Sunday, July 20, 2014

Summer Vegetable Pesto Risotto

Our CSA box this week included a large beautiful bunch of Basil.


 We made delicious bruschetta with some of it, and then this amazing risotto tonight. This recipe is super easy and if you are faint hearted about risotto try it. It does not require hours of stirring and slaving. It is a pretty straightforward recipe and is finished off in the oven. All you need is an oven proof stock pot or dutch oven. This recipe is gluten free and vegan.



Summer Vegetable Pesto Risotto

1 bunch fresh basil
1/2 cup walnuts
4 tbsp olive oil
1 tbsp of coconut oil (or veggie oil if you prefer)
1 young fresh onion with greens (or one medium onion) diced
3 garlic cloves diced
1 1/2 cups Arborio rice
3/4 cup white wine
Salt & Pepper
4 cups veggie stock
3 carrots chopped
1 cup frozen or fresh peas
1/2 lb fresh green beans chopped into 1/2 inch pieces

1. preheat your oven to 400 degrees

2. In a blender or food processor combine basil, walnuts and olive oil to form a thick pesto paste. Set aside.

3. In a large ovenproof stockpot heat coconut oil over medium/high heat. When the oil is hot add onion and garlic and cook until the onions are translucent. Add the rice. Season with salt and pepper then stir frequently until the edges of the rice are opaque (3 min).

4. Add the wine to the rice and stir until the wine is absorbed into the rice. (2min).

5. Add the veggie stock, carrots, peas, green beans and pesto paste to the pot. Stir and bring to a boil. When the broth/rice mixture is boiling, cover, remove from heat and place in the oven. Bake until most of the liquid is absorbed (20 min).


Saturday, July 19, 2014

Cucumber and Purslane Soup

This is week five of our CSA. I was away for two weeks visiting family. I came home and my fridge looked like this...


Needless to say we have had many fabulous veggie meals inspired by our weekly CSA mystery box.



Tonight we tried something new. A fresh, cold soup made with cucumber, and purslane. Purslane is a new veggie for me to work with. I have seen plenty of it in my gardening history but I have always pulled it up thinking it was a weed and tossed it aside. It turns out that some people grow it on purpose and it is pretty tasty. Purslane is a succulent. It is lemony and refreshing. You can eat it in salad or in a stir fry. We have tried both of those also with great success. This recipe worked well. I loved it. The boys were pretty good sports about it. They kid of let me know that they would prefer if the cold soup idea did not show up on the menu too often. (We will try again ;) It takes 8-12 introductions to a new thing before someone may really like it)



So here it is! Easy, fresh and delicious, it all goes right into your blender or food processor and then you eat it. We served it with gluten free/vegan scallion pancakes. Those were a big hit.

Cucumber & Purslane Soup

1 large cucumber diced
1 large tomato quartered
1 medium young onion (they are milder) chopped
1 bunch purslane leaves
1/3 lb tofu cubed
1 tbsp siracha
1/2 cup basil leaves
1 tsp veg-base veggie seasoning
1 tbsp nutritional yeast
2 tsp sherry vinegar
pinch of salt, pinch of pepper
1/2 tsp sugar

Blend everything together  until smooth. Taste and adjust the sugar, spice or sweet to your liking. Serve with a drizzle of olive oil or croutons.