D lock. Do I lock Sylvia's bike? Do people still kids bikes? We parked her bike by the check-outs with Georgie Pig hiding under a (clean) handkerchief in the basket. I think I will get a little lock for Sylvia's bike.
- punching holes in an apple with a straw,
- cleaning the path outside our house with a piece of toilet paper,
- setting up walls and a door of her house using a pink ribbon, and
- making spectacles out of erasers and paperclips.
tofu bacon because when I first saw Mel's photo I was sure that was what she had used. (In fact she served hers with olives and sun-dried tomatoes.)
The risotto needed slightly more seasoning but nothing that a drop or two of Worcestershire sauce couldn't fix. We wondered if lemon juice would work well. However, as I have learnt the hard way, it is far harder to taste the seasoning of a dish that is just taken off the boil. The risotto definitely benefited from cooling slightly before serving.
I am sending this risotto to Haalo of Cook Almost Anything. She is this week's host for Weekend Herb Blogging #326, and the coordinator of this event which was founded by Kalyn.
Previously on Green Gourmet Giraffe:
This time last year: WHB St Pat's Day Cabbage and Quicklinks
This time two years ago: Bread pudding and smoothies for vegie kids
This time four years ago: HotM #13 Spring Chocolate Brownies
Cauliflower risotto with tofu bacon
adapted from Veganise This
1/2 head cauliflower, cut into florets
1/4 tsp stock powder
2 tbsp nutritional yeast flakes
2 tablespoons olive oil
2 medium onions, chopped
4 cloves garlic, crushed
2 cups arborio rice
1 cup white wine (I used Riesling)
3 tsp stock powder
1/2 tsp salt
6 cups water
handful of torn basil
chopped tofu bacon
Simmer cauliflower with a pinch of salt in a small amount of water (I think my cauliflower was almost covered by the water) in a small saucepan for about 15 minutes or until it is soft. Once cooked, drain and keep the cooking water. Return cooked cauliflower florets and 1/2 a cup of cooking water (or make up that much if you don't have that much) to saucepan with 1/4 tsp stock powder and blend with hand held blender (or use a blender if that is your thing). Set aside.
Heat olive oil in a large stockpot. Fry onions for about 5 minutes or until soft. Add garlic and stir for about 1 minute. Add rice and stir for a few minutes until grains well coated and starting to cook (the grains start to look translucent around the edges with a white centre).
While the onions and rice are cooking, bring a kettle of water to the boil. (Or instead of this and adding stock powder you could heat stock on a saucepan if you preferred but I find using a kettle of boiling water easier). Add the wine, stock powder and salt (maybe even more salt) to the onion and rice mixture and cook until most of the liquid is absorbed. Add 1/2 to 1 cup of boiling water at a time, stirring frequently and adding more when most of the water is absorbed. I used about 6 cups of water.
Add cauliflower and basil. Stir for a few more minutes - just enough to heat up. Check seasoning. Cool slightly if you have time before serving. Serve with a generous sprinkle of tofu bacon bits for textural contrast, a few drops of Worcestershire sauce if desired and scatter with basil leaves for colour and freshness.
On the stereo:
Discography: Pet Shop Boys