Yak can Cook

So, I have had these recipes ready and waiting but have had a hard time finding motivation to post them since I have been feeling better. These recipes make lots of servings and are great little snacks or side dishes for the week.


Shroomy Rissotto:

2 Cup Arborio Rice
1 Tbs Olive oil
1/4 Cup Sun Dried Tomatoes
7-8 Cups Veggie stock
Mushrooms (preferably ones with more flavor like shitake.  Don't go with white)
1/2 Cup thinly sliced olives
For the garlic lovers, 1-2 minced cloves
2 Tbs. Parsley
2 Tbs. Thyme

Heat Veggie Stock in saucepan on medium heat.  Heat Olive Oil in large skillet.  (If you are a garlic lover, throw yours in now and stir for about 5 minutes)Throw in the 'shrooms and cook for 5-10 minutes until tender.  Add Sun Dried Tomatoes, Olives, Parsley, Thyme, and stir.  Add Arborio Rice, then add veggie stock cup by cup.  Wait until the rice absorbs all the stock, then add more.  Cook for about 20 Minutes until rice is mushy and thickens. Serve garnished with fresh parsley.



Jack's Super Quick Tater Salad

4 Golden potatoes
1.5 Tbs.Vegenaise
1 Tbsp. Dijon Mustard
1 Red Pepper, thinly sliced
1 Pickle, sliced or 1/4 C Dill relish
2 Celery Stalks, thinly sliced
1 Carrot, thinly sliced
1 Tsp, Habanero or Jalapeno sauce
1 Tbsp. Lemon Juice
Large handful Parsley, thinly sliced
Pinch Sea salt

Scrub and rinse the potatoes, then slice them in fourths.  Throw into a large pot with salted water and boil for 10-15 minutes or until tender(not too mushy, you still want them to have a potato consistency). While potatoes are boiling, slice all veggies and throw into a big bowl.  Once the 'taters are done, slice each fourth in thirds or fourths and add to bowl.  Add Vegenaise, Dijon Mustard, Habanero Sauce, Parsley, Lemon Juice and stir.Easy as Pie!

Speaking of pie, this might be the easiest, yummiest Apple pie I have ever made!  Oatmeal on top adds nice texture, and the pecan, walnut crust is incredibly addicting! It's rumbly, crumbly goodness!



Warm-Your-Heart Apple Pie
Crust:
1 Cup Raw Walnuts
1 Cup Raw Pecans
Agave Nectar to taste ( I use about 1/3 Cup)

Filling:
4 Apples, thinly sliced
1 Tbsp. Vanilla Extract
1.5 Tbsp Cinnamon
1/2 Cup Light Brown Sugar
2 Tbsp. Agave Nectar

Topping:
1/3 Cup Earth Balance
3/4 Cup Whole Wheat Pastry Flour
1/4 Cup Oatmeal
1/3 Cup Agave Nectar

Preheat oven to 450F

Throw Crust ingredients into a food processor, mix well, and add to a pie baking dish. Rinse the apples, then peel and thinly slice. Add apples to crust, then top with Vanilla Extract, Cinnamon, Brown Sugar, and Agave Nectar.  Cream Topping ingredients together and pour evenly on top.

Bake for 10-15 minutes