Sweet Potato and Sage Risotto

7 03 2012

I don’t get how some food bloggers update so frequently. Really, a post every day/every other day?? Is the Internet the only occupation you have in life? And you know what also pisses me off, food bloggers who update a lot with posts about baked goods. Where are all these baked goods going, you fat pig? If I want to blog about a cake, I have friggin’ cake sitting around all week. I don’t eat cake every day, unlike these people, these unemployed, cake-faced bastards.

So to all the other workin’-class food bloggers, I salute you for updating bi-weekly at best. We work a lot, and sometimes the last thing we want to do is cook, let alone take pictures of it, savor the complex flavors, and then write about it online. Especially if you work all damn day in a restaurant, like myself.

But yesterday, I was able to summon the energy to cook after work and made this luscious little risotto. It’s earthy and creamy; the perfect side to a winter meal, or a meal in itself, paired with a salad. I recommend using fresh sage, but if you don’t have it, a teaspoon of dried works too.

Sweet Potato and Sage Risotto
Adapted from Vegetarian Cooking: A Commonsense Guide

5 cups vegetable stock
1/4 cup olive oil
1 red onion, cut into thin half moons
2 medium sweet potatoes, peeled and diced into 2 cm. pieces
2 cups risotto rice (Arborio rice)
3/4 cups shredded Parmesan cheese, plus extra for garnishing
3 tbs. shredded sage
Salt and pepper

Pour the stock into a saucepan. Bring to a boil, then reduce the heat, cover and keep at a gentle simmer.

Heat the olive oil in a large saucepan. Sauté the onion over medium heat for 5 minutes, or until softened. Add the sweet potatoes and rice and stir until well-coated.

Add 1/2 cup of hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock, half cup at a time, stirring all the while for about 25 minutes, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.

Stir in the Parmesan and most of the sage. Season well with salt and pepper. Serve drizzled with some olive oil and sprinkled with the remaining sage and some shaved Parmesan.

Rice with Chickpeas, Herbs, & Sun-dried Tomatoes

11 11 2010

A little bit off topic, but still relevant to vegetarianism and life in general, I think… Alternative menstrual products. I know, I know, not really the best subject to be going into on a food blog. I don’t care. One of the best investments I’ve made, and you should consider making too, are these re-usable menstrual cups, The Keeper being one of the more popular brands out there. There is really no good reason for anyone to stick to the traditional methods of Kotex and Always being shoved down our throats (up our hoochies). They create so much waste, don’t biodegrade,  releasing a shitload of dioxins into the environment. They pump you full of chlorinated bleach, over-absorb vaginal secretions, stuff you with rayon. Advertising tells you that you have to keep it a secret, that you’re unclean, and they also bankrupt you. A woman using tampons and pads spends an exorbitant amount of money on them in a lifetime.

So listen. There’s ways out. Make your own re-usable cloth pads. Fun and useful! Get some friends together and have a pad sewing party. Or just buy some Lunapads. Sea sponges. You can find these at a lot of stores now. And there’s nothing like grossing people out by squeezing out your full sponge into a public sink. Keep ’em clean! And like I mentioned before, The Keeper , DivaCup, or Lady Cup.

You gotta do more than just eating fancy meatless meals. But speaking of which, here’s another one!

I was stunned with how such a simple dish can produce such stunning flavors. It’s a great way to use up any fresh herbs you may have before winter. Pair it with a steamed veggie or salad, and it’s a great light lunch or dinner. So cook it up and contemplate your period heh. If you’re a dude, well it’s still good to be informed on how advertising is stickin’ it to us. Find alternatives for your dude things.

Rice with Chickpeas, Herbs, & Sun-Dried Tomatoes
Adapted from Quick Vegetarian Pleasures

2 tbs. butter
1 tb. olive oil
1 can chickpeas, rinsed & drained
2 tbs. sun-dried tomatoes, chopped
1/3 cup fresh parsley, minced
3 cups cold cooked brown rice
2 tsps. fresh basil, minced; or 1/2 tsp. dried
1/2 tsp. dried oregano
Salt & freshly ground black pepper to taste
1/4 cup grated Parmesan cheese

Heat 1 tb. of butter with the olive oil in a large skillet over medium heat. Add the chickpeas, sun-dried tomatoes, and parsley. Cook for 3 minutes.

Add the rice, basil, oregano, salt and pepper and toss well. Sprinkle on 2 tbs. water. Cook, stirring frequently, for about 10 minutes.

Cut the remaining 1 tb. butter into bits and mix into the rice. Add the Parmesan cheese, toss, and serve.