Back on track, making wonderfully vegan food!

Dearest everyone!

It's been a long year without any blogging from our side. Shame on us. That of course does not mean we have nog been cooking, but simply that other things have come in the way of blogging about it! But now, at the end of the summer, with not much to do I decided to get my act together. I've been at home the last few days and made both spring rolls and moroccan stew, and this: a lovely tomato and white wine risotto with semi-dried tomatoes, home-grown beans, deep-fried sage and arugula salad. Wow. It was beyond delicious.

I'm sorry to say that I can't share the recipe with you, as I did not write it down, but I will tell you how I made it!

Make a simple risotto with white wine. You can find a recipe for red wine risotto here on the blog, simply substitute the red wine for white. When you add the wine, also add peeled tomatoes cut into chunks. I managed to find lovely Swedish plum tomatoes. Then let the risotto cook as usual, adding some lemon zest at the end.

For the semi-dried tomatoes, just place some beautiful tomatoes of your taste in a oven proof pan, drizzle with some olive oil and white balsamic vinegar. Sprinkle with sea salt and some brown sugar and lemon zest. Throw in some springs of rosemary as well. Roast in the oven at 250 degrees Celsius for about 30 minutes, and then lower the temperature to 125 and bake for about 45 minutes, or until the sugar is all caramelized and the tomatoes look very roasted and delicious.

While the risotto is cooking you can get the beans going. Simply bring a small pan of water to boil, add salt, a good lug of olive oil and some sage. Place a clove of garlic in the water as well. The add the beans. I had the privilege of having some home-grown Borlotti beans, but I added some green soy beans as well. You can pretty much use your favorite, although I warmly recommend  trying some Borlotti beans. Cook on low heat until beans are tender.

The deep-fried sage is simple to make. Heat some oil in a pan. Place the sage leaves in the pan and fry on both sides until the leaves are crispy. Place on some kitchen paper and sprinkle with salt.

Serve all these wonderful things together with some arugula salad. Couldn't be better! The sweet dried tomatoes go wonderfully with the crispy and salty sage, soft beans and creamy risotto. Wonderful!