Thursday, October 9, 2008
So, I had a craving for pot pie... not the outside, just the inside. But, I also wanted some rice, but not any rice, I wanted creamy risotto. I looked for recipes all over the place but couldn't find "just" what I was looking for. So, I created something.
It turned out wonderfully... and I can totally see me making this over and over again. Sure, I'll vary it up a little, but I thought I'd post my "recipe" for anyone who wanted to try something totally new and yummy.
My Nameless Recipe - Cornpeacarrot Risotto
2 tbsp EVOO (extra virgin olive oil)
1 onion, chopped
1 cup Arborio rice
2 cups veggie stock (or your stock of choice)
1 cup dry white wine (something you'd want to drink...)
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup frozen corn
cayenne pepper - dash
salt and pepper - to taste
1/4 tspn rosemary
1/4 cup "milk" (I used Hemp milk)
2 tbsp (vegan) butter
Heat oil in large saucepan, add chopped onions and sweat until translucent. Add rice and cook for approximately 3 minutes to toast the rice. Add one cup of stock and cook until liquid is absorbed, stirring frequently. Add 1 cup white wine, cayenne, rosemary, salt and pepper, and veggies. Continue to cook until all the liquid is absorbed, stirring frequently. Add remaining 1 cup of stock and stir continuously until all the liquid is absorbed. (This takes about 20 minutes.)
When rice appears creamy and fluffy... add 1/4 cup hemp milk and butter.... stir in well until butter is melted. Serve while hot.
Notes: You really can do almost anything with this. I used vegan ingredients, including the hemp milk, dairy free/soy free margarine, and homemade vegetable stock.
Wednesday, October 1, 2008
I had way too much of my cocoa-coconut chili leftover, so I decided to kick it up a bit and make myself some Chili-Mac. I made up some organic Quinoa Curls, reheated some of my yummy chili, then mixed it all together. It made an incredibly hearty and tasty lunch!!! =)