A couple of days ago I finally received my copy of Chloe’s Vegan Italian Kitchen. I didn’t even know Chloe Coscarelli had written another book, but as soon as I found out I added it to my Amazon order. I have a been a long time fan of Chloe and have previously bought and cooked recipes from her other books, Chloe’s Kitchen and Chloe’s Vegan Desserts.
I am really excited about this new book because it combines my two favorite things, italian food and guilt free delicious vegan recipes. You probably noticed on my blog that I have many Italian inspired recipes that are recreations of the food I grew up with and other traditional dishes that I have eaten in Italy or always wanted to try. So I am so excited to get some ideas on how to better veganise my favourite recipes.
This recipe below was adapted from Chloe’s White Wine Risotto with Shiitake Mushrooms and Peas from Chloe’s Vegan Italian Kitchen. I used dried shiitake mushrooms and sun-dried tomatoes in mine. Both have really strong flavours that really shone through. Marco was a bit scared when he saw the shiitake mushrooms, but he ended up being really happy with the taste of this risotto and wanted to have the leftovers for lunch the next day.
6 cups vegetable liquid stock
2-3 tablespoons of olive oil
1 onion, finely diced
1/2 cup dried shiitake mushrooms (soak for 10 minutes and slice in strips if large pieces)
2 garlic cloves, minced
1/2 cup sun-dried tomatoes
1 cup arborio rice
1/2 cup white wine
1/2 cup frozen peas
1/4 cup chopped fresh italian parsley
3/4 teaspoon sea salt
ground black pepper to taste
1. Take medium pot and heat the liquid stock. Leave it on a simmer while you start cooking the rest of the recipe.
2. Take a large skillet and heat olive oil on medium to high heat. Then add the onion and shiitake mushrooms. Saute until the onions have softened and are translucent.
3. Add the sun-dried tomatoes and garlic. Saute for 1 minute so that the garlic is fragrant.
4. Add the rice and the white wine. Stir through and cook until the white wine has been absorb.
5. Begin to ladle about one cup at a time of liquid stock into the skillet. Stir frequently. Add another ladle of liquid stock once the first has been absorbed and continue until the rice is cooked and there is no more stock. This should take about 20-25 minutes.
6. Add the peas, italian parsley, sea salt and ground black pepper. Stir through until the peas are warmed through. Adjust seasoning if you need and then serve.
So far I have made a couple more dishes from my new favorite cook book. Last night I made Lemon Herb Cannellini Beans (Cannellini all erbe e limone) with Spinach and Mash Potatoes with Garlic and Sea Salt (Purè di patate con aglio e sale marino). This was the most delicious creamy, cheezy bean dish I have ever had and was really simple and quick to make. The main ingredients are cannellini beans, garlic, nutritional yeast, plant milk and lemon juice. The Mash Potatoes were also really creamy and delicious thanks to the fresh garlic and plant milk.
For dessert I made Olive Oil Pancakes (Frittelle all’olio di oliva). I’ve never cooked pancakes with olive oil and I usually don’t use that much baking soda, but they came out so fluffy and delicious. For a recipe with only 5 ingredients I was really happy with the results and so was Marco. Usually he lathers his pancakes with nutella, but was content with natural maple syrup. Can’t wait to serve this the next time the mini-Marco’s come to visit.