sexy vegan radidio show notes
1/2 large head cauliflower cut into florets (about 4 cups)
3/4 lb small brussels sprouts trimmed (if you can only find large ones cut them in half or quarters)
1 medium yellow onion, minced
1 1/2 cups arborio rice
2 tablespoons Buttery Berbere (recipe below), or any oil or vegan margarine
2 tablespoons ye’qimen zeyet (seasoned oil recipe from Teff Love)
8 cups veggie stock, hot
2 tablespoons berbere paste (recipe from Teff Love)
couple pinches of Ye'Wot Qimem (black pepper spice from Teff Love, optional) for garnish
salt and pepper to taste
Heat oven to 400 F. In a large mixing bowl toss the cauliflower with 1 tablespoon of the seasoned oil, and a healthy pinch of salt and pepper. Place on a lined baking sheet and roast for 35 minutes until tender and the edges are browned. Set aside and keep warm.
Time to start the risotto. In the large skillet heat two tablespoons of the Buttery Berbere to medium.
Add the onions and a healthy pinch of salt. Cook until they become tender, 5 to 6 minutes, then stir in the rice, making sure to get all the grains coated with the oil. Toast the rice 3 to 4 minutes stirring continually, until the edges begin to get translucent, and the grains get an ever so slight golden hue.
Stir in enough broth to cover the rice. Stir occasionally, until the broth is almost completely absorbed, making sure the pan never gets totally dry. Continue the process of adding broth, letting it get absorbed, and adding broth again. You may not use all the broth for this. After about 20 minutes the rice should be approaching al dente, give it a try. If it is, now is the time to add the 2 tablespoons of berbere paste. Stir in the paste, and cook 2 minutes until heated through. If you pass a spoon through the risotto (like Moses parting the red sea), and it fills back in (drowning all the Egyptians), you're good to go (sorry, Egyptians). It should be neither sticky, nor soupy. You can always add broth, or cook a tiny bit longer to get the right consistency.
During the last 3 minutes of cooking the risotto, heat a medium skillet to medium high. Add 1 tablespoon of the seasoned oil. Once hot, add the Brussels Sprouts, making sure they sizzle. Cook on one side for 1 to 2 minutes, then toss to brown the other side. Cook additional 2 to 3 minutes to get ample browning on the outside. Season with a healthy pinch of salt. Remove from heat and keep warm until you're ready to put everything together.
Makes 1 cup.
1/2 cup refined coconut oil, melted
1/4 cup canola oil
1/4 cup unsweetened almond milk
2 teaspoons apple cider vinegar
1/4 teaspoon salt
2 teaspoons Berebere Paste
2 teaspoons liquid lecithin
Place all ingredients in a small food processor, blend until combined. Transfer to a container, seal, and chill until solid. Use like butter.