Vegan Lemon Orzo Primavera Food

CREAMY LEMON ORZO WITH CHICKPEAS & BROCCOLI

Steps:

• In an upright blender, combine the drained cashews, filtered water, and nutritional yeast. Blend on high until you have a smooth cream and set aside.
• Place a braiser-style pot or Dutch oven over medium heat. Once it's hot, add 1 teaspoon of the olive oil.
• Add all the broccoli to the pot and scatter it out into a single layer. Press it down and leave it for 4 full minutes, or until browning occurs on the underside of the florets and broccoli is turning bright green. The exterior should be ever-so-slightly softened. Season the broccoli with salt and pepper, lightly toss, and then transfer to a bowl and set aside. It will continue cooking and this is totally fine.
• Wipe out the pot and return it to the heat. Add the remaining olive oil and swirl it around. Add the shallot to the pot and stir. Cook shallots until softened and translucent, about 4 minutes. Add the garlic, thyme, lemon zest, and chili flakes (if using). Stir and cook until the garlic is quite fragrant, about 30 seconds to 1 minute. Add the orzo pasta and stir to coat in the seasoning and shallots. Add the chickpeas, stir to combine, and then season the mixture liberally with salt and pepper.
• Add the vegetable stock to the pot and stir. Bring the creamy lemon orzo to a boil and then simmer until orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot often. The orzo will want to stick to the bottom of the pot! Just keep stirring and adding more vegetable stock if necessary. You want to keep the consistency nice and fluid.
• Once the orzo is soft and the mixture is starting to get creamy, add the cashew cream to the pot and stir to combine. Add the lemon juice to the creamy lemon orzo and stir. Add the broccoli back in and stir. Bring the creamy lemon orzo back up to a simmer. Check the dish for seasoning and adjust if necessary (more salt, lemon etc). Stir in the chopped parsley and serve immediately with vegan "parm" and extra chili flakes.

LEMON ORZO PRIMAVERA

Steps:

• Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
• Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
• Add broth, lemon zest and thyme and bring to a boil.
• Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.

ORZO PRIMAVERA

Steps:

• Combine water and salt in a large Dutch oven; bring to a boil.
• Add orzo and cook 5 minutes.
• Add asparagus and cook 4 more minutes.
• Drain and set aside in a large serving bowl.
• Cook garlic and bell pepper in margarine and oil in Dutch oven over medium heat, stirring constantly, 1 minute or until crisp-tender.
• Keep stirring, and add peas; cook another minute. Add broth, lemon rind, and white pepper; bring to a boil and cook one minute.
• Add vegetable mixture to orzo and asparagus; toss and top with parmesan cheese.

LEMON ORZO PRIMAVERA

Steps:

• Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.