Saturday, May 31, 2014

Grain Free Spicy Mushroom Pea Risotto.

Ok, so I have a confession...I've never actually had risotto before. And risotto is not necessarily what this dish was supposed to be! But I kept adding ingredients as I went (totally FUN if you've never done it before!) and ended up with this risotto-like yummy dish. Quick and easy as usual and nice and spicy. Hope you enjoy! 

 Grain Free Spicy Mushroom Pea Risotto. 

              The essential close up!

Grain Free Spicy Mushroom Pea Risotto; Vegan, Gluten-free. Serves one. 

1. 1 T bragg's liquid aminos
2. 1/2 cup frozen green peas
3. 6 oz. white button mushrooms, sliced
4. 1/4-1/2 tsp chipotle powder
5. Garlic and onion powders to taste (approx. 1/4 tsp each)
6. 1/3 cup TVP granules
7. Scant 1/3 cup water
8. Romaine lettuce for garnish

1. In a medium microwaveable bowl, combine TVP and water and microwave for one minute on high. Set aside. 
2. In a non stick skillet, eat the liquid aminos and sauté mushrooms and peas for about 2-3 minutes until mushrooms begin to exude their juices. Add spices and fold in. 
3. Add now cooked TVP and a splash of water. If you want to add more chipotle spices, add it here. Fold in and cook for about 4 minutes, until liquid is absorbed. 
4. Transfer to a serving bowl, garnish with lettuce, and enjoy! 

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