tag:blogger.com,1999:blog-5032759991610706354.post1943663802015240325..comments2023-08-01T09:09:29.752-05:00Comments on cook.eat.think.: juiced veggie risotto.denisehttp://www.blogger.com/profile/07063730445661683331noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5032759991610706354.post-18371452424397222842008-04-10T10:38:00.000-05:002008-04-10T10:38:00.000-05:00I'm writing from a specialty food company in Seatt...I'm writing from a specialty food company in Seattle and your risotto recipe sounds wonderful! I love making it, usually using whatever veggies I have on hand (butternut squash, etc.), but I love your idea of making healthy and delicious! If anyone has trouble finding sea vegetables such as dulse or Kombu, we sell it online at http://www.marxfoods.com/. Do you mind if I pass your recipe around? People are always asking for recipes for some of our more unique products.Emily Adamsonhttps://www.blogger.com/profile/11808605587643849703noreply@blogger.comtag:blogger.com,1999:blog-5032759991610706354.post-88574213235012198142008-04-10T06:17:00.000-05:002008-04-10T06:17:00.000-05:00If you toast the nori sheet and break it up in lit...If you toast the nori sheet and break it up in little pieces before putting it in the mortar, it should grind up pretty well. My daughter has a hard time with big pieces of seaweed (me too). I use the Kumbu for cooking beans, it disintegrates during cooking. Hijiki we use in a light spring soup with miso and a few vege.<BR/>I don't think I have ever used dulse.Lisa Annehttps://www.blogger.com/profile/01718859767050003081noreply@blogger.comtag:blogger.com,1999:blog-5032759991610706354.post-8691259333883936032008-04-09T08:39:00.000-05:002008-04-09T08:39:00.000-05:00Tara -yep - we usually eat it with a salad and som...Tara -yep - we usually eat it with a salad and some fresh bread with olive oil. It is a rich and filling dish for sure.<BR/><BR/>Lisa Anne - I do make my own Gomasio sometimes too...usually just the plain version (sea salt/sesame). When I add my own sea veggies it is more chunky than the eden brand, and my boys won't eat it. How do you get your nori in tiny bits? Maybe I need to only use nori and not try to also add the kombu and dulse which are a bit harder. We like the black sesame seeds too - mmm.denisehttps://www.blogger.com/profile/07063730445661683331noreply@blogger.comtag:blogger.com,1999:blog-5032759991610706354.post-3533466911263603142008-04-09T06:27:00.000-05:002008-04-09T06:27:00.000-05:00I've never tried to make risotto- and I'm sure I w...I've never tried to make risotto- and I'm sure I would enjoy it. What do your pair it with? A salad or something light? It looks like it would be rich and filling.Tarahttps://www.blogger.com/profile/02824248962807980412noreply@blogger.comtag:blogger.com,1999:blog-5032759991610706354.post-89508290857613604692008-04-09T06:02:00.000-05:002008-04-09T06:02:00.000-05:00I make Risotto at least once a week around here, b...I make Risotto at least once a week around here, but its never the same. I like the idea of using veggie juice, I don't always have enough broth around.<BR/><BR/>Have you mad your own Gomasio? way cheaper than buying it. I toast sesame seeds slowly on the stove top. I put the toasted seeds in my mortar and pestle and add a bit of sea salt and grind, sometimes I add a sheet of toasted nori. The only problem with this is that we eat it by the spoonfuls, it never lasts!Lisa Annehttps://www.blogger.com/profile/01718859767050003081noreply@blogger.com