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Luscious vegan roast aubergine risotto

Luscious vegan roast aubergine risotto

Melt in your mouth oven roasted aubergine and garlic risotto with a hint of tahini and the aromas of fresh parsley.

Ingredients:aub risotto
1 small white onion
1 small red onion
2 small aubergine
3 large garlic cloves
2-3 small handfuls/portions risotto rice
3/4 sprigs fresh parsley
Extra virgin olive oil
1/2 ts yeast extract
1/2 ts veg stock cube
1 ts tahini

1) Half aubergines and roast 3 halves with 3 large unpeeled garlic cloves in oven at 220 degrees C for 20-30 minutes or until completely soft.
2) Meanwhile dice and fry onions in olive oil on med/low heat until soft.
3) Dice and add in the remaining 1/2 aubergine and fry until soft.
4)Once roasties are soft, peel and gently mash aubergine and garlic with a fork and add the pan.
5) Add 1 ts tahini, 1/2 ts yeast extract and 1/2 ts veg stock powder. Season with salt and pepper. Adjust to taste. Stir well and simmer gently.
6) Wash and stir in 3 small portions risotto rice.
7) Stir in 1 cup boiling water, turn heat to low and simmer with lid on for 5 min. Once water is absorbed add another cup water and simmer for another 5 min until absorbed. Risotto should be al dente at this point …if not keep going until cooked.
8) Stir in chopped fresh parsley and dish it out!

Eat mindfully in full gratitude to the sun, the rain, the earth and the air for manifesting your aubergine and your own efforts that created this beautiful meal.

Last meal before my 24 hour fast. ☺️ xXx


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