Lemon risotto and vegan lemon cupcakes

Some weeks, life can seem unnecessarily complicated. I struggle to see the point of work, routines, day-to-day activities. Fewer things make me smile. More things make me sad.

I'm yet to hit on a fool proof solution for these weeks. I think sometimes you just have to ride through them and trust that the next week will be better.

I can, however, offer a solution to an excess of lemons. And if you're lucky, the results might even help improve your week.

Lemon Risotto

Adapted from here and here

Serves 3

Ingredients:

• 1 shallot
• 1 clove garlic
• Bok choi, finely chopped (about the amount in the picture to the left!)
• 1 carrot, diced
• 1 capsicum, diced
• English spinach, chopped (about 1/2 cup)
• 1 cup arborio rice
• 3 cups vegetable stock
• 1/4 cup lemon juice
• ~1tsp lemon zest (from 1/2 - 1 lemon)
• ~1tbsp dried basil
• Salt and pepper, to taste

Instructions:

1. Saute the shallot and garlic in a non-stick pan until tender and browned, using oil to taste.
2. Add the carrot and capsicum and cook over medium heat until starting to soften; add the bok choi and reduce heat to low.
3. Meanwhile, bring ~1 cup of the vegetable stock to simmering point in a large saucepan and add the arborio rice. Cover and keep on low heat. When the stock is absorbed, add a further cup of stock to the rice and continue to simmer on low heat. When the second cup is absorbed, add the final cup of stock.
4. When all of the stock has been added, add the cooked vegetable mix (shallot, garlic, carrot, capsicum, bok choi) and the English spinach to the rice. Mix through.
5. Add the lemon juice, lemon zest, and basil. Mix through.
6. Continue to heat over low heat until the stock is absorbed and the rice is fluffy. Season with salt and pepper to taste.
7. Optional: Sprinkle with cheese and/or pine nuts, to taste, just before serving.

I served ours with brocollini.

The verdict? I enjoyed this dish, both hot at dinner and cold for lunch the following day. However, I hesitated over posting the recipe because Mr Bite was not a fan at all! As he is also not a fan of quinoa, brown rice or nuts (amongst other things, bless him), I decided to interpret this as a person-specific difference rather than a broader reflection on the dish. 

I will say, though, that the rice is quite lemony, so if you aren't a big fan of lemons, or strong flavours, you may want to reduce the lemon juice and rind. 

Or skip to dessert.

Vegan lemon cupcakes

Adapted from Vegan Cupcakes Take Over the World.

Makes 12 cupcakes.

I don't own (yet...) the Vegan Cupcakes Take Over the World book, but the Vanilla Cupcakes and Vegan Fluffy Buttercream Frosting recipes are available online.

There are also a few sites offering suggestions for how to turn the vanilla versions into lemon. I assume the book also offers a specific lemon recipe, but haven't seen it.

I took the vanilla cupcake recipe and substituted 1/2 tsp vanilla extract + 2 tsp lemon juice for the 2 tsp vanilla, and took the frosting recipe and substituted 1/2 tsp vanilla extract + 1 tsp lemon juice + ~1/4 tsp lemon zest for the 1 1/2 tsp vanilla.

I also made a half batch of frosting, which was more than enough.

The verdict for these? No complaints. The cupcakes themselves have a subtle lemon flavour, whilst the frosting adds a more tangy kick. As with all vegan cupcakes I've made, they're fluffy and light and delightful to both make and eat.

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