Savory Mushroom Risotto

Savory Mushroom Risotto


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Savory Mushroom Risotto
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Course Main Dish
Cook Time 30
Servings
Ingredients
Course Main Dish
Cook Time 30
Servings
Ingredients
Instructions
  1. In a skillet over medium-low heat, caramelize the chopped onion for 10 minutes, adding a pinch of salt and splashes of water to keep it from sticking. Once the onion is browned and looking "stringy", add the sliced mushrooms, garlic and another pinch of salt. Cook for an additional five minutes.
  2. Warm 4 cups of veggie broth in the microwave (or in separate sauce pan). Warm broth helps the risotto come together faster.
  3. Add the dry arborio rice (risotto) and olive oil to the skillet with the onion and mushroom. Toast the rice at medium heat, stirring constantly for about 3 minutes until aroma is released. Avoid browning.
  4. Once rice is toasty, add white wine (substitute cooking wine if desired). Allow the liquid to simmer and reduce until pan in nearly dry. Stir in the yeast flakes.
  5. Add veggie broth 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. Stir constantly. Process takes about 20 minutes. Continue adding broth until rice is al dente and broth is creamy. When you run your spatula through the risotto, the risotto will fill the space like a wave rolling to shore. You may not use all of the broth.
  6. Polish with another splash of olive oil and dash of salt if desired. Garnish with chopped parsley, green onions or Italian seasoning. Serve immediately for maximum creaminess
Lasagna Alfredo

Lasagna Alfredo


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Lasagna Alfredo
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
Lasagna
Cream sauce
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
Lasagna
Cream sauce
Instructions
  1. If oven ready lasagna noodles are frozen, thaw package in warm water. Preheat oven to 400 degrees.
  2. In large soup pot, caramelize onion for about 15 minutes, until golden brown and stringy. Add splashes of water to prevent sticking.
  3. While onion is cooking, add "ricotta" ingredients to a high speed blender. Make sure to taste the flavor and add more herbs and spices if desired (Hmmm: maybe some Italian seasoning?)
  4. Once onions have caramelized, add chopped garlic and mushrooms to the pan. Add thyme, salt and pepper as desired. Once mushrooms are done, add greens and remove from heat, stirring as greens wilt.
  5. Rub a touch of olive oil into a 9 x 13 inch baking pan. Lay the first layer of pasta. Smooth "ricotta" over the pasta and top with chopped artichoke hearts (or substitute tomatoes). Do not bother to wash the blender, as the cream sauce ingredients go in next.
  6. Add the cream sauce ingredients to the blender. Blend on high until creamy and smooth. Be sure to taste for flavor, and add more herbs and spices if desired (Hmmm . . . maybe some oregano, basil or chives, or a chunk of red onion?)
  7. Top "ricotta" and artichokes with another layer of pasta. Cover with all of the onion, mushroom and greens from the pot. Pour the cream sauce over all of it.
  8. Finish with another layer of pasta and top with shredded vegan cheese. Sprinkle Italian seasoning or other green herb to add a splash of color.
  9. Bake at 400 degrees for about 30 minutes, until cheese on is melted.
Recipe Notes

If looking for a less expensive, lower calorie dish, substitute cauliflower for some or all of the nuts in the cream sauce. You can buy frozen cauliflower or use fresh. Amounts will vary depending on whether it's raw or has been cooked. I have used a 5 cup bag of frozen diced cauliflower in this recipe and did not need to add any water. The final cream sauce should be pourable, and not too thick. Add water or plant-based milk as needed. Be sure to taste for flavor and add more salt or seasonings as desired.

Creamy Vegetable Casserole

Creamy Vegetable Casserole

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Creamy Vegetable Casserole
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Basically, you need 6-7 cups of chopped vegetables. Follow my recipe or substitute with what you have. Reduce cooking times for frozen, canned and leafy greens.
  2. Saute garlic, mushrooms, red bell pepper and onions with a few tablespoons of water to prevent sticking for 6-8 minutes. Add kale and frozen peas, cook for 1-2 minutes and remove from heat.
  3. Blend cashews, beans, water, garlic, yeast flakes, lemon juice, onion powder, thyme, salt and pepper for several minutes until creamy and smooth.
  4. Based on your preferences, simply pour cream sauce over vegetables and serve from the skillet. Top with garlic tofu, bread crumbs, croutons and fresh or dried herbs of choice. For a traditional presentation, transfer vegetables and cream sauce to a casserole dish, top with bread crumbs and garlic tofu and bake uncovered at 400 degrees until casserole is toasty on top and heated through the middle. Add fresh or dried herbs and serve.