Risotto Meets Sesame

There are many ways to achieve a creamy texture in main dishes without using melted cheese or dairy. One way is to choose starchy foods like risotto, which, when combined with broth as it cooks, acts as its own thickening agent. The result is saucy and satisfying.

Risotto (made with arborio rice) requires a little babysitting, but it’s a one-dish meal worth the effort. Here’s how to do it.

You may use any boxed vegetable broth for this recipe, but I prefer to make my own stock if I have time. I recently read an article by Mark Bittman in the New York Times Magazine (Simple Stocks for Soup on the Fly) about different quick broths. I used the tempeh broth he suggested in the article as the base for this recipe. Check out his different ideas. I’m keeping them handy for the future!

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Risotto Meets Sesame

(Serves 4)

Ingredients:

One red pepper, washed and sliced into strips
Four carrots, peeled and julienned
Six cups vegetable stock of your choice (I used tempeh stock)
One-half cup mirin or any white wine
One to two tablespoons sesame oil
Three garlic cloves, minced
Two bunches scallions, white parts chopped
Two cups arborio rice
One cup frozen baby green peas, partially thawed
One-half cup canned bean sprouts (optional)
Salt and pepper to taste
Three tablespoons toasted sesame seeds for garnish
Soy sauce to taste

Instructions:

1. Steam red pepper and carrots until tender, but still crisp, about ten minutes. Transfer to a bowl and set aside.

2. Add stock and wine to a saucepan. Heat until just simmering.

3. In a large saucepan, heat sesame oil over medium heat. Add garlic and scallions, cooking until softened, about three minutes. Add raw rice and cook, stirring constantly for two minutes.

4. To the rice, garlic and scallions, add one cup simmering stock. Stir until stock is absorbed. (I use a soup ladle to transfer the stock to the rice as it cooks, estimating amounts as I go. There is no need to be precise.) Continue to add stock, one ladleful at a time, until almost all of the liquid has been absorbed and the rice begins to soften, about 20 minutes.

5. Stir in peas and another cup of stock. Continue stirring constantly until the liquid has almost been absorbed and the rice begins to thicken. Stir in the steamed vegetables, bean sprouts and salt and pepper, adding more of the stock as needed, until the mixture is creamy, not runny, the rice is tender yet firm to the bite, and the vegetables are heated through, about five minutes.

6. Remove from heat and top with sesame seeds. Serve alongside soy sauce.

Cook’s Tip:

This recipe would be great with peanuts too. Substitute sesame oil for peanut oil, and top with toasted, chopped peanuts.

I Shared Our Story In Women2Women Magazine

I wrote a story for the current issue of Women2Women Magazine, whose theme this time was heart health. In the article (pp. 34-37 Life Is One Vegan Adventure!), I share:

  • facts about vegan diet and its relationship to heart health,
  • myths surrounding the health benefits of vegan diet,
  • tips to overcome hurdles when switching over to a vegan diet.

I also give two recipes, a Simple Vegan Sloppy Joe Recipe…

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…and Vegan Lasagna For Company:

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It was fun to share!

How To Make Perfect Kale Chips (Collard Green and Cabbage Chips Too!)

I would be a terrible vegan if I didn’t share the basics of making perfect kale chips, wouldn’t I? Even though the internet is loaded with kale chip advice already?

It’s just that things can easily go wrong with kale chips, which can turn out too soggy or too brown. There’s a turkey hotline at Thanksgiving. There should be a kale chip hotline! But wait, no, it’s not that complicated. It simply requires careful attention to the six steps.

I learned these steps from Oh She Glows blogger, Angela Liddon.

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What would you feed me…Susan?

Susan Edelman:

Elaine Boddy invited me to be a guest blogger on her wonderful blog at foodbod.wordpress.com!

Originally posted on foodbod:

2015/01/img_61002.jpgI’m so glad that so many of you enjoyed the first post in this series last week, Prudy did a fabulous job, and this week I bring you another great dish from another of my lovely fellow bloggers: Susan from Watch Hatch Fly.

Lovely Susan, another great friend I have made via blogworld; we chat and share so many things, including a great love of our furry babies: our dogs :) I In Susan and her blog, I believe you will find an honest, caring soul, who will bring you great fun and great recipes, interspersed with her tales of her life.

This is what she brought me…

I am thrilled to be a “What Would You Feed Me?” guest poster for Elaine! What an honor! Elaine’s challenge is that the selection be vegetarian, gluten free, healthy and tasty. Done! And if in real life, Elaine were to grace…

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Winter Day Mushroom and Corn Chowder

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Based on a recipe from the Vedge cookbook by Rich Landau & Kate Jacoby (Award-winning chef/owners of Vedge restaurant in Philadelphia).

Today in Pennsylvania we are experiencing a New Year’s wintry mix.

No! “Wintry mix” is not the name of a recipe, silly! It’s a type of precipitation that dances all around the freezing mark, sometimes showing up as snow, sometimes as sleet, and sometimes as rain. Louie and Kelly LIKE it!

Here they are post walk with a slight build-up of snow on the snout…

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