1 - Put the rice on (30-35 mins for brown rice)
2 - chop onions and garlic, add to large pan with garlic and olive oil and fry until changes colour.
3 - chop tofu and mushrooms / grind the spices in a pestle and mortar
4 - add spices to onions and garlic, fry for a couple more minutes
5 - add water, tomato puree, tofu, mushrooms and ffrozen spinach (it will defrost in the pan), bring to boil then cover and lower the heat to simmer.
6 - when rice is almost cooked (about 5 minutes tto go) add the ground almonds to the tofu mixture and stir in, cook for about 5 minutes.
7 - serve. Nice with mango chutney!
|Chilli Powder (or To Taste)||¾ Tsp|
|Coriander Seeds||2 Tsp|
|Cumin Seeds||2 Tsp|
|Mushrooms (any Kind Will Do)||150g|
|Tofu (based On Cauldron)||1 Pack|
|Tomato Puree||1 Tbs|
|Small Onion Finely Chopped||2|
|Olive Oil||1 Tbs|
Use the mix of spices with the onion, garlic and puree and add your own choice of veg instead of tofu - as long as the veg or whatever you use comes in at about 700g it works well with any selection.
DON'T FORGET, VEGAN FOOD IS SUITABLE FOR EVERYONE!
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Produced from a blend of three classic Barrosa varieties, Semillon, Sauvignon Blanc and Riesling, these fruits are harvested at night to retain the crisp, tropical aromas and citrus fruit flavours. A fresh and distinctive Australian wine.