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Cooked some rice? Want to make a rich creamy risotto without butter?

This really is plant based magic.

This can make you a really easy quick supper especially if you have some cooked rice in the house or a couple of packs of ready cooked brown rice.

This is both quick and cheap. What’s your excuse not to eat plant-based?

Ingredients:
Cooked Brown, Red or Black Rice
1/2 a pack of Firm Silken Tofu
Handful of Cashew Nuts
1 Tsp Veggie Stock Powder
1 Clove Garlic peeled
1/4 Tsp Salt or Herbamare
1/4 Tsp Black Pepper

Any veggies such as finely chopped mushrooms, peppers, onions, roasted squash, courgettes, corn etc.

Any soft herbs such as Basil, Parsley etc.

Method:
In a high powered blender, blend the tofu with the nuts, garlic, stock powder until creamy and smooth.

In a large saucepan place the cooked rice, break up any clumps with a fork. Pour over the tofu and nut cream. You can add some vegetables of your choice.

Heat over a medium heat until the tofu cream is reduced and you have a rich creamy risotto. Typically takes 10 mins max.

You can add some finely chopped fresh herbs at the last moment. If you use dried add them with the veggies.

Taste and adjust seasoning with Salt or Herbamare and Pepper.

You can also sprinkle over some fake Parmesan to finish. Recipe here

Serve with a green salad.

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Here is the one I made the other day with red rice, roasted butternut squash and roasted onions, added some parmesan and some rocket leaves.

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