Move over, fried mac and cheese—there’s a new comfort food in town. Deep fried risotto balls. Made a double batch of risotto a few days before, then wrapped pieces of frozen Tofutti cream cheese in a 2″ ball of rice. Dredged in flour, vegan eggwash (Ener-G egg replacer, mustard), and seasoned panko crumbs. Fried for 3-5 minutes. Make sure not to let any of the cheese escape or the oil will boil over!
Cody thought they were too big but I like ’em big 😉
Used 2/3 can of red curry paste. Included russet potatoes, eggplant, carrot, green beans, onion. Added 1.5T lime juice to temper down the spiciness.
Add 1-2 cloves garlic late in cooking process. Served curry with wide rice noodles, topped with fresh minced ginger, sliced green onion, lime wedge.
So Colt and I tried making this again, as it was really good last time. We more-or-less followed a recipe from TheEdgyVeg, but we kinda fucked it up this time.
The seitan nuggets fried nicely, but ended up very bready and doughy. I think we added too much vital wheat gluten whilst kneading the “chicken” dough, or possibly didn’t use a vital wheat gluten with a high enough gluten content. Used a whole bottle of Franks for the dough, but that made them too spicy. Would switch for half Frank’s/half stock as suggested in the recipe.
We should have planned ahead and made a ranch sauce or something to eat with the seitan as it was kind of dry.
Cody banged out some of ATK’s drop biscuits and they were the best part of the meal!
Reheated our frozen bolognese sauce for a simple dinner with fried eggplant “parmesan” with a standard flour-flax eggwash-panko breading.
This soup absolutely blew us away with its flavor. It’s quite possibly the best “chicken” noodle soup we’ve ever had. I was skeptical at first, remembering what Campbell’s chicken noodle soup tasted like, but the broth tasted very savory, with a hint of creaminess from the chickpeas.
It’s been the summer of peppers, and we are still trying to eat them all up. I flavored some Tofutti vegan cream cheese with garlic and onion, and slapped in inside some jalapeños before roasting them for 12-15 minutes. They uh….had some kick to them. It was a hot and spicy year for peppers!
Featured drink: Thug Kitchen’s bloody marys. I don’t even like bloody marys and I loved these!! Need to pickle some asparagus for them next time…