thesimply

Easter/Passover was a little different this year…

I wanted to create a special dinner for us to enjoy during this unique time where family dinners aren’t in the same physical space.

I decided to make risotto for the second time, and make it vegan this time. As always, I searched for some inspiration and then created my own version. Here’s what I came up with.

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Baked Macadamia Nut Crusted Tofu

4 slices of Firm Tofu (thickness of choice); pressed
1/3 Cup Macadamia Nuts (toasted: medium heat, dry frying pan)
Garlic Powder
Onion Powder
Dried Parsley
Salt
Pepper

Combine in a food processor (I used the small food processor attachment of my hand blender).

Coat tofu with breading & bake at 375 degrees for approximately 20-30 minutes.

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Vegan Mushroom Risotto

2-3 Tbsp Olive Oil
1/2 Onion
3 cloves Garlic
1 1/2 C Arborio Rice
3 C Vegetable Stock
1 C Water
1/2 C White Wine
1-2 C mixed Mushrooms
1 tsp Miso Paste
3 tsp dried Parsley
Pepper to taste

In a pot, warm the vegetable stock + cup of water.

In a frying pan, heat oil on medium. Add diced onions & cook until they start to turn translucent. Add crushed garlic.
Add rice & cook until it starts to turn translucent.
Start adding stock in approximately 1/3 C increments, stirring in between additions to draw out the starch of the rice.
After about 1/3-1/2 of the stock is added, switch to the 1/2 C of white wine.
Add the Mushrooms and return to adding the stock in increments.
Add Miso Paste.
Finish adding the stock; add parsley and pepper.
Complete stirring in the stock and remove from heat.

Serve with tofu and wine.