Exploits of a Vegan Wannabe

This is the double delicious leftover recipe from yesterday’s squash risotto.  What could be better than a simple, e-z to create vegan meal that loves you back twice?  I took a portion of the squash risotto from last night and made it into a second dish that took only minutes to prepare. I added a short list of ingredients to make an entirely different meal that felt expensive and satisfying.

Winter Squash Risotto Cakes w/ A Cucumber Pepper Salad

Re-imagined from a concept in Good Housekeeping

by S. Duquet

Ingredients:

2 1/2 C wintry squash risotto

1/2 C fresh chopped basil

1/4 C bread crumbs

3 tsp Ener-G egg replacer whisked with 4 Tbsp water

Make it Happen:

~Preheat oven to 300 degrees

~Stir all the ingredients together

~Make mixture into patties using a 1/3 measuring cup.

~Lightly spray saute pan to coat. Heat patties on medium low  in saute pan until golden brown on each side. You want to cook them slowly like a grilled cheese sandwich so they heat thoroughly and get a slightly crispy , golden brown crust. While the other patties are cooking, place cooked patties on a baking sheet in the 300 degree oven to continue to heat through.

~Top the risotto cakes with the cucumber salad and serve immediately.

Cucumber Balsamic Salad

1 C sliced cucumber

1 C chopped red pepper

1/8 C sliced green olives (we used low sodium)

1/8  C white balsamic vinegar (we used a lemon-mint white balsamic, but any variety would do…even the regular dark balsamic) May add a bit more to taste.

Mix the ingredients together, tossing a few times to coat the veggies and serve on top of the cakes.

The cakes taste creamy and fresh. The added balsamic  and cucumber topper transform the cakes into an elegant appetizer or main course. As we were devouring them I said to Sandy, “I would make the barley risotto again just to make these.” She concurred. Yum. Ilove a meal you can make once and enjoy twice.

Have a delicious day.

Tags: 30 day challenge, compassionate eating, cucumber balsamic salad, cucumber salad, dairy free, easy risotto cakes, going veg, Good Housekeeping, Meatless Monday, plant based diet, plant strong, risotto, risotto cakes, squash risotto, trying vegan, trying vegetarian, vegan, vegan challenge, vegan experience, vegan recipe, vegan wannabe, vegetarian recipe, Wintry Squash risotto cakes