High Protein Breakfast Risotto
Red Lentil Risoni with Pea Protein Milk, Cinnamon & Vanilla
Vegan Yogurt, Blueberries, Walnuts, Maple Syrup
Good Morning Friends! For a very satisfying high protein vegan breakfast, I’m combining a lentil rice alternative with a pea protein milk alternative. Hitting all the delightful breakfast high notes – it is sweet and savory, crunchy and creamy, fruity and nutty, with warm spice overtones.
This recipe was developed for my friends at Explore Cuisine. And for the sixth year in a row, I will be cooking in Anaheim, California for 90,000 natural product aficionados at the Natural Products Expo West on March 5, 6, and 7. Please stop by Booth #5162 to sample this uber-tasty High Protein Breakfast Risotto in a rotation with my other dishes:
- Edamame & Spirulina Spaghetti with Vegan Pesto
- Green Lentil Lasagne
- Red Lentil Penne, Arrabbiata Style
- Chickpea Fusilli with Vegan Mac ‘n Cheese Sauce
- Red Lentil Risoni, Risotto Style with Spicy Soyrizo
- Black Bean & Black Sesame Fettuccine with Miso Ginger Sauce, Carrots and Zucchini, Sesame Seeds
- Chickpea Risoni Greek Salad Style
*All of the samples will be vegan and gluten-free.
Explore Cuisine Red Lentil Risoni is an organic gluten-free rice alternative made exclusively of red lentil flour. It is produced in Italy and has 13 grams of protein per 2 oz. serving.
Sproud dairy-free and plant-based milk alternative is developed in Sweden, produced from pea protein that is vegan, environmental-friendly and 100% allergen-free with five times the protein of almond milk per serving.
High Protein Breakfast Risotto Recipe
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Vegetarian Indian Biryani
If you were one of the 90,000 people who attended Natural Products Expo West at the Anaheim Convention Center earlier this month, you may have had a chance to sample my uber-popular Indian Biryani with Chickpea Risoni.
My friends at Explore Cuisine introduced this new product at the Anaheim show to rave reviews. Chickpea Risoni is rice-shaped chickpea flour (made into pasta, orzo style) produced in Italy that is gluten-free, higher in protein and fiber than white rice.
South-Asian Biryani is traditionally made with white rice and incorporates chicken, meats or fish to make a flavorful, all-encompassing one-pot dish. Here we substitute chickpea risoni for rice to provide protein for a very substantial vegetarian dish. Exotic spices, garlic, ginger, nuts, fruits, fresh herbs, caramelized shallots, and fresh lime juice all add fabulous textures and flavors.
The recipe is simple and easy…the result is layered and complex.
Vegetarian Indian Biryani Recipe
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Red Lentil Risotto with Chorizo
My friends at Explore Cuisine have just released a new product, Red Lentil Risoni, an orzo made exclusively of red lentil flour. It is produced in Italy, and has 13 grams of protein and 3 grams of fiber per 2 oz. serving, it’s organic and gluten-free too.
I am excited to be joining them again this year, at Natural Products Expo West in Anaheim, California on March 7, 8, and 9 to help debut this terrific product. Please stop by Booth #4906 to sample this uber-tasty risotto in a rotation with Edamame Spaghetti with Pesto, Green Lentil Lasagne, Brown Rice Noodle Pad Thai, Black Bean Black Sesame Fettuccine, Edamame Ramen and more. Most of the dishes will be vegan or vegetarian, all are gluten-free.
For this dish, the classic risotto cooking method is applied to the rice-shaped lentils. The result is a creamy high-protein lentil dish masquerading as rice, flavored with spicy pork sausage (handmade by my San Pedro butcher). Just add a green salad for a wholly satisfying meal.
Red Lentil Risotto with Chorizo Recipe
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Gluten-Free Noodle Kugel
Rice Noodles, Eggs, Ricotta, Cottage Cheese, Sour Cream, Cinnamon, Sugar
Golden Raisins, Cherries, Cranberries, Blueberries, Apricots
Perhaps you were one of the 85,000 people or the 3,500 vendors attending Natural Products Expo West at the Anaheim Convention Center last weekend? Maybe you had the opportunity to try gluten-free, organic, plant-based protein pastas by Explore Cuisine?
It was my honor and pleasure for the fourth year in a row to cook gluten-free pasta dishes to sample the crowds for my friends at Explore Cuisine. Among the most unique and quite popular was my gluten-free noodle kugel. Can I go out on a limb and gather that none of the other 3,500 vendors served a kugel?
Kugel is a beloved sweet Jewish dairy casserole that originated in Europe hundreds of years ago; traditionally made with egg noodles, eggs, cottage cheese, sour cream, and raisins. It is baked and dusted with cinnamon.
Explore Cuisine Brown Rice Fusilli is a kosher-certified, gluten-free, whole grain pasta made in Italy of just two ingredients; organic brown rice and organic pea protein.
Kugel and rice noodles were a match made in heaven for those with gluten intolerance…those who are fans of original lokshen kugel and those who had never ever heard of kugel, all enjoyed this luscious gluten-free version.
Gluten-Free Noodle Kugel Recipe
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Red Wine Braised Short Ribs over Chickpea Fusilli
Roasted Cardamom Carrots, Horseradish Cream, Chives
Braised Short Ribs over Chickpea Fusilli is the second of two very popular dishes we served at “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.
Often, gluten-free dishes are vegetarian, as many health conscious consumers fall into both categories. However, there are several people with Celiac disease that are neither vegetarian nor vegan and simply crave dishes that are traditionally made with wheat, such as short ribs with buttered egg noodles.
Our dish is a gluten-free version of that crave-worthy meal. We substitute Explore Cuisine chickpea fusilli for the noodles and use gluten-free flour in the preparation.
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