Spinach and Cheese Sauce

When I was younger and still eating dairy and meat, one of my favourite dinner option was spaghetti with a sauce made of spinach, cream, parmesan cheese and lots of garlic. Lately I wanted to recreate this dish in a way that would use way less fat. Therefore I am not going to use soy cream, but if you want to, you can surely do this.

Ingredients:

• 100g fresh baby spinach leaves
• 200-300ml almond milk
• 3 slices of vegan cheese (you can use shredded cheese, probably one hand full)
• 2-3 gloves of garlic
• 2 teaspoons of corn starch mixed with a few tablespoons of water
• nutmeg
• lemon juice
• salt and pepper to taste

Directions:

1. Cut your spinach and finely chop your garlic
2. Heat your almond milk in a pot and melt your cheese in it
3. When the cheese is melted, stir the mixture and thicken it up with the corn starch mixture.
4. Season everything with the garlic, 1/2 teaspoon of nutmeg, some lemon juice and salt & pepper.
5. Add the spinach and stir everything again,
6. Serve it with some of your favourite pasta

Enjoy your meal.

Green Asparagus And Mushroom Risotto

Yesterday I had a whole bunch of green asparagus left but I didn´t knew, what to do with it. I was prefering something without pasta, because I already had a lot of it this week, so I was looking for anything different. Google was a friend because after a few clicks and searches, I found the following recipe from one green planet: http://www.onegreenplanet.org/vegan-recipe/mushroom-and-asparagus-risotto/

It´s a vegan risotto and after I slightly adapted this recipe to my own preferences, a got a very tasty meal out of it.

Ingredients:

• 1 bunch of green asparagus
• 250g of mushrooms, cut into big pieces. I used king oyster mushrooms
• 1 medium onion
• 1 or more gloves of garlic
• 1 cup of round grain rice 
• 2-3 teaspoons of thyme
• the juice of one lemon
• around 4 cups of vegetable broth
• 3 Tablespoons of nutritional yeast
• Salt and pepper to taste
• optional: one hand of shredded vegan cheese and fresh spinach

Directions:

1. Cut off the wooden ends of your asparagus, then cut it into 2 inch pieces.
2. Cut your onion and the garlic into smal dices.
3. Take a big pot and put in on high heat.
4. Add your vegetables and let them roast for around 5 minutes. 
5. (OPTIONAL) Take out your asparagus and leave it on the side, because otherwise you will be left with a very overcooked vegetable in your risotto
6. Add your rice and the thyme, stirr it for a few minutes. Then turn the heat to medium and then add the first bit of your broth.
7. Under frequent stirring, add your broth little by little. Always wait until your rice has soaked the water completely.
8. After around 30 minutes, you can add your final ingredients following your own taste buds. And don´t foreget, to add your asparagus again, if you´d set it aside.
9. I think, the vegan cheese makes the risotto very creamy but you can surely leave it. On this point you can also add some fresh spinach.
10. This risotto works best, when it´s served immediately, so it is still creamy.

Enjoy your meal