Serves 4 – 5. Makes 20 balls
Bring the flavour and culture of Italy to your Christmas table this year with these crunchy, creamy and oozing with flavour vegan rice balls.
Fragrant Ceres Organic Basil Pesto and melty mozzarella all wrapped up in healthy brown rice and quinoa balls makes for a very tasty and festive centre piece. The uncooked balls can be created the day before then stored in the fridge, and deep fried just before you plan to eat. Easy. Peasy.
So let’s get rolling. But to start – we’ll whip up some no stir Risotto! OR, if you already have left over Risotto, just fold in some whipped tofu and you’re off!
AND. Don’t throw the oil out! Let it cool, then strain through a paper towel and store in a cool dark place until your next Arancini session. The oil will last 6 – 8 uses.
INGREDIENTS
THE RISOTTO3 T olive oil
1 medium brown onion finely chopped
5 cloves garlic, minced
1 c Ceres Brown Sushi Rice
1 c Ceres Ancient Grain mix
3 ½ – 4 c vegetable stock
½ c white wine
1 T lemon zest
1 T Ceres Savoury Yeast Flakes
Pepper and more salt to taste
200g firm tofu, blended until smooth
100g Vegan Mozzarella cut into 20 cubes
1 jar Ceres Organic Basil Pesto
5 c Ceres Sunflower Oil
TO ROLL100g Gluten free breadcrumbs
½ t Ceres Kelp Salt
½ c Ceres Coconut Cream
3 T toasted cashew nuts
2 T toasted sesame seeds
1 large handful of fresh basil
2 T lime juice
A dash of Ceres Maple Syrup
½ t salt
Any remaining Ceres Organic Basil Pesto
METHOD
To make the risotto, heat your Ironclad Legacy Pan over a medium flame until just hot then sauté the onions and garlic in the olive oil until soft and translucent but not brown. Add the rice and quinoa and stir well.
Saut é for a couple more minutes then stir in the stock and wine. Bring to the boil, then turn heat down to low, cover and let the rice and quinoa cook over for 30 minutes or until all the liquid is absorbed. The grains should be al dente and not mushy.
Stir in the lemon juice, yeast flakes, tofu and pepper. Have a taste. Do you need to add more salt? More lemon juice? Pepper? Cover the mix and let cool on the bench top.
Stir the blended tofu into the cooled mix.
Scoop up a couple of tablespoons of cooled risotto into your hands, then place half a teaspoon of pesto and a chunk of mozzarella in the middle of the risotto. Form the risotto around the mozzarella and shape it into a ball, then roll the balls in the breadcrumbs as you go.
To cook, heat the oil in your Ironclad Old Dutch Pot to 180°C (or to hot enough that the end of a wooden spoon sizzles when it hits the oil). Deep fry the balls 5 at a time and drain on kitchen roll.
To make the sauce whizz all ingredients together in a high speed blender until smooth.
Keep the balls warm in the oven in your Ironclad Old Dutch lid and serve hot to the table with the green goddess sauce and lime wedges.
Mmmm. Happy Christmas to all our vegan fans! We love you.
