Risotto is an amazing dish. What a great risotto recipe demands in time and attention, it rewards with super satisfying flavor. If you’ve been looking for a vegan risotto recipe that will really impress you and any guests – vegan, vegetarian, fishatarian, flexitarian, fleshatarian — you found it!
The cashews and splash of soy milk lend a wonderful creamy, nutty flavor. The spice and herb mix promise a fantastic array of taste with every bite. I strongly recommend using fresh herbs for the best flavor.
Be aware that risotto needs to be stirred almost constantly while cooking. Also, the amount of liquid needed and the time to cook will vary depending on the cooking temperature and rice. Always add more liquid gradually, cook it down patiently, take your time.
This is an all-raw variation on one of my favorite, traditional Indian snacks — roasted chickpeas. Actually, my earliest memory of roasted chickpeas is having them served as part of breakfast at the Hare Krishna temple in Philly in the early 90s.
Years later, when I really got into raw foods, I was sprouting just about everything I could find. I’ve experimented a lot with sprouted chickpea houmous and I love chickpea sprouts in salads. That said, they’re not for everyone. Try it and see if you like the fresh, raw, nuttier flavor. On their own they taste a bit weird, but the ginger and lemon and pinch of spices brings out a nice, zippy flavor to go with the crunch. Earth-crunchy, that is.
The Lotus and the Artichoke is a blog for vegan cooking with world fusion and flavor. I’ll also keep you updated on the progress towards publication of the printed cookbook and e-books expected in November 2012!
These are recipes, stories, photography and artwork about my years in kitchens around the world. Some are recipes converted from traditional cuisines, some are experiments, many are trusty standbys which I’ve worked with since going vegetarian in 1990.
My travels have brought me to almost 40 countries, through many kitchens, hundreds of meals from street carts, generous families, fancy and not-so-fancy restaurants. I pick up and work with new foods, techniques and flavours wherever I go. I’m especially grateful to all of the people who’ve provided inspiration, invitation and appreciation.
There’s of course lots more to the story behind this… Hang around, visit again and keep reading to get more!