This month’s recipe is from The Blue Angel Café
Leek & Barley Risotto with Grilled Smoked Tofu
3 tbsp Olive OIl
2 small or 1 large leek
4 cloves of garlic
1.5 cups of barley
3.5 cups of hot water
1 vegan stock cube
Seasoning to taste
Heat olive oil at medium in saucepan and add chopped leek.
Sweat leeks until almost clear, add chopped garlic and stir until lightly browned.
Add Barley stir and add hot water (deglace with wine or vinegar if desired)
Add stock cube and seasoning to taste and stir periodically for 45-55 minutes.
When cooked, grill some slices of Taifan Smoked Tofu (available at The Phoenix Shop) and place onto top of the barley risotto to serve.