Vegan Asparagus Risotto

Farmer’s Markets will be beginning soon, and the first locally grown vegetable that’s available is asparagus, and it makes a wonderful risotto!

Ingredients:

1 small yellow or sweet onion (or 2 small shallots), diced finely

2-3 cloves garlic, minced

1 pound (about 2 ½ cups) arborio rice*

1 tsp dried Italian herbs blend

½ cup white wine or broth

5-6 cups vegan chicken broth*

1 pound asparagus, trimmed and cut into ½” or 1” pieces

Half batch vegan parmesan or ½ cup store-bought vegan parmesan (optional)

Salt and pepper to taste

Juice of 1 large or two small lemons

*Note: We have vegetarian chicken broth mix and arborio rice at the store :)

See the entire recipe and directions at Zardy Plants.

Vegan Stuffed Peppers

Stuffed Peppers are delicious- especially when made with fresh peppers and tomatoes from the Farmer’s Market! This is a healthy spin on the traditional recipe!

INGREDIENTS:

4-5 bell peppers

For the filling:

1 cup rice (or buckwheat, millet, quinoa)

1 cup red-lentils (or beans, chickpea, tempeh)

2 tbs. olive oil

1 onion

14.5 oz. tomatoes canned or fresh

1 handful parsley

½ tsp. salt

4 cups water

2 tbs. vegetable stock powder

Topping suggestions (you can use other toppings of your choice):

1 cup  vegan ricotta homemade

½ cup soy yogurt unsweetened

See the entire recipe and directions at The Plant Based School.

Spring Risotto with Brown Rice and Asparagus

Spring is nearly here, and delicious young shoots of asparagus can be found in the grocery store! This is a wonderful risotto recipe that uses whole grain brown rice instead of the processed white rice found in most risotto recipes. It makes a great side dish or light dinner!

1 tablespoon olive oil
1 tablespoon butter
½ Vidalia onion, diced
2 cloves garlic, minced
1 cup brown rice
2 cups chicken broth (or vegetable broth if vegetarian)
¼ cup 1% milk
1 bunch fresh asparagus, cut into 1-2 inch pieces using only the top ¾ of stalk
¼ cup grated Parmesan cheese
salt and pepper to taste

See the entire recipe and directions at Tastefully Julie.

Forbidden Rice Porridge with Coconut

This is an exotic, amazing breakfast!  Black rice is also known as forbidden rice.  It is known as such since it was once eaten only by the Emperors of China.  

• ¾ cup forbidden black rice, soaked overnight
• ½ cup coconut milk
• 1/2 cup almond milk, plus more for serving
• 1 cup water
• Pinch sea salt
• ½ cup coconut flakes
• Sliced banana to serve

To see the entire recipe and directions, go to amychaplin.com.

Black Bean and Brown Rice Salad

This salad is great on its own or makes a fantastic wrap for lunch or dinner!

• 1 1/2 cups home-cooked black beans, or 1 (15-ounce) can black beans, drain and rinse
• 3 cups cooked and cooled brown rice, cooked to package directions (optional quinoa)
• 1 1/2 cups finely grated raw zucchini
• 1/4 cup freshly chopped cilantro
• 1/2 teaspoon cumin
• 14 teaspoon black pepper
• Kosher or sea salt to taste
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 1/2 cup diced red onion
• 1/2 cup grated Parmesan cheese

Read the complete recipe and directions at skinnyms.com

Brussels Sprout Fried Rice

I love this recipe blog, and this recipe is delicious.  Brussels sprouts are incredibly nutrient dense, and this is a tasty new way to eat them!

2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave

Sriracha to serve

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Read the complete recipe and directions at The Post Punk Kitchen

Four Grain Salad

This is a fantastic salad that makes a great lunch.  Fiber and unprocessed grains do not cause spikes in blood sugar and can help you to feel full longer, aiding weight loss.

  1/2 cup brown rice

  1/2 cup black heirloom rice

  1/4 cup barley

  1/4 dried winter wheat berries

  1 large sweet onion, rough chopped

  6 ounces grape tomatoes, sliced

  4 green onions, sliced

  1 tablespoon toasted sesame oil

  6 ounces sliced white mushrooms

  Kosher salt

  Freshly ground black pepper

  ½ cup toasted chopped pecans (optional)

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Read the complete recipe and directions at saltedandstyled.com