Artichoke and Bell Pepper Risotto

This recipe is super delicious! It was easy to make and very satisfying. I recommend keeping it in your arsenal for quick and yummy vegan dinners.

Prep Time: 15 minutes
Total Time: 30 minutes

Servings: 6-8

5-6 cups vegetable broth, divided
2 jars quartered, marinated artichoke hearts, drained
3 shallots, finely chopped
1 Tbsp. olive oil
1 1/2 cups uncooked Arborio rice
1 1/2 cups dry white wine such as Chardonnay
1 lemon, zested
1 red bell pepper, chopped
1/2 cup frozen peas
2 oz. vegan cream cheese, softened
Snipped fresh chives (optional)

Heat broth in a saucepan over medium-high heat until simmering. Reduce heat to medium-low. Meanwhile, place artichokes in a skillet and saute over medium-high heat for 4-5 minutes or until light golden brown. Remove from skillet.

Add oil, shallots and rice to skillet; cook and stir 1-2 minutes or until shallots are tender and rice is shiny and translucent. Add wine; cook 1-2 minutes or until wine completely evaporates stirring frequently. Carefully add one cup of the broth to the skillet; cover and cook 2-3 minutes until liquid is absorbed, stirring occasionally. Repeat with remaining broth in 1 cup increments cooking 2-3 minutes after each addition until all the broth is absorbed. Remove from heat.

Add artichokes, red bell pepper, lemon zest, peas, and vegan cream cheese to skillet and stir completely. Garnish with fresh snipped chives if desired.

This recipe was veganized from its original version in a published Pampered Chef recipe book.

Vegan Cornbread Pot Pie

[Update: 4/8/14] I used a boxed cornbread from Trader Joe's and it was much better than the original! Now, this is a very good recipe and easy to make since it's in the crock pot.

The pot pie part of this recipe is delicious. The cornbread topping is a little less desirable and doesn't taste like any cornbread I've ever had. I will give this recipe another shot with a different cornbread topping and I'll update the recipe when I find something better. Don't hesitate to give this dish a try since the pot pie is excellent and it was easy to make.

Pot Pie
3 tablespoons olive oil, divided
1 small onion, chopped
1 carrot, chopped
1 (4-ounce) can green chilies, chopped and drained
3 cups cooked beans (your choice but I like black or pinto), or 2 cans drained
1 cup corn kernels, frozen works well
1 bell pepper, seeded and chopped
2 garlic cloves, minced
3/4 cup vegetable stock (you can use water in a pinch)
1 tablespoon tamari or soy sauce (the secret ingredient)
1 tablespoon fresh cilantro
salt, to taste
pepper, to taste

Cornbread Topping
I used the boxed cornbread from Trader Joe's...it was excellent!

1. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and carrot; cook until soft (about 5 minutes).

2. Lightly oil a 3 to 4 quart slow cooker and transfer the carrot/onion mixture. Add the green chilies, beans, corn, bell pepper, and garlic. Stir in the stock, tamari, cilantro, salt, and pepper; cover and cook on low for about 5 hours.

3. About an hour before you are ready to serve, make the topping. In a bowl, combine the cornmeal, baking powder, baking soda, and 1/2 teaspoon of salt; thoroughly combine. Add the milk and remaining 2 tablespoons of oil; stir to blend. Either roll out the dough on a lightly floured surface to about a 1/4 inch and carefully place it on top of the vegetables or, for a more rustic look, just spoon it on top and spread it.

4. Turn the heat setting to high, cover it up, and cook until the topping is cooked through (about 1 hour). Try to serve within 10 to 15 minutes after the crust is finished cooking.

Source of recipe: Inspired from the cookbook "Fresh from the Vegetarian Slow Cooker"

Recipe found at VegWeb.com