Pumpkin Risotto (vegan & gluten free)

Nick and I have loved every recipe we’ve made from Chloe’s Vegan Italian Kitchen so far. I’ve already made MANY a non-vegan a believer of the Orange-Zested Chocolate Chip Scones. I love when that happens!

It’s been feeling a lot more like fall around here and so Nick and I have been craving a lot of warm, comforting dishes. This risotto fits the bill! It’s creamy, full of flavor and helps feed my crazy pumpkin cravings!

It takes a little bit of love (read: time) to make risotto, but as far as risottos go, this one is pretty low maintenance. If I can do it, so can you!

Pumpkin Risotto

Pumpkin Risotto
(recipe adapted from Chloe’s Vegan Italian Kitchen)
5 cups vegetable broth
3 T olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 cup Arborio rice
1 cup pumpkin puree (canned or homemade)
1 tsp kosher salt
1/8 tsp freshly grated nutmeg
freshly ground black pepper
1 T chopped fresh sage

In a medium saucepan, heat broth to a simmer and let simmer while preparing the risotto. Heat a large skillet over medium heat. Once hot, add the olive oil and sauté onion until soft and translucent. Add garlic and cook for about 1 minute, or until fragrant. Stir in rice and 1 cup of the warm broth. Reduce to the heat so the mixture simmers. Stir often, until most of the liquid has been absorbed. Repeat with another cup of broth and continuing stirring, adding additional broth 1 cup at a time, until the rice is tender. (about 20 minutes; you may not use all of the broth)

Pumpkin Risotto - 1

Once the rice is tender, stir in pumpkin, salt, pepper and nutmeg. Once the mixture is heated through, stir in chopped sage and serve.

Pumpkin Risotto - 2



Happy Labor Day, and aplogies for a lack of posts

Its Labor Day, and the weather here has turned gorgeous. Its seriously been one of the best days ever. Jackie and I have been outside enjoying it and I’ve been in the kitchen whipping up a storm of good foods (Potato, Corn and Kale Chowder, pasta sauce, pizza, cookies maybe?). Its been a fairly busy weekend around here and I missed my Sunday Sips yesterday. We were spending time with Jackie’s sister and went and saw “World’s End”. I thought about doing a review of that for Sunday Sips. It is a beer drinking movie after all. It was a pretty good movie, lots of funny parts, but definitely stupid. If the actors weren’t British it would have been terrible.

A slightly belated Sunday Sips would have me reviewing Original Sin cider that we tried last night around a fire. The premise behind this cider was that it was made with heirloom apples grown from a strain that Thomas Jefferson was said to have partaken in. It was a very dry, crisp cider. It almost bordered on a wine in the dryness. It was very refreshing and had a nice bite to it. We found it at world market. I would give it a good recommendation if you stumbled across it and like cider. For me it was a 3.5 out of 5.


We’ve been somewhat uninspired lately, but both Jackie and I do want to get back to blogging more, so lets see if I can’t do a little recap of the past week, we’ve had some good times.

Last weekend we went to Dubuque, Iowa and went on a Mississippi river cruise with my parents. I talked a bit about it in my Sunday Sips from last week if I recall correctly. It was another nice day out there, certainly warmer than today. Jackie and I got some cute pictures of ourselves though. 🙂


The next day after church we stopped at the gardens and snapped a few more pictures… Because Jackie was looking super cute in her stichfix top.


We took Basil out for a jaunt when we were looking to buy an 8 year old crutches for her birthday… Long story, but she’s crazy, her brother needed some after an accident and she fell in love with his crutches that were too big for her. Basil was so HOT. But he had a lot of fun.


Not to be outdone by the fact that we’ve done some more exciting things lately, we’ve also started to get some more exciting food again. I smoked some tofu and made some mac&cheeze to go along with grilled Zucchini. Now that was awesome, it hit my BBQ fix.


The other day Jacks whipped up some vegan biscuits with some veggie gravy… The next morning I decided that needed to be turned into a breakfast… DIVINE. Mmmm, Gardein sausages, biscuits, gravy and hashbrowns. It was so delish.


So hopefully with all this going on, we’ll get back to being more regular on here. Thanks to all you regulars who have stuck through things with us. Would love to hear from you all as to what you missed the most. 😉 But seriously, back to the blogging, and have a wonderful Labor Day.

Southwestern Quinoa Bake (vegan & gluten free)

I love baking. LOVE IT. If someone would pay me to do it for fun (and do all of my dishes), that would be awesome! Dream job! I love making delicious things to share with friends and family. However, from time to time, I like to cook. Nick does 99% of the cooking in our house. (am I a lucky girl or what?!) He’s better at it than me, and he loves it. It’s his thing. Baking is my thing. Well, except for some sweet breads and cheesecakes. I haven’t quite mastered those yet. Nick is a pro at both. Let’s face it. Nick’s a pro. 😀 That being said, I found some inspiration over the weekend and made this tasty dish. It’s bursting with fresh flavor, it’s healthy and it just tastes darn good. We’re trying to use quinoa more often and this is a great way to incorporate it. I hope you give this one a try! I did good, if I do say so myself! This is one of those dishes where you’re pretty free to play around and add whatever you’ve got on hand.

Southwestern Qunioa Bake

Southwestern Quinoa Bake
1/2 cup dry quinoa (see instructions below)
2 cloves garlic, minced
1/2 yellow onion, minced
1 red bell pepper, diced (or combination of colors, as I did)
2 serrano peppers, diced (optional, but we like it spicy!)
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp cumin
1 1/2 cans black beans
1/2 cup frozen (or fresh!) corn
vegan cheese (optional, I used Teese Nacho Cheese)
sliced green onion, for serving
chopped cilantro, for serving
lime juice, to taste

Preheat broiler to 500. Add 1/2 cup dry quinoa to a saucepan and add 1 cup of water plus 1 tsp Better than Bouillon. Bring to a boil over medium high heat. Once boiling, cover, reduce heat to a simmer and cook for 15 minutes. While the quinoa is cooking, chop your veggies. Add 1 T of extra virgin olive oil to a large saucepan. Once hot, add all of your veggies. Saute for about 5 minutes, or until veggies start to soften. Add black beans and corn and mix well. Add seasonings, and mix to combine. Cook for about 3 minutes. Add your cooked quinoa and stir. Transfer to a baking dish and top with vegan cheese, if using. Broil until cheese is melted and just starting to bubble up. Serve with green onion, cilantro and a squeeze of fresh lime juice. Eat as is, or serve with your favorite tortilla chips.

Southwestern Qunioa Bake