Creamy 'Parmesan' Orzo

I am sending out a plea to Galaxy Foods with tonight's post! I am down to my final chunk of their vegan mozzarella block, which is my go-to vegan cheese to shred for pretty much every recipe I make that involves cheese, no matter what flavor is intended. When I first noticed it was disappearing from grocery store shelves a couple months ago, I began stock-piling it. But alas, now I have run out. A glance at the website seems to hint that a new, better-flavored, improved product is soon to hit shelves, but please hurry! My stomach and taste buds and recipes can't wait any longer.

Okay, now that my rant is over, I did have enough to shred for the 'Parmesan' in this recipe, which is to say, 1/4 cup. If you can't find the mozzarella block from Galaxy Foods, the vegan mozzarella from Follow Your Heart is an okay substitute, although it doesn't shred quite as well.

To make the orzo, melt a tablespoon of vegan butter (such as Earth Balance) in a saucepan over medium heat. Add one cup uncooked orzo and cook 3 minutes, stirring constantly. Pour in 1 and 1/4 cups vegetable broth and 1 and 1/4 cups water; bring to a boil, then reduce heat and simmer for about 15 minutes, until the liquid is absorbed (mine took closer to 20 minutes).

Stir in 1/4 cup shredded vegan cheese in place of Parmesan, 2 tablespoons chopped fresh basil, 1/4 tsp. salt and 1/4 tsp. black pepper. Sprinkle with 4 teaspoons pine nuts (toast them first, if you like).

1/2 a cup is 240 calories - double your portion for a hearty dinner. Either way, this is best served immediately!

Cost:
vegetable broth $2.69
basil $2.99