Ann Arbor Vegan Kitchen

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risotto

Shortcut Brown Rice Risotto with Caramelized Onions, Butternut Squash, and Broccoli

Image 7 Comments November 5, 2014 Vicki Brett-Gach

Butternut Squash Risotto

Warm risotto is classic comfort food, and perfect on a chilly autumn evening. Traditionally, risotto is known for its signature creaminess, and made that way with white Arborio rice.

This healthy departure from classic risotto is not even close to … Read more

Risotto with Fresh Asparagus and Baby Peas

Image Leave a comment April 17, 2013 Vicki Brett-Gach

Risotto with Asparagus and Baby Peas”
We get such a prolonged dose of winter in Michigan, that by the time spring does arrive, we have really earned it. After root vegetables for months on end, at last it’s time for a fresh palette of new … Read more

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Making a batch of these “Grand Slam Tempeh Burgers with Spinach and Sweet Potatoes” today. Just 1/2 hour in the oven, and voila: 12 burgers - plenty for this week, plus enough to freeze for the busy month ahead! On page 125 in my cookbook, or use link in bio for recipe on Ann Arbor Vegan Kitchen blog.
Join me for a holiday demo on Tuesday, 12/5: "Plant-Based Gifts From The Kitchen”! We'll be sampling Spiced Cashews and Pecans; Homemade Berry Granola; and Chocolate Peanut Butter Truffles! Registration is requested. Just look for EVENTS on the @salinedistrictlibrary website.
Finishing up a new recipe for my date-sweetened chocolate peppermint sauce. Omg. Perfect for hot chocolate. Over homemade vegan ice cream too. Recipe coming to Ann Arbor Vegan Kitchen blog next week! Link in bio.
Happy Thanksgiving week! Sautéed Shallots and French-Style Green Beans - classic Thanksgiving flavor, made deliciously simple in a skillet on the stove. Recipe on blog. Link in bio.
Coming up on Ann Arbor Vegan Kitchen blog this week: Baked Sweet Potato Custard with Cashew Whipped Cream!! Be sure you’re on the AnnArborVeganKitchen.com mailing list for this yummy recipe. Link in bio.
The best Fresh Raw Cranberry Sauce! Easiest too. Recipe below.

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Ann Arbor Vegan Kitchen is proudly “Whole-Food Plant-Based Certified” through WFPB.org!

Recent Posts

  • Chocolate Peppermint Sauce
  • Baked Sweet Potato Custard with Cashew Whipped Cream
  • Sautéed Shallots and French-Style Green Beans
  • Roasted Butternut Squash Ginger Bisque
  • Apple Pear Crumble
  • Twice Baked Mac and Cheese Stuffed Potatoes
  • Macadamia Peanut Butter Date Bark
  • Fiesta Fajita Burgers

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