Such a wild time right now in our lives, but also exciting and delicious. apart from projects and work we have also started with all the gardening work outside. asparagus are finally seeing the light and so is rhubarb. baby spinach, strawberries and arugula will soon grow too so that’s exciting. we also planted some raspberries and blackberries which of course reminded us of this incredibly delicious tart with wild blueberries, greek yogurt and mascarpone. 👌🏻 what are you guys up to? do you have your own garden or do you buy your veggies and fruits? 💛 recipe for this one ☝🏻 is on our blog, follow link in profile or search for “blueberry tart”. lots of love and happy week to you all ☀️ #jernejkitchen
Salted chocolate ganache tart ~ chocolate pretzel crust. that’s pretzels, butter, sugar, flour, butter, an egg and melted chocolate made into a dough, with a chocolate ganache filling and topped with chocolate salt and crushed pretzels. not necessarily super healthy but...super duper delicious! thank ya @foodandwine for the recipe inspiration! 🍫🙌🏾 #tart#pretzels#sweettreats
Spring pea mushroom risotto | sautéed mushrooms, pea-shoots, broccoli micro-greens, vegan parmesan
been inspired by springtime ingredients lately! here’s a creamy risotto i made that's lighter/more nourishing/might i say even tastier than the traditional version-- perfect for #springcleaneating. i used @fawensoup as the broth base-- their soup is drinkable straight out of the bottle (i love the packability/convenience factor) but also a versatile way to add a boost of nutrient-dense veggies and creaminess to any dish. recipe is below! i’ll be uploading the cooking process too so check out my ig story for that later
spring pea mushroom risotto:
* 2 cups fawen broccoli/cauliflower soup + 2 cups vegetable broth (you want 4 cups liquid total)
* 1 tbsp olive oil
* 8 oz bella or white mushrooms, sliced
* half a large yellow onion (or 3/4 cup), chopped
* 1 cup arborio rice
* 1/4 cup white wine (or sub more broth)
* 1 cup green peas (thawed, if using frozen)
* 1/4 vegan parmesan (see recipe below)
* salt and pepper to taste
to make vegan parmesan:
in a food processor, add 1 cup dry raw cashews, 3/4 tsp salt, and 1/2 tsp garlic powder, and pulse until fine.
in a small pot, heat broth to simmering and then keep on low heat.
in a separate saucepan, saute mushrooms in olive oil with a bit of salt and pepper for 3-4 minutes until tender. remove from pan, and add in onions. saute for another 2 minutes until translucent and fragrant.
add in arborio rice and stir for a minute until coated, then add in white wine (or 1/4 c vegetable broth) and stir for another few minutes until it is absorbed.
begin to add the broth from the small p*t to the rice, a ladleful at a time, stirring constantly. keep the p*t at a simmer on medium heat and add in the rest of the liquid slowly, stirring each time until incorporated-- this should take about 20-25 minutes, or until the rice is cooked through. remove pan from heat and stir in mushrooms, peas, and vegan parmesan. serve immediately, topped with extra mushrooms and fresh pea shoots/microgreens/parsley for garnish. #ad#fawen#drinkfawen
No more store bought #soymilk for me! making soy milk is a bit more of a process than tree nut milk but so worth it. the taste was amazing! i'm going to use it to make #yogurt tonight. hopefully it works!
on the left is #cashewmilk and the right is soy milk.
i think next week i'm going to start my #kimchi, #cheese and #pasta adventures.
We’re busy preparing some sandwich trays for #catering orders. here’s our ‘triple stack’ signature sandwich from our #newmenu featuring all natural meats, marinated onions & peppers, and #madefromscratch herb aioli sauce all on flaxseed rye #sourdough bread. ——
discount alert: healthy eats. skip the wait. order online and use promo code ‘greatest’ for 30% off! visit greatestgrains.com or text ‘grains’ to 33733 to order now.