Risotto Balls with Sun Dried Tomato Pesto

Here’s another really beautiful appetizer it is my leftover risotto balls. These are very simple to make and they are absolutely gorgeous, especially when you pair it with my sun-dried tomato pesto. I am just going to get to the recipe here, so you can get back to make the evening more magical.

Ingredients:

3 cups cooked risotto

1 cup vegetable oil

2 eggs, lightly beaten

1 cup Italian seasoned fine dry bread crumbs

Sundried Tomato Pesto:

2 cups sun dried tomatoes, drained, if packed in oil

1 cup of freshly grated Parmesan cheese

1/4 cup extra virgin olive oil

1/4 cup packed fresh basil leaves

2 garlic cloves, crushed under a knife and peeled

Directions: 1 Using lightly greased or wet hands, shape leftover risotto into 1-inch balls. Return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.

2 In a large skillet, heat 1 cup oil over medium-high heat. Roll rice balls in beaten eggs, then in bread crumbs to coat.

3 Cook rice balls, one-fourth at a time, in hot oil for 2 to 3 minutes or until golden brown, carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm in a 200 degrees F oven while cooking the remaining rice balls. Once all the balls cooked plate them with a side of sun dried tomato pesto.

Sun dried tomato pesto:

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. This pesto will keep in the fridge inside an airtight container up to one month.

Sweet Potato Pecan Cranberry Pancakes ( Gluten and Dairy Free)

I love sweet potatoes. They are amazing for your skin and an overall wellbeing. They are packed out with Vitamin A, B6, C, D and also they contain iron, which is important in helping us produce red and white blood cells, keep our immunity going strong and help us to metabolize proteins.  They are also high in carotenoids, like beta carotene, which is the precursor to vitamin A in your body. Carotenoids are powerful antioxidants that can help prevent cancer and protect against the effects of aging.

Hey owning a natural and organic skin care company, that is a plus for me to eat sweet potatoes. lol.

Last night I made my family their favorite, Sweet Potato Soufflé, some people call it Sweet Potato Pound, but mine is so light and fluffy my husband calls it a soufflé.  I did a new spin on my original recipe. I made it Vegan. I did not tell my family until after they ate it. My husband was so surprised and said, “Honey I like this version better.” SCORE!!

My diet is 90% vegetarian, vegan and raw. I am still working on my boys, but little by little they are coming around. They ate almost the whole pot. I went to look in the fridge and noticed there was only about a cup and a half of Sweet Potato Soufflé left, it gave me an idea; Sweet Potato Pecan Cranberry Pancakes for breakfast!

This is a throw together recipe but I think this is what I did to create these yummy Vegan pancakes. I hope you enjoy them as much as I did. This will be my second Vegan recipe I will try on my boys next week. LOL.

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SWEET POTATO PECAN CRANBERRY PANCAKES ( GLUTEN FREE, DAIRY FREE)

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First thing First, my recipe for Sweet Potato Soufflé 

6 medium sweet potatoes, peeled and chopped into big cubes

3/4 cup almond milk ( unsweetened )

1/2 cup organic coconut oil

1/2 organic honey ( you can use maple syrup, but my son is allergic)

1 tbsp cinnamon

1/2 tsp lemon juice

1/4 tsp sea salt

Directions:
Bring a large pot of water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add coconut oil and honey or maple syrup to taste. Blend until smooth. Serve warm.

Sweet Potato Pecan Cranberry Pancakes

1 1/2 cup Sweet Potato Soufflé

1 cup organic gluten-free oats ( process a 1/2 cup into flour, put the rest to the side)

1 tbsp organic coconut oil

1/2 cup dried cranberries

1/4 cup pecans, chopped

pinch of salt, to taste

Directions:

In a large bowl combine the sweet potatoes, floured oats, cranberries, pecans and salt until well incorporated. Add the remaining gluten free oats and stir. This should give the pancakes a nice oat coating. If you need more oats just add a little at a time until you get the desire consistency. In a sauté pan add the coconut oil to a medium heat. Shape the mixture into the desired size of pancakes you would like. Add to the oil and cook until golden brown on each side. Mines took about 2-3 minutes on each side. Plate and drizzle with a little honey or maple syrup.

Enjoy and Remember no matter what your table looks like Set it with Love.