Instead of always buying processed soya products, I've decided to start experimenting with soya beans in my dishes. This was my first experiment, and I was quite happy with the result. I'm sure the result will be just as good with any other mix of veggies.
Soyotto
risotto rice
black soya beans
green soya beans
6 courgettes
fennel
1-2 stalks of celery
2 carrots
pea pods
1 onion
4-5 cloves of garlic
fresh ginger
gluten-free bouillon powder
sea salt
freshly ground black pepper
tamari sauce
0. Soak the soya beans overnight.
1. Peel the onion, the garlic and the ginger, and chop them finely.
2. Cook the risotto rice and the soya beans together with the onion, the garlic and the ginger (please check the cooking times of the rice and the soya beans as they might differ from each other). Even though it's a "soyotto", there should be (a lot) more veggies than rice and soya beans in the final dish!
3. Peel and wash the carrots, wash the rest of the vegetables and cut them all in smallish pieces.
4. 10-15 minutes before the end of the cooking time of the rice and the soya beans, add the vegetables, the bouillon powder, the salt and the black pepper. Let the soyotto cook until the vegetables are ready.
5. Add the tamari sauce, and enjoy.
Annika
I am a Finnish girl living in Portugal writing about my adventures in the World of Food. I have dedicated my blog to gluten- and sugar-free recipes. Many of my recipes are also dairy-free, lactose-free, egg-free, grain-free, vegan and/or vegetarian. I use organic or locally sourced seasonal ingredients whenever possible. All my recipes are tagged with the appropriate -free labels (e.g. dairy-free), so that you can quickly and easily find the recipes that suit your individual needs.
Tuesday, July 20, 2010
Soyotto - Veggie Risotto with Soya Beans
Labels:
dairy-free,
egg-free,
gluten-free,
lactose-free,
main course,
sugar-free,
vegetarian
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