pumpkin risotto, vegan pizza, homemade nutella, and beautiful brussels.
for the risotto, which ryan ate a portion the size of his head!, i sauted 3 cloves garlic, 1/2 onion, and  1" cube of fresh ginger in some olive oil for 5-8 minutes, then i added 3/4 cup arborio rice and 1 cup edamame and cooked that for 3-5 minutes.  then i added 1/2 cup white wine and simmer until it was almost absorbed.  then you simply add warm stock (i used veggie, but chicken works too) one ladle full at a time and wait until it is all absorbed until you add the next.  the whole process takes about 30 minutes and you use about 3-4 cups of stock.  at the very end i added about 5oz of canned pumpkin, juice from 1/2 a lemon and salt and pepper.  i love making risotto cause it has such a creamy texture without adding anything creamy!  it was super flavorful.  saturday night we had vegan pizza .  get a whole wheat crust (i make my own) and top with baba ganoush...i know that sounds like something super weird and hard to make, but it is so yummy AND easy!  all it is is roasted eggplant spread, and if you don't think you like eggplant, then you haven't tried it this way!  chop up a medium eggplant, skin and all, into about 2 inch cubes, and along with some chopped onion(1/2), whole garlic cloves(2-3), oil, salt and pepper, roast in a 325 degree oven for about an hour until all the veggies are tender and golden brown around the edges.  then simply puree in food processor or blender with 1 cup canned white beans(drained and rinsed), 1/2 cup stock, juice from one lemon, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp dijon mustard, and 1/4 tsp cayenne.  and of course you can change up the spices according to your taste.  spread on the crust and top with sauteed veggies, i chose red and yellow peppers.  i also topped it with some really good and sweet aged balsamic vinegar.  for the brussels that we had last night with some tofu, i washed, cut the ends off and quartered them, coated them with oil, salt and pepper and roasted them inside foil for 30 minutes at 375.  they were nice and soft and a little brown.  i made a sauce by reducing(cooking on the stovetop in medium saucepan) stock, lemon juice, salt, pepper, red wine vinegar, a little honey, and a little worcestershire sauce until it was thick and rich.  i tossed the brussels in the sauce and topped them with toasted walnuts...i could have eaten an entire plate!  
and last but not least...homemade nutella.  i got a spice grinder for christmas, which is pretty much a mini food processor, so i assume a regular one would work.  for my first attempt, which turned out pretty good, i added 3 oz hazelnuts, pulsed them until they almost resembled a flour, then i added 2 tbsp cocoa powder, 1/4 cup almond milk, and 2 tbsp agave nectar and pureed until thick and rich.  i don't like it super sweet, so you may want to add a bit more sweetner.   the real nutella is way sweeter!  i like mine!  check out the texture HERE
tonight, it is pumpkin pancakes, one of ry's favorites!!!
i truly hope you give some of these meals a try!