Friday is vegan-recipe-day over here at praggeist. This week, our resident vegan cooking and baking godfairy Martuna Martinez has a nice and healthy spring snack for you. Enjoy!
Confetti risotto cakes
Yes, this is like a party in your mouth--when anise, orange zest, and minty caramelized onions get together and start popping carrot confetti and juggling rice grains.
To make this spring fest of four, you'll need:
1/2 cup uncooked rice, whichever you prefer
1 shredded carrot
1/2 pack of tofu, around 100-150g (You can store the rest immersed in water in an air-tight container for a couple of days if you remember to change the water daily.)
1 tbs of anise
juice of 1 orange
1 tsp of orange zest
1 squeeze of lemon juice
pinch of salt
pinch of cardamon
2 smaller or 1 gigantic onion
2 tsp of sugar
handful fresh mint leaves
sunflower oil
Rinse and then cook yer rice with some of that salt. Don't overcook! Looking ahead, you might wanna preheat the oven to 170C and lightly grease the muffin tins.
Meanwhile, crumble the tofu into a bowl or blender. Squeeze the life out of the orange and not all that much out of the lemon, add the zest, and blend till creamy.
In a bigger bowl, mix rice with carrot, anise and a tad of cardamon, and fold in that tropics-smelling tofu cream. Fill up the muffin tins all the way and smell the cakes bake for 25-30 minutes. (You can use the same ol' toothpick/ knife/ chopstick test with these.)
For the rooftop partay, you'll just need to heat up the oil on low heat, slice the onions finely into rings, and toss them along with the sugar. Let them sit, stirring very infrequently for as long as the cakes are baking (20-30 minutes). Feel free to add more oil if the rings are sticking to the pan. Once the heat is off, throw in the whole mint leaves and give it all a toss to blanket them in that finger-licking juice that required so little effort to make.
Cool the cakes before attempting to get them out. Dress them pretty with the minty onion. Now all you need is some Andrew WK.
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