October 1, 2010 at 1:15 am 1 comment

Drove up to Harpswell, Maine the other day with Betty to visit Marie!! Amazing drive! Though 3+ hrs… The thought of risotto kept me moving!

(Betty just had to jump into the man-made muck pond… even if the ocean was a stone’s throw away!!)

Marie is living in a fairytale beautiful farm!! Can you believe it! A farm AND the ocean across the street?? Could not be better!

Arrived around 12:30, got the tour then tome to cook!

(They wouldn’t take their eyes off Betty!!)

What’s on the menu:
-Risotto and sundried tomatoes, onion and garlic
-Roasted sweet potato cubes
-Vanilla pudding with chocolate chips 🙂

The risotto came out amazing! It’s my obsession right now!

My Favorite Risotto

1 cup arborio rice
2-3 cups water or vegetable broth (this measurement is just an approximation, you may need more you may need less partly due to the amount evaporated)
1 medium yellow onion
4 garlic cloves (I may literally use 6 or 7 cloves; garlic is just an amazing ingredient)
6 sun dried tomatoes, rehydrated in water

1/4-1/2 cup nutritional yeast
Any spice you feel like, I sometimes start the entire dish cooking some red pepper flakes in the oil and keep the spice to a minimum (which my boyfriend disagrees with sometimes)
Salt + pepper to taste
2 teaspoons olive oil (or any oil of choice)

In a saucepan, heat the broth or water.

Bring to a boil, cover, and reserve for later.

Heat the oil over medium heat. When hot add the onions; cook until translucent, 8-10 minutes. Add garlic but only cook for a minute at most to preserve the alicin.

Add the arborio rice and stir, cooking for a minute or so. By the 1/2 cup, add the liquid of choice that is heating in the saucepan. Stir constantly until completely dissolved. Repeat this process until the rice is cooked and starchy. It will resemble porridge.

Chop the sun dried tomatoes and add to the rice along with the nutritional yeast, salt, pepper and any spices you’re using. This rice, if left unattended, will burn and stick to the bottom of the pan so make sure you never leave it without a babysitter.

Serve and enjoy!! Risotto is awesome because it is extremely rich and hearty, but without all that Parmesan cheese it actually isn’t too bad for you!! Of course brown rice and anything whole grain is the better choice, but sometimes you just have to splurge!

For the sweet potato we (and by we I mean Marie) diced it, spooned it around with some oil and roasted it for 20-30 minutes in a 350 degree oven.

Sweet potato tastes best simple like this, or dipped in some vegan ketchup and mustard 🙂

For dessert we simply blended up a boxed pudding and tossed on some vegan chocolate chips! And it was great!! Sometimes you just need your dessert fast!!!

Is your mouth watering?


Entry filed under: Farm, Harpswell, Maine, Marie Moreshead, Risotto, Sweet Potato, vegan.

Rice and Lentil Veggie burgers ‘Za Night!!

1 Comment Add your own

  • 1. marie  |  October 1, 2010 at 10:33 pm

    mmmmmmmm, i loved having a vegan master chef in my kitchen! everything was so delicious and thank you for teaching me how to cut garlic…a invaluable skill…


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