I’ve had a sudden influx of friends in my life. While I’m a very introverted person, preferring to stay at home with my cats and boyfriend, different events and situations have recently introduced me to many new people. I’ve made friends from all walks of life and am learning so much by getting to know these wonderful people.
A kaleidoscope of individuals
This has reminded me of how special each of us is. There is a lot to be said for personal improvement, but there are certain types of growth we can only experience through other people. Everyone has unique strengths to offer the world. In my new social relationships, I have taken on all the roles of student, mentor and peer. Each person I interact with gives me a gift and I try my best to give one in return.
Different in many ways
Just as everyone has a distinct personality and special talents, we also have different desires and needs. Since one of the ways I give back to others is through food, I try to cater to all types of preferences and restrictions. I don’t like forcing a recipe to become something it isn’t, though, through endless substitutions. I’ll gladly swap in almond milk for regular milk when I make cupcakes for my vegan sister, but it isn’t always feasible to get a grocery basket of specialty items in order to accommodate someone for one meal.
Something for (almost) everyone
That is what I love about the recipe I am sharing with you today. This risotto is vegan and gluten-free, so barring allergies, most anyone can eat it. And it fits these dietary needs all on its own. I don’t have to compromise any aspect of the dish in order to make it fit a diet. The only “sneaking in” I do is adding some Activz Carrot Powder, which actually complements the dish quite nicely. It’s one of my favorites, and I hope this meal can be enjoyed by everyone at your dinner table, too.
Makes 3–5 servings
3 cups vegetable stock, divided
1 cup rice, uncooked
2 red bell peppers
1 T olive oil
1 tsp garlic, minced
14.5 oz can diced tomatoes
A few fresh basil leaves, cut or torn
2 tsp Activz Carrot Powder
Salt and pepper to taste
Preheat oven to broil.
Make rice using 1 ½ cups vegetable stock.
Cut the bell peppers in half, deseed them and put them in a glass pan in the oven until blackened and blistered, about 15 minutes.
In a medium to large pan, heat the oil and sauté garlic. Add tomatoes and stir. Cook covered on medium heat for five minutes.
Cut bell peppers into bite-sized pieces. Add to tomatoes along with basil. Cook covered for 15 minutes, stirring occasionally. Stir in Activz Carrot Powder.
Add the cooked rice, and stir into vegetables for two minutes. Add a ladleful of vegetable broth to the mixture and stir until absorbed. Keep adding broth until the rice has absorbed as much as it can. There might be some extra broth. Add salt and pepper to taste.
Serve straight away.