Asparagus Risotto

This is also from The Gluten-Free Vegan by Susan O'Brien. By far one of my favorite recipes, although it does take a little longer to make. I served this at a thanksgiving dinner and it was eaten up very quickly. It also keeps well in the fridge and is just as good warmed up the next day. I'm not a huge mushroom fan and sometimes choose to leave them out. I know pine nuts are expensive, but I really think that they add a lot to this dish.

Ingredients
-2 tablespoon olive or vegetable oil
-2 large shallots or 1 small yellow onion finely chopped (I prefer shallots)
-1 bunch of asparagus, chopped
-3 cloves garlic, chopped finely
-2 cups cleaned and sliced mushrooms
-1 teaspoon chopped fresh tarragon
-1 tablespoon chopped fresh parsley
-1 tablespoon chopped fresh basil
-1 32oz carton vegetable stock (I prefer Swanson's organic)
-1 cup uncooked Arborio rice
-1/4 cup white wine
-1/4 cup pine nuts

Directions
Pour the stock into small pot and heat over medium-high heat, reduce heat once boiling, but keep it fairly warm in order to cook the rice later.
Place 1 tablespoon of the oil into a medium stockpot and heat over medium-high. Add the shallots and asparagus. Saute for 6 minutes. Add the garlic and continue to saute for another minute. Add the mushrooms and herbs, and cook until the mushrooms begin to soften, about 4 minutes. Once the vegetables are fork tender remove them from the pot and set aside for later.
In the same pot as you previously had the veggies in, put the second tablespoon of oil and the rice. Heat over medium-high heat until the rice begins to brown slightly. Add a ladle of stock to the rice. Let the rice completely soak up the stock. Next add the white wine and another ladle of stock. Continue adding the stock one ladleful at a time, only after the previous one has been absorbed by the rice. Once all the broth as been added, cook until the rice is tender. Once tender add the veggies back in and heat through. Serve hot.

Asparagus Risotto

Curried Coconut and Squash Stew

This recipe is from The Gluten-Free Vegan by Susan O'Brien. I made this on a chilly night in Portland and fell in love with the stew. It has a great spicy kick, but is not too overwhelming. This would also be very nice served over rice in a curry style.

Ingredients
-2 tablespoons olive oil
-1 cup finely chopped red onion
-1 teaspoon diced fresh ginger
-1 large red bell pepper, seeded and copped
-1 pound extra firm silken tofu, cubed
-3 cloves garlic, chopped finely
-11/2 cups peeled, seeded and cubed butternut squash
-1 tablespoon seeded and finely chopped jalapeno
-2 teaspoons curry powder
-1 cup plain soy milk
-1 cup light coconut milk
-1 tablespoon fresh lime juice
-1/4 - 1/2 cup chopped fresh cilantro
-1/2 teaspoon coarse kosher salt
-fresh ground pepper

Directions
In a large stockpot, heat 1 tablespoon of the olive oil over medium-high heat. Add onion and saute until soft for about 4-6 minutes. Lower hear to medium and add the ginger, bell pepper, tofu, garlic, squash, and jalapeno. Continue to saute until the squash is fork tender, about 15 minutes. Add the curry powder, soy milk, and coconut milk, heat to a boil. Once boiling lower temperature to medium-low and cook for 10 minutes. Add the lime juice, cilantro, salt and pepper and serve.

I found this recipe flavorful enough that I did not add any salt or pepper, but this is totally up to you.

After adding first set of ingredients to stock-pot

The finished soup. Delicious.