I am pretty pleased with myself, missing only four days of blogging for Vegan Mofo 2013 two days of which have been the weekend. Will you forgive me if I told you it was because I had my own vegan/vegetarian food stall at a Food & Craft Market yesterday?!
Anyway, I've enjoyed participating in Vegan Mofo 2013. As a vegetarian, its not been that hard for me to cook vegan meals at home. It has been harder to eat out though, there are not that many places in Wales, United Kingdom that offer imaginative vegetarian or vegan dishes, hence the reason all my post have been about home cooking.
Well for my last post for Vegan Mofo, I thought I'd share a dish I made some time last week. Its Black Rice and Butternut Squash Savoury Fritters.
I purchased some black rice a little while ago. I don't often come across black rice and when I saw some being sold somewhere or other on one of my day trips, I grabbed a bag. I had no idea what to do with it, except I knew I wanted to have some so that I could when the time came.
Well whilst going through my kitchen cupboards recently, I came face to face with the bag of black rice fast approaching its best before date. I did not want to waste the black rice so searched through my many cookbooks for a black rice recipe, typically when you looking for a particular recipe you just cannot find one. Then I decided to search the worldwideweb and blogosphere and the recipe that caught my attention was one for Black Rice Risotto made by a renowned American celebrity nutritionist Ellie Krieger. I have to be honest and say that I don't know very much about her cooking and have only seen her fleetingly a couple of times on satellite T.V whilst channel hopping. Anyway, I did not follow Ellie Krieger recipe for Black Rice Risotto, but was inspired by it to create my own version (Thank you Ellie).
