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The Ultimate Creamy Vegan Green Risotto with Caramelised Onions

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Risotto but vegan? Yes!! A creamy, healthy and vegan deliciousness? Hell yes!! Pure comfort food but nutritious and fairly easy to make! Sounds too good? Try it out! You won’t be disappointed!

I know that risotto usually is not vegan. But that does not mean that you cannot make it vegan!! Actually opposite, why not challenge ourselves to create a vegan risotto instead? That’s what I thought! And this is why you now have got this (super delicious) recipe! 

What is special about this dish? 

Kind of pretty much everything. Risotto usually contains parmesan cheese and butter. And is not green. Well, of course you can make it green because you can basically add anything into risotto, from prawns to wild garlic, porcini mushrooms and beetroot. But I have to say, I have never seen a green risotto before! 

How to make vegan risotto 

The rise base is the same as for regular risotto. So (vegetable) broth, onions, olive oil and arborio rice, also known as risotto rice. Instead of the cheese and butter to create the creamy texture we are using soaked cashews for the texture, nutritional yeast for the cheesy flavor (also known as Hefeflocken in German, you can find that at most organic stores), cornstarch to bind, plant based milk, and mustard. Not to forget about the greens. I prefer a mixture of steamed spinach and kale and basil. The first two add a bunch of nutrients and the basil adds a lot of flavor. The combination is a dream. And also, to not make the risotto be boring we add some extra caramelized onions. 

Is it healthy? 

Yes! It actually is. While regular risotto is not very healthy (but very delicious), this one actually is healthy too! Why? The greens add a lot of vitamins and fibre. But the aspect that really changes it is the substitution of the cheese and butter with the creamy sauce. The cashews add some protein and unsaturated fats, which are better for us than unsaturated ones. Also the nutritional yeast adds a lot of nutrients! So yes, it is healthy! And a comfort food at the same time!! 

Meal prep and family friendly

A tick for both of them! It is very meal prep friendly because it still tastes at least as good when reheated! It will be creamy again and very good! What I also love is that it is very family friendly! If someone really cannot go without meat or seafood, it still is possible to add some form of meat of fish! And for those who just want some plant-based deliciousness it is perfect as is!

I really am in love with this recipe on colder days especially now in fall or in winter! It is super comforting while still being super nutritious and delicious! Plus, it is not very hard to make while it sounds, looks and tastes pretty fancy in my opinion! 

I hope that you will enjoy this recipe as much as I do and that it will upgrade your cozy season a lot! 

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The Ultimate Creamy Vegan Green Risotto with Caramelised Onions

A healthy creamy deliciousness. At least as good as regular risotto just healthy and vegan.

Course dinner, lunch, Main Course
Cuisine Italian
Prep Time 10 Minuten
Cook Time 20 Minuten
Servings 4 servings
Calories 525 kcal

What you will need

  • 280 g risotto rice
  • 2 l vegetable broth
  • 1 tbsp olive oil
  • 1 white onion

For the creamy sauce

  • 50 g cashew nuts (soaked for 4 hours if your blender is not high speed)
  • 160 ml plant based milk
  • 2 tsp mustard
  • 4 tbsp nutritional yeast
  • 1 tbsp cornstarch
  • 2 handful spinach
  • 2 handful kale
  • 1 handful basil

For the rest:

  • 2 small red onions
  • 1 tbsp olive oil
  • 1 tbsp honey

How to

  1. Heat up the vegetable broth. In a large pot heat up the olive oil. Finely dice the onion and add to the oil once hot. Sautée for about 1 minute until shiny. Add the rice and cook for another minute. Turn the heat down to medium and add a cup of the vegetable broth. Let the rice soak up all of the vegetable broth added while stiring continuesly. When it has cooked away, repeat the process for about 12 minutes.

  2. In the meantime steam or cook the spinach and kale for 4 minutes. Add them to a blender along with the cashews. plant milk, nutritional yeast, mustard, basil and cornstarch. Blend until creamy.

  3. In a pan heat up the remaining oil. Slice the red onions into thin slices. Add them to the oil with the honey. Let them cook down on medium high heat until they have shrunken down and gotten caramelized.

  4. After about 12 minutes of the rice cooking add the green sauce and the onions. Mix through very well and cook for another 3-4 minutes until the rice is cooked through.

  5. Seperate onto plates and serve with some extra nutritional yeast! Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière 

Saucy Green Curry Noodles with Oven-Baked Crispy Sesame Tofu

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Is it traditional? Definitely no! Is it delicious! Holy, yes! Soft Rice Noodles in a spicy and addicting green curry sauce with all the veggies. As if that wasn’t good enough already, we have some crispy sesame tofu to top everything off. This combination is pretty amazing!

What is special about this dish?

Everything. usually curry is not served with Noodles and it is served with more sauce. Here we do not have that much sauce because we want it to be closer to a str fry kind of dish than to a soup. Also crispy sesame tofu? Never had this at a Thai restaurant before (although I wish I had). So the combination of those two makes this dish really unique, plus we are only using green veggies, which means vitamins pure. Super good.

Actually I do not know exactly how I came up with this dish. I think it is because I am obsessed with curry, but also really love some stir fried noodles. So I probably though that the combination must be heaven. And it definitely turned out to be. If you have been following me round for a while you would know that this „simple“ combo was to simple for me. So I knew I had to add something to make it fancy (that is still easy to make of course)!

How to make crispy healthy tofu

Making crispy tofu is nt hard. But making it healthy is. Why? To make crispy Tofu you could just deep fry it and then you have it! But deep frying always comes with a lot of oil and therefore fats! Is there a way to make healthy crispy tofu? Yes there is! In the oven. Usually I am not a big fan of making crispy things in the oven to be honest. They often just turn out lame and without any taste. But not this tofu.

To add some flavour at first, we are marinating it in some soy sauce. This really gives it so much flavour. Then, we need to coat it. It is important to use breadcrumbs here as they will make it the crispiest. And since we want a little asian touch, we add some sesame seeds. So in the end we have a mixture of sesame seeds and breadcrumbs. Make sure to coat the tofu well on each side.

Now we need to bake them. At very high heat! This is an important step. Before baking tough, we need to drizzle some oil. And yes this is essential. baked good just won’t turn out crispy without oil. And they won’t taste as good either! So we drizzle it with oil, so every tofu piece has some oil. And we also make sure they have space between them on the baking sheet. This is important because when the baking sheet is overcrowded, the tofu will rather steam than bake. After baking, we take it out and let it cool a little bit. Just a little bit will allow it to add the final crisp. And then you have it; addictively good healthy baked tofu.

Is this dish healthy?

Yes! I mean, look at the crazy amount of veggies we have in here. All the green veggies add a whole bunch of vitamins and fibre to the dish. The curry paste adds some good spice, the tofu the protein (and it is not deep fried, which means it is way healthier) and the glass noodles our much beloved carbs. A very balanced, delicious and healthy dish!

Substitutes:

Rice Noodles – Soba Noodles, Ramen, Udon
Brussel Sprouts, Broccoli, Edamamde, .. – truly any veggie you have in your fridge
Green curry paste – any curry paste
Sesame seeds – love them out and use breadcrumbs only

I really really love this dish as a nice and quick dinner or lunch and it also works very well for meal prep! It is full of nutrients, incredibly delicious (and when I say incredible, I mean INCREDIBLE) and super easy to make!

I hope you enjoy this dish as much as I do and will also make it on a regular basis. perfectly comforting for the upcoming colder season too!

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Green Curry Noodles with Crispy Tofu

An incredibly delicious and easy dinner or lunch! Spicy Noodles in a delicious, addictive green curry sauce topped off with some seriously good crispy tofu

Course bowl, dinner, Main Course
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 servings
Calories 610 kcal

What you will need

Crispy Tofu

  • 400 g tofu
  • 6 tbsp breadcrumbs
  • 3 tbsp sesame seeds
  • 2 tbsp oil
  • 3 tbsp soy sauce

Green Noodles

  • 250 g rice noodles
  • 50 g green curry paste
  • 100 ml coconut milk
  • 1 tbsp oil
  • 100 g broccoli*
  • 100 g edamame*
  • 2 pak choi*
  • 100 g brussel sprouts*
  • 100 g spinach*

How to

  1. Preheat the oven to 220°C. Cut the Tofu into 1cm sized chunks. Toss them in the soy sauce. In a seperate bowl combine sesame seeds and bread crumbs. Toss the tofu in the mixture and spread them out on a baking tray lined with parchment paper. Make sure there is space inbetween the chunks. Drizzle the oil and bake for 17-20 minutes. Then take out and let cool a little bit.

  2. In the meantime chop all of the veggies into bite sized chunks. Heat up the oil in a nonstick pan. Once hot fry the veggies for 3-4 minutes. Turn down the heat to medium-low. In a bowl combine the coconut milk with the curry paste until smooth.

  3. Prepare the rice noodles according to package instructions but undercook them for 2 minutes. When done cooking, drain them and add them to the veggies along with the curry sauce and the spinach. Gently mix through until everything is well combined. Divide onto the bowls and top with the crispy tofu! Enjoy!

Notes

*you can use whichever veggies you like or have at home

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Unbelievably Good Vegan Half-baked Cheesecake with secret ingredient (healthy)

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You‘ll be like .. cheesecake – vegan?? Seriously? Well, obviously it’s not cheese but really, it is at least as good! The consistency is absolutely amazing (identical to cheesecake) the ingredients are super nutritious, and the flavor is just 100% convincing! I promise!! 

Why vegan?

We probably all have a recipe for a delicious non-vegan cheesecake. So why not switching things up? And honestly, I love a nice challenge. Plus my bestie currently is vegan so I needed to get creative with coming up with a dessert recipe for her! (I already have 2 on my blog, bit we needed something new! Find the banana bread recipe here and the black bean brownies recipe here )

What is special about this dish? 

VEGAN CHEESECAKE! Isn’t that special itself? And then that the ingredients are really wholesome and nutrient dense too!! And of course our special ingredient: silken tofu!! No, it won’t taste like tofu in the end, and yes it works really well. 

Why using silken tofu in a dessert recipe?

Silken Tofu is a super soft tofu, almost a yoghurt consistency. This is great for creams, pudding or as here cheesecake but in vegan. It also has a very mild flavor and when blending it becomes really smooth. When baking, it helps to keep everything stick together while remaining that cheesecake consistency!  

How to make vegan cheesecake:

Here we have two different things to make because we have 2 different layers. The first layer is the crust. Here we do not do a regular cookie layer but more like a baked energy ball one and it‘s heaven. Basically it comes down to blending up oats, almonds and dates and that’s it! 

For the actual „cheesecake“ layer it is really not more difficult! You just need to add soaked cashews, silken tofu, maple syrup, oil, fig preserves and cornstarch to a blender and blend until it is creamy and smooth! If you have a high speed blender you do not essentially need to soak the cashews but if it doesn‘t have too much power, I would recommend soaking them!

When the first layer is done you need to press it into a cake pan and then pour over the blended „cheesecake“ filling. To finish off just top with sliced up figs and bake in the oven! That’s it!

A few notes on the recipe:

After taking it out of the oven, the consistency of the cake will be rather creamy. When you let it sit for a little while it will get firmer! Store in the fridge. About 20 minutes before eating take it out of the fridge. That way it will taste better! 

I hope you really like this recipe and that you‘ll love this little twist to your average cheesecake! 

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Healthy Vegan Half Baked Cheesecake with Silken Tofu

A delicious and healthy twsit onto your regular cheesecake. The silken tofu makes the consistency amazing and it tastes incredible too!

Course brunch, Dessert, Snack
Prep Time 15 Minuten
Cook Time 45 Minuten
Total Time 1 Stunde
Servings 8 slices
Calories 293 kcal

What you will need

For the base:

  • 100 g rolled oats
  • 30 g almonds
  • 200 g dates
  • a pinch of sea salt

For the "cheesecake" filling

  • 250 g silken tofu
  • 40 g cashews soaked overnight
  • 100 g coconut cream (just the firm part of the coconut milk! This is best seperated when putting the can in the fridge for about 2 hours)
  • 100 g maple syrup
  • 2 tbsp oil
  • 1 tbsp fig preserves
  • 2 tbsp cornstarch
  • 4-5 figs sliced up

How to

  1. Preheat the oven to 180°C.

    To a food processor add all of the ingredients for the base and blend until it forms a sticky paste. When too dry, add more dates or some oil, when too sticky, add more oats.

  2. Line a 20x20cm cake pan (or a springform pan) with parchment paper. Add the blended mixture and press to the bottom so it forms a flat layer.

  3. Into the food processor now add the ingredients for the "cheesecake" layer and blend until very creamy. Pour over the first layer.

  4. Top with the sliced figs and bake for about 45-55 minutes until the top gets golden brown.

  5. Take it out of the oven. The cake will get firmer the longer you let it sit. Store in the fridge and take out at least 20 minutes before eating for best flavor! Enjoy!

Happy cooking, 

Enjoy,

Katie

Better than Store-bought 15-minute beetroot hummus

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Hummus. We all know it – we all love it! That creamy, tangy goodness that we spread onto bread, enjoy in pita, top every bowl with and dip our veggies in to make them more delicious! A staple in most households – and still, most people buy it at the store while it is SO easy to make!

What is hummus?

Hummus is a dip or a spread that originated and nowadays is found in Middle Eastern cuisine. It has a very smooth consistency and is made out out chickpeas, tahini (which is a sesame paste), olive oil, garlic, and spices. It typically is enjoyed with some fresh Pita bread. Hummus is very popular among the vegan nutrition because it works great as a spread on bread or as a dairy free dip and is pretty healthy!

What is special about this dish?

Regular hummus, as I said is made out of chickpeas as its main ingredient. But this one is a little bit different and perfect for fall! Besides Chickpeas, the star of the show is beetroot. Beetroot is a quite popular ingredient to be added to hummus because its slightly sweet flavour just works in perfect harmony with the creaminess and tanginess of the hummus. So instead of plain hummus, we are switching things up a little bit and making a delicious beetroot hummus!

How do you make hummus?

The entire process is pretty simple, and will take you a maximum of 10 minutes. To make it, you definitely need canned chickpeas. It is possible to use dried ones, but you will have to cook those for 1,5-2 hours before being able to make the hummus, which is pretty time consuming! So I prefer to go for canned ones. You add those to a blender or a food processor (either works) along with a few other ingredients and blend it until it’s creamy. It really is this simple and does not ask for any other cooking!

The secrets to making a really good hummus

There are a few things you can look out for when making hummus to take it next level. First, use canned chickpeas or ones that are boiled really softly. Second, use a good Tahini. This is a sesame paste you can find at most supermarkets and has a runny consistency but I would recommend buying it at an asian store. The Tahini there is just more liquid and will make the hummus creamier! If you cannot make it to an asian store, I recommend at least checking the ingredients list. A good Tahini has Sesame seeds as its only ingredient.

My third tip is to preserve some aquafaba (this is the liquid the chickpeas come in when canned). Adding this will keep the hummus really creamy. My fourth, and last tip is to use a splash of vinegar. As weird as it may sound, it really makes a difference! It adds this tanginess that makes a hummus really good. Sometimes lemons are used, but I would really recommend doing some vinegar!

Is beetroot hummus healthy?

It definitely is! Chickpeas are very healthy since they are high in protein and high in fibre. The Tahini and Olive oil add some healthy unsaturated fats, which makes a great nutritional value for a dip! The beetroot adds some natural sweetness and vitamins! Another reason why it is loved by the food industry is because it is healthy!

How to best have it

Really with anything, you would have regular hummus with. On top of some toasted bread with some avocado, or to dip some veggies in. Also works great on top of (buddha) bowls, in pita bread or on top of a rice cracker. You can even just thin it out with water and lemon juice to make a salad dressing! So the options are endless… and all delicious!

I hope that you will love this recipe and I am sure you’ll be making this on repeat in your kitchen! A great & healthy fall food!

I hope that you will love this recipe and I am sure you’ll be making this on repeat in your kitchen! A great & healthy fall food!

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Better than Store-bought 15-minute beetroot hummus

The best creamy & delicious beetroot hummus ever. Better than any premade takeout version!

Course Appetizer, Side Dish, Snack
Cuisine arabian, middle eastern
Prep Time 10 Minuten
Total Time 10 Minuten
Servings 5 servings
Calories 144 kcal

What you will need

  • 1 can chickpeas
  • 2 small beetroots (precooked)
  • 1 tbsp Tahini
  • 2 tbsp Olive Oil
  • 2 tsp vinegar (white wine vinegar works best)
  • 3-4 tbsp aquafaba (the liquid canned chickpeas come in)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp paprika powder

How to

  1. Drain the chickpeas but preserve the liquid they were in. Add them to a blender along with all the other ingredients and 3-4 tbsp of that preserved liquid. Blend until smooth! If it is too firm, add more olive oil or aquafaba. But be aware that beetroot hummus will not be as creamy as normal hummus because of the beets in it! Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière