More than halfway through Vegan MoFo now. Woot! This has been a lot of fun so far. The good news is that if I’m feeling out of new ideas, I remember I’m Italian and I’ve always got some random Italian recipe in the clutch.
So for tonight, Arancini! These Sicilian crispy rice balls, made with cheesy goodness and risotto, can be served as an appetizer or as a meal. We had some good butternut squash ones recently at the Jay Astafa dinner at Suite ThreeOhSix, but mine is a more classic recipe. It’s based off of an Antonio Carluccio recipe, an Italian chef who is not vegan but hey, you can forgive him because look how cute he is:
Antonio Carluccio
Anyway, here’s my adapted recipe. Mange!
Sticky Fingers



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