apple my friend deb gave me yesterday, plum, nectarine
tofu salad (by the bridge but i doctor it up a bit. it's THE best tofu salad out there and i cannot duplicate it at home though i have tried long and hard) and sliced tomato
*wild mushroom and sun dried tomato risotto
vegan broth or vegan bouillon cubes
water
arborio rice
sun dried tomatoes
dried wild mushrooms
a bit of tomato sauce (1 1/2 to 2 cups)
2 Tbs of soy margarine (i personally think earth balance is THE best out there)
rinse mushrooms in some hot tap water. drain and rinse again and once more. then pour boiling water over them (in a bowl silly) and let sit 20 minutes give or take
this is a NEW way of cooking risotto. yes, the old way is good, this is BETTER
put three cups of stock or water and bouillon cubes in a large pot. add 1 1/2 cups arborio rice. bring to a boil. toss in 1/4 to 1/3 c. of sun dried tomatoes and the soaking mushrooms with their liquid. boil 10 minutes stirring constantly. put cover on pot, turn heat off and WALK AWAY. for NO REASON DO YOU OPEN THAT COVER PRIOR TO 30 MINUTES PASSING. after 30 minutes, toss in the margarine and warmed sauce, stir and enjoy. i especially love it re-heated the next day.
the bridge (wow, turns out it's a connecticut company so it may not be available nationally)
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