Last week was a very busy week because we were setting up everything for our first edition of the Vegan Package Swap. On Friday people who subscribed for the March edition were paired up and, as it happens in every first times, we had some technical issues (our swap is also the only one done with an automatic system developed by our web developer person – aka the husband). This week everyone is preparing the packages to be send and it’s all very exciting! Of course we’ll have to adjust some things for the April edition but we’re very happy about it! HAPPY SWAP to our readers that are participating!
Even with all the buzz around the Vegan Package Swap we had some time to cook! Not just me, but Matteo did some cooking too, so we have some recipes to post in the next days, starting with today.
There’s a funny story behind this meal: my first idea was to make a vegan version of a Brazilian dish called “Moqueca”. Traditionally, it is a seafood stew based on fish, onions, garlic, tomatoes and cilantro. I won’t enter too much into details about it now because I still want to cook it properly. The thing is that usually you eat it with rice and I realized I didn’t have rice in the house the morning I cooked the meal. So my “brilliant” idea was to use arborio rice (yes, the one to make risotto) and cook a little bit of it together with the stew (this would make things easier to baby boy to it the meal too). And then what happened? I used too much rice and ended up with a risotto! Does it sound bad to you? Because we loved it.
I wouldn’t say it’s a traditional risotto, not even close to it. Italians cook simple and my meal had too many ingredients, but there’s is a “fishy” risotto (“risotto di fruti di mare”), a classic dish in the Italian cuisine. So I wasn’t doing any “sacrilege” with my beloved Italian food To give the “fishy” flavor I used sliced “fish steaks” from Vantastic Foods (I have to say this is being my favorite brand to fish substitutes from a while. Everything I cook using their products taste amazing), which contains seaweed.
One thing that I love about cooking and experimenting is that not every time something doesn’t go in the way you imagined in the kitchen it doesn’t necessarily means it went wrong. I like different. I like unpredictable sometimes. Having said that, hope you enjoy the recipe.
3 sliced pieces of Vantastic Foods “fischsteak” or any other fish substitute you may find (it would be 1 cup)
4 small sliced potatoes
2 sliced carrots
1/4 sliced pumpkin
2 sliced tomatoes
1 cup arborio rice
1/2 tomato sauce
1 cup coconut milk
1 tablespoon nutritional yeast
garlic & onion
2 tablespoon vegan margarine
In a medium pan fry the garlic and onion in olive oil or water (I usually do it with a small amount of water, around 2 tablespoons). Add all the vegetables and cover them in cold water. Add the herbs, salt and black pepper. When the water starts boiling add the rice. Let it all cook for around 20 minutes, stirring it from time to time. Add the tomato sauce, the coconut milk and the nutritional yeast keep cooking it until the rice and vegetables are cooked and soft (if necessary, add some water or more coconut milk if you prefer!). Add the “fish” and keep stirring it until you get a creamy consistency. Turn off the heat and wait 2 or 3 minutes. Add the vegetable margarine and stir it again. Serve it with vegan parmezano or nutritional yeast on top.
PS. Because I was cooking the dish also to vegan baby I didn’t add the black pepper while cooking, just in our plates before eating.