Risotto Cakes

Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.

  • Leftover risotto
  • Bocconcini (mini mozz balls)
  • Panko bread crumbs

Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.

Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.

Kimchi Bowl

Leave out the egg for a great vegan meal!

  • 2 tbsp soy sauce
  • 4 tsp ginger, minced
  • 1 tbsp rice vinegar
  • Salt
  • 1/4 c peanut oil
  • 1 tsp toasted sesame oil
  • Salad greens
  • 4 eggs, poached
  • 4 c warm, cooked rice
  • 1 avocado, sliced thin
  • 1 c kimchi, chopped
  • Scallions, sliced thin
  • Crumbles seaweed snack sheets

Combine soy sauce, ginger, vinegar and peanut oil in a small jar, shake to combine.

Toss greens with 1 – 2 tbsp of the sauce to coat. Divide remaining ingredients amount bowls and serve with dressing to spoon over the bowl.

Serves 4.