Easy Vegan Chicken and Kale Risotto

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

I think risotto may be the ultimate fall comfort food.

This could not be more delicious and it is essentially one pot, super quick (about 30 minutes), and Scout’s honor you only need to stir it twice. Seriously! Did I mention there’s only 2 tbsp of vegan butter? Healthy to boot!

As soon as I grab the camera, Oliver goes running around looking for his. Sometimes it’s in the study in the china cabinet, and sometimes it’s on his bookshelf. He’s never sure which at first and to see him slightly panicked, scurrying around, not wanting to miss out on the food photography is so cute. This time he literally couldn’t wait to sample the subject of our shoot. Taking bite after bite he exclaimed, “Yum! This is tasty!” Then proceeded to fill himself up, dropping much of the risotto off the fork accidentally, and ultimately didn’t end up sitting down to eat dinner at the table because he had already eaten. LOL. Such is life with a wee one.

In the photo down below you’ll see he’s wearing his Let It Snow shirt. We actually got snow nearby and should have some at our house in just a couple weeks I reckon! Bring on the skis and sleds. We can’t wait!

Were you wondering how we did keeping our grocery bill under $150 (in Alaska!!) for the month of September? Umm…. we freaking nailed it guys! We used up stuff we had in the kitchen along with buying really cheap eats: store-brand canned beans and frozen fruit and veg that was sale, and bulk lentils and oats, etc. I am ashamed to admit that almost half of that ($60) was literally Silk unsweetened soy milk. #lifewithatoddlertho #theboylovessoymilk #notsponsered #wishweweretho

Easy Vegan Chicken and Kale Risotto

By Katie Henry - Produce On Parade

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

Ingredients

• 2 tbsp vegan butter
• 1 medium onion, chopped fine
• 1 medium garlic clove, minced
• 1 tsp table salt
• dash of white pepper (black pepper will do)
• 2 cups Arborio rice, dry
• 1 cup dry white wine
• 5 cups very hot vegetable broth
• 4-6 oz (about half of one 9 oz package) of vegan grilled chicken strips
• ½ cup shredded vegan mozzarella
• 1 cup of chopped fresh kale, tightly packed
• 1 ½ tbsp nutritional yeast
• 1 tsp lemon juice
• 2 tbsp chopped fresh parsley leaves

Instructions

1. In a large dutch oven, heat the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic, salt, and pepper; saute an additional minute. Add the rice and cook about 3 minutes; stirring frequently, until the grains are translucent around their edges.
2. Stir in the wine and keep stirring until it’s all evaporated, about 2 minutes. Stir in the vegetable broth; reduce to a simmer, cover and allow to cook for 15-20 minutes, stirring twice during cooking until the rice is al dente and most of the liquid is gone.
3. While the rice cooks, cook the vegan chicken according to package. Chop into bite size pieces on the bais when cool enough and set aside.
4. When the rice is done, stir in the cheese and once melted stir in the remaining ingredients including the vegan chicken. Add enough hot water or broth to get the desired consistency of the risotto before serving; salt and pepper to taste and serve hot.

Prep time: 5 minutes
Cook time: 00:30
Total time: 00:35
Yield: 4-6 servings

Save Money!

I buy my arborito rice here, at less than half price. It’s only $0.16 per oz versus $0.34 per oz at our local grocery store!

I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!

I used to buy the store brand liquid vegetable broth in the carton but now I buy a German powdered broth here for seven times less!!

It’s only $0.10 per 1 cup versus almost $0.70 per 1 cup at our local grocery store.

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Wild Mushroom, Cream and White Wine Fettuccine

Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Is there anything better than wild, foraged mushrooms? Yes! Wild, foraged mushrooms that were gifted to you. Nah, not really. I really like foraging for mushrooms actually, but I literally jumped for joy when my mom gave me one pound (yes, 1 lb!!!) of fresh, hedgehog mushrooms that she gathered in Seward, Alaska. It’s a three hour drive from where we live, which is a little far to take the wee one, so obviously I was beyond ecstatic.

I’m new to mushroom hunting; this year I gathered and cooked up some birch boletes and puffballs, basically whatever I found on our walks. Oliver helped, carrying around a small wicker basket filled with our finds: wild mushrooms, and raspberries and kale from the garden. #cutestthingever Check out my instagram @katiecski for those photos, you won’t be sorry. Next year I hope to seriously go out mushroom hunting in our area. I would die to find some morels and chanterelles! What about you? Are you a master of wild mushrooms?

Wild Mushroom, Cream and White Wine Fettuccine

Recipe by Kathleen @ Produce On Parade

Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Ingredients

• 1 lb dry fettuccine pasta
• 1 tbsp vegan butter
• 1 lb of wild mushrooms or cremini (I used wild hedgehog mushrooms), cleaned and sliced
• 1 small white onion, finely chopped
• 4 large garlic cloves, minced
• ½ cup vegan white wine
• 1 cup vegetable broth
• 1 cup hot water
• 1 tbsp red miso
• ½ cup canned coconut milk
• 2 tbsp all-purpose flour
• 2 tsp fresh thyme leaves (or ½ tsp dry thyme)
• ½ tsp seasoning salt or table salt
• ½ tsp lemon pepper

Cooking Directions

1. Bring a large pot of water to boil. Once boiling add a dash of salt then cook pasta according to the package so it’s al dente. Drain and set aside.
2. Melt butter in a large high-rimmed frying pan. Saute the mushrooms in three batches, so that there is one single layer of mushrooms in the pan. Saute each batch for 5 minutes, until the mushrooms just start to stick to the bottom. Transfer to a medium bowl.
3. Once all the mushrooms are cooked, deglaze the pan a with a little water and saute the onion and garlic for about 5-8 minutes until just starting to brown.
4. Add all the mushrooms back to the pan and deglaze it with the wine, stir in the broth. Whisk the miso into the hot water and add to the pan. Whisk the milk and flour together then whisk slowly into the pan.
5. Stir in the thyme, salt, and pepper then the cooked pasta. Serve hot.

Red Potato and Beet Bourguignon

For the last week, I've been going to bed at about 8:30 pm and am still waking up completely and utterly exhausted and depleted. I think our galeforce winds are sucking the life from me...like a Dilbert cartoon or something. Mother Nature is being a real monster.

I can see it, my soul being ripped from me and carried on the winds to god knows where. I need snow and I need to be outside. Neither of which I've been fortunate enough to enjoy for the last week or so. It's no way to live, people. It's no way to live.

My restlessness has been burgeoning, but now it seems to have imploded. I'm like a caged animal! 

Anyways, irritability has seeped into even my grocery shopping! Normally, a bourguignon has pearl onions in it. If you're a skrillionmillionaire, then go ahead and saute them with the mushrooms. I decided not to drain my 401k, and so I left the tiny $6 pack of pearl onions at the store. Annoyed, as I stood there staring at the expensive little cuties, I concluded that my bourguignon would be fine without them. 

Despite the absence of pearl onions, this bourguignon is rich with flavor. Hearty chunks of beets and red potatoes mingle with thick slices of portobello mushrooms and meaty lentils for a filling meal.

Isn't it odd what we decide to spend our money on? $16 vegan Omega-3 supplements, yes. $9 vegan and cruelty-free deodorant, yes. $6 pack of pearl onions...over my dead body!! It's intriguing, because usually with fruits and vegetables I'm pretty liberal with my spending. Except for grapes. What, did I recently win the lottery recently or something?!

Red Potato and Beet Bourguignon 

Serves 6

Notes: If you'd like this more stew like, just double the wine and vegetable stock.

• Lentils:
• 2 cups green or brown lentils, dry
• 4 cups water
• Sustenance: 
• 1 tbsp. olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 6 medium beets, peeled and chopped
• 4 medium red potatoes, chopped
• 3 bay leaves
• 1/2 tsp. dried thyme
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• Flavoring:
• 8 oz. red wine
• 16 oz. vegetable stock
• 2 Tbsp. tomato paste 
• Mushrooms:
• 1 Tbsp. olive oil
• 2 large portobello mushrooms, sliced
• 10 crimini mushrooms, quartered
• Thickening:
• 2 tsp. arrowroot powder (or cornstarch)
• 1 Tbsp. vegan Worcestershire sauce
• 1 Tbsp. apple cider vinegar

In a medium saucepan, combine the lentils and water. Over high heat, bring to a boil. Then, reduce heat and simmer for about 20 minutes or until almost tender. Drain and set aside. 

In a large soup pot, heat the olive oil over medium. Add the onion and garlic. Saute a few minutes, until the onion begins to turn translucent. Add in the remaining sustenance ingredients and cook for 5 additional minutes. Add in the flavoring ingredients and continue to cook, covered, for 20 more minutes. 

Meanwhile, heat the olive oil in a large frying pan and add in the mushrooms. Saute for about 5 minutes over medium-low, until shrunken and dark and all the water has evaporated.

In a small bowl, mix together the thickening ingredients then pour into the soup pot and stir to combine.

Add the cooked lentils and mushrooms to the soup pot and stir.

Remove bay leaves and serve hot!  Top with nutritional yeast if you like. 

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