately over pasta, garlic toast or rice.

For the ultimate dish top with a lower fat guacamole.


1 avocado
1/4 cup fat free Italian dressing
3 cloves freshly minced garlic
1 tsp garlic powder
1 tsp onion powder
salt and pepper

Combine all ingredients and adjust seasonings as you see fit.

Top your salsa with a heaping spoonful of your guacamole. Stir to combine and enjoy.