Spinach and Mushroom Risotto

Ever since having lunch at The Girl and Fig in Sonoma, I’ve been really craving risotto. But for whatever reason since I’ve been home, I’ve been putting off making it?

Why? Because in the past ( back when I was a vegetarian vs vegan ) it always seemed like such a labor-intensive dish? Well, I was wrong. Or maybe I was just making it wrong LOL? I dunno? But I’m so glad I finally decided to give it a go!

This Spinach and Mushroom Risotto is the bomb. It’s gooey, rich, warm and full of umami flavors. Honestly, it tastes like it’s really high fat but it’s really not. No dairy ( obvi ) but no “vegan cheese” either. However, I did use a good dollop of Miyoko’s vegan butter at the end. I believe this step is key so try not to skip it. I think this, combined with the creamy arborio rice really did the trick. This is so satisfying and delicious!

Spinach and Mushroom Risotto

• 1 cup Arborio rice

• 3 cups veggie stock - feel free to add more broth ( or water ) about halfway through cooking if needed

• 1 tbs olive oil

• 3 tbs dry white wine ( optional )

• 1 large diced white or yellow onion

• 5 cloves minced garlic

• 2.5 cups sliced mushrooms ( I like Cremini )

• 1/4 tsp salt ( feel free to add more at the end if needed )

• 1/4 tsp pepper

Added near the end of cooking

• 2 cups chopped spinach

• 1/2 cup nutritional yeast

• 2 tbs vegan butter 

• 1 tbs fresh lemon juice

In a large pot on medium-high heat, saute onions and garlic with salt and pepper until translucent ( about 5-7 mins )

Add white wine, add sliced mushrooms and saute another 2-3 mins

Add veggie broth and rice and bring to a boil. Reduce heat to low, cover, and simmer for about 15- 20 mins. Stirring occasionally.

Add chopped spinach, yeast, butter, and lemon juice and stir until incorporated. Add more broth or water if needed. Cover and simmer another 10 minutes or so. Taste, and add additional salt/pepper if needed.

Top with chopped fresh parsley or minced chives

Enjoy!

Fig, Chickpea and Quinoa Salad

When I make a salad, they tend to end up looking more like a main course verses a side dish. All of my salads tend to have most of these components…something crunchy, something herby, something tangy, something creamy, something salty, and something sweet. I give myself bonus points if I’m able to incorporate something warm as well ( like potatoes, root vegetables, or cooked grains ).

I came across some gorgeous fresh figs on sale recently at Wholefoods Market and I couldn’t pass them up. I mean, normally fresh figs are about $10 a basket here but these were only $3.99! So yaaaa… I had to grab a few.

When it comes to measurements for my salads I generally don’t use them ( dressings being an exception ). I toss together whatever amount of one particular ingredient I’m feeling that day. Sometimes it’s more greens, sometimes it’s more quinoa, and sometimes it’s a lot more “cheese”. So feel free to play with the ingredients with this recipe.

This salad is so satisfying and surprisingly filling. Just layer everything in a large bowl, pour in some Maple + Mustard dressing, and toss. Makes a perfect easy light dinner. Enjoy!

Fig, Chickpea and Quinoa Salad

• Romaine Lettuce - approximately 2 to 4 cups chopped

• Fresh or dried sliced figs - approximately 4 fresh figs or 4 dried figs

• Cooked Quinoa - about 1/2 cup cooked ( sweet potatoes cut into 1” cubes and baked make a great sub! )

• Crumbled Vegan Feta - about 1/4 cup or you could use another type of other crumbly/creamy vegan cheese ( Violife Brand Feta is delicious, it has a flavor and consistency similar to goat cheese. I find this at Wholefoods Market )

• Cooked Chickpeas - about 1/3 - 1/2 cup

• Chopped Walnuts - a handful

• Fresh Tarragon - handful ( optional but so delicious in this dish )

• Fresh chopped Green Onions of Chives - a handful

Maple + Mustard Salad Dressing

* I don’t consume a lot of oil and tend to replace it with other ingredients ( like water ). However, for this dressing, I make an exception.

• 3 Tbs neutral-tasting oil like sunflower oil

• 3 Tbs extra virgin olive oil

• 2 Tbs white wine vinegar ( champagne or apple cider vinegar can be used instead )

• 2 Tbs maple syrup

• 5 tsp dijon mustard

• 1/4 tsp salt

• cracked black pepper to taste

Place all dressing ingredients in a sealed jar and shake until well combined. You should have plenty of dressing to make a few servings of this salad.