veganized from Bon Appetit
My awesome boyfriend bought me a bunch of magazine subscriptions a while back, including Vegetarian Times and Bon Appetit. Bon Appetit seems to vary widely in how many readily veganizable dishes they offer in an issue, but in the last issue they had a whole section on things you can do with swiss chard. When I saw this risotto I was like "Oh yes, that is going in my mouth." I just swapped out the sausage for
Isa's sausage and used nutritional yeast instead of parmesan. Easy peasy!
I also adapted it to use my pressure cooker. Pressure cooker risotto is the best thing ever - no stirring! Takes no time! Creamy and delicious! And I added the chard stems in with the onions. I don't understand recipes where they tell you to discard chard stems - chard stems are delicious! And so pretty. I always just chop them up and throw them in the pan at the same time as the onion. (Assuming there's an onion in the recipe.)
This was super tasty and filling and made a ridiculous amount of food. It fed three people for dinner, and then made me three lunches during the week. Ridiculously good.
Local: chard, salad fixins
Pasta from Bon Appetit
I got an issue of Bon Appetit with this recipe in it and peas from my CSA in the same week, and I was like "Hey! Synergy!" I veganized it by subbing cashew ricotta, and I swapped in some random pasta that was kicking it around my pantry. This was amazing, it was like a big bowl full of spring. The peas were really sweet, and the caramelized onions added a sort of sweet/savory thing, and the cashew ricotta was just awesome like it always. This was really quick & easy to make, too.
The bok choy was my usual bok choy, except this time I added some soy sauce and I over cooked it. It was delicious!
Local: Peas, bok choy