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!

Simple Black Bean Tacos

It’s been a hell of a week.

Starting with the fact that I’m going on week number three with no car! Yep, a new auto repair shop has failed to fixed my brake system yet again. Multiple faulty parts ordered from the Mainland ( and god know what else happened ) but I’m seriously about to lose my cool. Obviously, having a car with no brakes is frustrating enough, but has anyone ever looked up what it costs to rent a car on Maui? Ya, not cheap. Oh, and did I mention that I work about an hour away from my house? So ya, I kinda need a car.

Also, I started a new job this week. And while I’m extremely grateful for this new opportunity, I’m still trying to wrap my head around the new position and the much longer day it requires. At the moment I’m leaving my house before 6 am and getting home after 5 pm. I know that’s normal for a lot of people but it’s new for me and my body is still trying to adjust. Thankfully these hours will be getting shorter soon.

And lastly, I’m sick. Slight fever, allergy-like sneezes, and lots of fatigue. It’s nothing major but considering what I mentioned above. It’s pretty bad timing.

So what does this have to do with tacos? Well, it’s because they’re pretty much all I could muster to throw together for dinner this week. I gotta say though, they were really really satisfying! My husband doesn’t get home until late so I’m usually on my own 5 nights a week when it comes to food. Because of this, my solo dinners tend to be really simple. I get asked all the time about super easy, super quick, weeknight vegan meals and this is one of them. One of my tricks is to always prep a batch of vegan sour cream at the beginning of each week. See my recipe HERE. I also recommend having a pantry full of beans and lentils for quick, high fiber plant-based proteins that you can add to all sorts of dishes.

So if you can rally yourself on a long day to make a 10-minute healthy dinner, this simple taco recipe is for you. I’ll continue to post simple recipes like this ( along with the more intricate ones ) because I do understand that so many people are bit lost when it comes to just super easy, plant-based meals when time is tight.

Simple Bean Tacos

• Tortillas - I love the gluten-free brand by Siete ( the ones made with Cassava flour are my favorite yet ) you can also use corn tortillas if gluten-free or any plant-based flour tortilla if you are not gluten-sensitive.

• 1 can of organic black beans, rinsed, and drained. Any leftovers ( I usually use 1/2 a can ) will keep well in the fridge for a few days

Avocado Salsa 

• 1 avocado, diced

• 1 large tomato, diced

• 1/4 of a red onion diced

• a handful of chopped cilantro

• 1 jalapeno pepper diced ( or you can use jarred jalapenos and dice them )

• 1/2 lime juiced ( the other half can be used if needed at the end )

• 1/4 tsp red wine vinegar

• a good pinch of salt and cracked black pepper.

• Throw all ingredients in a small bowl and toss.

Toppings

• Arugula or shredded romaine lettuce, vegan sour cream, and hot sauce

To make tacos

• Rinse black beans and prep avocado salsa. Then, heat skillet or grill pan and warm tortillas. Next, heat the beans. When I’m really lazy, I just do this in the microwave. Then, layer warm tortillas with beans and avocado salsa and top with lettuce, sour cream, and hot sauce. It doesn’t get easier than this! Enjoy!