Welcome to Gluten-Free Week at SPOON! We are so excited to be sharing delicious and easy gluten-free recipes all week long, along with some great interviews with g-free authors and even a giveaway! Be sure to check in each day this week to see what’s new. And if you are gluten-free or trying to find out more about it, please feel free to send in any questions or recipes for us to share with our g-free authors. You know I always love hearing from you guys!
I’m a bit of a risotto addict, so this first recipe from Allyson Kramer is high on my list of yummy recipes I need to tell the world about. I never would have thought of pairing apricot with risotto. Now I can’t think of anything else.
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Excerpted from Great Gluten-Free Vegan Eats by Allyson Kramer
If you’re intimidated about the process of making risotto, don’t be. It’s really a cinch once you get the gist of it, and by the time all the additions have been made, you are left with deliciously tender and flavor-infused rice that is well worth the effort.
1 onion, chopped
1/2 cup (65 g) chopped dried apricots
1/4 cup (60 ml) olive oil
Dash of black pepper
1 cup (190 g) Arborio rice
1/ 3 cup (80 ml) Chardonnay, warmed slightly above room temperature
3 to 4 cups (705 to 940 ml) vegetable broth, warmed
1/3 cup (80 ml) nondairy milk, warmed
1 tablespoon (14 g) nondairy margarine
Salt to taste
In a large saucepan, sauté onion and apricots in the olive oil over medium heat, just until the onions turn translucent. Add a dash of black pepper. Remove from the pan using a slotted spoon and place on a separate plate, leaving the oil in the pan.
Keeping the temperature at around medium heat, add the rice to the pan and cook for about 7 minutes or until the rice is golden brown, stirring occasionally. Add the wine and stir.
Reduce the heat slightly and let cook until all the wine has evaporated or been absorbed. Add the onions and apricots back into the pan and add a little vegetable broth. You just need enough to cover the rice, about 1/2 cup (120 ml) to start with.
Let the rice simmer in the broth over medium heat until almost all of the liquid has been absorbed. Stir often to prevent sticking.
Add more broth and cook until there is just a little liquid left to be absorbed. Keep repeating this process. It should take about 25 minutes of adding liquid in increments and stirring until the rice is softened up. If you find that you are running out of liquid too fast, reduce the heat and add less liquid at each interval.
Add more broth and keep cooking if the rice is still too firm after 3 cups (705 ml) of broth have been added.
Once the rice is suitably cooked, stir in the nondairy milk and continue cooking until most of the liquid has been absorbed. It should look very creamy and the rice should be tender. Stir in the margarine.
Cover with a tight-fitting lid, turn off the heat, and let rest for about 10 minutes. Add salt to taste and serve.
For dishes like this, I enjoy cooking with almond milk because it adds a very subtle flavor and does not curdle like soymilk tends to do.
Following a plant-based, gluten-free diet is one of the healthiest lifestyle choices around, yet it can be a challenge to create meals that not only match your needs, but taste delicious too. But not any longer! Great Gluten-Free Vegan Eats shows you exactly how to create compassionate and wheat-free recipes that are impressive enough for even the most seasoned foodie. Full of fresh and all-natural ingredients, the 101 fully-photographed, scrumptious recipes you’ll find inside prove that eating vegan and gluten-free doesn’t have to be a sacrifice, but a delight!
From tempting appetizers, to hearty mains, to luscious desserts, you’ll find dishes to suit your every need and craving, including:
-Cherry Vanilla Bean Pancakes
-Coconut Asparagus Soup
-Roasted Red Pepper & Fava Salad
-Walnut Ravioli with Vodka Sauce
-Rosemary, Leek & Potato Pie
-Chocolate Hazelnut Brownie Cheesecake
-Banana Berry Cobbler
Live a healthy and sustainable life, while still enjoying the foods you love, with Great Gluten-Free Vegan Eats!