Mushroom and Pea Risotto
We've been getting lovely peas from the farmers market, so we went with a risotto tonight. We've been adding the pea pods to the veg broth and and boiling them for a few minutes, then straining, to add an extra boost of pea flavor throughout the risotto.
The peas were blanched for one minute in salted water and then thrown in the risotto in the last 2 minutes with the sauteed mushrooms, 2 tbs. of nutritional yeast and 1 tbs. of Earth Balance.
The grilled tofu used the same recipe and method as before, grilled low and slow, basting as you go. The grill marks turned out nice. ;)