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      Bacon and Roasted Garlic Risotto


      • 4 oz Chopped Hickory Bacon
      • ½ Cup Diced White Onions
      • ½ Cup Extra Virgin Olive Oil
      • ½ Cup Dry White Wine
      • 3 Cups Vegan Chicken Broth
      • 3-4 Cups Water
      • 1 Cup Carnaroli Rice, Arborio Rice or Sushi Rice
      • 4 oz Garlic Pepper Havarti
      • Salt and Pepper to taste
      • Optional: 2-3 Sliced Roasted Beets

      Chop the bacon to whatever size you'd like to have in the risotto (we recommend small, thin slices). In a medium stockpot, fry the bacon with 1/4 cup of olive oil over medium heat until crisp, about 5-10 min. Transfer to a bowl and set aside.

      Heat remaining oil over medium-low heat. Add onion and lightly sauté until translucent and tender. Meanwhile, combine broth and water in a large measuring cup or a separate small stock pot. 

      Add the rice to the oil and continue to sauté over medium heat until the rice is translucent and sizzling. Deglaze the stock pot by adding white wine and loosening the bits at the bottom of the pan. Once the wine has evaporated, add one cup of the diluted vegan chicken broth, stirring constantly. Continue adding the broth mixture 1 cup at a time, allowing the liquid to evaporate in between each cup. 

      After about 20 minutes of this process, taste the risotto to see if it is al dente - firm but not so starchy that it gets stuck in your teeth. You will most likely add 6 cups of the broth mixture to get to this point, but depending on a variety of factors you may need to keep adding liquid until the rice is tender. Once the rice is tender, add about one more cup of liquid to bring the risotto to the consistency of soup. It will continue to thicken.

      Break the garlic pepper havarti up into chunks and add to the risotto and continue to stir. Add the bacon to the risotto or alternately as a garnish. If you are feeling romantic, try adding roasted, quartered beets at this point to give the risotto a light pink color.

      Serves 2

      If you'd like to make it all at once so you can enjoy leftovers, double the quantities in the recipe and use a large stock pot instead of a medium stock pot.

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      Restaurant Partner: Crepe and Spoon

      Crepe and Spoon is in northeast Minneapolis only a few minutes away from our shop. They are a 100% vegan establishment.

      They include our Ham and Smoked Gouda on their Ham and Cheese Crepe, and you can also get our Maple Bacon in a crepe.

      Crepe and Spoon
      339 22nd Avenue Northeast
      Minneapolis, MN

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      Holiday Feast Recipes

      Holiday Ham cooking instructions
      Pre-heat conventional oven to 350 degrees, then unwrap your delectable holiday ham and place in a shallow baking dish.

      Baste ham liberally with a mixture of vegetable oil of your choice and soy sauce or tamari. Cover baking dish with foil then bake for about 45 minutes, depending on the heat capacity of your oven, until the internal temperature reaches 120 degrees. Remove foil and cover with Glaze (see recipe below) then bake for an additional 15 minutes. Remove from oven, then enjoy!

      Sauteéd Orange Kale with Bacon
      3 medium-size shallots, thinly sliced
      1/2 cup extra virgin olive oil
      4oz vegan Maple Glazed Bacon
      1 bunch of kale (curly or lacinato)
      4 medium-size oranges
      1 teaspoon salt
      1/2 teaspoon freshly ground black pepper

      Peel and thinly slice shallots. Sauté in a large dutch oven or deep sauté pan with the olive oil on medium-low heat for about 10 minutes until tender and translucent. In the meantime, finely chop the maple bacon and set aside. Remove the stem of kale and discard, wash remaining leaf and roughly chop. Zest all four oranges. Juice two of the oranges and cut the remaining two oranges into segments. Set aside juice, zest and segments.

      Once the shallot is tender, add the diced bacon. Sauté for around five minutes and add the orange juice to deglaze the pan. Simmer the juice until reduced by half. Add the kale, orange segments and zest. Stir to incorporate and season with salt and pepper. Continue cooking, covered for another 5 minutes until kale has become slightly wilted. Serves 3-4 people.

      Ham Glaze
      1/4 cup brown sugar
      1 and 1/2 teaspoons molasses
      1 tablespoon Dijon mustard
      1 tablespoon sunflower oil
      2 teaspoons pineapple juice

      Whisk all ingredients together until combined and pour over ham during last 15 minutes of baking.

      Heat oven to 325 degrees, and place your stuffed vegan turkey in an oven-safe dish surrounded by veggies or stuffing. Cover with foil and bake for one hour (closer to 45 minutes for the smaller non-stuffed roast) until the internal temperature reaches 120 degrees.
      Baste with a combination of the following every 20 minutes or so:
      1/2 cup olive oil (or other vegetable oil) 
      1/2 cup vegetable broth
      1/2 cup soy sauce or tamari

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