I have been so busy/stressed/uninspired lately that cooking at home, let alone new recipes has been but a figment of my imagination, but after a long, boring day studying macro economics I was craving a distraction so pursued the cupboards and dragged myself to the market to get some fresh goodies. As a vegetarian, I used to make a great mushroom and blue cheese risotto and have always wondered whether I could make a worthy vegan substitute… turns out I could, and I did, with a little help from Joseph Shuldiner and Pure Vegan for the base and my own modifications. It even got the omnivore stamp of approval :)
I’m not going to post the recipe here as I really think Pure Vegan is a great addition to any vegan kitchen, but I will post my modifications…
The recipe says it serves four, but we got three servings; two for dinner, one for leftovers, yay! If you find yourself with leftovers, reheat in a pot not the microwave.
Guide: vegan | whole food, plant based | gluten-free | nut-free | sugar-free | soy-free