Our Yummy #MeatlessMonday Recipe Of The Week

by Simona Terron
Meatless Monday, a growing movement of not eating meat for one day of the week (on a Monday, hence the name) is a huge hit in over 36 countries. It started in 2003 when Sid Lerner founded Meatless Monday in association with the Johns Hopkins Bloomberg School of Public Health. Actually opting out of eating meat even, if for just one day out of the week, can make a massive difference to your own health, to your country's health, and possibly lead to a better world. Yeah, #MeatlessMonday is that awesome.

There are many easy ways to boost your protein intake, if that’s a concern you have. For instance, mushrooms are high in protein and completely vegetarian, vegan, paleo, dairy-free, and gluten-free. We bring you a delicious recipe for cooking them with an indulgent risotto by Ceara of Ceara’s Kitchen.

Add the first vegetables of spring such as peas for some flavor. Instead of the traditionally used dairy products such as cream butter and cheese (without which no risotto is complete) simply substitute with an easy-to-make cashew cream and nutritional yeast.


For the Risotto
  • 2 white onions, diced
  • 3-4 gloves garlic, diced
  • 2 tsp herbes de Provence
  • 5 cups white button mushrooms, chopped
  • 1 1/2 cups Arborio rice (“risotto” rice)
  • 5 – 5 1/2 cups vegetable stock
  • 1/4 cup dry white wine
  • 1 tsp truffle oil (optional)
  • 2 – 4 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 cups frozen peas
  • Sea salt and pepper to taste
For the Cashew Cream
  • 1/3 cup cashews
  • 1/2 tbsp lemon juice
  • 1 – 2 tbsp nutritional yeast (optional)
  • 2 – 3 tbsp water

For the Risotto
  • Soak cashews in hot water while preparing the risotto.
  • Over medium high heat, in a large and deep pan, sauté the diced onions and garlic with the herbes de Provence in a splash of vegetable broth until they begin to soften. Add chopped mushrooms and sauté for 3-4 minutes until the mushrooms soften and reduce, adding a bit of extra vegetable broth if necessary.
  • Add the Arborio rice to the hot pan and sauté with the vegetables for a couple of minutes until the rice begins to turn a light golden brown. (*Sauté continuously to ensure that the rice does not burn).
  • Add 2 cups of the vegetable broth and stir until the rice has soaked up the broth. Add a cup more broth and stir continuously until the rice has soaked up the broth. Add the dry white wine (if using) and stir until the rice has soaked up the wine. Add another ½ cup of vegetable broth and continue stirring until the rice soaks up the broth. Continue adding vegetable broth, by the ½ cup, until the rice is just cooked.
  • (Note: you might need a bit more or less broth depending on the heat of your stove etc.)
  • Stir in truffle oil (optional), nutritional yeast, lemon juice and frozen peas. Stir for a couple of minutes until the peas are lightly cooked. Add sea salt and pepper to taste.
For the Cashew Cream
  • Drain and rinse the soaked cashews. Using an immersion blender, blend the cashews, lemon juice, nutritional yeast and water until a creamy and smooth mixture is formed. Add additional water, by the tablespoon, until the desired consistency is reached. Season with sea salt to taste.
  • Stir the cashew cream into the risotto (or, alternatively, leave the cashew cream on the side and allow people to add it directly to the risotto on their plate) and garnish with fresh basil.
  • Garnish with fresh basil before serving.
Serves 4-6
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