Asparagus, Mushroom, and Zucchini Risotto

This was definitely one of those meals in which I ask myself "Self, what produce do you have lying about that is going to expire any day now?" Risottos are great because it's one of those dishes that you can just incorporate whatever produce you might have and it will definitely be delicious. I've been on this bazaar zucchini kick lately, and despite the season, it's been pretty easy finding good squash around here. Most people that I talk to are a little intimidated by risotto because it's kind of notorious for needing a lot of attention. No, don't retreat! I promise it's worth the effort.

Asparagus, Mushroom, and Zucchini Risotto

1 medium yellow onion, diced
3-4 cloves garlic, minced
olive oil for sauteing
1 cup arbrorio rice
1 bunch asparagus, rough ends discarded
1 medium zucchini, diced
8 oz white mushrooms, sliced
1 tbsp dried basil
2 tsp dried sage
salt and pepper to taste
broth amount will vary

Saute onion and garlic in oil over medium heat in a large pot until onions become translucent. Add the remaining vegetables and cook until they begin to give off juices. Add rice and coat with oil and juices from the vegetables, then add 1/2 cup vegetable broth and spices. Reduce heat a tad. When rice begins to absorb broth, add in another 1/2 cup broth. Repeat this step until rice is soft and risotto has achieved desired creamy consistency. DO NOT COVER YOUR RICE! It won't cook correctly if you do. You're looking at adding 1/2 cup broth in about every 5-10 minutes, so just keep an eye on it. It's a great one pot meal.

Four meals: all delicious.

Recently, I became an avid follower of a food blog called Healthy. Happy. Life. The recipes are so delicious and simple. I stumbled upon it in cyberspace while searching for a good mashed sweet potato recipe. This was the recipe I found. It was awesome because it allowed me to find the lemon pepper tempeh recipe, as welll, which was based loosely on the new Tempehtations, which I'm too cheap to buy. I ended up not really following her recipe for the sweet potato mash, but everything was delicious. Accompanied by roasted garlic asparagus.

Ty's parents recently began receiving free subscriptions of Vegetarian Times. I was elated to hear this. Ty's parents send the issues to us after his mom gets the chance to write down some of the recipes she wants. This was a recipe for Rigatoni Puttanesca. (Obviously I used bow ties.) It called for half a tube of Gimme Lean Soy Sausage and it was great. The recipes in Veg Times are great because they usually only make two servings, and I'm typically only feeding two.

After receiving the aforementioned free issues of Veg Times, I rediscovered the occasional joy of making something overtly complicated and a little less instant. Behold Vcon's Baja Grilled Tempeh Burritos. My alterations: green cabbage instead of purple, fresh jalapenos instead of pickled, PBR instead of dark beer. What can I say? I'm a class act.

I saved the most comforting for last. Country Fried Seitan with mashed potatoes and more roasted garlic asparagus. With the exception of the asparagus, I would say this is your standard down-home Southern meal. The broth I used for my seitan was the "chicken" one found in La Dolce Vegan! I think the gravy came from Vegweb, or something..

Let me know if you want recipes!

Breaded Seitan Cutlets with Sauteed Asparagus

These cutlets tasted like the ones Dave and I had at Blossom. They were good, but I'll admit I should have let them cool longer. It would have had a better texture. This was my first time cooking asparagus and I was pretty thrilled with it. I sauteed it in EVOO and some minced garlic. Topped with sesame seeds and nom nom nom.