Wednesday, October 14, 2009

Sweets and Comfort

I am not doing a great job of posting every day. Oh, well. That's life. I am, however, eating every day. Last weekend I had to bring a pan of bars to my husband's grandpa's 80th birthday party. Since I knew damn well I would have nothing else to eat while there, I made mine vegan. I used a recipe I found on the Post Punk Kitchen website for pumpkin chocolate chip cookies. Just so you know, I only use 1 cup of sugar in them instead of the 1 1/2 cups called for. Instead of shortening I use canola oil (or appleasauce if I feel like being healthy). Instead of soy yogurt, I add about a teaspoon of apple cider vinegar to some soy milk. The cookies always turn out so cake-like and moist that I like to make bars out of them. They are the perfect bar, and I have received so many compliments from people who can't believe they are vegan. And they are AMAZING. So AMAZING that I probably gained a few pounds that day. I love to make things with pumpkin. And chocolate. Which reminds me, I still have some pumpkin in the refrigerator that I need to use up.

Last night I was in a casserole mood. It's cold and snowy here already. I remembered a creamy baked risotto that I made last year at some time and really loved. I dug through my recipes and found this one, hastily scrawled on a recipe card, no title or anything. It didn't make a lot of sense to me, especially at the end where it said 2 tbsp chives et. al. WTF does that mean? And it called for parmesan cheese. I don't know what I used last year (probably nooch), but I added some of the Buffalo Mostarella cheeze I made last week because I need to use it up. It turned out really creamy, comforting, and delicious.

Creamy Mushroom Spinach Risotto

2 cups brown rice
5 cups vegetable broth
3 tbsp vegan margarine
3 cups (or so) mushrooms, sliced
1/2 cup vegan parmesan, or nutritional yeast flakes
2 cups fresh spinach
salt and pepper to taste
dried herbs of choice (I used basil and oregano)

Toss everything into a baking dish except the spinach and herbs. Bake uncovered at 350 degrees for about 45-50 minutes, stirring ocassionally, until rice has absorbed all the water. Remove from oven and stir in the spinach until it's all wilty. Add the herbs as you please and enjoy.

No comments:

Post a Comment