Wish I had some photos of this one to show but truth is....I ate the whole damn thing. That's 1.5 cups of brown arborreo rice [along with other vegan goodness which I'll get into later]. This recipe was inspired by the flying Scotsman aka Senor Z aka 'Damnit Mike' aka Mike Z. He frequently makes these risotto-thingies that I have just tried.
Let's get the big line out of the way: It is no surprise that Alex and his vegan risotto, are quite fond of one another.
So anyways, he would tell me risotto is a cyclists best friend. Here are directions:
2 leeks, cut stems, slice thin.
1 bag enoki mushrooms
1 bag of mixed mushrooms [not to be confused with 'shrooms'!]
4 bell peppers
1 Okinawan sweet potato [these puppies are purple]
Garlic
Edamame
Brown arborreo rice
Cashew creme [to make it creamy, of course]
2.5 cups of vegetable or mushroom stock to flavor rice
1 tbsp Toasted sesame oil
2 tbsp nama shoyu
Throw all that in your rice cooker. Press on and sit fat ass down on chair. When beeping noise is heard, keep lid on rice! 5 mins later, add some more cashew creme to achieve desired creaminess and you're done. Wham, bam, thank you ma'am.
Wish I could show you photos, but you probably dont wanna see now. =)
Gross.
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