Who says vegans can't enjoy great risotto?
It just takes a little time and a little creativity!
This recipe may sound a little strange, but I promise it's delicious...
Extra virgin olive oil
2 bok choy, chopped
2 cups frozen riced cauliflower
4 cups cooked brown rice
12 oz. frozen spinach
2 tsp ground ginger
1 1/2 TBSP garlic powder
1 TBSP onion powder
1/2 tsp red chili flakes
1/4 cup chopped, fresh cilantro
Juice of 2 limes
1/2 cup white wine + 1/4 cup white wine
2 TBSP unsalted vegan butter
Salt to taste
In a large pan or skillet, saute the cauliflower, rice, and spinach in a little extra virgin olive oil.
Once tender, add the bok choy, ginger, garlic powder, onion powder, a dash of salt and red chili flakes. Stir often.
As the bok choy starts to wilt, add the 1/2 cup of white wine and fresh cilantro. Keep stirring, and as the liquid gets absorbed, add the lime juice, butter and extra bit of wine. As it thickens and becomes creamy, add additional salt to taste and any extra of the previous spices you find to your liking. Serve hot!