Whenever I make risotto, which is almost weekly in the winter, I make a little too much so that I can make a batch of these delicious Risotto cakes the next day. You can make them with any kind of risotto. I made a butternut squash and mushroom risotto. The tempeh gives these cakes a wonderful flavor.
You will need:
About 1 1/2 cups cold risotto
3/4 cup grated tempeh
1 cup breadcrumbs (I made my own from gluten-free bread)
4tbsp of either canola expeller-pressed oil or virgin coconut oil
Pour the breadcrumbs onto a large plate and season with salt and pepper.
Shape the cold risotto into about 6 small patties.
Press the cakes into the crumbs, making sure they are well-coated on both sides.
Place them in the fridge for at least 1 hour.
Heat the oil over a high heat until it sizzling. Carefully drop in the cakes and fry on each side for about 3 minutes, or until well-browned and crispy.
Set them on a recycled paper towel, and keep warm in the oven until you plan to eat them.
They are delicious served with steamed green beans and/or a crunchy green salad.
Tempeh & Kale Fusilli
1 package of whole wheat fusilli
I package tempeh, cubed
1/4 cup tamari sauce
1/4 cup toasted sesame oil
2 garlic cloves, minced
1tbsp canola or grapeseed oil
1 medium onion, chopped
1tsp fennel seeds
1 small bunch Russian Kale, stems removed and chopped
1/2 cup of chicken or veggie stock
Place the cubed tempeh into a shallow bowl. Mix together the tamari, sesame, garlic and pour over the tempeh. Cover the bowl and allow the tempeh to marinate for a few hours.
Heat the oil in a large saute pan and fry the onion until lightly browned. Add the fennel seeds and mix well. Add the tempeh and as it fries and begins to brown, smoosh it so that the cubes break up.
Add the chopped kale and stir in the stock. Cover the pan with a lid and turn the heat down low until the kale becomes tender. Remove from heat.
Simultaneously, bring a large pot of salted water to the boil and cook the pasta according to the directions on the packet. Drain and place back in pan with a little sesame oil. Add the tempeh and kale mixture and combine well, making sure the pasta is well blended.
Serve in warm bowls either with real or vegan Parmesan cheese.