This piece was written on Dharawal land. Always was, always will be Aboriginal Land.
winter sunrise in cronulla
Happy (late) winter solstice, or summer solstice, depending on where you are in the world. Have I mentioned I love winter? It’s the best time of year if you’re by the coast. Dramatic sunrises and sunsets, and clearer water for exploring! So yeah… have I mentioned I love winter?
Blake’s home after 5 long weeks working on Mad Max out in Woop Woop NSW!
It’s been a great week for food, too. A bagel obsession plus more vegan char siu.
I also want to take a moment to acknowledge those affected by decisions made about reproductive rights in the US, by men without uteri. My thoughts are with you and I’m so moved by all the people who are out in the streets; fighting for a basic human right. I feel more grateful than ever for the reproductive freedoms I have access to here. Don’t like abortions? Get a vasectomy!
Now, we all know how to make risotto. Or at least, we know how to google “how to make vegan risotto”. Everyone has their own way, and I’m not going to take that from you. I’m just going to teach you the secret to vegan arancini that holds together without egg. No flaxseed involved. Read below to find out said secret!
ingredients.
quantities should change according to the amount of risotto; this is for about 2 or 3 cups leftover risotto
Leftover risotto, refrigerated
1 cup panko breadcrumbs + salt & pepper
1/4 cup glutinous rice flour mixed with 2/3 cup water
Vegan cheese, cubed
Oil, for deep frying
how to.
With clean, dry hands, roll risotto into balls, popping a cheese cube in the middle.
One at a time, dip the balls first in the flour mix and then the panko.
Heat enough oil in a deep pan, enough for the balls to be submerged.
When oil is bubbling, carefully lower the arancini one by one, into the oil.
Fry for 3-4 minutes or until golden brown and heated throughout.
Serve with chilli sauce, mayo, or marinara and some salad on the side!
What are your winter favourites? Let me know in the comments below!
thank you for the arancini and more importantly, solidarity <3
I love the idea of wrapping a vegan arancini inside a dangoko, itself inside a katsu! Yummy.