By Guilia Bartoli at CSM

Suitable for both vegan and vegetarian diets, this recipe was created by one of our talented students Giulia Bartoli in a collaborative workshop with UAL Climate Emergency Network and UAL Regenesis. This plant-based dish is perfect for those sunnier days. 

Recipe purpose 🌱

1. Rewild the sea 
2. New Cultures 
3. Decarbonise 

INGREDIENTS:

• Onions
• Garlic
• Saffron
• Paprika
• Turmeric
• Peas
• Red Pepper
• Broccoli
• Nori sheets
• Cappers (with brine)
• Tomato paste
• King oyster mushrooms
• Arborio rice
• Vegetable stock
• Lemon

METHOD:

Pre-prepare

• Cut the oyster mushrooms in medals and make cuts on both sides. Let marinade in lukewarm water, lemon, caper water, and alga nori in small pieces overnight.

Prepare

1. Fry the garlic in a pan with plant-based butter. Fry the king oyster mushrooms until golden.
2. Put saffron in a bowl with hot vegetable stock and set aside.
3. Chop the red pepper, onions and garlic, and broccoli (halve the little trees and also use the stem, cut in tiny cubes)
4. Fry onions and garlic in a pan with olive oil. Add the tomato paste, salt and pepper.
5. Add the arborio rice, chopped red pepper, broccoli, and peas and stir all together.
6. Add paprika, a pinch of turmeric, salt and pepper.
7. Add the vegetable stock with saffron, just enough to cover the rice. Put the lid on and let cook for 5-10 minutes.
8. Check if the rice is cooked through. If not, add more water and keep the pan without a lid, until the rice is well cooked though.
9. Serve with king oyster mushrooms on top, sprinkle algae nori on top, and a slice of lemon to squeeze on.

Contact:

Find more delicious recipes at @ualcatering