Pumpkin Risotto (Soy-Free)

When it comes to things for myself I'm really, really cheap. I've almost always been this way - its both a combination of greed for the few funds I do have and a way to make sure that my other family members have enough money and food. So, as I've mentioned once or twice before, I go on a fiscal fast once in a while to use up everything in the fridge and to ensure that I don't spend anything. Yesterday's meal was using up some fresh brussels sprouts and a huge can of pumpkin puree that I had used for a failed recipe.

About two months ago in one of my cooking classes/internships, a chef from a school in Chicago came and showed us all how to make pumpkin risotto without using butter or cream. He demonstrated nice knife skills of course, and he showed the others how to properly cut onions and even corrected me on a separate task. When it came to finishing the risotto after letting the orzo pasta strands being coated in extra-virgin olive oil, he added in a huge load of chicken stock and then covered the whole thing in parmesan cheese. While I obviously avoided that dish, I couldn't deny that it was visually creamy and it smelled so good.

A week later I had made it and shared it with my mother whom took it for lunch the next day. Today I'm sharing the "recipe" with you, as its really all about feel and what you like. You can even put a little chef's hat on and pretend not to be poor (Okay, maybe that's just me)!

(Pumpkin Risotto Ingredients)

• Boiling Water or Stock
• 1/4-1/2 cup Canned Pumpkin
• 1 Medium Onion, diced
• 2 Cloves of Garlic, finely minced
• Olive Oil for sauteing
• 2 cups Orzo Pasta
• Pinch of Salt Pepper
• Basil, Italian Seasonings and Thyme
• Nutritional Yeast (optional)

(Directions)

• Start by sauteing your onions with the olive oil until softened. Then add in your minced garlic and continually stir.
• Add in more olive oil if necessary, then add in your orzo and coat in the oil for about 1-2 minutes.
• Add in about a cup of boiling liquid and continually stir. Add in your pumpkin and allow it to bubble. Add more liquid as needed and cook until the pasta is tender or al dente.
• Serve immediately and enjoy.

Baked Kinako Rice Pudding (Gluten-Free)

Have you ever been making a rice dish, be it casserole, onigiri or stir-fry, and found that it was too mushy to be used as is? Don't fear - if you just have some sugar, organic soybeans and peanut butter you can have an absolutely mouthwatering and addicting, enjoyable dessert. This sweet and salty treat is traditionally served on Japanese new years in squares after being broiled in the oven until puffy in crispy, then it is quickly dipped in hot water and rolled in sugar, salt and roasted soy beans. It is so delicious and, in my opinion, the best type of mochi there is - even besting my coconut mochi

(Ingredients)

• About 1 cup of cooked Mixed Rice (Brown + White)
• 1/4 cup of Crunchy Peanut Butter
• 1/2 cup of Raw Sugar
• 4 tbl Vegan Margarine
• Toasted and Ground Soybeans
• Water to Mix
• Salt to taste

(Directions)

• Preheat oven to 350 degrees.
• Take about half of your mushy rice and place into a blender with some water. Blend until it is a thick paste and mix with your rice and other ingredients other than the soybeans.
• Pack into a parchment-paper lined baking dish and then coat liberally with more sugar and a bit of salt, being just as liberal with your beans.
• Bake at 350 degrees for about 15 minutes, take out and see if it is done - if it is still sticky but has started to brown then you are at a great place.
• Using a large and clean knife, cut into sizable squares and crank the heat up to 400 degrees. Continue baking until it has finally started to crisp and finally be fully cooked.
• Allow it to rest slightly but keep it warm, and give a slice to everyone with a nice small scoop of vanilla ice cream or to add more fun to it. You could also put each slice on a stick and let everyone (under careful supervision) toast their mochi pudding to their liking in a nice toaster oven.
• Enjoy!

How To Make A (Vegan) Egg Sheet


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Four tofu sheets and one Lightlife Smartdog 

I mentioned this in my Adventure Time Sushi post but I decided to make a whole tutorial on it. Here is what you will need -

Tofu Sheet Recipe:
1/4-1/2 Block of Tofu (soft - not silken works best)
1/2-1 tbl Cornstarch
1/2-1 tbl Liquid Food Dye (I used chlorophyll for this example)
1/4 tsp Iodized Salt
A few teaspoons of Flavor-less Oil (to coat the bottom but not to make it oily)

Tools List:
1 Rubber Spatula (for lifting the sheet)
1 Rubber Spatula (used for mixing)
1 Food Processor
1 Medium-sized Pan (that heats well)
1 Lid for the pan (preferably clear)

Slurry for the Pig Face

Step 1. Mix your liquid food dye with the cornstarch. Put the liquid in a ramekin or cup first and then add your cornstarch. Stir it into a slurry and set aside.






Step 2. Break up your tofu but don't squeeze it out. Simply place it in a food processor and sprinkle with a bit of salt. Pour your slurry over it but just remember that the end result will be a much lighter color than what you started with. Get as much of the liquid onto the tofu and then puree it. There might be some color around the rim that hasn't been fully incorporated so you will need a small rubber spatula to mix it thoroughly. It should look like this -

Step 3. Oil your pan lightly and set it on the eye but don't light the fire yet. Spread your tofu around as smoothly as possible and if you have a large and round Wilton cutter then you can try to use it as your mold and guide. Just try to spread it as thinly and evenly as possible without having any holes. Place the lid on top of the pan and then set the heating level on low. Wait until it starts to steam and sputter a bit and then you can remove the top. Let that cook for a few minutes until the top has firmed completely. It won't be completely round, but if you want it to be you can take a smaller plastic top (as in from a crock pot) and place it in the middle while it is still steaming. Once the edges firm up you can remove it carefully and then cut it more easily from the ridges. If you're making the crown like I did, then you have to use water in place of the dye and add a bit of turmeric. Carefully scrape along the ridges with the bigger spatula, being careful with the center. Place it onto a plate and repeat the process until you have as many different egg sheet colors as you want.

Spreading the paste

Before cooking

Finished sheet

Enjoy!

Signed,

<3 Bou Shin <3