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 Corn and Chile Tofu Puree Vegan Recipe

I'm a fiend for tofu purees. It's such a great way to incorporate a big dose of protein into a few flavor packed spoonfuls. 

Silken tofu makes an ideal puree base. It blends up smoothly and adds that creamy mouth feel.

Any other flavors you pair with it, they take center stage and really shine. 

Ingredients
1/2 package silken firm tofu
2 tbls sunflower seeds, ground
7 cloves garlic, roasted
1 jalapeno, roasted
1 serrano, roasted
1 habanero, roasted
1/2 cup cooked corn niblets
2 tbls olive oil
1 tbl white vinegar
2 tsps salt

Roast the chiles and garlic in a foil packet in a 425 F oven for 30 minutes. Set aside

I used frozen corn. Cook in the microwave according to package directions

Grnid sunflower seeds in a spice/coffee grinder. You can skip this step, but the puree will not be as smooth.

De-stem an de-seed cooled chiles.

Add all ingredients to food processor and puree until smooth. .

Enjoy with anything that needs more flavor.