Creamy Roasted Mushroom and Eggplant Risotto

If given the choice, I would probably never voluntarily opt to eat mushrooms or eggplant. Neither has ever been a favorite of mine. Jocelyn, however, is a big fan of both, so we’ve had to learn to compromise. In practice, that compromise looks a lot like me eating a bunch of mushrooms and eggplant. When I heard that she was planning to make an eggplant risotto topped with roasted mushrooms, I adopted my bravest fake smile and nodded in what I fear was not a very convincing manner.

But guys, get this: eggplant risotto with roasted mushrooms is good. Like, super good. The mushrooms are crispy and the eggplant puree is mixed in with the risotto and it’s creamy and delicious. Some nutritional yeast gives the whole dish an umami kick. I suppose I should really rethink that aversion to mushrooms and eggplant, because this dish is one of my favorites now.

Creamy Mushroom Eggplant Risotto

Ingredients:

1 medium eggplant
1 head of garlic
6 oz mushrooms, sliced
2 Tbsp olive oil
2 shallots, chopped
1 cup Arborio rice
5-6 cups vegetable stock
1/2 cup white wine
2 Tbsp nutritional yeast

Preparation Directions:

Preheat the oven to 450° F. Lightly score the eggplant and pop in the oven along with the garlic. Roast for about 30 minutes, or until everything is nice and soft. Set aside to cool. Meanwhile, toss the mushroom slices in 1 Tbsp of the olive oil and a little salt and roast while you make the risotto.

Heat the stock in a small saucepan on medium high heat. Once the eggplant and garlic are cooled, peel and puree with a couple ladlefuls of stock. Heat the other Tbsp of olive oil in a heavy pan and sauté the shallots until golden. Add the rice and toast for about a minute. Pour in the wine and cook until absorbed. Add the stock a little at a time and stir as the rice absorbs it. Stir in the veggie puree and once the rice is cooked through and creamy, toss in the nutritional yeast. Season to taste with salt and pepper.

Packaging Directions:

This one’s pretty easy. The only trick is to pack the mushrooms separately to preserve maximum crispiness. Pack the leftover risotto into 1 cup containers and split the remaining mushrooms into the same number of containers. Take and enjoy!

Vegan Taquitos with Cauliflower and Mushroom

I don’t mean to belabor the point, but we like vegan tacos. We like them so much that we decided to try their miniature, tubular cousins: vegan taquitos. Let’s be honest: they’re basically still just tacos, but they’re so much cuter, and the name is adorable!

Children’s Food, Thy Name Should Be Vegan Taquitos

We thought the kids would really like these, because they’re easy to eat with their hands and they’re kid-sized. But Watson and Vivi each only took a small bite or two before deciding they weren’t for them. I think the mix may have wound up just a touch too spicy for Vivi, and Watson just took his obligatory chomp straight out of the side to satisfy us that he’d tried them at all. But Jocelyn and I went back for seconds, and she’s having the rest for lunch today!

Vegan taquitos with our porch, in need of a paint job, in the background

Ingredients:

Taquitos:

1 head cauliflower
1 pkg mushrooms
3 sundried tomatoes packed in oil plus 1 tbls of that oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt
Corn tortillas

Bean Dip:

1 15-oz can black beans, boiled and drained
1 large tomato
Juice of 1 lime
Salt, garlic powder, cumin, and chili powder to taste

Directions:

Preheat oven to 425° F. Place the cauliflower and sun dried tomatoes in a food processor and chop into small bits with about the consistency of rice. Meanwhile, sautée the mushrooms in the tomato oil. Once browned and no longer giving out liquid, add the cauliflower rice, tomatoes, and spices. Sautée until dry and a little browned in places.

Wrap the tortillas in damp paper towels and microwave for 1 minute to soften. Place a spoon full of the filling on the Tortilla, wrap, and place Seam side down on baking tray. Bake for about 20 minutes, or until crisp and brown.

While the taquitos are baking, put all of the bean dip ingredients in a food processor and blitz until well-combined. Fine tune the spices to your tastes. Serve all together.