Today was all about simple, easy to prepare food. The risotto was oven baked which left me with not much to do as the oven did it for me! I threw in a few handfuls of bagged broccoli slaw in with the risotto for some color. The cauliflower was tossed in a bit of olive oil and I popped that in the oven on a sheet pan while the risotto cooked. The chickpea dish was simply canned chickpeas tossed with garlic, olive oil, lemon juice, mint, parsley and salt. Everything came out delicious.
You can find the risotto recipe here. You may omit the nutritional yeast if you don't have it. Tastes just as good without it. I left out the margarine which didn't affect the flavor at all. Make this, it's so good!
The coconut pudding was from The Vegan Family cookbook and has silken tofu, rice milk, coconut milk, cornstarch and sugar which simply got blended together, boiled and then refrigerated until chilled.
2 comments:
That looks like a great easy to put together dinner, I don't know why I've never made risotto in the oven - it certainly appeals to the lazy cook in me!
What a totally white colored meal, including the dessert! I'm sure it was all yummy, just not at all colorful...
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