Wednesday, 7 September 2011

Dinner, yesterday

A Spicy Roasted Red Pepper Risotto with Garlic Broccoli. Not too spicy, but enough so you know it is there. I finished the risotto with a tablespoon or so of Vegenaise to add creaminess. Weird, yes, but it worked really well.


Babette said...

If I didn't keep myself from doing it, I think I'd add Vegenaise in every dish I make!

I just read you were coming out with a vegan slow cooking book. I'm really interested =)

Are the recipes health-oriented? And does it rely on a lot of pre-made stuff?

Carla said...

The book is in editing now! It has a main meal focus and uses very little in the way of pre-made things - but I'm not counting tofu or homemade seitan as premade. Some recipes are healthier than others (as is the case in most books) but more than 50% of the recipes use no oil at all - and in the remaining recipes the oil can be excluded if you prefer. The recipes use lots of fresh vegtables, different kinds of beans, tofu, tempeh, seitan, grains, even pasta.

Babette said...

Great, I can't wait!

I got a slow-cooker a few years ago, but I barely use it, for I find very little vegan recipes for it... and I'm no good without a cookbook =)

celyn said...

This is beautiful, Carla!