This Zucchini Risotto with Roasted Tomatoes screams summer! And is a great way to use some of that bounty of tomatoes. Dairy-free, ultra-comforting, and delicious.
Can you believe that it’s August already? I 100% am not ready for this. Especially considering my manuscript is due at the end of the month! AH!! Just like last time, I’ll be putting out a call/survey for recipe testers. So, if you’d like to be one keep your eyes peeled for that announcement within the next couple of weeks.
For now, I’m going to continue to crank out the zucchini (and tomato) recipes for you. This recipe is #3 for the current summer, and I don’t see these stopping before the month ends. It’s been a minute since I last made a risotto, I think it was for my Vegan Bowl Attack? Geez! But, I thought this would be a great way to use zucchini in two different applications for the same recipe.
The shredded zucchini is almost undetectable in the risotto, but it adds extra creaminess to it. While on top we have roasted zucchini and tomatoes, fresh basil, plus toasted pine nuts. Mmm… I have to say, I’m so happy that I’ve been picking the tomatoes from my garden a little early, and letting them ripen inside. They taste AMAZING, and even more so roasted.
While risotto takes a little patience to make, it really comes together rather quickly. Not to mention, the end result is SO worth it! I’m super stoked to even have just a teeny bit of leftovers of this zucchini risotto in my fridge, right now. Which I may or may not consume before I finish typing up this blog post. (Added: ultimately, I ended up eating the rest after I finished that sentence.) 😀
And, even though I used backyard Roma tomatoes, this recipe would be great with pretty much any roasted tomato, as long as you cut it bite-sized for roasting. Seeing that I have a LOT of tomatoes on my counter right now, I know that I’ll be making either a slow-roasted or slow-cooker tomato sauce, soon. Do y’all have any other recipe ideas that you’d like to see for tomatoes? Let me know in the comments!
Vegan Kimchi Fried Rice, from the new Bold Flavored Vegan Cooking cookbook! So easy and WAY delicious!
Y’all, something exciting has happened today! Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick by Celine Steen is out in the world! I saw this book before it was printed, and I’ve been eagerly awaiting its hardcopy version. Plus, now I can share this tasty Kimchi Fried Rice recipe from it with you, and believe me it’s SO good.
Before I get into the recipe, let’s go over this book a little bit! Celine, who has co-authored some amazing books, finally has a book of her own. And with it, she is setting out to prove what so many of us vegans know, vegan food can be PACKED with flavor. She dives up the chapters simply with “Savory”, “Spicy”, “Sweet”, and “Staples”. Plus, the adorable, “Meet and Greet Your New BFFs (Bold-Flavored Friends)” which talks about essential kitchen tools, what “umami” is, and “vegan sources of bold flavor”.
And because Celine is awesome, the blog tour includes quite a few recipes from the book! If you’re curious you can check her list out on her beautiful site, Have Cake, Will Travel. Personally, I’m super excited to try out the Balsamic Berry Panna Cotta and the Smoky Kale with Chickpeas and Peanut Miso Drizzle. I can nearly HEAR the food bursting with flavor and I haven’t even tasted it, yet!
But, what I have tasted, is this amazing Kimchi Fried Rice. This dish comes together quickly and is a total flavor bomb, true to the book’s title. The caramelized onions complement the tangy kimchi, and balance out what can sometimes be a pretty sour food. This dish can be served as a side, or be made an entrée with tofu, peanuts, scallions and more. Now, I’m going to go eat my leftovers!!
After the success of the last product review I did, I thought it’d be super helpful for me to fit these in every once in a while! For this review, I’m covering a brand new product from Ripple Foods. Like, so new that it’s not even on their site yet! And the newcomer to their line of non-dairy milks is the Unsweetened Vanilla Ripple Pea Milk.
If you’ve not heard of Ripple, allow me to give you some background on them! The founders come from backgrounds of innovation, sustainability, and creation. One was a cofounder of Method (the popular soap brand), and the other has made breakthrough after breakthrough in the scientific community, then eventually got into sustainable food.
In 2015, the two created Ripple Foods with plant-based milks, that were tasty, but also nutritious. That being said, two things set their products apart from what’s on the market already. It’s vegan milk made with yellow peas! So, that was kind of weird for me, at first; because I don’t associate those two things. And because of the pea blend they use, “Ripptein“, each milk is high in protein. As much as 8g per serving! Peas also use less water in production, than almonds, which is something to consider.
I have to say, for a while I didn’t check this line of products out, even though I had heard good things from others. I just wasn’t too sure about the pea thing! But now, I’m kind of obsessed. To be thorough, I tried the Unsweetened Vanilla Ripple Pea Milk in a variety of applications, including by itself. So, let me take you through my process, and feedback.