BAKED BUTTERNUT AND BARLEY RISOTTO WITH SMOKY MAPLE SAUSAGES (VEGAN)

Delicious, no added fat winter grub!


you don't need to have baby bottles in your kitchen to make this dish
BARLEY IS SO DELICIOUS!
 *FULL DISCLOSURE-I ADAPTED THIS RECIPE FROM REAL SIMPLE. SEE THE ORIGINAL HERE.
I READ THIS RECIPE FOR VEGAN SAUSAGE MADE FROM WHEAT GLUTEN THAT LOOKED SO INCREDIBLY EASY I HAD TO TRY IT.

ITS FROM THE POST PUNK KITCHEN AND CAN BE FOUND HERE.
ISA CHANDRA'S SMOKY MAPLE SAUSAGES
SO I MADE THE SAUSAGE SATURDAY NIGHT AND IT WAS REALLY EASY. I LEFT OUT THE OIL SO THEY WERE A LITTLE BIT DRY. IT DAWNED ON ME THE NEXT DAY THAT A LOT OF GREAT SEITAN IS BRAISED IN SOME TYPE OF SAVORY LIQUID. THEN I SAW THE CLIPPED RECIPE MY WIFE HAD FOUND FOR THIS RISOTTO. I REALIZED THAT WE COULD MAKE THE RISOTTO TASTE BETTER WITH SOME SMOKY SAUSAGE FLAVOR AND TEXTURE AND THE BROTH THAT THE RISOTTO COOKS IN WOULD FIX THE SOMEWHAT DRY SAUSAGE.

WIN-WIN!

WHEN MY WIFE CLIPPED THE RECIPE FOR A VEGETARIAN RISOTTO I WAS IMMEDIATELY EXCITED BECAUSE F MY LOVE A BARLEY. ITS SO EASY TO COOK, HAS TONS OF NUTRITIONAL VALUE(HEALTH BENEFITS OF BARLEY) KEEPS YOU FULL FOR A VERY LONG TIME, AND HAS A REALLY  BEAUTIFUL TEXTURE WHEN NOT OVERCOOKED.

I WAS SKEPTICAL ABOUT THE TERM RISOTTO. TO ME RISOTTO IS  THAT SUPER CREAMY, VERY RICH, WINE, MEAT, AND CHEESE LADEN DISH. HOW CAN THEY CALL THIS RISOTTO?

THEN I MADE IT. AND WOW! THE BUTTERNUT SQUASH REALLY BREAKS DOWN IN THE POT AND MAKES THE TEXTURE OF THE DISH VERY CREAMY LIKE RISOTTO. NOW I WOULDN'T SAY THAT THE RICHNESS IS ON THE LEVEL OF A TRADITIONAL RISOTTO BUT THAT IS NOT MY AIM. IN MY PAST LIFE I WANTED EVERY BITE TO BE AS RICH AND CONCENTRATED AS IT COULD BE. AND THAT'S WHAT YOU GET WHEN YOU ARE COOKING WITH OIL, BUTTER, AND ANIMAL PRODUCTS. VERY CONCENTRATED FLAVORS FROM VERY CONCENTRATED CALORIES.

YOU CAN UP THE RICH LEVEL BY PUREEING SOME CASHEWS AND STIRRING THAT IN WITH THE "PARMESAN CHEESE. I DID NOT DO THAT BECAUSE I WANT TO KEEP THE ADDED FATS AT A MINIMUM. HONESTLY-ITS REALLY GOOD AND I DON'T FEEL LIKE YOU NEED TO ADD ANYTHING EXCEPT THE CHILI FLAKES!

THIS DISH ALSO PASSED THE 3 AND 6 YEAR OLD TEST, EMPTY BOWLS AND HAPPY CHILDREN. :)

I HOPE YOU ALL ENJOY IT!

TO YOUR HEALTH!
-BENJAMIN





BAKED BUTTERNUT AND BARLEY RISOTTO WITH SMOKEY MAPLE SAUSAGES
Preparation Time:  20 minutes
Cooking Time:  50 minutes
Servings:  6-8

½ CUP PLUS 2 TBLS DRY WHITE WINE (VERMOUTH, SAUVIGNON BLANC,  DRY REISLING, ETC.)
1 SMALL BUTTERNUT SQUASH –PEELED, SEEDED AND CUT INTO 1 INCH CUBES (3-5 CUPS)
1 ONION, FINELY CHOPPED
BLACK PEPPER
1 ½ CUP PEARL BARLEY
4 CUPS LOW SODIUM VEGETABLE BROTH
5 OUNCES BABY SPINACH
2 (COOKED) SMOKEY MAPLE SAUSAGES, HALVED AND SLICED (CLICK HERE FOR RECIPE)
½ CUP VEGGIE PARMESAN (PROCESS EQUAL PART ALMONDS AND NUTRITIONAL YEAST UNTIL FINELY GROUND)

HEAT OVEN TO 400⁰F
HEAT DUTCH OVEN OVER MEDIUM HIGH HEAT. ADD ONIONS, SQUASH, AND ¼ TEASPOON OF PEPPER AND COOK , STIRRING OFTEN, UNTIL THE ONION STARTS TO BROWN AND SLIGHTLY STICK, ABOUT 2-3 MINUTES.  ADD 2 TBLS OF WINE AND SCRAPE THE BOTTOM OF THE POT LOOSENING ANY STUCK BITS. CONTINUE TO COOK 2 MORE MINUTES OR UNTIL ONION IS SOFT.
ADD BARLEY AND SAUSAGE TO THE VEGETABLES, CONTINUE TO COOK FOR ONE MINUTE. AND THE REMAINING ½ CUP OF WINE AND COOK FOR A MINUTE UNTIL WINE ALL BUT EVAPORATES.
ADD BROTH AND BRING TO A FULL BOIL; COVER POT AND TRANSFER IT TO THE OVEN.
BAKE UNTIL BARLEY IS TENDER ABOUT 40 MINUTES

STIR IN PARMESAN AND SPINACH. TASTE AND ADJUST SEASONING WITH PEPPER AND SALT.

SERVE WITH ADDITIONAL PARMESAN AND CHILI FLAKES (BOTH OPTIONAL)


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