Although it is officially spring, the weather isn’t making me a believer. As my healthy vegetarian split pea soup simmers away on the stove the thermometer outside reads 5 below! It’s April and it’s freezing out! (note: written on April 2nd) No sense in fighting it because there is nothing we can do about it.
Embrace these last few days of cold weather with a warming soup. This pea soup is filling and bursting with flavour. Dried peas are a good source of protein and are packed with fibre. They will provide you with long lasting slow burning energy to get you through your day.
Chili is one of those dishes that has the ability to please meat eaters and vegetarians alike. Meat eaters often seem to be happy eating vegetarian chili if it is a good one. It is also a great warming winter meal, and although we are getting closer to spring we are still in the dead of winter. As I look outside at the moment the snow is coming down. Chili sounds great.
This vegetarian bean chili is a seriously hearty chili. I mean serious. Black beans, red kidney beans, chickpeas and lentils. It’s got it all. I also used sun dried tomatoes and parsnips which you don’t usually see in chili. The reason I thought of adding sun dried tomatoes was because I was using tomato passata and not diced tomatoes since I didn’t have any on hand.
I highly recommend grinding your own spices if you can. This ensures you are getting the most flavour out of your spices. When spices are ground they start to lose flavour. So imagine the difference in flavour between spices you just ground and the pre ground spices that have been in your spice drawer/cupboard for who knows how long. You see my point? It really does make a difference. You can grind your own spices with a mortar and pestle or with a spice grinder. There is something very satisfying about the process of grinding spices with a mortar and pestle. Continue reading
There are many different mushroom risotto recipes, but not many like this. This isn’t technically risotto. Risotto is rice cooked slowly in broth, and usually has parmesan cheese. This recipe has no rice or parmesan cheese. Then why call it risotto? Instead of rice and cheese I used root vegetables and nutritional yeast, but applied the same process as risotto. This means starting with onions, the vegetables, then adding some alcohol, letting it cook off, and then adding a little bit of broth at a time until the vegetables are cooked. I know some of you may be skeptical, but trust me this is a delicious dish. Vegetarians can eat this as a main or side, and if you eat meat or fish this makes a great side dish.
This dish has many different flavours thanks to the different vegetables. Just like risotto it is salty as well as creamy. The mushrooms add another level to the already deep flavour palate presented here. This dish may sound complicated to make for some, but I promise it is straightforward and simple. Go ahead and try something different. Root vegetable and mushroom risotto. Continue reading