Vegtastic!

Quinoa is one of nature’s most perfect foods, and can act as a protein-packed substitute for rice in nearly every dish, even risotto: quinotto.

Yes, “quinotto” actually is a word.

Toni is from Peru, and brought an amazing veganized red pepper and mushroom quinotto to a recent communal dinner party. I don’t ask my friends to cook vegan, since I’m the only one of the group who is, but am so touched that they do.

Toni explained that quinoa won’t break down when cooked in the same way that rice does, so all the creaminess in quinotto is traditionally from actual cream. She made it with soy milk instead.

Red pepper and crimini mushrooms add a fun but mellow flavor to this dish, and I added a splash of white wine, just ‘cuz.

Red pepper and mushroom quinotto

Ingredients:

• 1 1/2 cups quinoa, rinsed
• 3 cups water
• 1/2 onion, diced
• 3 cloves garlic, chopped
• 2 cups sliced crimini mushrooms
• 2 TBS white wine
• 1 cup unsweetened hemp or soy milk
• 1 red bell pepper, seeded and roughly chopped
• salt and pepper to taste
• fresh basil, chiffonaded

Instructions:

• Bring quinoa and water to a boil large saucepan, then cover, reduce the heat, and simmer for 10-15 minutes, or until quinoa is cooked.
• White quinoa cooks, thoroughly blend hemp or soy milk and red bell pepper in a high powered blender. Set aside.
• Saute garlic and onion for a few minutes. Add mushrooms and white wine, and allow mushrooms to fully cook. Set aside.
• When quinoa is done, stir in red pepper mixture and the mushrooms, onions and garlic; season with salt and pepper to taste. Cook on low heat  for 10 minutes or so to allow liquid to absorb. It will look soupy at first, but will all come together.
• Sprinkle with chiffonaded basil.

Seattle is having the most slit-your-wrists depressing June since… ever. Grey is the color of the season, and King 5 reported via Twitter that the temperature has not risen above 75 degrees in 271 days– extreme even for a city legendary for its rain. Nirvana fan or not, it’s enough to make you want to blow your head off with a shotgun.

Unfortunately, the cloudy malaise sweeping over the city may affect residents’ physical state as well as mental: days without sunshine can lead to a vitamin D deficiency, which can lead to softened bones, depression, a lowered immune system, increased multiple sclerosis risk, cancer, and heart disease (if you believe Wikipedia).

Also unfortunately, there are not many natural vegan forms of vitamin D. Several online publications, however, report that naturally-dried shiitake mushrooms are excellent sources of this vital nutrient; these naughty-sounding fungi soak up UV rays faster than a Jersey Shore castmember.

Soy milk is also a good source of vitamin D. Correction: soy milk with vitamin D added is also a good source of vitamin D.

I’ve combined these two powerhouses into a potent concoction that will fight Ricketts while also warming you, body and soul. Serve with a side of crusty bread and a multivitamin.

Vegan Cream of Mushroom soup
serves two

• 1/2 cup dried shiitake mushrooms, reconstituted in 1/2 cup hot water and drained, reserving the liquid
• 1 cup chopped pioppini mushrooms
• 1 cup sliced crimini or button mushrooms
• 1 shallot, chopped
• 2 tbs Earth Balance, divided
• 1 tbs flour
• 2 cups unsweetened vitamin D-enriched soy milk
• salt, pepper, parsley and other spices to taste

1. Saute the mushrooms and chopped shallot in 1 tbs Earth Balance. Remove from heat and set aside.
2. Make a roux with flour and the remaining Earth Balance; add reserved mushroom water and stir until blended.
3. Add soy milk, salt, pepper and other spices, and mushroom/shallot mixture. Simmer for 10-15 minutes. Serve.