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 haven’t seen the sun for a week. It is dark, cold, and cloudy outside. All I want to do is drink tea, wrap myself in a blanket like a burrito, and binge-watch cartoons. There’s no room for thin miso soup. You need some rich stuff, more noodles, protein, and umami. Add healthy vegetables for…
Red lentils and Kabocha squash in peanut sauce
I’ve been 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 I wanted something different this time. I bought Kabocha squash for a risotto a few days ago, and I will develop the recipe further. The squash’s fresh…