Airfried Sicilian Arancini
This is an SOS version of the traditional stuffed Sicilian croquette, that is typically made with a cheese filling and deep-fried. Our plant-based version gets a cheesy flavor from nutritional yeast. For best results use a salt-free vegetable stock instead of water. Serve with a dollop of pesto or warmed
marinara sauce.
Makes 12-14 croquettes
5 cups vegetable stock or water
3/4 cup diced shallot or 3/4 cup diced yellow onion and 1 tablespoon minced garlic
1 cup diced shiitake or crimini mushrooms
1 1/2 teaspoons Italian spice mix
1/8 teaspoon ground black pepper
3/4 cup arborio rice
1/4 cup nutritional yeast
1 small lemon, zested and juiced
2 tablespoons finely chopped flat leaf parsley
2 tablespoons chiffonade basil
1/2-3/4 cup bread crumbs
1/4 cup aquafaba (the liquid from a can of chickpeas)
1. Heat the vegetable stock in a small pot over medium heat until just before it boils. Reduce heat to
low.
2. Place a small amount of water in a medium sauté pan over medium high heat. Add the shallot and
cook for 3 minutes stirring frequently. Add the mushrooms, Italian spice mix, and black pepper,
and cook for 5 minutes, stirring frequently and adding small amounts of water to prevent sticking.
3. Add the arborio rice and stir well. Add a few ladles of vegetable stock and cook until almost all of
the liquid is absorbed, stirring constantly. Continue this process until the rice is just tender,
approximately 25 minutes. You may not need to use all of the stock, depending on the heat of the
pan. Transfer to a bowl.
4. Add the nutritional yeast, lemon zest, lemon juice, parsley and basil, and stir well. Allow to sit at
room temperature or place in the fridge until the mixture is cool enough to handle. Meanwhile
place the bread crumbs in a small bowl. Place the aquafaba in another small bowl.
5. When the mixture is cool enough to handle, form into balls approximately 2 inches in diameter. Roll
each ball in the breadcrumbs until evenly coated and place in the airfrier. Using a basting brush,
brush the top of each croquette with the aquafaba.
6. Set the temperature to 400°F and airfry for 5 minutes. Carefully flip the croquettes with tongs,
brush with aquafaba, and airfry for an additional 5 minutes. Serve warm.
Variations
Indulge and add 1/4 cup vegan mozzarella shreds and sea salt to taste before forming the croquettes.
For a quicker and easier version, you can cook the arborio rice and stock in a separate pot. Place the
arborio rice and 2 cups water in a small pot over high heat. Bring to a boil. Cover, reduce the heat to
low and cook for 20 minutes. Remove from the heat. Allow to sit for 10 minutes with the lid on. Fluff
with a fork. Follow step 2, skip step 3, and follow the remaining steps.
www.veganfusionacademy.com
About Chef Mark Reinfeld
An award-winning chef and authority on plant-based cuisine, Chef Mark is the founding chef of the
Vegan Fusion Culinary Academy. Mark has over 20 years of experience preparing and teaching
creative vegan and raw cuisine and has written eight acclaimed books. In 2017, he was inducted into
the Vegetarian Hall of Fame.
Mark’s culinary education began early. “My first role model was my grandfather, a renowned chef and ice sculptor. He could carve a life sized version of Michelangelo’s David,” Mark said. “He continued cooking and carving ice through his eighties, and was actually carting around an oxygen tank and wielding a chainsaw.”
After college, Mark took a year off to travel the world. He became a vegetarian while working on a
kibbutz in Israel. “I saw the impact we have on animals and realized a plant-based diet was the only
humane choice,” he said. After spending several years in San Diego working in the booming natural
foods industry, Mark launched Blossoming Lotus Consulting, teaching vegan and raw cooking all over the world. “Then I went to Hawaii for a two-week vacation and ended up staying for eight years,” Mark laughed. He opened the Blossoming Lotus Restaurant on the island of Kaua‘i and oversaw its growth to become a destination named “Best Restaurant on Kaua‘i.” It also inspired his first book, Vegan Fusion World Cuisine. Published in 2004, it was co-authored with Bo Rinaldi, with a foreword by Jane Goodall, and won nine national awards, including “Best Vegetarian Cookbook in the USA.”
Since then, Mark has authored seven more award-winning books and has led vegan and raw cooking
workshops and chef trainings around the world. He serves as the Executive Chef for the North
American Vegetarian Society’s Summerfest and offers consulting services for clients including Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo and more.
The Vegan Fusion Culinary Academy is the culmination of his dream to bring mindfulness, passion and compassion to the culinary world by encouraging more people to discover the pleasures and benefits of plant-based cooking.
www.veganfusionacademy.com
13 окт 2024
