tomato

Tomato and Mushroom Risotto

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I don’t often make risotto – simply because it’s a dish that requires your constant attention (and when you have a 2.5 year old tama/mokonui/taika/makimaki/dance-party enthusiast, you don’t really have that luxury…)

But this is a pretty easy and tasty one – I served this with a salad made of beetroot leaves, cucumber, tomato, and some toasted pumpkin and sunflower seeds.

Also one thing I do so that I don’t need to buy stock or stock powder, and try to minimise waste, is I keep the bits and pieces of veggies I don’t use in cooking (the ends of carrots, silverbeet and kale stalks, ends of spring onions etc) and boil them up for stock.  Add in some peppercorns, a couple of bay leaves, some garlic, and whatever herbs you have – coriander seeds, some parsley and thyme etc, bring to the boil for a while, and then freeze it.  You can also blend up some veggies to thicken it if you want.  I defrosted some of this to use in the recipe below.

The recipe also states fresh herbs (which are best) but you can substitute dry ones.

Kīnaki (serves 4)

  • 6 cups of vegetable stock
  • 1 medium onion, finely chopped
  • 2 cloves minced garlic
  • 1/4 cup chopped sundried tomatoes (optional)
  • 8 white button mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon finely chopped fresh thyme
  • Handful of chopped fresh basil
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons of nutritional yeast (optional – just gives it an extra bit of savoury flavour)
  • Olive oil
  • Cracked black pepper, fresh basil to serve (optional)

Huarahi

Bring the vegetable stock to a simmer in a medium-sized pot.  Stir in the tomato paste.  Cover and keep warm over very low heat.

Heat some olive oil in a large pan.  Fry the onions and garlic until brown.  Add the sundried tomatoes, mushrooms, herbs, nutmeg and salt and cook for a few minutes.

Add the rice and stir constantly – it’ll start to change colour a little bit (turning more white).  After a couple of minutes, add the first cup of broth and stir often until the liquid is absorbed.

Keep cooking and and stirring, adding more broth by cupfuls, until the rice is tender and creamy and all the liquid has been absorbed.  If the rice isn’t tender yet but you have used up all the stock, keep adding water in the same way until the rice is cooked through.

Stir in the nutritional yeast and season with salt and cracked black pepper

Spoon onto plates and serve with fresh basil, vegetables or a salad.

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Spicy Tomato & Sesame Sushi

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Sushi is on regular rotation in our whare – we all love it.  I usually just use some Fry’s meat-less schnitzel along with a couple of other fillings – carrots, cucumber, capsicum, lettuce, toasted seseame seeds, spring onions, avocado etc.  But I recently came across this recipe and it is really great.  I’ve made a few adjustments

Kīnaki (makes about 4 rolls)

For tomato filling

  • 3-4 large tomatoes
  • tbsp soy sauce 
  • 1/2 tsp minced ginger
  • 1/2 – 3/4 tbsp sriracha (depending on how spicy you want it)
  • 1/2 tbsp sesame oil
  • 2 tsp kelp seasoning (not essential – just adds a bit of extra flavour if you’ve got it)

For sushi rolls

  • 1.5 cups sushi rice
  • 2.5 cups water
  • Sushi seasoning (either the packet powder or the sushi vinegar)
  • Your choice of additional fillings – we usually use carrot, cucumber, and some eggless sushi mayo with a few spring onions mixed in – you can spread this on beside your fillings.  Toasted sesame seeds are also great.)

Huarahi:

  • Boil some water.  While you’re waiting, cut a shallow “x” shape into the top and bottom of each of the tomatoes (this will help remove the skin later).  Once the water has boiled, place the tomatoes in a heat-proof bowl or jug and pour the boiling water over them.  Leave them for about 10 minutes.
  • While you are waiting, put the sushi rice on to cook.  Once done, leave the rice cool (you can speed up the process by sitting your dish in a shallow bath of cold water, or tip the rice out into an oven pan and spread it out so it cools faster).  Season with your sushi powder or sushi vinegar.
  • After 10 minutes, pour the hot water off the tomatoes and then cover with cold water.  After a minute or so, when they have cooled sufficiently, peel the skins off (they should be coming away slightly where you cut them).
  • Cut the tomatoes in half and remove the seeds and liquid from the inside.  Cut up the remaining flesh and place in a bowl.
  • Add the soy sauce, minced ginger, sriracha, sesame oil and kelp seasoning to the tomatoes and mix well until all the pieces are coated.
  • Make your sushi rolls – spoon on a row of the tomato filling with your other chosen additions.  In this version, I used carrot, cucumber, and yellow capsicum.

Note: I haven’t tried it, but I’m guessing you could omit the sriracha altogether and still have a great savoury tomato filling without the spice if you aren’t keen on spicy kai.  Keen to hear if anyone gives this a go.