Hi everyone 🙂
I lucked out today at work! It was a cooking class day and one of the items being cooked was a spicy papaya salad which made me drool while eating my tofurky at the desk. Later on though, conveniently around my snacktime, the head chef brought me out a small plate. It was sooo good—I asked for the recipe! There’s no recipe of course though, its just a bunch of stuff thrown together. Here’s what was in it: green papaya, apple, daikon, cilantro, mint, garlic, chili sauce and scallions. Delicious AND very healthy! I had a plate of that, along with my grapes I had packed, for a delicious midday snack.
I was going to make tempeh tonight for dinner but then at work I heard the word “risotto” and my day completely changed. I said to myself, “I LOVE risotto! Why don’t I ever make it?!” Good question. I even got a gorgeous expensive william sonoma risotto pot for christmas! So, when I got home from work today I set out to make some and here’s what I came up with.
Springtime Vegetable Risotto
1/2 zucchini, small diced
1/2 cup small diced eggplant
1/2 of a red bell pepper, small diced
1/2 cup giant lima beans
1/4 cup arborio rice
1 tsp olive oil (optional)
1 tbsp chopped walnuts
1 heaping spoonful nooch
about 1/2 cup water
sea salt/hot chili flakes to taste
In a saucepan, combine everything except for the walnuts, nooch and seasonings. Bring to a boil then reduce heat to a simmer and let cook until the rice has absorbed the water (stir a few times). This will take about 20 minutes. Add the walnuts, nooch and season to taste with salt and pepper. Voila!
People say you have to constantly stir risotto but I never do. It takes too long. I just let it go and it always works!
With my risotto I heated up the leftover mashed cauliflower from last night. I think I will bring a pecan-pie larabar to school with me tonight because its only appropriate when we are making pecan pie!