Creamy Shitake & Cauliflower Risotto | Interview and Cooking with Chef Dustin Harder

5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-lo... Dustin Harder is the host and creator of the original vegan travel culinary series The Vegan Roadie and weekly podcast Keep On Cookin'. Dustin is a vegan chef, cooking instructor and culinary director for Arden's Garden in Atlanta. He is a a graduate of the Natural Gourmet Institute in NYC. Dustin has been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times and Paste Magazine. Dustin is the author of three cookbooks, Epic Vegan Quick and Easy, Epic Vegan and The Simply Vegan Cookbook. The Simply Vegan Cookbook has been added to Forbes list of "Best Vegan Cookbooks". Dustin competed on Food Networks Girl Scout Cookie Championship showcasing vegan baking paired with girl scout cookies in February of 2020. Dustin's new book Epic Vegan Quick and Easy is available for pre-order NOW and will b e released on June 1, 2021. Creamy Shiitake and Cauliflower Rice Risotto By Dustin Harder from Epic Vegan Quick and Easy Cookbook 1/2 cup (120 ml) 3 minute cashew cream sauce (recipe follows) or store bought vegan sour cream 2 tablespoon (30 ml) white miso paste 2 tablespoon (30 ml) dijon mustard 3/4 teaspoon sea salt 1/2 teaspoon black pepper ¼ cup vegetable broth, plus more if needed 1 onion, roughly chopped 5 ounces shiitake mushrooms, sliced 1 ½ cups (353 g) frozen peas 4 garlic cloves, minced 4 Cups cauliflower rice (make your own or buy in already made) Chopped parsley, optional Vegan parmesan or Instant Almond Cheese Crumble (recipe follows) optional Crushed red pepper, optional Add the cashew cream sauce or sour cream, miso, dijon, salt and pepper to a bowl and whisk until well combined. Set aside. Heat the vegetable broth in a large skillet over medium heat, add the onion and mushrooms and saute 4-6 minutes until the onions are soft and the mushrooms have decreased in size, adding more vegetable broth if needed. Add the peas and saute 2 additional minutes until heated through. Add the garlic and saute one additional minute until fragrant. Add the cream mixture and stir until everything is coated in the cream. Add the cauliflower and mix until everything is well combined. Allow to cook for 2 minutes until heated through but do not overcook or the cauliflower will become soft and mushy. Garnish with parsley, vegan parmesan and crushed red pepper, if desired. Yield: 4 servings Tip: This is very versatile, add any vegetables that you love! It’s great in the summer with seasonal summer garden vegetables or in the fall with roasted squash. Just keep in mind to cook the vegetables first and add the cauliflower last to avoid the cauliflower from getting soggy or mushy and you'll be all set! 3 Minute Cashew Cream Sauce By Dustin Harder from Epic Vegan Quick and Easy Cookbook 1 ½ cups (205 g) raw cashews, soaked overnight or boiled for 10 minutes in water, drained and rinsed 1 ¼ cup (285 g) water ½ teaspoon garlic powder Juice of ½ lemon 1 teaspoon sea salt Combine the cashews, water, garlic powder and salt in a blender and blend 1-2 minutes until smooth and creamy. Sauce will keep for 5 days in an airtight container in the refrigerator. Yield: 2 cups / 419 ml / 14 ounce Tip: This sauce is meant to be a versatile base, try mixing in your favorite herbs and spices if you want to play with your food! Use your favorite fresh ingredients to create your own epic sauces. Instant Almond Cheese Crumble By Dustin Harder from Epic Vegan Quick and Easy Cookbook 1 cup (120 g) blanched almonds (skins removed) juice of ½ lemon ¼ teaspoon of sea salt Add the almond, lemon juice and salt to a food processor and process until fine and crumbly. Yield 1 cup / 140 g Tip: The mixture will be slightly sticky but should still crumble from your hand onto food, if you find it is too sticky and clumping add 1 tablespoon of almonds at a time and pulse until a dryer crumble forms. You can pre-order the book and receive bonus recipes here: https://www.veganroadie.com/ You can get the book on Amazon here: https://www.amazon.com/dp/1592339867?... You can watch the show here:    / theveganroadie   On Instagram: https://www.instagram.com/theveganroa... On Twitter: https://twitter.com/theveganroadie?la... The Keep On Cooking Podcast: https://podcasts.apple.com/gb/podcast... On Facebook:   / theveganroadie