OF A GOLDEN AGE

Food life does not offer many options or much flexibility to the lactose intolerant. I’d go vegan if I could get enough protein into my absurdly fragile digestive system (plus, soy triggers migraines, gross), so I stick with poultry, which finishes a distant third in acres of flora required. This means I read a lot of vegan blogs (if you visit my blog proper, scan the link list), so today on an inkling I made Kittee‘s vegan risotto.

To call it vegan risotto is something of a misnomer, because the process mirrors “regular” risotto and requires nothing more special than vegetable broth in place of chicken. I sauteed carrots and garlic, added rice to the cooking oil, then added broth a little at a time and kept stirring. After a while I added chopped mini yellow bell peppers and crimini mushrooms cut into fourths. The whole deal took about a half hour and it turned out really beautifully, and all the vegetables have nutritional value to balance out the starchiness vacuousness of the rice.

In cooking news from the opposite end of the spectrum, over the weekend I made chocolate chunk muffins via this rich, indulgent recipe at Epicurious. I made them dairy-free except for the minute amount of milk in the semi-sweet chocolate, and you could likely swap that out for something else. Also, I learned a handy substitute for whole milk: 3 parts nondairy milk (or skim milk even) to 1 part oil, blended together.

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