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Vegan Recipe: Oatmeal and Beet Risotto

Vegan Recipe: Oatmeal and Beet Risotto

Mireia Cervera 25 May 2016

This risotto recipe features a variety of superfoods that can satisfy any whimsical taste! Oats, beets, shitake, sprouts, dried fruits etc! It is a dish rich in carbohydrates of different types, which provide you with a lot of energy in the long term, and in micronutrients, which help you perform better and not only if you are an athlete.

Ingredients for 4 people:

For risotto:

400 gr. of oats
125 ml of beet juice
400 gr. spinach
250 gr. shitakes
300 gr. pumpkin
2 cloves of garlic
mixed sprouts



30 gr. Of olive oil
1 small onion
1/2 leek
1 green bell pepper
100 ml. white wine
750 ml. vegetable broth
saffron, salt and pepper

For the vegan parmesan:

100 gr. ground almonds or almond flour
20 gr. chopped pine nuts
15 gr. nutritional yeast
1/2 teaspoon garlic powder
1 pinch of oregano
1pinch of ground ginger
1 pinch of salt


ELABORATION:

  • We boil the oats once clean for about 25-30 '.
  • We drain it and reserve it.
  • In a pot we sauté the onion, puerro and green pepper with olive oil.
  • Add the white wine, reduce a few minutes and add the vegetable broth, saffron, salt and pepper. Boil about 20 'and grind.
  • Sauté the spinach with the minced garlic.
  • We cut the pumpkin into slices and blanch it with water and salt.
  • Drain, dry well and grill.


MOUNTING:

  • In a pan we mix the base stock, the beet juice, the shitakeand oatmeal. We reduce a few minutes.
  • We distribute the spinach and the pumpkin slices on the plates and on top with the help of a ring we place the oat risotto.
  • Sprinkle with vegan Parmesan and decorate with sprouts.


Simple, healthy and tasty!

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale