Vegetarian Sausage, Asparagus and Corn Risotto

adapted from: http://vegenista.com/post/22065874565/vegan-sausage-fennel-risotto

Ingredients:
3 Tbsp olive oil
1 1/2 cups arborio rice
~5 cups low sodium vegetable stock (I used 5 cups hot water mixed with 5 tsp vegetarian better than buillion)
1/2 cup dry white wine
1 small yellow onion, chopped
1/2 package (2 sausages) Tofurky italian sausage with tomato and basil, chopped
1 bunch asparagus, stalks chopped into thirds or fourths
1 cup frozen corn
1/4 cup parmesan cheese
1 Tbsp Earth Balance (or butter)
salt + pepper to taste

Directions:
In a large skillet, heat 1 Tbsp. of the olive oil. Add vegan sausage & cook over medium-high heat until browned, about 5 minutes. Add asparagus and corn and cook until asparagus starts to soften (but is still crunchy) and corn is hot. (alternatively, roast the asparagus in the oven for 10 min at 400 degrees F). Cover and keep warm.

In a small sauce pan, bring vegetable stock to a simmer; reduce heat & keep warm.

In a large saucepan, heat the remaining 2 Tbsp. olive oil. Add onion, salt & pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice & cook for 1 minute, stirring constantly to thoroughly coat it with the oil, & becomes lightly “toasted." Add the wine to the rice, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over medium heat, stirring constantly, until liquid is absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until liquid is nearly absorbed between additions. The risotto is done when the rice is al dente, thick & creamy, about 20-30 minutes total. Season with salt & pepper. Stir in the margarine/butter and parmesan. Then stir in the veg sausage, asparagus and corn mixture.
Serve immediately.

Vegetarian Beef-less Stew

I followed this recipe almost exactly: http://www.gardein.com/recipe_detail.php?r=84

Ingredients:
1 package Gardein beefless tips

3 Tbsp vegetable oil
10 oz pearl onions, peeled
2 cloves garlic, minced
2 celery stalks, thinly sliced
2 medium carrots, ½ inch diced
½ tsp dried thyme
½ tsp dried rosemary
3 tbsp flour
3 cups vegan "beef" broth (try better than bouillon brand) or roasted vegetable stock
1 cup dry red wine such as cabernet sauvignon
2 medium potatoes, ½ inch diced
salt and pepper to taste

Directions:

Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside. I recommend chopping the beef tips in half so the chunks aren't as large in the stew.

Peel the pearl onions. I found this link helpful: http://www.seriouseats.com/2011/02/knife-skills-how-to-peel-pearl-onions.html . Basically, cut the top and bottom off of each onion. Score the top of the onion (see the video) so the skin will be easier to remove. Add them to boiling water for 1 to 2 minutes and remove. The skins should come off easily.

Add pearl onions, garlic and celery to saucepan and cook for 3 minutes. Add carrots, thyme, and rosemary and continue to cook for 3 minutes. Sprinkle in flour, then slowly add broth and wine while stirring.Add potatoes and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add beefless tips back in and cook for an additional 5 minutes. Season with salt and pepper and serve.