Took me long enough! Yeesh. I was fortunate enough to take part in this great offer that Chicago Soy Dairy was offering; they would send me some Teese cheese for free and all I had to do was create a recipe with it and blog about it! Here I am, almost 3 weeks later, finally posting the recipe. Sorry for the delay. Teese is a great vegan cheese-I was thrilled with how it melted in this recipe, and the mozzarella creaminess really brought all of the flavors of the dish together. This dish seems like a lot of work, but I promise you that it’s worth it. I’d suggest making the risotto the day before, so it will come together more quickly. Without further ado, I present the first of two Teese recipes I cooked (with help from a couple awesome loved ones):
Risotto
Ingredients:
- t tablespoons of olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves of garlic, mined
- 2 medium zucchini, cubed
- 5 cups of baby spinach, washed
- 1/2 teaspoon each of dried: marjoram, thyme and basil
- 1 tablespoon vegan margarine
- 2 cups of arborio rice
- 7 cups of vegetable broth (sub 1 cup of broth with white wine, if you have it)
Risotto is a blast, if you haven’t made it before. I just learned how, thanks to the visit of my longtime best friend J:
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add onions and garlic; cook until onion is translucent.
- Add zucchini and spinach and cook for 5-7 minutes, until zucchini is tender. After vegetables are cooked, remove from pot and set aside.
- Keep pot over medium high heat, and add margarine and remaining olive oil. Once margarine has melted, add the arborio rice. Cook rice until translucent-this helps release some of the starches to make the risotto creamier.
- Add 1 cup of brother (or wine) to the rice. Cook until all liquid is absorbed, stirring frequently. Add another 1 cup of brother, cooking until all liquid is absorbed, stirring frequently. repeat until all 7 cups of broth have been used (this can take anywhere from 30-45 minutes)
- Once rice is cooked and creamy, add vegetables back to pot and stir to combine.
- Take 2 cups of risotto, spread it on a plate and let cool in the refrigerator, either overnight or until completely cold. Save the rest of the risotto for another meal on its own.
Preparing the Risotto Balls:
Put 1 1/2 cups of panko breadcrumbs on a plate.
Dice 1/2 of a log of Teese mozzarella into cubes about 1/2 inch in size.
Using a generous 2 tablespoons of cold risotto for each, shape approximately 24 risotto balls. You may have more or less, depending on how big you make them.
After you’ve shaped the balls and let them sit on some plates, push a cube of Teese into each ball, and then reshape the risotto around to cover the Teese.
Dredge the balls in panko and then press them down to make them a wee bit flatter.
Heat 1 large tablespoon of olive oil in a large non-stick skillet over medium high heat. Cook 12 risotto balls at a time, covered. Cook first side until golden brown, about 5 minutes. Cook uncovered until crisp on the other wide, about 3 minutes.
Make the aioli:
Combine 2 tablespoons of olive oil, 2 tablespoons vegan mayonnaise (I highly recommend Wildwood’s Garlic Aioli), 2 teaspoons lemon juice and 1 minced garlic clove.
Dakion, Carrot and Broccoli Slaw
(recipe courtsey of Bon Appetit)
Ingredients:
Fit processor with large-hole grating disk. Working with a few pieces at a time, push daikon, carrots, and broccoli stems through feed tube until all vegetables are grated. Transfer vegetables to medium bowl. Add green onions. Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat.
AND FINALLY…
Arrange daikon slaw on plate. Top with 3 risotto balls. Drizzle with aioli. Enjoy heavenly bites of yummy, melty. crunchy, Teese-y goodness.
Thanks for letting me participate, Chicago Soy Dairy! I ❤ you guys.
Vegan Rah Rah! 
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