Sunday Risotto! For some reason this sounds so appropriate to me! I spent the last couple hours doing some meal prep for the week, which I honestly don’t always do…but with busy weeks (like the upcoming one) I know how thankful I’m going to be that I did! This lunch was inspired by @syds_healthscoops and @purelittlepeanut who requested a healthy risotto recipe on my giveaway post on Instagram! I’m loving the requests that you all have made, and it’s getting me excited to start some new kitchen creations! This is a vegan and paleo cauliflower rice risotto with mushrooms and a creamy truffle-tahini sauce! It was absolutely delish!! I put it over a bed of arugula and topped with some roasted Brussels, kabocha and @bilinskisausage chicken sausages! Still salivating as I stare at the empty bowl. Recipe below and going up on the blog…since it was a trial run the amounts are for a single serving, so adjust as necessary 😊 I will definitely be making this again in a LARGER batch! Hope you’re all enjoying the end of your weekend!
- 2 cups riced cauliflower
- 2 tablespoons of minced onion
- 1/2 cup of sliced baby bella mushrooms
- 1/4 cup chopped cilantro (or parsley)
- 2-3 tablespoons @kitehillfoods almond milk yogurt
- 1/3 cup of vegetable broth (or chicken/beef)
- 1 tsp @soomfoods tahini
- 1 tsp truffle oil
- 1 tablespoon lemon juice
- 1 tsp coconut aminos
- salt/pepper to taste
Sauté the onion and mushrooms over med-high in @chosenfoods avocado oil for about 2-3 minutes, then add in the cauliflower and salt/pepper. Sauté for another couple minutes to let the flavors meld, then add broth and allow the veggies to soak it up. Mix all other ingredients in a separate bowl. Stir in the cilantro. Turn the heat off and let it sit for a minute or two. Then stir in the creamy sauce while the pan is still warm.