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Recipe:
2 tablespoons EVOO
1 small onions, finely chopped
1 clove garlic, crushed
6 threads saffron (save a couple to garnish if you like)
salt and pepper to taste
11/4 cup soy creamer
1 cup rice
4 cups vegetable stock
2 teaspoon Earth Balance
1 cup grated soy cheese
1/4 cup dried cranberries
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic and stir in the saffron, salt, and pepper. Reduce heat to low, and continue cooking -pour the creamer into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the margarine and grated soy cheese, cranberries and remove from heat. Serve hot.
Serves 8 as a side or you can stuff the squash as we did and bake 30 minutes at 350 degrees.
Where mush involves my new favorite ingredient (roasted aubergine from a jar!), a fresh aubergine for texture, garlic, young red onions with greens, tvp prepped with liquid smoke and vegetable bouillion, tomato puree, capers, thyme and beet greens. Served with more seedy bread and heritage tomatoes.
also: fresh rhubarb, bc strawberry and fig jam topped with a vanilla coconut cream. recipe based on the indispensable site chocolate covered katie chocolatecoveredkatie.com
Scaloppine alla Milanese, spaghetti al pomodoro and a stonking table wine.
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