Fudge | VeganIndulgence

My kids hate risotto so I often cook it as an adults’ meal on a Friday night after the kids have had their dinner.
This is a mushroom risotto I made last week – very intense and earthy flavour – I loved it

Mushroom risotto

1 packet (40g) dried porcini mushrooms – rehydrate in boiling water for 30 minutes
1 onion chopped
Olive oil
2 sticks celery
1 garlic clove
1 cup arborio rice
1 glass red wine (as that’s what I had in!)
1 tbsp mushroom ketchup
1 litre hot vegetable stock (I use Marigold bouillon)
Salt and Pepper

Fry the onion and celery in the olive oil over a low heat for about 5 minutes to soften but not colour
Add the garlic clove (crushed) towards the end of the 5 minutes
Add the rice and fry for 1 minute stirring all the time
Add the glass red wine and stir allowing the alcohol to boil off
Add the stock 1 ladle full at a time as the rice soaks up the last ladle full
Stir regularly to avoid it catching
Add mushroom ketchup, porcini mushrooms AND the liquor they are now in
Keep on heat until thickened and rice is cooked through
Add salt and pepper to taste

Another simple supper I made recently was Kale and chickpea balti

1 tbsp olive oil
1 onion chopped
2 garlic cloves crushed
1 tsp cumin seeds
1 tbsp ground coriander
1 tsp turmeric
225g curly kale cut into strips
1 400g tin tomatoes
1 400g tin chickpeas, drained
Salt and pepper to taste

Fry the onion and garlic in the oil for about 3 minutes
Add the spices and fry for another 2-3 minutes
Add kale, tomatoes and chickpeas. Bring to the boil then reduce heat and simmer for 5-10 minutes, or until kale is soft.
Season to taste
Serve with brown rice or naans

Kale is loaded with vitamins, calcium, iron, and phytonutrients such as lutein – all good!
I added some raw cashews at the last minute…because I like them! A nice addition.

Other things I have been trying include some delicious pralines made by Moo Free (sent to me by a good friend – maybe that’s the way ahead, people should send me delicious food to try and blog about!)