Cooking for Vegans with Samantha Bann

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^{A vegan diet is free of any animal byproducts, and can take a lot of creativity to cook something healthy as well as delicious. My sister and brother are vegan, and I have had the challenge of cooking for them every day, making sure their dietary needs have been met and monitoring their proteins and carbs to make sure their meals are well-balanced. Their way of life is harsh, but I do believe in their stance on not eating meat (even though I do eat meat).}

^{To be healthy, we have to eat healthy. What we put in our bodies will also help balance us. Veganism is not just about food; it is about a way of life. People should be able to choose what they want to consume.}

^{Creating new recipes takes some experimenting, but remember to just have fun with it. Some of my creations have failed the taste test with my brother and sister, but there are other recipes that they request constantly. I have an amazing vegan recipe I would love to share with you. I do hope you enjoy…}

Potato and Leek Risotto with Chanterelles and Spinach

Ingredients:

Mushroom stock:

Olive oil

2 Shallots diced

¼ cup porcini mushrooms

1 cup shitake mushrooms

1 cup chanterelle mushrooms, scraps and stems

1 cup of white wine

3 bunches of thyme

1 quarts of water

Risotto

1 pound of fresh leeks white part only

¼ cup of olive oil

3 sprigs of thyme tied in a bouquet

3 pounds of russet potatoes

2 quarts of mushroom stock

2 cups of the same dry white wine

4 cups of spinach

Salt and pepper, of course!

 Mushroom garnish:

2 cups chanterelles

Olive oil a touch

1 cup shitake mushrooms

Minced chives and salt and pepper

Method

For the stock: add the shallots and olive oil and sauté cook until they are translucent, then add all the mushrooms. Deglaze the pan and add the wine and the thyme. Reduce until the wine glazes the pan and then add the water. Let the mushrooms infuse in the mixture for at least 30 minutes. Strain and reserve the liquid.

Risotto:

Thinly slice the leeks and make sure you rinse them well, as they are very gritty. Cook the leeks over medium heat. Add the thyme bouquet. (I always season as I cook, little by little.) Peel and slice your potatoes into 1/8 squares. First, coat them in olive oil. Then add them to your melted leeks. Deglaze with the wine and then start adding the stock just as you would with risotto, little by little; the potatoes will absorb all the stock until they are tender and cooked. Add your julienned spinach when the sauce thickens. It should start to appear creamy as the starches from the potatoes thicken the sauce.

Mushroom Garnish! The best part!

2 cups chanterelles

Olive oil

1 cup Shitake mushrooms

Salt and pepper and chives

Heat a sauté pan (please only do this part moments before serving) and add the olive oil. Sauté all the mushrooms and separate the risotto into bowls garnished with sauteed mushrooms and chives. Please enjoy!

Until next time…

Samantha Bann