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…

Sweet and Salty Broccoli Chops

There's a vegan trend of taking veg and kind of preparing and serving it in a similar way that one might do with meat products. Cauliflower steak, roasted cabbage quarters, carrot steak, etc.

So with fresh broccoli florets on sale, I figured I'd try to do broccoli chops. If you cut them right they kinda resemble the shape of lamb chops or pork chops.

As far as taste was concerned, I just wanted deep, umami flavor and broccoli's natural roasted texture.

It's a rich and satisfying bite. It has outer crunch and inner chew. The crust on the outside is sweet, salty and smoky.

Broccoli Chop Glaze
3 tbls olive oil
2 tbls hot sauce
2 tbls soy sauce

Trim the ends off of the bottoms of the florets. Cut the florets down the center and into quarters to get a chop like shape. Out of two florets I got 6 chops.

Brush generously all over with the glaze and then season judiciously with salt and pepper.

Char in a high heat skillet on both sides and the tops.