When I think back I'm not sure exactly what I've been busy with...but I know I have been because I haven't been in the kitchen too much. Just cooking things I've aleady posted about...or not interesting enough to bore you with. =) This is my last week in town before I leave for Austin and New Orleans for two weeks so I'm going to be cleaning out my fridge and busy with work and packing! I'll be sure to take lots of pictures while I'm away! I've already mapped out where the closest whole foods is in NOLA. I'm pretty sure I'm planning on carrying around a cooler with essentials everywhere I go. I'm hoping to still find some good down home southern cooking that is vegan. It's my first trip back being vegan, so I'm not really prepared. Wish me luck!
Now on to what you really came here to read...vegan FOOD! For mothers' day my dad was going to barbeque, which is always one of my favorite family time meals. There is something about the grill that makes a veggie burger taste just perfect! Add a little barbeque and I'm golden. The weather wasn't all that great so we didn't go all out. I typically like to add some potatoes or veggies but we just stuck to the "meat:" this time. My mom had garlic rolls so I cut my veggie burger in half to fit, with some vegenaise, mustard, pickles and onions..the perfect veggie sandwich. As you all know I've been wanting to make a risotto. After making the risotto soup and getting the right type of rice I thought I was ready. I didn't follow any specific recipe. I just looked up online how you generally cook risotto and took it from there. It turned out really good! I was pleasantly surprised!
Green Bean Risotto:
1 Cup of Arborio Rice
3 1/2-4 cups of broth (use a nice flavored one)
1/2 to 1 onion depending on the size and your preference
A few cloves of garlic
A few tablespoons of butter
1 pound of green beans (I used frozen)
1. Melt the butter, add chopped onions and garlic and cook until fragrant
2. Add the rice and saute until the rice for about 3 minutes or so. You want the rice to absorb the flavors of the garlic, onion and butter. If you are modifying the recipe, put any of your fragrant flavors in with the butter and then add the rice last so it can take in those flavors.
3. Meanwhile heat your broth in a separate pot and simmer. You want it warm, doesn't need to be boiling. Keep it on the stove, as you are going to slowly add the broth to the rice and you want it warm the whole time. This is key!! I didn't do this in my first risotto and it didn't work. I ended up slaving over the stove for hours with a goupy mess, and hard rice.
4. Add the heated broth to the rice 1/2 cup at a time. Once the broth has been almost completely absorbed add more broth until it is all gone. You want to continually stir to keep the rice from burning. The rice when done will be fluffy and soft but still have a bite to it.
5. Since I used frozen green beans I heated them up in the microwave (to save on pots) just until they were slightly cooked but were still crisp and bright green.
6. Once the risotto was done add the cooked green beans to the rice and mix well.
VOILA!!! This recipe was generally pretty easy, other then standing over the stove. It only took me about 30 minutes to add all of the broth to the rice. So not too bad. It's been more than a week since I've made it so I'm hoping I didn't forget anything. Honestly the recipe is super adaptable so you can add whatever you'd like!
I do have one more recipe for you. I made this on a whim with what I had in the fridge and it turned out pretty good and is super easy, adaptable as well. I had the canned croissant rounds that had been sitting in my fridge waiting to be used. I also had some cream cheese and daiya and decided to make a simple calzone! Just open the can of croissant rounds, I made a square about the size I was looking for (one can made two calzones). I spread half of the dough with tofutti cream cheese, topped with chopped kalamata olives and a little horseradish. Sprinkled some daiya cheese, then folded the other half of the dough on top. Sealed with a fork so all sides were closed. Made a few slits in the top to let air escape and baked for about 10 minutes in the oven. They were yummy! Then you can dip in marinara or vegan ranch...super easy! Just add your favorite toppings.
Enjoy friends....I hope it won't be as long between posts but no promises with my vacation coming up. I will be bringing my laptop with me so if I get a chance I'll post while I'm away! Till next time!
Laissez Les Bon Temps Rouler!
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