Been on a bit of a Veganomicon kick this week (spicy tempeh pasta) and the Asparagus and Lemongrass Risotto on page 198 was also freakin fantastic. It took forever to make (though I was making bread by hand at the same time so that may have held me up a tad) and I didn't have any basil or mint or peanut oil, ooor enough arborio rice but I don't know if I'll make risotto any other way again (jk). I used about 1 cup of arborio and half a cup of regular brown rice, skipped the basil/mint and did serve it with the suggested Tangerine Baked Tofu but used oranges and whiskey instead of tangerines and rum. Amazing. Served with lime zest, pan roasted cashew nuts and extra marinade from the tofu.
All the flavours worked really well together but I think next time I'll slice the tofu a little thinner and marinate for longer because it didn't pick up the flavour it could have.
Another one we've made is the 'Pumpkin Baked Ziti with Caramelised onion and Sage Crumb Topping' (phew long title!) on page 194. (I obviously didn't go further than the pasta and risotto chapter.) I used wholewheat spirals instead of the ziti and I'm pretty sure that's the only edit I made to it! I could eat the cashew ricotta with a spoon and the breadcrumbs on top were to die for (though I wish I'd used some wholemeal bread instead of the white baguette we got for 50c since it gave both of us a stomachache!) and the whole thing was quite moreish. It was better the next day for lunch too.
Now a non Vgeanomicon related thing - my breakfast for the past few days! I had a tiny bit of whole oat groats leftover in a jar that was annoying me by being there so I cooked it up in some soy milk with handful of chopped dates and chopped brazil nuts. I didn't measure the dry grain but I ended up with 2 cups of cooked oats. I divided it in two and stuck it in the fridge. In the morning I heated it up, added sliced strawberries (on special at Coles hooray!) some chia seeds and a drizzle of brown rice syrup. Yum. Filled me up for ages which is really good since I have to wait 4 hours since I eat breakfast before I get to eat again. I highly reccomend a whole grain for breakfast - brown rice, wheat, oats, spelt (omg yum), buckwheat, barley. Just cook it up the night before, or on Sunday cook enough for your whole work week, it should keep in the fridge.
Now I am going to sit and watch the Gruen Transfer with a cup of hot red clover tea. Apparently it helps reduce hot flashes (cuz I get those! haha), healp relieve rheumatic or gout pain, contains vitamin E and can help sore throats. [source] Good o :)