Pumpkin Risotto with Pumpkin Seeds Ingredients 4 1/2 cups water with 3 bouillon cubes 2 cup chopped pumpkin on cone #3 2 cloves of garlic cone #1 1 teaspoon kosher salt 2 teaspoon chopped fresh thyme 2 cups Arborio rice 1/2 cup grated Parmesan vegan cheese 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon nutmeg […]
COCONUT RICE 2 cups Thai jasmine- 1 can coconut milk 3 cups water 1/2 teaspoon salt Place all ingredients in a large sauce pan Cook medium high heat for 8 mins then drop the temperature down to low. For additional 8 mins.
Coconut Rice Pudding Ingredients: 1-15oz can of full fat coconut milk 1 cup basmati white rice 1 cup water 1/4 cup maple syrup 2 tsp vanilla extract 2 tsp cinnamon (to taste) 1 tsp cardamon 1 cup unsweetened almond milk pinch of salt (optional) 1 cup raisins (optional) Toppings any fruit Sprinkle of cinnamon Coconut […]
Creamy Mushroom Risotto Ingredients 2 Tablespoons oil 16 oz. sliced Bella mushrooms cone #4 1 medium onion – chopped cone#2 3 cloves garlic – minced cone#1 2 cups Arborio rice 5 cups broth 1 T truffle mushroom tapinade kosher salt and freshly ground black pepper – to taste 3/4 cup grated vegan parmesan cheese Instructions Using The Electric skillet pre heat at 350 degrees add 2 tablespoons of oil. Add […]
Sweet Corn Risotto with Roasted Cherry Tomatoes Ingredients For the roasted tomatoes 1 pint cherry tomatoes, halved 2 tbs olive oil salt and pepper, to taste 4 ears of fresh sweet corn, shucked 3 cubes vegetable broth For the risotto 5 cups water 3 cloves garlic, minced 1 1/2 cups Arborio rice 1 cup Parmesan cheese salt and pepper, to taste fresh basil, cut into ribbons instructions To make the roasted tomatoes Preheat the EOS […]