Here at Fixer-Supper HQ, I’ve spent 2008 making a number of totally NOMNOMNOM-worthy recipes . . . and not snapped any photos. Still working on this. Sorry!

One of the best was this baked sundried tomato risotto recipe from VeganYumYum, with grilled veggies and a balsamic vinegar reduction. I basically followed the same recipe, though I used white balsamic vinegar that I’d purchased from Trader Joe’s just for funsies. Also, since I’m veggie loading, I used an entire eggplant and roasted it over an open flame on the stove, same way as the bell pepper (no grill pan in the house. Yet.)

Ingredients list below. Click through for cooking instructions and GORGEOUS PICTURES.

Baked Risotto With Grilled Veggies and Balsamic Reduction
Serves two to three

Risotto
1 Garlic Clove, minced
1/2 Red Onion, finely chopped (or 3-4 shallots)
2 Tbs Extra Virgin Olive Oil
1 Cup Arborio Rice
1/3 Cup Oil Packed Sundried Tomatoes, chopped
1 tsp Dried Italian Herbs, your choice
1/2 Cup Cooking Sherry
2 Cups Hot Vegetable Stock, or water and veg bullion cube
1/2 tsp Salt (if needed)

Veggies
1 Small Eggplant
4 Water Packed Artichoke Hearts
1 Bell Pepper (or jarred, roasted red pepper)

Reduction
Balsamic Vinegar (at least 1/2 cup)

I served this with some rosemary-lemon baked tofu slices. Recipe here.

And what about those seitan burritos? Muy yummy. Adapted (v. slightly) from this recipe from Recipezaar.

Ingredients
1 chopped onion, diced
3 garlic cloves, minced
1 green bell pepper, diced
2 cans diced tomatoes with chilies (Rotel brand available last time I checked at Albertson’s 3 for $2), drained
1 can black beans, drained
1 8oz package seitan (Whole Foods has a good brand), chopped up any old way you like
few shakes chili powder
few shakes dried oregano
few shakes dried basil
dash hot sauce
few dashes soy sauce
oil
tortillas
shredded cheese (optional)

Directions
1. Chop everything that must be chopped.
2. Heat oil in a skillet over medium-high heat.
3. Add veggies and garlic (original recipe calls for bell pepper to be added later, but I did all at once) and saute for about 4 minutes.
4. Add seitan, followed by chili pepper, oregano, basil, soy and hot sauce. (I added a few spills of San Lucas light beer here—on sale $4.99 for a 6-pack at Albertson’s!)
5. Continue to saute (stirring frequently) until setian is heated through
6. Add tomatoes, give it a stir, cover, turn down heat.
7. Simmer for 5 minutes. Meanwhile, in a separate pot, heat up the black beans. And also heat up your tortillas.
8. Stoves off, plates out, make some yummy burritos. Top with cheese. Drink the rest of the beer.

Serves a few

Tags: burritos, deals, FIXER-SUPPER, recipes, recipezaar, seitan, veganyumyum