This is a must-make recipe if you own a pressure cooker: risotto in less than 15 minutes with no stirring! Use this basic recipe as a guideline, but add any vegetables you want and make it different every time.
1 Tbsp (15 mL) unsalted butter
1 Tbsp (15 mL) extra-virgin olive oil
1 shallot, finely chopped
1 cup (250 mL) Arborio or Carnaroli rice
1/2 cup (125 mL) dry white wine
2 cups (500 mL) low-sodium vegetable stock
1/2 cup (125 mL) freshly grated Parmesan cheese
1/2 tsp (2 mL) freshly ground black pepper
Melt butter in pressure cooker over medium-high heat and add oil. Add shallot and sauté until translucent, about 3 minutes. Add rice and stir to coat. Stir in wine and bring to a boil. Stir in stock, lock lid in place, and cook at high pressure for 7 minutes.
Quick-release pressure and remove lid. Stir in Parmesan and pepper, taste, and adjust seasoning as needed. Serve immediately.
Each serving contains: 216 calories; 5 g protein; 7 g total fat (3 g sat. fat, 0 g trans fat); 29 g total carbohydrates (0 g sugars, 1 g fibre); 173 mg sodium
source: "Pressure Cooking", alive #372, October 2013
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.