Chefs Cook Vegan. We made a version for our anniversary but we didn't
have the fava beans. This time we skipped the peppers.
Pictured is Sunflower Seed Risotto served with Fennel, Carrots, and
Fava Beans with Carrot Purée and Fava Purée. Also made the Butternut
Squash Soup with some substitutions and served with the Granny Smith
Apple and Radish Slaw.
A good meal but way too much work. Since I walked to the market to
get the fennel and made the broth all in the same day it may have been
a bit harder than it needed to be.
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