In this version, carrots and fennel take center stage to give an interesting, warm fennel flavor with the slight sweetness of carrots. When cooked properly, risotto is creamy on its own, but I did dip into some Manchego cheese for a bit of extra salty creamy goodness. Not only does it taste good, but it develops a gorgeous golden color.

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The sauce is so creamy you won’t believe that there isn’t cream or cheese in it. Just healthy avocado, roasted pepper and raw pumpkin seeds. Yes, pumpkin seeds. I used them as my tahini base instead of sunflower seeds. It’s a tasty way to get your zinc in. Once you make this sauce, you might start using this on your salads, as a sandwich spread or as a dip!

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