Celebrating Easter 2014...

I realize this is coming a few days late but I hope everyone had a lovely Easter. Ours was quiet, and I preferred it that way. Normally I’m all about going ‘all-out’ for the holidays, and I particularly like Easter because of it’s association with Spring but lately I’ve been over-extending myself in the kitchen, - I’ve simultaneously been testing recipes for 3 different cook book authors! - and so I was content to keep things pretty low-key this year. Of course, low-key doesn’t mean lacking in flavor, or fun and there was no shortage of either this year.

We began the day with some delicious Cinnamon Zucchini Waffles - a tester recipe from Jessica over at Cupcakes and Kale - unfortunately I was in such a hurry to eat that I neglected to snap a photo! Sorry about that, but I can assure you they were quite delicious. Hearty, and yet somehow the perfect start to a lovely spring morning. Afterwards we went for a walk, to work off our meal and to soak up some very much needed Vitamin D - something that’s been severely lacking here in Chicagoland this winter.

Chocolate Orange Cake 

Later in the afternoon we gathered with my husband’s family to celebrate the holiday. Normally I make delicious vegan dishes to bring along but the past couple of years I haven’t felt much like doing that. Transporting an entire meal is kind of a hassle and so last year - as with this year - I opted to just make us a nice dinner upon our return home. We did snack on some chips and salsa, and raw veggies while hanging with the family though - and I did bring along this exquisite Chocolate Orange Cake which is Susan Voisin’s recipe from Nava Atlas’s cook book “Vegan Holiday Kitchen” It’s a pretty simple cake, very low-fat - using non-dairy yogurt instead of oil, and a half/half mixture of all-purpose and whole wheat flour. It’s finished off with a chocolate glaze and an orange glaze and let me tell you, this thing went over like gangbusters. Really. Super delicious.

We arrived home around six in the evening and then I began working on our holiday dinner. Since I didn’t want to have a stack of books clogging up my kitchen space I decided to just pick a few dishes from “Vegan Holiday Kitchen” and have at it. The big feature - or our main dish - was the Citrus Roast Tofu which I’d left to marinate the entire time we were with the family. The marinade is a delicious mix of orange juice, orange marmalade, lemon juice, soy sauce, olive oil, mustard and tarragon. It’s topped with lightly sauteed carrot slices, almonds, garlic, curry and parsley. So good, and definitely one of my new favorite tofu dishes. To accompany I made the Roasted Baby Carrots which were cooked in a simple blend of maple syrup, lemon juice, parsley and cinnamon. Quite tasty - and carrots are one of my favorite vegetables so I didn’t mind the double helping.  I also made the Lemony Asparagus Risotto because... well - who doesn’t love risotto? No really, my husband is crazy for Risotto and I just love the combo of Asparagus and Lemon. This particular risotto is a little different in that it’s baked inside the oven rather then cooked on the stove top, but I kind of liked that. Less fuss you know? Overall though I’d say this risotto was a bit under seasoned for my taste, and so not my favorite risotto. There was definitely enough garlic but I think next time I would add more salt and more lemon, and maybe leave out the spinach and add more asparagus - but that’s me.

Citrus Roast Tofu

Roasted Baby Carrots 

Lemony Asparagus Risotto 

For dessert - yes we had a second dessert, so what? - I made the Classic Carrot Cupcakes, because what could be more appropriate then that? These were crazy good, and I mean that. In fact they just might be my favorite carrot cupcake recipe ever, and they were so simple. Made with Whole Wheat Pastry Flour instead of all purpose, Maple Syrup instead of sugar, and apple sauce to cut down on the amount of oil they’re practically guilt-free. The cream cheese frosting was also luscious and delicious without being too ‘cheesy’ or too sweet.

Citrus Roast Tofu - Close up

Lemony Asparagus Risotto - Close Up

Roasted Baby Carrots - Close Up 

In addition to a delicious meal my husband and I often by one another a little something special for the holiday but we were pretty low-key about that too this year. Instead we exchanged cards and bought one another 3 bars each of the new Endangered Spices Chocolate Bars - more on this in a review post to come.

Classic Carrot Cupcakes 

All in all it was a great day. A relaxing Sunday, a subdued holiday. Beautiful weather, great food, and wonderful company, what more can you ask for?

Arugula Risotto with Leek and Fresh Herbs...

Risotto is one of those pain in the ass Italian dishes that everyone loves and noone likes to make. Well, actually I don’t mind making risotto, yes it’s usually a lot of prep work, and it’s definitely a lot of stirring, but there’s something about it that I kind of love. I love watching the rice go from small hard granules to this very rich, and creamy aromatic concoction. There’s something really satisfying in witnessing this transformation, and risotto is universally perfect for cold winter nights and late summer evenings. It’s the kind of dinner you decide to make when you just want to chill by the oven and daydream. You put on some good music, open a nice bottle of wine to sip, and you daydream about far away places.

Anyway this particular recipe was inspired by a recent trip to the library. I was browsing through the cook books as I so often do when I’m there and book entitled ‘La Tartine Gourmande’ caught my eye. This is by no means a vegan cook book, or even a vegetarian cook book, I wouldn’t say that it’s even particularly vegan friendly but the cover photo was so beautiful and I was intrigued by the French so I picked it up and started flipping through it. Now it’s not very often that I find myself inspired by non-vegan recipes but when I saw the author Beatrice Peltre had made a risotto utilizing Arugula I knew I would have to try the combination. Ever since my trip to Europe I’ve been obsessed with Arugula I use it frequently these days and throw it into all sorts of dishes. I’m always on the lookout for creative ways to use this new favorite green of mine, so when I saw this recipe I knew it was a must.

Initially I wasn’t sure how arugula would go In a risotto since it has the tendency to be bitter but it worked out perfectly and wasn’t bitter at all. I love the accent from the lemon and subtle flavor of the wine and the leek. The parsley and basil make it almost reminiscent of a light pesto, and the miso gives it that rich, tart flavor that cheese would traditionally provide. However if you prefer you can leave the miso out and I’m sure it would be just as delicious! So here is my recipe adapted from ‘La Tartine Gourmande’ No matter how you decide to make it, just make it!

Arugula Risotto with Leek and Fresh Herbs

4 C Packed Arugula
1 C Packed Fresh Basil
1 C Packed Fresh Parsley
1-2 Tbsp Fresh Minced Rosemary
2 Tbsp Olive Oil
1 Large Leek Sliced thin
½ Red Onion chopped
Zest of 1 Lemon
1 tsp Garlic Powder
½ tsp Sea salt
1 ½ C of Arbrorio Rice
½ C Dry White Wine
2 C Vegetable Broth + 2 C Vegan Chicken Broth
1 Tbsp Earth Balance
1 ½ Tbsp White Miso mixed with 3 Tbsp water
Black Pepper to taste
Fresh Minced Parsley for garnish

- Bring a medium pot of salted water to a boil over high heat. Once boiling add the Arugula, Basil, and Parsley. Blanch for one minute then drain and run under cold water.

- Once cool enough to handle squeeze all the excess water from the arugula and herbs. Then place on a cutting board and finely chop and set aside.

- In the same pot you used to blanch the arugula heat the vegetable/vegan chicken broth and keep warm.

- Meanwhile heat the olive oil in a large pot over medium-high heat. Add the leek, and red onion. Saute for 4-5 minutes then add the lemon zest and garlic powder. Saute for another 2 minutes then add the rice, and saute for 1 minute, stirring constantly.

- Add the white wine, and cook stirring until the liquid has been absorbed.

- Add the salt and minced Rosemary along with 1 cup of warmed broth and cook stirring occasionally until the liquid has been absorbed. Repeat this process until you have no more broth left and the rice is thoroughly cooked and creamy. This takes roughly 20 minutes or so depending on your oven. Depending on how hot your burners get you may need to readjust the heat to a lower setting. Either medium, or even medium low so that the rice doesn’t cook too quickly.

- With the last cup of broth add in the chopped Arugula and herbs. Stir to thoroughly mix the arugula and herbs in. Once the liquid has been absorbed turn off the heat and stir in the tablespoon of Earth Balance, along with the white miso/water mixture, and black pepper to taste. Stir until fully incorporated.

- Taste for flavor and adjust seasonings as needed. Garnish with fresh minced parsley.

Enjoy on a cold winter night with some crusty bread, a glass of wine and dreams of a warm Mediterranean climate.

*** Note - If you prefer you can use all vegetable broth or all vegan chicken broth. I used half and half because I only had 2 cups of vegetable broth left, so I subbed in 2 cups of water with one vegan chicken bouillon cube. Also if you need to be soy-free you can use a soy-free barley miso or chickpea miso instead, or as I already suggested you can leave it out altogether.***