Risotto with artichoke hearts, peas and celery

At the moment I am really into rice. Looking at the ingredients on hand for the main meal on Sunday, I decided to buy some risotto rice, which is not what I usually cook with, normally being a fan of long grain brown rice.
However I have not had much luck in the past attempting to make risotto with that, so I decided to splash out at Waitrose, and buy an inexpensive pack of own brand risotto rice.
I based my recipe around the one on the back of the pack but with some slight variations.

Ingredients:
4 sticks celery, washed and chopped
2 onions, peeled and chopped
1 clove garlic, finely chopped
Half a jar of Artichoke Hearts Antipasti
1 tablespoon frozen Petit Pois
1 litre vegetable stock (I use Marigold Bouillon)
1 tablespoon Engevita Nutritional Yeast Flakes

Drain the olive oil from the artichoke hearts using a fine mesh sieve and add it to a large pan.
Set aside the artichoke hearts
Heat the oil, then add the onions, celery, and garlic.

Once the onions have started to soften, add the rice and cook with the stock according to the pack instructions.
When the rice is nearly done, add the peas and the reserved artichoke hearts.
Just before serving the rice, add the Engevita Nutritional Yeast Flakes and stir well.

Frugal Shopping

Part of a  receipt from a recent visit to Aldi.
I will talk you through some of the healthy choices supported by this shopping trip. The first item on the list is porridge oats at 75 p.

This forms the basis of the usual breakfast Chez Herbmwormwood.

Put a tablespoon or two of oats in a dish, cover with soya or almond milk and leave overnight.

You can add dried fruit  if you want.

In the morning put it in a microwave and cook on high for 2 minutes, stirring half way through.

Take out of the microwave and allow to stand for 2 minutes, then add anything else you like, such as more fruit, toasted sunflower seeds, nuts such as pecans, yoghurt or cream.

The farmhouse seeded batch will usually be eaten for healthy lunch, with cheese, banana, peanut butter, marmite etc.

Note very cheap leeks @ 19p. British Leeks no less. These went in a curry, used instead of onions,  with the butternut squash, some of the carrots and a side dish of curried cauliflower.

Soft citrus and oranges are very reasonably priced compared with other supermarkets,  and very tasty.

Not technically vegan, as they are coated with wax  made from shellac, which is ubiquitous with non organic citrus fruit.

However, since I am eating the oranges on medical advice (since being diagnosed with iron deficiency anaemia), I am not beating myself up about it.

The bourbon creams and jammy wheels are accidentally vegan biscuits, for snack.

The biscuits are  not particularly healthy on their own, but add some tasty empty calories, to make sure there are enough.

Breaded Tofu Cutlets

I have been getting my Tofu at Hi You Emporium on Newgate Street recently but I did notice its manufactured in the USA.

As I am concerned about food miles and Genetically Modified Soya, I have gone back to buying Yang Yang tofu from Tsang Foods on Percy Street,  as its manufactured locally in Swallwell (Gateshead) just a few miles south of here. Of course We don’t have many soya bean farms locally but at least we do have current European Union restrictions on GM food.

 

Instructions for breaded tofu fillets

1/2 cup breadcrumbs
1/3 cup engevita
1 tsp garlic powder
1 tsp marigold boullion powder
1 tsp onion powder
800 grammes firm tofu, drained and pressed (pressing under a heavy object removes excess water and does help the cooking)

cut the tofu into fillet sized pieces
in a large mixing bowl, combine the dry ingredients
coat the tofu pieces in the mixture and place on a greaseproof paper lined baking tray. Bake in pre heated oven at 200 celcius for 15 minutes, then turn the fillets, then bake for another 15 minutes

 

Serve with mushy peas and chips, salt and vinegar and tomato ketchup