More Food!

Well this is the actual dish I made for dinner club. It's called 'risotto' although I have a hard time when vegetarians, vegans and raw foodists (or anyone else) use food words that we're familiar with and make it their own.

It problematic because a meat eating person might want the tofurky to taste like turkey and it just doesn't....so why not make up a new name? .... and then their might be more converts, or at least people who can give up meat for a few meals if we stop calling the turkey tofurky....you get me?

and this risotto definitely DOES NOT taste like risotto. It tastes like a cabbage slaw....and it's delicious!....but calling it risotto is confusing, and someone hoping for a risotto dish would be disappointed with this one....someone hoping for a cole slaw type dish will be over the moon, however.

Let's begin.

Here's the recipe.

Risotto:
1/2 head Cabbage, no stems
2 Salad Turnips
Salt & Pepper
1T Olive Oil (you could experiment with flavored oils, too)

Cheeze
1/2 C soaked nuts/seeds, reserving water
2 Cloves garlic, minced
2T Olive Oil
1T Lemon juice
Salt & Pepper

Preparation:
For Risotto:

Place cabbage and turnips in food processor and chop on pulse until rice consistency is reached. Put in bowl and mix in oil, salt and pepper. Set aside.

For Cheeze:
Place cheeze ingredients in food processor and blend on high, adding reserved water until creamy consistency is achieved. Toss with risotto. Adjust seasonings as necessary and dig out your favorite veggies to blend in!

It's so easy! I will point out that you should peel the turnips. I had never prepared a turnip before this, but I decided peeling it is best.

For mine, I added broccoli and (food processed)carrots.

ENJOY!