A good sauce is a critical piece in the satisfaction of our food-in-mouth experience. With Basil Beetroot Hummus, Alfredo Sauce and Passion fruit Hot Sauce your carbohydrate-rich Risotto will be transformed into a thing of beauty, a dance party in your mouth! I always say, “It’s All About the Sauce”, because we know that this is true. A good meal is always accompanied by a delicious sauce. These three may just become your new favorite household staples. Prepare yourself to be amazed!
Serves 4 with extra sauce
Ingredients
Mushrooms
- 2 cups mixed wild mushrooms, chopped (oyster, shiitake, maitake)
- 1 shallot, minced
- 1 Tbsp. tamari
- ½ tsp. sage powder
Risotto
- 1 ½ cups forbidden black rice
- 3 cups veggie stock
- 1 Tbsp. olive oil (optional)
- 1 medium shallot, minced
- ½ cup white wine
- 1 Tbsp. Italian parsley, chopped
- Pinch of pink salt to taste
Basil Beetroot Hummus
- 1 cup beetroot, chopped
- ½ cup walnuts
- ¼ cup tahini paste
- A handful of fresh basil
- 1 tbsp lemon juice
- 2 cloves garlic
- ½ tsp cumin powder
- Pinch of pink salt (adjust salt to taste)
Alfredo Sauce
- 1 cup cashews, soaked overnight and rinsed
- 2 Tbsp. pine nuts, soaked overnight and rinsed
- 2 Tbsp. nutritional yeast
- 2 cloves of garlic, minced
- 1 Tbsp. lemon juice
- 1 Tbsp. onion powder
- ½ Tbsp. miso paste
- 1 tsp. pink salt (to taste)
- ½ tsp. black pepper
- ¼ tsp. nutmeg
Passion Fruit Hot Sauce
- 4-6 red Thai chilis (seeds removed)
- ½ cup apple cider vinegar
- ½ cup chopped carrots
- Pulp of 1 passion fruit
- 1 Tbsp. maple syrup
- 3 cloves garlic
- 1 tsp. pink salt (to taste)
Directions
Mushrooms
- In a medium saucepan, on medium heat, add the mushrooms and sauté to release liquid.
- When their innate liquid begins to brown, add the shallot and sage.
- Sautee for 5 mins until cooked and add the tamari at the end.
- Mix to incorporate.
- Serve alongside the Risotto.
Risotto
- In a large saucepan, heat a few Tbsp. of stock to a simmer.
- Lower the heat and add the shallot and optional olive oil.
- Sautee lightly until translucent and the stock has evaporated.
- Add the rice to the pan and stir it with a wooden spoon so that the grains are coated with the oil.
- Sauté for another minute or so, until there is a slightly nutty aroma.
- But don’t let the rice turn brown.
- Add the wine and cook while stirring, until the liquid is fully absorbed.
- Then add the remaining veggie stock, stir, leave on low simmer and cover until rice is fully cooked.
- Mix in the parsley by hand serve drenched in Alfredo Sauce.
Basil Beetroot Hummus
- Place all ingredients in the food processor and process to your liking.
- Try a chunky hummus or a very smooth and creamy one.
Alfredo Sauce
- Blend all in a high-speed blender until smooth and creamy!
Passion Fruit Hot Sauce
- Blend in a high-speed blender and then transfer to a mason jar for storage (preferably with a plastic lid — the metal tends to rust from the acidic nature of the hot sauce).
- Add to any savoury dish whenever you need a kick.
- Will keep for one month in the fridge.
Nutrition facts per serving
Mushrooms & Risotto – Calories 168; protein 6 g; fat 1 g; carbs 266 g.
Alfredo Sauce – Calories 222; protein 7 g; fat 17 g; carbs 14 g.
Passion fruit Hot Sauce – Calories 53; protein 1 g; fat 0 g; carbs 10 g.
Basil Beetroot Hummus – Calories 195; protein 6 g; fat 17 g; carbs 3 g.
Read this story in the digital edition of IMPACT Magazine.
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