Posts in category: Lunch and dinner

This tasty but simple vegan aparagus risotto recipe has delicious flavors. Perfect vegan dinner for whole family or friends for asparagus season! And it’s very healthy and dairy-free option for typical cheese-covered risotto 😉

This delicious risotto really shows off the flavors of the asparagus as there is no need to use parmesan cheese. Strong cheese flavor easily overcome the natural taste of asparagus. Therefore I recommend this healthy and dairy-free risotto recipe both vegans and meat-eaters.

Asparagus is also perfect for your health. It is a great source of nutrients, including fiber, folate and vitamins A, C and K.

Asparagus Risotto

This tasty but simple recipe for aparagus risotto has delicious flavors. Perfect vegan dinner for whole family or friends for asparagus season! And it's very healthy and dairy-free option for typical cheese-covered risotto 😉

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course dinner, risotto

Ingredients

  

• 250 g of asparagus cut into 2 inch slices
• 2 tbsp of olive oil
• 1 shallot chopped
• 1 celery chopped
• 1 cup short-grain risotto rice
• 1 garlic clove chopped
• 1/2 cup dry white wine use more vegetable stock if you don't want to use wine
• 4 cups vegetable stock
• Salt and pepper to taste

Instructions

 

• Trim the pale ends of each asparagus stalk because they are very woody and too tough to eat. If you don’t know where to cut you can gently bend each stalk from the end until it snaps in half and throw away the wooden part.
• Chop the asparagus stalk into 2-inch lengths. Leave asparagus head parts longer for decoration. Cook in salted boiling water for a few minutes until just tender. Drain and and set aside.
• Chop the celery, onion and garlic finely. In a saucepan add the olive oil, celery and onion and cook for two minutes on a high heat. Add the rice and garlic and cook for another 3-5 minutes.
• Add the wine and simmer until absorbed by the rice.
• Start adding warm vegetable stock small amount at a time, stirring between each addition to allow the liquid to be completely absorbed. Repeat this process until the rice has swelled up but still has a good bite.
• Add the cooked asparagus ( you can leave some head parts for decoration ) and mix gently.
• Taste and season with salt and freshly ground black pepper.
• Serve warm.

Quick and easy recipe for vegan spinach mushroom pasta – delicious crispy mushrooms, sweet cherry tomatoes, and healthy spinach. Perfect simple vegan lunch or dinner recipe.

How to make mushrooms taste good? My tip is to first fry mushrooms in a dry pan without oil in medium-high heat for a few minutes to remove extra moist. That will make mushrooms more crispy and delicious. Then add oil and spices and fry a few more minutes more.

This simple yet delicious vegan mushroom pasta recipe is so easy anyone can make it. And without cream and with herbs you can really taste the ingredients. I recommend using good quality virgin olive oil – it makes a huge difference!

Mushroom Pasta with Spinach

Quick and easy vegan mushroom pasta recipe with delicious crispy mushrooms, sweet cherry tomatoes and healty spinach. Perfect simple vegan lunch or dinner recipe.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course dinner, lunch, Main Course, pasta

Servings 2 servings

Ingredients

  

• 150 g pasta of your choice I used gluten-free
• 300 g white or brown mushrooms
• 1 onion
• 4 garlic cloves
• 1 tsp dried dill
• 1 tsp dried parsley
• 0.5 tsp salt
• 0.5 tsp ground black pepper
• 100 g cherry tomatoes
• 2-4 sun-dried tomatoes
• 50 g frozen spinach or 2-3 big handful of fresh one
• olive oil for cooking

Instructions

 

• Cook the pasta or your choice al dente. ( Start tasting the pasta after six or seven minutes, It should feel firm, but not too crunchy,) Rinse quickly with cold water and add a bit of olive oil to stop the pasta sticking together.
• While pasta is cooking, chop the mushrooms, onion, garlic, and sun-dried tomatoes.
• Heat the pan and add chopped mushrooms. Fry for few minutes in a dry pan until moist is gone. This will help the mushroom come more crispy. Add 1 tablespoon olive oil, onion, garlic, and spices. Sauté for 5 minutes or until mushrooms and onions are lightly browned.
• Add spinach, cherry tomatoes and sun-dried tomatoes and sauté 3-5 minutes until tomatoes soften a bit.
• Mix with pasta and serve hot.