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…

Leftover Tomato Sauce

Here's an easy way to utilize left over tomato sauce. If you're like me you only use half or 3/4 of the jar when you make classic spaghetti with red sauce. What to do with the rest? It's only good in the frige for a week or 2 after. So you best have some other ideas or be comfortable with throwing it in the trash.

I hate throwing food away, so I'm always schemeing new uses and methods for using up what's been left over after the fact.

Salad with tomato sauce dressing is my newest idea. I just had a regular romaine salad with some carrots and sauted garlic. Instead of adding traditional dressing I used a two teaspoons jar tomato sauce and thinned it out with some white vinegar and a little hot sauce. It worked out beautifully. Salad loves tomatoes in any form. And tomatoes love salad just as much.

Another great use is in a sandwich. You'll want toasted or firm bread for this application. Soft bread will not stand up to the sauce. But basically you just use the sauce as a condiment. Slather it on both sides of your chosen bread. Add your lettuce, beans, cheese, yeast, etc.. It's a really easy way to add a lot of flavor without a lot of effort.

A third idea is as a dipping sauce. You love those tomato based dipping sauces you get at restaurant or in take out. They are delicious. Jarred tomato sauce can serve the same purpose and do it just as tastily. I like to dunk french fries, roasted potatoes and various raw vegetables. But you can dunk pretty much anything in it. Crusty bread. Bagel, pretzels, croutons, celery, crackers. It's the original dip. Spike it with nutritional yeast or hot sauce for interesting kicks.