Last Friday, I went to buy some of my adorable colorful vegetables directly from a local farmer, who comes weekly to our town. I don’t have anything against buying veggies in standard supermarkets, I actually do it quite often, mainly for the larger variety available. However, I find that there is something so grateful and important in knowing who is behind the foods we eat and share with our family and friends.
I don’t know almost anything about the young farmer who sold me the courgette, only that he is a very enthusiastic young guy, and that he treats every single veggie that the handles with great respect and care. I like to call him and many others farmers “heroes”, who all endure so much – under whatever weather conditions – to feed us. And in respect to all food growers I’ve prepared a formidable risotto for my family today!
- - 1 cup of quinoa (alternatively you may use rice)
- - 1 tablespoon of olive oil
- - 4-5 brown mushrooms
- - 1 yellow round courgette
- - 1/3 cup silken tofu
- - 1 teaspoon of vegetable broth powder
- - 2 tbs nutritional yeast
- - 3 cloves of garlic
- - a handful of arugula
- - salt to taste
- - In a medium saucepan add the quinoa with 2 cups of water. Bring to a boil. Cover, reduce the heat and simmer till the quinoa is tender, around 10 min in medium heat. Remove from heat and set aside.
- - Cut the courgette in half and bake in the oven for around 15 min at 300°C.
- - Using a teaspoon, scoop out the flesh from the courgettes and blend it with the silken tofu, the green onions, and the dry vegetable broth.
- - Heat the oil in a medium frying pan and stir in the garlic and cook for 1 min .Add the chopped mushrooms and cook for more 2 min. Add the quinoa, the blended cream (I end up not using the entire sauce), nutritional yeast, and arugula. Reduce the heat, and stir well till is all mixed and creamy. Fill the courgette with the risotto. Serve immediately.