lunch, main meals, Italian, rice

Lazy Risotto a la Rice Cooker

lunch, main meals, Italian, rice

I plan to be posting more frequently for the next while, so stay tuned for plenty of tasty gluten-free goodness... starting with this risotto.

This is by far the easiest way to make a good risotto. Ahh, sweet sweet (salty) laziness.

Serves 3-4.

Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, crushed
1 cup of arborio rice
440g (15oz) canned diced tomato
1/3 cup cooking wine
3 cups vegetable stock
3-4 handfuls of spinach/silverbeet, chopped
6-12 black kalamata olives, pitted & sliced
4 (or so) medium-large button mushrooms, sliced
1 small carrot, grated
1/3 cup nutritional yeast
1 teaspoon dried mixed Italian herbs
salt & pepper to taste

Method
1. Turn the cooker on with lid open, heat up oil, saute onion and garlic for 1-2 minutes.
2. Add rice, stir until coated with oil.
3. Add the vegetable stock, canned tomato, wine, mushroom, dry herbs. Stir until evenly distributed. Close rice cooker

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breakfast, lunch, dinner, soup, asian, noodles

Faux Pho! (aka Vegan Vietnamese Pho Soup)

breakfast, lunch, dinner, soup, asian, noodles

In Vietnam, people eat pho for breakfast, lunch, and dinner. Personally I like to have it for breakfast on Sunday mornings! This is a version that best imitates the veg pho that I had when I was travelling in Vietnam with my partner - it is his recipe. Quantities may be a little rough, so taste-test as you go (as you always should!). Enjoy!

Serves around 4-6, depending on bowl-size/course...

Ingredients
2-4 finely diced chilli peppers (eg. birdseye)
1.5in piece of ginger, thinly sliced
1 sweet onion, chopped or diced
3 Litres of Massel's Vegetarian Beef-style Stock*
1 cinnamon stick
5 star anise pods
1 finely diced garlic clove
lime, juiced
palm sugar to taste
fresh pepper to taste
bean sprouts, handful or two
rice vermicelli, cooked
1 bunch of coriander leaves, chopped
2 shallots, finely sliced
extra finely diced chilli pepper, optional

How To
+ In a stock pot fry the chilli, ginger and onion, with a little

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