VEGAN RISOTTO BALLS WITH ROASTED GARLIC DIP

These Italian-inspired arancini are wonderfully tempting

INGREDIENTS (MAKES 22) FOR THE GARLIC DIP •1 whole garlic bulb• 100g plain unsweetened soya yogurt• 1 lemon• 1 tsp olive oil• 15g chives, finely chopped FOR THE ARANCINI • 20g dried porcini mushrooms• 1 tbsp olive oil• 250g mushroom mince• 5 sprigs fresh thyme, leaves only• 1 onion, finely chopped• 200g arborio rice• 50ml dry sherry• 250g grated cheddar-style vegan cheese• 45ml soya milk• 50g soft vegan cheese• 100g panko breadcrumbs• 2 litres sunflower oil 1 Preheat the oven to 200°C/fan 180°C/Gas 6. Place the whole garlic bulb with seasoning in a piece of tin foil and wrap tightly. Place on a baking tray and bake for 45 minutes. Once cooked and very soft to the touch, leave out to cool. 2 Add the porcini mushrooms to 1¼ litres…

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Mindful Christmas (Digital) - 1 Issue, Mindful Christmas 2019

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