Two vegan recipies

Roasted Artichoke And Garlic Soup
Yield 6 Quarts

4 cans of artichoke hearts
7 cloves of garlic
2 medium yellow onions
3 cans of coconut milk
3 quarts of water
Salt and White pepper to taste (tt)
2 Tb 80/20 olive and canola oil
1/2 c white wine

Strain the artichoke hearts reserving the liquid. Place in a pan with the garlic and 1 Tb of oil and place in a convection oven at 350 degrees F. Roast untill the artichokes are golden brown and the garlic is soft.
While the artichokes are roasting sweat the onions in the remaining olive oil and deglaze with the white wine. Reduce by half and add the artichokes and the garlic. Add the water and bring to a boil. Reduce the heat to a simmer and add the coconut milk. When the liquid is just about to a boiling point check the garlic and if it is softened to the point of being able to squish the garlic with a pair of tongs remove from the heat and puree in a blender. Strain in a fine mesh strainer and season to taste. Thicken with cornstarch if necessary.

Butternut Squash Risotto
Yield 15 servings
1 Butternut squash peeled seeded and diced
2 cups arborio rice
3 cloves of garlic minced
2 shallots minced
1/4 c white wine
water as needed
2 cans coconut milk
2 Tb dijon mustard
1/2 Tb sugar
tt salt and white pepper
3 Tb 80/20 olive and canola oil

Place the diced squash in a shallow pan and toss with 1 Tb oil. Place in a convection oven at 350 degrees and roast until the squash is lightly browned and al dente. Reserve for later.
In a sauce pan sweat the shallots until lightly caramelized. Add the rice and toast until the aroma is slightly nutty. Deglaze the pan with white wine and reduce untill au sec (the wine is almost gone) Reduce the heat to just a small flame. Add the mustard and sugar and slowly add the water a little at a time constantly stirring the rice. When almost all the liquid is absorbed add more water. When the rice is almost al dente but still slightly crunchy add the coconut milk and continue until the rice is al dente. Finish by adding the reserved squash and season with salt and white pepper to taste.