Monday, April 21, 2008

Lemongrass and Aspargus Risotto and Lots of Other Things

Wow. Seems I haven't posted in a while, eh? I feel like I've barely used the computer in the last week. The kids were at their grandparents' over the weekend, and I took a nice long break from cooking. I got back into the groove this evening, though, with lemongrass and asparagus risotto from V-con. While labor-intensive (lots of adding broth and stirring constantly) it was delicious. Crazy-good. Must make more risotto. To go with it, I made a sort-of crustless spanakopita. Jessica made it during our winter-fun weekend at Canaan Valley. I think she did hers like a casserole. I copied the recipe from her, and it called for making it in a pie-plate. I decided to try it that way and cut it into slices. Mmmmmm. So good. Jessica originally found the recipe in Health magazine. It was a really good meal, and the risotto was worth every second of preparation.

Now, back to last week...Wednesday evening, I made a really interesting lentil-kidney bean loaf. The recipe came from my Vegetarian cookbook. It turned out really good, and was especially good as leftovers on a sandwich. Cold with a little ketchup. Very reminiscent of a traditional meatloaf sandwich. I had a mandarin-pecan spinach salad with it. I made the dressing with some spicy pecan vinegar (Thanks, c-drums!), mandarin orange sections, olive oil, salt and pepper. I topped it with some toasted pecans.

Thursday I made the zucchini-chickpea-tomato curry from ED&BV. It was pretty good, but the recipe called for whole coriander seeds. Every few bites, Sleek and I would bite into one of the seeds. It was quite unpleasant. If I make it again, I'll definitely use ground coriander. First time I've thrown away leftovers in many, many months.

My absolute favorite thing I made last week was vegan, no-bake cookies. Yu-hum. Why hadn't I made these before? This is roughly the recipe I came up with:

4 TBS Earth Balance
1/2 cup cocoa powder
1 cup turbinado sugar
1/4 cup soy milk
2 tsp vanilla extract
3 TBS peanut butter
3 cups oatmeal

Melt EB and cocoa powder. Add sugar and soy milk and bring to a boil. Let boil for a few minutes. Remove from heat and add vanilla extract, pb, and oatmeal. Drop spoonfuls onto parchment-lined baking sheets, or just start eating it out of the pot! So good! I'll definitely be making these again. Next time, I'm going to reduce the cocoa to 1/3 cup, and increase the pb by a TBS or two. They were a little too chocolate-y, and not quite peanut butter-y. Still freaking good, though.


carrie said...

That risotto sounds amazing. Rob's not much of a fan of risotto, but I do make it from time to time. I'll have to keep this one in mind for next time. Did you flavor the cooking liquid with lemongrass or did you actually put it in the risotto??

The Dalai Mama said...

Carrie, you should definitely make this one when you get V-con. Yes, the broth is flavored with lemongrass (as well as ginger and garlic), and then strained before using.

rebecca said...

Yum! Lemongrass!
I think I'm going to try to grow some.