Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegetarian

Very Decadent, Yet Very Easy Vegetable Risotto

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I love risotto. I think it’s really fun to make and almost a cathartic process with all the adding, mixing and stirring. It’s been a bit chilly in Boston (or at least I think so after coming from beautifully sunny weather on Sanibel Island), so this seemed like the perfect time to post Vegetable Risotto using zucchini, butternut squash and spinach. To stay in a true vegetarian nature, I used homemade vegetable stock, but have also used homemade chicken stock, which adds just as much flavor (see notes for how to). You’d never know cream or milk haven’t been added in. Mixing in freshly grated parmesan cheese still gives the risotto a decadent taste without being over-the-top and the butternut squash almost melts down to add a creamy texture to the risotto. Can I have seconds yet?

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Asian, Dairy-Free, Entrée, Gluten-Free, Vegan, Vegetarian

Mighty Mango Curry

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Last week Whole Foods had a 5 for $5 special for mangos. Obviously I had to indulge in this deal. While the mangos were ripening on my counter, I came across Recipe Tin EatsMango Thai Red Curry dish. Um, yes please. Sign me up! Was this timing a coincidence? I think not. The original called for fish sauce and while I have no problem eating anything with fish sauce, I literally cannot cook with it to save my life. It would add a tangier, richer flavor, but I did a little modifying and my version is still tasty. I made the mango red curry sauce separate, allowed it to cool and fully thicken into a delectable sauce to then top brown rice and juicy chicken. (Swap the chicken for tofu and sweet potato to be fully vegan and vegetarian! I also tired this over cauliflower rice and it was still so filling.) Mango Red Curry is tangy, not overly sweet, creamy and perfectly spiced.

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