Vegetarian Awareness Month is almost over, but we’re not done giving away vegetarian cookbooks! Our next pick is Venturesome Vegetarian Cooking: Bold Flavors for Meat- and Dairy-Free Meals by J.M. Hirsch and Michelle Hirsch. The authors, a mother-son team, have created over 150 easy-to-make recipes that pack a flavorful punch. Here are two recipes that we thought sounded delicious for fall: Peppery Pumpkin Risotto and Wasabi-Ginger Mashed Potatoes. Don’t forget to leave a comment for your chance to win a copy of the book!
Peppery Pumpkin Risotto
Start to finish: 35 minutes
Makes 4 servings
We love the sinful taste of risotto, all thick and creamy. The pumpkin gives this dish a beautiful color and a rich flavor.
TIP: Fresh winter squash, such as butternut, is a great substitute for pumpkin. Cut roughly 3/4 pound of peeled winter squash into cubes, then steam until tender. Mash and use as directed.
- 1 3/4 cups Arborio rice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon soy margarine
- 1 small yellow onion, diced
- 1/2 cup sweet white wine, such as Riesling
- 4 1/2 cups vegetable broth
- 1 1/2 cups cooked pumpkin or 15-ounce can pumpkin puree
- 1 1/2 teaspoons grated fresh ginger
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup soy Parmesan cheese
1. Rinse the rice in a mesh strainer and drain.
2. In a large skillet, combine the oil, margarine and onion and saute over a medium flame until the onions are soft, about 6 minutes.
3. Add the rice and stir well until coated with the oil and margarine. Increase the heat to medium-high and add the wine. Stir constantly until the wine has been absorbed.
4. Begin to add broth, 1/2 cup at a time, stirring constantly and adding more liquid as it is absorbed.
5. When the rice has absorbed the broth, reduce the flame to medium-low. Taste to check the texture. The rice should be firm but cooked through. If the rice is too hard or dry, add additional broth, 1/2 cup at a time. When the rice is at the desired texture, stir in the pumpkin, ginger and cayenne pepper.
6. Cook 2-3 minutes, then add salt, black pepper and soy Parmesan and mix well. Serve immediately.
Wasabi-Ginger Mashed Potatoes
Start to finish: 25 minutes
Makes 4 servings
Add an Asian zip to an all-American favorite. The combination of wasabi and ginger livens up this dish without overpowering the creamy goodness we love.
Don’t worry about missing the butter. The corn oil provides the dish with a similar flavor. We prefer to steam our potatoes and to leave the skins on them.
TIP: Wasabi powder is a great way to add zip to just about any dish. Add 1/2 teaspoon to the oil when stir-frying rice and vegetables.
- 2 pounds boiling potatoes, unpeeled, cut into 1-inch chunks
- 1 tablespoon sea salt
- 1 1/2 teaspoons freshly grated ginger
- 1 cup plain soy yogurt
- 2 tablespoons corn oil or soy margarine
- 1 tablespoon chopped fresh dill
- 1 tablespoon wasabi powder
1. Bring about 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Place the potatoes in the basket and steam until they are easily pierced with a fork, about 15 minutes.
2. Transfer the potatoes to a large bowl. Mash the potatoes, adding remaining ingredients.
Excerpted from Venturesome Vegetarian Cooking: Bold Flavors for Meat- and Dairy-Free Meals by J.M. Hirsch and Michelle Hirsch. Published by Surrey Books.
WIN THE BOOK! Enter a comment below and you will automatically be entered to win a copy of Venturesome Vegetarian Cooking: Bold Flavors for Meat- and Dairy-Free Meals by J.M. Hirsch and Michelle Hirsch. Winner will be announced November 19. Good luck!
Please email Samantha at email@example.com to claim your new book. Thanks to everyone who entered!