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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Monday: Garden Risotto, Vegan, Gluten-Free with rice or Low Glycemic with Barley

March 28th, 2015 · No Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Passover, Side Dishes, Spring Recipes, Summer, Thanksgiving, Tips, Vegan, Vegetarian, Wine

Making vegan risotto with barley, vegetables and cauliflower cream at Charnews Farm. Photos by Shannon Voelkel

Meatless Mondays is one thing but another thing is one without cheese or other dairy products.  So last year I developed this recipe for a Vegan Risotto for a customer who said she missed eating risotto but that she was vegan and didn’t think she would enjoy it without the cream or cheese.  The most challenging part was substituting the cream which I ended up resolving with something I call “cauliflower cream”.  It is a creamy liquid made with garden stock and puréed cauliflower.  I add it at the end to create that creamy finish and sprinkle the top with homemade breadcrumbs or finely-ground nuts.  We are serving this tonight at Cuvée so come join us!

Not only is this recipe hearty and fresh, but it is also low in calories and on the glycemic index, as well as fresh from the farm!  If you are gluten-free, you may substitute the barley for brown organic Arborio rice.


Recipe:
Cook one cup of pearl barley or one cup of herbed brown arborio rice in a rice cooker and set aside (makes two cups if you leave it a bit firm)

Chop 2/3 cup of any of your favorite garden herbs including:
Italian Parsley
Greek Oregano
Thyme
Sage
Rosemary
Celery Leaves

Slice 1/2 cup of local shiitake mushrooms (reserve stems for a garden stock)
Late summer corn off the cob (reserve cob for garden stock)
Hulled edamame, lima beans or fresh peas
Or any other vegetable including summer squash, broccoli or cauliflower, along with some spring onion

In a sauce pan, add 2 tablespoons of olive oil and 1 tbsp of minced shallot, the corn, mushrooms, and edamame, or other veggies. Add the cooked barley, then add the vegetable stock in half cup increments and begin to stir briskly, until the mixture starts to bubble on the sides and thicken into a creamy mixture.

Just before serving, add the “cauliflower cream” and stir. Serve immediately.

Put out cheese, for your non vegan friends, along with a pepper mill. Any kind of hard, grated cheese will work well.

Serve with green salad and sliced heirloom tomatoes.

Pair with a glass of Shinn Estate Coalescence, a lovely white blend with balance of fruit and acidity.

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