Wild Mushroom and Barley Risotto

We love risotto in our house because it’s delicious, creamy and pleases vegans and omnivores alike.

Wild Mushroom and Barley Risotto

1 cup uncooked barley
3 tablespoons margarine
3 tablespoons olive oil
4 cups vegetable stock
1/2 teaspoon black truffle salt
Salt and Pepper to taste
3 cloves of garlic, pressed
4 Shiitake mushrooms, sliced
2 Portobello mushrooms, sliced
2-3 oyster mushrooms, sliced
3 tablespoons fresh parsley, chopped
5-6 Shallots, chopped

1. In a medium pot on medium heat, melt the margarine and saute the barley in it until lightly toasted.
2. Add 3 cups of the vegetable stock to the barley, and bring to a boil. Cook on low heat, covered, for 30 min or until barley is cooked.
3. Meanwhile, heat 3 tablespoons of the olive oil in a large, heavy pan, and add the sliced mushrooms.
Saute mushrooms for 10-15 min, then add chopped shallots and pressed garlic and saute for an additional 2-3 minutes, until the flavors infuse into the mushrooms.
4. Add barley, salt, pepper, and truffle salt to the mushroom mixture. Stir and slowly pour in the remaining cup of vegetable stock to make it creamier.
5. Right before it’s served, mix in 3 tablespoons of fresh parsley.

– DJ

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Veggie Meatballs


DJ veganized a vegetarian meatball recipe for Christmas dinner and then again at New Years Eve. It tastes amazing with garlic mashed potatoes and a big salad. It’s omnivore-approved!



Meatballs

1 cup shredded vegan cheddar cheese
1/2 cup vegan cottage cheese
1/2 cup onion, finely chopped
1 cup walnuts, finely chopped
1 & 1/2 cup bread crumbs
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon ground sage
1 teaspoon dried basil
1/2 cup vital wheat gluten
3/4 cup vegetable stock



Sweat and Sour Sauce

1/4 cup olive oil
1/4 cup white vinegar
1 cup ketchup
1 teaspoon dried oregano
1/2 teaspoon onion flakes
1/4 teaspoon garlic powder
3/4 cup apricot jam

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together cheddar cheese and cottage cheese until well combined. Add onions, walnuts, basil, oregano, salt, pepper, sage, wheat gluten and bread crumbs; mix until well combined. Slowly pour in vegetable stock , mixing at the same time until well blended. Form the mixture into small “meatballs” and place them into 9 x 13 inch baking dish.
3. In a small bowl, mix together the olive oil, vinegar, apricot jam, ketchup, oregano, onion flakes and garlic powder. Pour over meatballs, making sure that they are completely covered.
4. Bake uncovered for 35 to 4a min.

Serves 8.
Adapted from allrecipes.com