Serving Size: 4

Ingredients:

• 3-4 spring onions green parts only, chopped (chives)
• 1/4 – 1/2 cup walnuts, some chopped some whole
• 1 red onion, thinly sliced
• 1 clove garlic, minced
• 1 medium radicchio, sliced
• 4 tablespoons walnut or olive oil
• 1 cup risotto rice
• 6 – 8 ounces smoked tofu (180 grams)
• 1 lemon juiced
• 1/4 cup white wine (optional but nice)
• 2 cups vegetable bouillon
• 1/4 cup grated soy cheese
• salt and pepper to taste

Directions:

1. Chop the walnuts and lightly toast in a pan.
2. Slice the onion and mince garlic.
3. Cut the spring onions to make chives (small round green onion pieces).
4. Julienne the radicchio.
5. Grate the soy cheese.
6. Toast the walnut pieces in a dry frying pan. Be careful that they do not burn.
7. Heat the oil in a large frying pan.
8. Add the onion slices and sate until glassy.
9. Add the risotto and garlic.
10. As the risotto becomes glassy, add the wine if using.
11. Allow the wine to be absurd, then add 1 cup of vegetable bouillon.
12. Add the toasted walnut pieces reserving a few as garnish.
13. Cook the risotto, stirring until the bouillon has been absorbed.
14. Add the second cup of vegetables bouillon and the tofu pieces.
15. Cook the risotto, stirring.
16. As the risotto becomes soft and is almost ready to be served, add the sliced radicchio and mix into the risotto. It does not take long for the radicchio to wilt and thus be ready.
17. Season to taste with salt and pepper.
18. Serve the meal with the chives sprinkled and a light dusting of soy cheese sprinkled on top.
19. Add a few walnut on top as well, and the meal is ready to be enjoyed.

Serving Size: 4

Ingredients:

• 2 medium onions, chopped
• 4 medium large parsnips, peeled and cut in chunks
• 1 & 1/2 cups risotto rice
• 2 tablespoons olive oil
• 1/4 cup white wine
• 2 cups vegetable bouillon
• 100 grams walnuts, chopped
• 4 large beets, peeled and boiled
• 10 sprigs thyme
• 2 tablespoons vegan margarine
• 1/5 cup soy yogurt or soy cream
• salt & pepper to taste

Directions:

1. Peel the onions and cut in small pieces.
2. Peel and cut parsnips in medium bite-sized chunks.
3. Heat the oil in a large frying pan and saute the onions until glassy.
4. Add the risotto rice and mix to coat the rice with the oil.
5. Add the white wine and cook until the wine has been absorbed.
6. Add the parsnips and half of the vegetable bouillon and cook, stirring until the bouillon has been absorbed.
7. Slice the cooked beets.
8. Heat the vegan margarine in a second frying pan.
9. Add the chopped walnuts and lightly toast.
10. Remove the leaves from the thyme sprigs and add to the walnuts.
11. Add the beet slices and cook at light heat to warm the beets.
12. When the risotto is soft, add the soy yogurt and mix well.
13. Serve the risotto on a large serving platter with the bets and walnuts on top of the risotto and garnished with a dollop of soy yogurt, a few walnut pieces and thyme leaves.

Ingredients:

for the Italian TVP Balls:

• 1 cup tvp
• 1 teaspoon vegetable bouillon powder
• pinch salt pinch garlic powder
• 1 tablespoon tamari or soy sauce
• 1 onion, chopped
• 1/2 cup dried bread crumbs
• 1 cup boiling water

for the Italian tomato sauce:

• 1 can crushed tomatoes
• 1 onion, chopped
• 1-2 tablespoons oil
• pinch salt
• pinch garlic powder
• 1 teaspoon Italian herbs
• splash lemon juice
• splash Tabasco (optional)

for the meal:

• 1 package frozen chopped spinach
• 1&1/2 cups rice
• 1-2 tablespoons oil to fry the tvp balls
• chopped black olives as garnish

Directions:

to prepare the Italian tvp balls:

1. Place the cup of tvp in a medium large bowl.
2. Add the seasonings and chopped onion.
3. Add the boiling water and put a plate or lid on top and allow the tvp to swell. (5 minutes)
4. As the tvp becomes soft add the bread crumbs and stir well to mix. It may need a bit more hot water. Stir again, and the mixture will become a sturdy mass.
5. When the tvp mixture is cool enough to handle, form balls.
6. We got about 20 balls about the size of golf balls or walnuts.

to prepare the rice:

1. Bring 3 cups of lightly salted water to boil.
2. Add the rice and cook until the liquid is absorbed and the rice is soft. When done, place a lid on top and set aside.

to make the Italian tvp balls:

1. Fry the Italian tvp balls in 1-2 tablespoons of oil.
2. Heat the oil in a large frying pan.
3. Place the formed balls in the oil and fry lightly until golden brown.

to make the tomato sauce:

1. Heat 1 tablespoon oil in a pan.
2. Saute the chopped onion until glassy.
3. Add the can of crushed tomatoes.
4. Add the Italian seasonings.
5. Season to taste with additional salt and pepper, and Tabasco as desired.

In a small saucepan, heat the spinach.

to serve:

1. Place a generous amount of rice on a plate.
2. Add a nice layer of tomato sauce.
3. Top with 3 or 4 tvp balls and a few spoonfuls of the spinach here and there.
4. Sprinkle chopped black lives as a garnish.

Serving Size: 4

Ingredients:

• 1 cup red rice
• 1 tablespoon oil
• 3 cups water and a bit of salt for the water
• 3 cups Romanesco broccoli florets
• 12 ounces tofu
• 1 tablespoon of oil for frying the tofu

for the sauce:

• 1/4 cup fine olive oil
• 3 tablespoons sunflower seeds
• 1 large clove garlic, sliced
• 1 lime juiced
• pinch sea salt
• 1/4 teaspoon vegetable bouillon powder
• 1-2 cups fresh coriander or cilantro, washed
• 1/4 teaspoon cayenne
• 2-3 tablespoons nutritional yeast

Directions:

Heat the oil in a large pot and add the red rice.
Cook the rice until it begins it becomes transparent, then add the water and salt.
Bring to a boil, then turn the heat down to a soft simmer.
It usually takes about 20-30 minutes to cook this rice so that it is soft.
After 20 minutes, check the rice, if it is soft, and most of the water cooked off, then remove it from the heat and place a lid on it to further absorb the rest of the water.
If the rice is still a bit hard and crunchy, add a bit more water and continue cooking until the rice is soft. Then remove from the heat and place a lid on it.

Meanwhile, dry the tofu with paper towels, and cut into small pieces.
Heat the oil and fry the tofu pieces a light golden brown on each side.
Remove from the oil and drain on paper towels.

At the same time:
Cut the Romanesco in florets and steam until al dente. About 8 minutes or so depending on the size of the florets. Check with a fork.

to make the sauce:
Put the olive oil in a blender.
Add the lime juice, garlic and sunflower seeds.
Pulse the blender to create a smooth pureed mixture.
When the mixture is blended.
Add the coriander or cilantro, the salt and vegetable bouillon and cayenne.
Pulse again to create a smooth mixture.
Add the nutritional yeast and blend again.
Season to taste.

to serve the meal:
Place a generous amount of red rice on individual plates.
Add some of the tofu pieces and some Romanesco florets.
Drizzle the sauce over the meal and possibly sprinkle a few sunflower seeds as garnish.

Serving Size: 4

Ingredients:

• 1 & 1/2 cups rice
• 3 cups water
• pinch salt
• 1 block tofu (about 13-16 ounces)
• 2 tablespoons oil to fry the tofu
• 1 medium cauliflower
• 1 leek
• 1 red chili pepper
• 1 & 1/2 cups sweet chili sauce
• 2 tablespoons soy sauce or tamari

Directions:

1. Bring the lightly salted water to a boil, and cook the rice until soft (about 20 minutes)
2. Break or cut the cauliflower into bite sized florets.
3. Place in a steamer and steam until al dente about 5 minutes, depending on the size of the florets.
4. Cut the tofu into small cubes.
5. Heat the oil in a large frying pan and fry the tofu until brown on each side.
6. Slice the chili pepper and remove the stem and seeds and inner ribs.
7. Slice the chili pepper into matchstick sized pieces.
8. Slice the leek and separate into rounds.
9. When the tofu is cooked, remove from the frying pan, and drain on a paper towel.
10. Place the leek rings in the oil and lightly cook.
11. Mix the sweet chili sauce with the sou sauce or tamari.
12. When the leeks have become soft, add the chili pepper pieces, the cauliflower and the sweet chili sauce.
13. Add the tofu pieces and mix all evenly to warm.
14. Season with salt and pepper as desired.
15. Serve the sweet spicy cauliflower with the rice.
16. We garnished the meal with a few chopped chives.

Yield: 4 servings

Ingredients:

for the rice pudding:

• 3 cups water
• 1/4 teaspoons salt
• 1/2 cup arborio (risotto) rice
• 4 cups soy, almond, oat or other non-dairy milk
• 1/3 cup sugar
• 2 teaspoons vanilla

for the apples:

• 3-4 Gala or other slightly sour apples
• 1/4 cup sugar
• 1 tablespoon + 1 splash lemon juice
• 1 tablespoon vegan margarine
• 1/2 cup apple cider or apple juice
• pinch salt
• 1/2 cup soy cream

to serve:

• whipped non-dairy topping (I used Soyatoo)

Directions:

to make the rice pudding:

1. Place 3 cups of water and 1/4 teaspoon salt in a heavy sauce pan and bring to a boil.
2. Add the rice and boil for 10 minutes.
3. Drain the rice and throw away the water.
4. Place the non-dairy milk and sugar in the saucepan and bring to a gentle boil.
5. Add the rice, turn the heat down to simmer and cook until the rice is very soft and most of the liquid has been absorbed or cooked off. It will take about 35 minutes, and be sure to stir-otherwise it may scald.
6. Remove from the heat, add the vanilla, stir, place a lid on the pot and allow the rice too cool.

to make the apples:

1. Peel the apples and cut into small pieces into a bowl of water with splash of lemon juice.
2. In a saucepan, heat the lemon juice and sugar until the sugar has dissolved and has begun to turn a lovely amber color.
3. Remove from the heat and add the vegan margarine, swirl the pan to mix the bubbling mixture evenly.
4. Return to the heat, add the cider or apple juice and a pinch of salt.
5. When the mixture begins to boil, add the apples.
6. Simmer until the apples become soft.
7. Add the 1/2 cup of soy cream and boil for about 2 minutes until the sauce thickens.
8. Remove from the heat and pour into a bowl to allow to cool.

to serve:

1. Place 1-2 tablespoons of apple in the bottom of parfait glasses.
2. Add a layer of rice pudding, and top with another layer of the apples.
3. Garnish wit a dollop of non-dairy whipped topping.

Notes:

This recipe makes a creamy smooth type of rice pudding.

I had never thought about doing blueberry rice pudding but it was delicious. We added quite a bit of cinnamon, as we find it nice with blueberies, also nice with rice pudding. We used a bit of Soyatoo on top, but did not need any blueberry sauce.

Serving Size: 4

Ingredients:

• 1 lb. white asparagus
• 2 teaspoons sugar
• splash lemon juice
• 2 shallots
• 2 tablespoons vegan margarine
• 1 cup risotto rice
• 2 cups white wine
• 2-3 tablespoons nutritional yeast
• 2 teaspoons mild grainy mustard
• dash white pepper
• salt to taste
• chives as optional garnish

Directions:

1. Prepare the asparagus by cutting of the old woody edge of the stem, peel the length of the spear with a vegetable peeler and slice the spear in bite-sized chunks.
2. Bring a shallow pan of water to boil. Add the 2 teaspoons of sugar, the splash of lemon juice and cook the asparagus until al dente.
3. When the asparagus is cooked, remove them from a pan and gently set them in a bowl to use later.
4. Peel the shallots and cut into small pieces.
5. Heat the vegan margarine and lightly saute the shallots.
6. Add the risotto and and shortly cook, stirring, to evenly cover the risotto.
7. Add the first cup of wine and begin stirring. As the risotto absorbs the wine, it will soften, but you will need the 2nd cup of wine, and possibly a bit more. It depends upon how fast or hot you are cooking.
8. When the risotto has become cooked and soft, add the white pepper. Next add the nutritional yeast and stir in the mustard. Mix well.
9. Taste and season accordingly.
10. The last thing is to add the asparagus and gently mix into the risotto to rewarm.
11. Cut a few chives and serve as garnish for the risotto.

Notes:

This was a lot of white wine. If you wanted to conserve on the wine. I used an inexpensive dry white wine. You cold use vegetable bouillon, but it would change the flavor slightly.

Ingredients:

• 1 large leek, trimmed, cleaned and sliced in ringlets
• 1/2 yellow bell pepper, cut in small pieces
• 1/2 head cauliflower, cut in florets
• 2-1/2 cups vegetable bouillon
• 2 tablespoons vegetable oil
• 1 cup Arborio rice
• 1/4 cup nutritional yeast
• fresh oregano and thyme leaves or other herbs
• salt & pepper to taste
• 1/4 red bell pepper as garnish, cut in small pieces

Directions:

1. Bring water to a boil.
2. Cut the cauliflower into florets and drop into the water for 5-8 minutes then drain. Alternatively you could steam the cauliflower until al dente.
3. Cut leek into rings.
4. Cut the 1/2 yellow bell pepper in small pieces.
5. Meanwhile, in a small pot, bring the vegetable bouillon to a boil; adjust heat to maintain slow simmer.
6. Heat the oil in a large frying pan.
7. Add in the yellow bell pepper pieces and the leek and and saute until they begin to soften.
8. Stir in rice, turning several times to coat with oil.
9. Stirring nearly continuously, add the vegetable stock a half cup at a time, adding more only when what’s been added is incorporated.
10. When the mixture is done when the rice is tender and creamy looking, add in the cauliflower.
11. Stir in the nutritional, oregano, thyme and season to taste.
12. Lightly saute the red bell pepper pieces in a small frying pan. Use the red bell pepper as garnish sprinkled on top of the risotto.
13. Serve immediately.

Vaishali has created a delicious meal here. Basically the recipe is quick and simple to make, the only tricky part is having the ingredients to make the sambar curry powder. We enjoyed the meal over white rice. This is one we look forward to having more often. We hope you give the recipe a try and enjoy t as much as we did.