Vegetable Rissoto
Recipe from Whole Food American Favorites
3/4 cup short grain brown rice
1 small onion, chopped
3 cloves garlic, minced
1 cup chopped white button mushrooms
3 cups brussels sprouts, cut in half
2 carrots, sliced
1/3 head green cabbage, sliced
1 cup vegetable broth or water
1/4 cup Sesame Parmesan (see below)
1/3 cup nutritional yeast
1/2 t black pepper
2 cups frozen green peas
2 – 3 T lemon juice
Sea salt
Boil 2 cups water in small saucepan. Add rice, cover, and cook until tender, about 25 – 30 minutes. In a medium saucepan, water sauté onion, garlic, and mushrooms for 3 minutes. Add brussels sprouts, carrots, cabbage, and 1 cup water. Cover and cook until vegetables are tender, stirring occasionally. Add more water if needed to keep from sticking. Add peas, Sesame Parmesan, and nutritional yeast. Cook 2 – 3 more minutes. Add lemon juice and pepper. Salt to taste.
Sesame Parmesan
This recipe comes from JoAnn Rachor, author of “Of These Ye May Freely Eat.” Her web site is www.familyhealthpub.com. She has excellent recipes, including cooking videos.
1 cup un-hulled sesame seeds
1/4 cup nutritional yeast
1 t onion powder
1/2 t garlic powder
1/2 t sea salt
Grind all ingredients in a coffee grinder or high-powered blender until smooth. Best when stored in the freezer.
Cabbage and Lentil Sliders
This recipe is adapted from a recipe by the Happy Herbivore, Lindsey Nixon. Check out her website here. She has some great recipes! When I first looked over this recipe it was screaming for lentils and mushrooms. So I added them and assembled just a little bit different then Lindsey. I hope you enjoy this version.
1 medium onion, sliced
1 clove garlic, minced
1/2 head cabbage
Vegetable broth or water as needed
2 cups sliced mushrooms
2 cups cooked lentils
BBQ sauce of choice (will need 1 – 2 cups)
Whole wheat buns or bread of choice
Cook onions in a dry skillet over medium high heat constantly stirring until onions start to brown. Add garlic and cook another minute. Add mushrooms, shredded cabbage and a 1/2 cup water or broth and cook until cabbage is nice and tender. Stir in lentils and BBQ sauce to taste. Heat through. Serve on your favorite *bread or bun with a spread of avocado and mustard.
*I love Ezekiel 4:9 sprouted wheat bread, “sesame” flavored in the green package.