Talking Tofurky on WWLP-TV 22

I was invited by WWLP-TV 22 to do a cooking segment on vegan turkey alternatives for Thanksgiving.  The actual request was for Tofurky, which I don't typically eat because it contains gluten, but I do think it makes for a fine stand-in for anyone who misses having a centerpiece on the table. Personally, I'm a fan of side dishes and all the beautiful colors, tastes, and textures of seasonal vegetables.

I decided to demonstrate how to make a Curried Butternut Squash Risotto because it features one of my seasonal vegetables, and it's a twist on a traditional favorite usually made with chicken stock, cream, and parmesan cheese.  My version uses soy milk (although rice milk could be substituted) and coconut cream.  It's rich and luscious, and you'll never miss the cheese.  I served it with Cornmeal Crusted Tofu Cutlets, Crimini Mushroom Gravy, and Brussels Sprouts Amandine, then topped the risotto with spiced pepitas.  It really felt like Thanksgiving in the Well on Wheels kitchen today.

Curried Butternut Squash Risotto (serves 4-6)

1-2 Tbl olive oil
2 shallots, diced
1 cup butternut squash, peeled and diced into 1-inch cubes
1 cup Arborio rice, rinsed
2 cups water
½ tsp turmeric
½ tsp curry powder
½ cup Thai Kitchen organic coconut milk
1 cup Westsoy organic soy milk
1 tsp sea salt, to taste
2 Tbl fresh shopped parsley

In a large pot, sauté shallots in oil. Add the squash, turmeric, curry powder and Arborio rice and sauté for a minute. Add the water, cover and bring to a boil. Lower heat and simmer 15 minutes, or until liquid is absorbed. Raise heat to medium and gradually stir in the coconut milk. When the rice has absorbed the liquid, add 1/2 cup of soy milk, stirring to incorporate. Keep up this process until no more liquid can be absorbed. Season with sea salt. Garnish with fresh parsley and serve immediately. (Risotto waits for no one!)