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…

Hummus Flatbread

I have a lot of hummus. They keep putting it on sale. Even though the grocery store is short of a lot of things, hummus is wonderfully abundant. I thought that it's creamy texture and high flavor content might make a good addition to bread.

What dedicated vegan doesn't love a fresh made bread? I practically live on the stuff.

Flatbread is so much simpler than a yeast bread. You can bang some out in no time at all.

Flatbread Ingredients
2 cups all purpose flour
1 tsp baking powder
2 tbls nutritional yeast
2 tbls ground flax seed
2 heaping tbls of your favorite flavor of hummus
1 tbl olive oil
1 tbl salt
1 tbl garlic powder
2 tps aleppo pepper flakes
1/2 cup water

Cooking Oil Ingredients
1 garlic clove, peeled and sliced into, but still intact
1 tbl olive oil

Mix together bread ingredients into a loose dough. Knead with your hand to finish. Knead for a few minutes to get a smooth dough. Cover and set aside.

Heat oil in a cast iron skillet. Add garlic clove and fry it in the oil. Turn the garlic to brown on all sides. Remove garlic.

Tear off a piece of the dough and shape into a 3 inch ball. Use a tortilla press to flatten. I don't have one, so I folded the dough in a silicone baking mat and pressed it down with my hands. Flatten to 1/8 inch thickness.

Fry in the garlic oil until golden on both sides.

Enjoy after cooled for a few minutes.

Store leftovers in a container covered with a kitchen towel. Do not refrigerate. Do not store airtight.