This vegan pumpkin barley risotto is super creamy! I played with different textures of puréed and roasted diced Kabocha squash, pecan nut cream and chewy pearl barley. Actually barley risotto has its own name – orzotto. This recipe is a bit fancy so you might as well serve it during holidays.
Kabocha squash
Winter miso soba
I didn’t see the sun for a week already. It is really dark, cold and cloudy outside. All I want to do is to drink tea, wrap myself in blanket like a burrito and binge-watch cartoons. Here’s no space for thin miso soup. You need some rich stuff, more noodles, more protein and more umami….
Red lentils and Kabocha squash in peanut sauce
I’m craving a lot of spicy food lately. It’s getting cold outside and I probably need some more heat. I often make Thai and Indian curries but this time I wanted something different. Few days ago I bought Kabocha squash for a risotto, which recipe I’m going to develop a bit more. It has such…