Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Cook and Prep Time: 40 minutes

Serves: 5-6

You Need

For the Rice

  • 1 ½ cups Brown Arborio Rice
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 5 cups Vegetable Stock
  • 3 T Nutritional Yeast
  • 3-4 cups Baby Spinach
  • 1 Lemon, juiced
  • Salt & Pepper to taste

For the Oven

  • 3-4 cups Cherry Tomatoes, Halved
  • 15 oz. Chickpeas, rinsed and drained
  • 1 T Dried Oregano
  • 1-2 t Dried Thyme
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Pesto

  • 2 cups Leafy Greens (Kale, Spinach, Arugula, etc.)
  • 1 cup Basil
  • 1 cup Roasted Almonds
  • ½ cup Nutritional Yeast
  • 4-5 cloves Garlic
  • 1 Lemon, juiced
  • 1-2 tbsp. Extra Virgin Olive Oil (optional)
  • 2-4 tbsp. Water (or add water as needed)
  • Salt & Pepper, to taste

For Garnish

  • Nutritional Yeast
  • Lemon Wedge
  • Chopped Parsley

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
  2. Add the chickpeas to one side of the baking sheet, and the tomatoes to the other.  Season and toss in olive oil.  Roast 20-25 minutes, until the chickpeas are crispy.
  3. Make the risotto.  Add the stock to a small pot, and bring to a gentle simmer.  Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes.  Then, add the garlic and cook for 1 additional minute.  Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time.  Stir often.  As the pan become dry, add another ½ cup of stock.  Repeat the process until all of your stock has been used, or until your rice is al dente.  Then, turn off the heat and add in the spinach.  Stir and cook until wilted.  Season to taste.
  4. Make the pesto.  Add all of the ingredients to a food processor and pulse until smooth.
  5. Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes.  Enjoy!

Pineapple Fried Rice-Stuffed Peppers

Pineapple Fried Rice-Stuffed Peppers


Cook and Prep Time: 30 Minutes
Serves: 4


You Need

• 4 Bell Peppers, tops and seeds removed
• 1 ½ cups Cooked Brown Rice
• 3-4 cloves Garlic, minced
• 1 Yellow Onion, diced
• 1 bunch Scallions, chopped, whites & greens separated
• 2 Carrots, chopped
• 2 heads Baby Bok Choi, chopped, stems and leaves separated
• 1 c Peas
• 12 oz. Shelled Edamame
• 2 cups Diced Pineapple
• 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste


For the Sauce:


• 2 tbsp. Tamari
• 1 Lime, juiced
• 1 tsp. Maple Syrup
• 1 tsp. Sesame Oil
• 1 tsp. Gochujang


Garnishes

• Sriracha, optional (for garnish)
• 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing
• Cilantro, for garnish
• Lime Wedges, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 400˚F.
  2. In a small bowl, combine tamari, maple syrup, gochujang lime juice, and sesame oil. Save scallion greens for garnish.
  3. Set a wok or large pan to medium-high heat. Add 1 tsp. of olive oil or vegetable stock. Once hot, add onion, and scallion whites. Stir frequently, cooking for 2-3 minutes, until the onion has slightly softened.
  4. Add pineapple, bok choi stems, and carrots. Cook for 1-2 minutes, until slightly softened.
  5. Add garlic and cook for 1 minute more. Then add edamame and cook until warmed through, 1-2 minutes.
  6. Add bok choi leaves and peas, and cook for 1 minute more. Add tamari sauce and toss to combine.
  7. Add rice, and toss to combine until rice has warmed through, 1-2 minutes.
  8. Stand each bell pepper up on your baking tray. Fill each pepper with the fried rice. Then, bake for 5-10 minutes.
  9. Plate and garnish with scallion greens, cilantro, and sriracha. Enjoy!