Happy Hump Day, everyone! I woke up in a great mood this morning because I just finished my first round of exams last night, and I'm feeling pretty good about how they went. Exams are done, the sun is out, and I'm one day away from a 5 day long weekend.
I'm really loving being a student again, but it was very tough this past weekend motivating myself to study for two big exams. Especially in New York, where there is so much to do outside calling my name, I wasn't exactly thrilled to be memorizing digestive enzymes and the muscles of the body. But I sucked it up, plugged along through my books, and really didn't socialize at all. On Friday night I wanted a break, but I knew if I went out at all, it would be impossible for me to come back and study any more. So, I spent an hour or so in the kitchen! I felt like I deserved something comforting and a little rich after studying all day and decided on a risotto-type dish. And since I'm desperately on a student budget at the moment, I was trying to be resourceful, and used the veggies I had in my fridge and only ingredients I already had in my pantry.
Risotto is usually made with rice, and it is a labor-intensive meal, with constant stirring and attention to the rice you use. My version is much simpler, and uses quinoa instead for a little boost of protein. Feel free to use rice instead, though, as I'm sure it would be just as delicious. The cashew-butternut cream sauce is decadent, and is thick enough to bring all the ingredients together to give the dish that creamy texture that comes along with risotto. If you're looking for a hearty, healthy, and vegan risotto recipe, give this a try!
I'm really loving being a student again, but it was very tough this past weekend motivating myself to study for two big exams. Especially in New York, where there is so much to do outside calling my name, I wasn't exactly thrilled to be memorizing digestive enzymes and the muscles of the body. But I sucked it up, plugged along through my books, and really didn't socialize at all. On Friday night I wanted a break, but I knew if I went out at all, it would be impossible for me to come back and study any more. So, I spent an hour or so in the kitchen! I felt like I deserved something comforting and a little rich after studying all day and decided on a risotto-type dish. And since I'm desperately on a student budget at the moment, I was trying to be resourceful, and used the veggies I had in my fridge and only ingredients I already had in my pantry.
Risotto is usually made with rice, and it is a labor-intensive meal, with constant stirring and attention to the rice you use. My version is much simpler, and uses quinoa instead for a little boost of protein. Feel free to use rice instead, though, as I'm sure it would be just as delicious. The cashew-butternut cream sauce is decadent, and is thick enough to bring all the ingredients together to give the dish that creamy texture that comes along with risotto. If you're looking for a hearty, healthy, and vegan risotto recipe, give this a try!
Butternut Squash Quinoa Risotto
(serves 2-3)
Ingredients:
1/2 cup cashews, soaked overnight or at least 4 hours
1-2 tbsp nutritional yeast
1/2 cup unsweetened almond milk
1/4 cup water
1 medium butternut squash, halved
1 medium head of broccoli, chopped into florets
1/2 small white eggplant, diced
2-3 cups de-stemmed chopped kale
2-3 cloves garlic, chopped
1 small yellow squash, sliced
1/2 cup dry quinoa
1/2 tbsp olive oil
salt and pepper, to taste
1. Preheat oven to 400 degrees F. Halve butternut squash lengthwise and scoop out the seeds. Place on baking sheet face up, and cook for 35-50 minutes, until fork tender.
2. Add quinoa to saucepan with 1 1/2 cups water. Cover, bring to a boil, then simmer for 15 minutes until fluffy. Set aside.
3. Meanwhile, heat olive oil in frying pan or wok over medium heat. Add eggplant, season with salt, and sauté until soft. Once cooked, place in small dish and set aside.
4. Add a little more olive oil to the same pan, and cook broccoli and yellow squash. Add kale and garlic in the last few minutes of cooking. Add eggplant back to the mix and set aside.
5. To make the cashew-butternut cream sauce: Drain cashews and add to blender with almond milk, water, nutritional yeast, and a few generous salt and pepper shakes. Blend on high for 1-2 minutes, until smooth and creamy. Then, add heaping 1/2 cup of your cooked butternut squash, mashed, and blend again for 30 seconds - 1 minute.
6. Combine everything in a big serving bowl, and add a bit more salt and pepper. Dice some of the remaining butternut squash into cubes, and add to bowl. Serve warm.
Enjoy!
(serves 2-3)
Ingredients:
1/2 cup cashews, soaked overnight or at least 4 hours
1-2 tbsp nutritional yeast
1/2 cup unsweetened almond milk
1/4 cup water
1 medium butternut squash, halved
1 medium head of broccoli, chopped into florets
1/2 small white eggplant, diced
2-3 cups de-stemmed chopped kale
2-3 cloves garlic, chopped
1 small yellow squash, sliced
1/2 cup dry quinoa
1/2 tbsp olive oil
salt and pepper, to taste
1. Preheat oven to 400 degrees F. Halve butternut squash lengthwise and scoop out the seeds. Place on baking sheet face up, and cook for 35-50 minutes, until fork tender.
2. Add quinoa to saucepan with 1 1/2 cups water. Cover, bring to a boil, then simmer for 15 minutes until fluffy. Set aside.
3. Meanwhile, heat olive oil in frying pan or wok over medium heat. Add eggplant, season with salt, and sauté until soft. Once cooked, place in small dish and set aside.
4. Add a little more olive oil to the same pan, and cook broccoli and yellow squash. Add kale and garlic in the last few minutes of cooking. Add eggplant back to the mix and set aside.
5. To make the cashew-butternut cream sauce: Drain cashews and add to blender with almond milk, water, nutritional yeast, and a few generous salt and pepper shakes. Blend on high for 1-2 minutes, until smooth and creamy. Then, add heaping 1/2 cup of your cooked butternut squash, mashed, and blend again for 30 seconds - 1 minute.
6. Combine everything in a big serving bowl, and add a bit more salt and pepper. Dice some of the remaining butternut squash into cubes, and add to bowl. Serve warm.
Enjoy!