Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Thinking Out Loud Thursday : 8/21/2014 + #BattenVEDA Day Number 21

by Chelsea @ Make Real Food on August 21, 2014, 4 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdaysAs per usual for this month…Today we are (literally) thinking out loud – VEDA VLOG style!! Don’t worry, guys.  The month is almost over, and then you’ll get me back (For a little while, at least!).  Today, join me as I walk to work! :)  (By The Way.  Hello Fall).Capture 

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

#BattenVEDA < Day Number 16, 17, 19, 20

by Chelsea @ Make Real Food on August 20, 2014, no comments

It is August!.  Which means…VEDA is beginning.  < Which really means, you get a VLOG every day.  Let the fun begin.  :)

Sorry to bulk-post the VLOGS :) They’ve been up on YouTube but I just hadn’t transferred them over here yet!

Day 16 – How Nathan and I Met!

Day 17 – What Animal Would I Be?

(Day 18 was already posted) Day 19 – Books :)

Day 20 – Food is Awesome!

Here is a link to #BattenVEDA

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Nacho Cheese Dip [Vegan/Gluten Free]

by Chelsea @ Make Real Food on August 19, 2014, no comments

Do you ever have food that you eat all the time and assume that everyone else knows about it, when really – they don’t – because you totally made it up?  Nacho Cheese Dip [Vegan/Gluten Free]That’s how I feel about this nacho cheese dip.  It’s made out of (typical vegan) pantry staples – which means – I can make it just about any time.  And I do.  A lot.  

Nacho Cheese Dip [Vegan/Gluten Free]Sometimes I make it and just eat it.  With chips.  Or with a spoon.  (Okay.  Confession.  I sometimes just lick the bowl).  Other times, I make it for tacos or nachos or potatoes.  OR ANYTHING.  

Nacho Cheese Dip [Vegan/Gluten Free]That’s the thing.  It’s so easy.  So quick.  So versatile.  AND so delicious.  Plus?  It has tons of nutritional yeast in it.  Which means – tons of B12.  Total excuse to eat a lot of it, right? 

Nacho Cheese Dip [Vegan/Gluten Free]Right. :)

Nacho Cheese Sauce
Write a review
Print
Ingredients
  1. 1/2 cup almond meal (made by grinding almonds)
  2. 1 tablespoon of starch (corn, tapioca, or potato)
  3. 1/2 cup nutritional yeast flakes
  4. 1 teaspoon tamari (gluten free soy sauce)
  5. 1/4 teaspoon onion powder
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon paprika
  8. 1/2 teaspoon prepared mustard
  9. 1 cup non dairy milk
  10. 1 tablespoon earth balance or vegan butter substitute (optional - helps with creamy texture)
  11. 1/2 cup salsa (optional)
  12. 1/2 cup black beans or bean of choice (optional)
Instructions
  1. Add all ingredients to a medium size pot and heat over medium heat, stirring well - allow to bubble but don't allow it to stick on the bottom
  2. The mixture will be liquidy at first, but will thicken while heating
  3. Once thickened, serve warm
  4. Refrigerate any leftovers - will keep in the fridge for about 5 days. Also freezes well.
Adapted from Fondue Recipe from Brittany Angell
Make Real Food http://makerealfood.com/
 

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

#BattenVEDA < Day Number 18 – Pet Peeves

by Chelsea @ Make Real Food on August 18, 2014, no comments

It is August!.  Which means…VEDA is beginning.  < Which really means, you get a VLOG every day.  Let the fun begin.  :)

Here is a link to #BattenVEDA

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

#BattenVEDA < Day Number 15 – CoVlogging

by Chelsea @ Make Real Food on August 15, 2014, no comments

It is August!.  Which means…VEDA is beginning.  < Which really means, you get a VLOG every day.  Let the fun begin.  :)

Here is a link to #BattenVEDA

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

#BattenVEDA < Days Number 13 & 14

by Chelsea @ Make Real Food on August 14, 2014, no comments

It is August!.  Which means…VEDA is beginning.  < Which really means, you get a VLOG every day.  Let the fun begin.  :)

I wasn’t on a computer to post up day number 13 to the blog…so here it is :) 

And…Day 14 - 

Here is a link to #BattenVEDA

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

#BattenVEDA < Day Number 12 – Health and Fitness

by Chelsea @ Make Real Food on August 12, 2014, no comments

It is August!.  Which means…VEDA is beginning.  < Which really means, you get a VLOG every day.  Let the fun begin.  :)

Here is a link to #BattenVEDA

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Summer Vegetable Risotto [Vegan/Gluten Free]

by Chelsea @ Make Real Food on August 12, 2014, no comments

Let’s face it.  Risotto is pretty stinkin’ awesome. Why I really love risotto, though, is for its versatility.  It handles just about any vegetable or spice you throw at it with grace and confidence.  DSC_0015A few weeks back we picked up our Wednesday CSA box, and then I went out of town for the weekend.  When I got back on Monday I was greeted by the fridge full of vegetables, and the looming promise of another CSA box in a couple of days.  I knew I needed to gather forces and use as many vegetables as possible, and my first thought (after vegetable soup which was so.not.happening with it being so warm) was risotto.  DSC_0020The rice in risotto is Arboria rice.  This is a special kind of short grain rice. It’s known for being firm and creamy.  It also blends well with just about any flavor you throw at it.  I especially enjoy it for it’s creamy consistency – since a dairy-free-world is often a creamy-consistency-free-world.  This type of rice should be available at most grocery stores – although the store I frequent didn’t carry it.  Any other type of rice won’t make ‘risotto’ in this recipe.  DSC_0025

I love how the vegetables in this risotto really get to shine through and be the stars of the show.  It tastes like a true picture of summertime in a bowl.  DSC_0040

I love making risotto in my Instant Pot because it only takes about 20 minutes from Door to Dinner Table < And most of that is hands off time.  You can also make risotto in a rice cooker, which I have included instructions for as well.  Risotto is traditionally made on the stove top (which you can also do!) but I just don’t have the patience for it.  :) DSC_0047

You ready to make some summer-time-in-a-bowl?

Summer Vegetable Risotto [Vegan/Gluten Free]
Write a review
Print
Ingredients
  1. A bit of oil or vegetable broth for sauteing
  2. 1/2 a cup minced onion
  3. 3 cloves of minced garlic
  4. Zucchini, Eggplant and/or Acorn Squash to equal 4 cups once diced
  5. 1 + 1/2 cups Arborio rice
  6. 3 + 1/2 cups vegetable broth
  7. 1/2 a cup of white wine
  8. 1 teaspoon salt
  9. 1/2 teaspoon black pepper
  10. 1 teaspoon oregano
  11. 1/2 a cup fresh parsley, cut into small pieces
  12. 2 tablespoons nutritional yeast
  13. 1 tablespoon earth balance butter (optional)
  14. 1 medium sized tomato diced (about 1/2 a cup of tomato)
For cooking in the Instant Pot
  1. Using the saute feature, heat the Instant Pot with a bit of oil or vegetable broth.
  2. Add the onion, garlic 3 minutes or until just starting to brown.
  3. Add the squash/zucchini/eggplant and stir well until starting to soften.
  4. Add the rice, and stir well.
  5. Add the vegetable broth, wine, salt, black pepper, and oregano and stir well.
  6. Close the lid and put the pressure valve to "sealed"
  7. Click "manual" and reduce the time to 5 minutes
  8. When Instant Pot finishes, carefully release the pressure immediately
  9. Stir in parsley and nutritional yeast, earth balance (optional) and tomatoes and let sit for about 5 minutes to thicken
  10. Serve warm
  11. Store any leftovers in an airtight container, once cooled completely.
In the Rice Cooker
  1. Turn your rice cooker on, but leave the lid open
  2. Add the oil to the rice cooker and let it heat while you prep the ingredients
  3. Add the onions, garlic, stir to soften. They won’t brown, but they’ll get slightly soft.
  4. Add the squash/zucchini/eggplant and stir well until starting to soften.
  5. Add the Arborio rice, stir well again
  6. Add the wine, vegetable broth, salt, pepper, oregano, stir well
  7. Close the rice cooker lid and restart the cooking timer (for mine I have to click ‘reset’, and then ‘cook’ again)
  8. Let the rice cook for the prescribed cycle, when complete, stir well
  9. Transfer into a serving bowl and stir in: parsley and nutritional yeast, earth balance (optional) and tomatoes. Stir well. It will thicken after a few minutes.
  10. Serve warm
  11. Store any leftovers in an airtight container, once cooled completely.
Notes
  1. If the entire batch will not fit in your rice cooker (will depend on capacity) the zucchini, eggplant, squash amount can be reduced.
Make Real Food http://makerealfood.com/
 

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

#BattenVEDA < Day Number 11 – Fe’s Tea Haul :)

by Chelsea @ Make Real Food on August 11, 2014, no comments

It is August!.  Which means…VEDA is beginning.  < Which really means, you get a VLOG every day.  Let the fun begin.  :)

Here is a link to #BattenVEDA

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

#BattenVEDA < Day Number 10 – Desert Island

by Chelsea @ Make Real Food on August 10, 2014, no comments

It is August!.  Which means…VEDA is beginning.  < Which really means, you get a VLOG every day.  Let the fun begin.  :)

Here is a link to #BattenVEDA

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: