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…

Vegan Turn Of Heart

In previous posts/recipes I had flirted with vegetarianism/vegasm. Recently I decided to go for it. I like the low fat and health benefits of course. But my primary motivation was animal cruelty. I do not wish to be a contributor to that sort of evil.

Eating vegan has the unique side effect of making low fat cooking both easy and difficult. On the one hand your ingredients are more than likely already nutrient rich and naturally low fat. On the other, where is the flavor without some good fat?

As this blog evolves I shall endeavour to discover flavorful vegan food combinations just as I have in the past with ordinary food fare.

I try all kinds of different beans, canned and dried. Experiment with frozen and local fresh greens. And even report on my finding in the major supermarket chains. Eating vegan isn't easy. So cooking vegan should be. This is what I hope achieve.