Really delicious and nutritious. This is a Mollie Katzen recipe.
Tofu and broccoli with peanut sauce
Ingredients
The Sauce
1/2 cup unprocessed Peanut butter 1/2 cup hot water 1/4 cup cider vinegar 2 tablespoons tamari 2 tablespoons blackstrap molasses 1/2 teaspoon cayenne pepper
The Sauté
1 (1 lb) bunch fresh Broccoli 3 tablespoons oil 8 cloves garlic, minced 1 lb tofu, cut into small cubes 3 dashes salt 2 cups thinly-sliced onions 1 cup coarsely-chopped raw peanuts 2-3 tablespoons tamari
Directions
The Sauce
In a small saucepan, whisk together the Peanut butter and hot water until uniform in consistency.
Whisk in the remaining ingredients. Set aside.
The Sauté
Cut off the bottom half-inch of the Broccoli stems.
Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
Cut the stalks diagonally into thin slices.Coarsely chop the flowerettes. Set aside.
Begin heating the large skillet.
When it is hot add 1 tbsp of the oil.
Add half the garlic. salt lightly.
Sauté over medium heat for 1 minute, then add the tofu chunks.
Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
Transfer it, including whatever liquid it might have expressed, to the saucepanful of Peanut sauce. Mix together gently.
Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. Add the remaining garlic. salt lightly.
Add the onions, and some black pepper.
Sauté, stirring frequently, over medium heat, until the onions are soft.
On another burner, begin heating the peanut-tofu sauce on a low heat. It shouldn't actually cook-it only needs to be warmed through.
Add the Broccoli and the chopped peanuts to the skillet.
Add 2-3 tbsp tamari and stir-fry over medium-high heat until the Broccoli is bright green and just tender.
Pour the heated Peanut sauce over the sauté.
Toss everything gently until everything is coated with everything else.
Serve over long-grained white or brown rice (basmati is good).
Corn soup is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers in this colorful mountain town that is the heart of the Tibet community in exile. Corn Soup - Tibetan Style Ingredients
1/2 onion, chopped 1 tablespoon butter (or use oil if preferred) 1/4 teaspoon paprika 1 clove garlic, finely chopped 1/2 inch fresh ginger, finely chopped 1 tomato, chopped 1 square (12 oz.) firm tofu 3 cobs fresh corn and 1 tablespoon cornstarch, or one 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained 4 cups water 1 green onion, chopped
Directions
Sauté the Onion in butter or oil in a soup pot until brown and soft. Add the paprika, garlic, and ginger and cook briefly. Add the tomato and the tofu, cut into small cubes, along with the water.
If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water.
If using canned and/or frozen corn, add them both now. Bring to a boil, and simmer for a minute, stirring to prevent sticking.
A tasty side dish from French Country Kitchen - Ann Hughes-Gilbey Ingredients
1 head green cabbage or white cabbage (about 2 lbs.) 3 sliced onions 1 tablespoon butter 2 tablespoons olive oil 2 teaspoons brown sugar 1 teaspoon sea salt black pepper (as much as you wish) caraway seeds
Directions
Shred the cabbage, discarding the outside leaves and the stock.Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
Sweat the onions in the oil, when transparent, turn up the heat to brown slightly.
Stir in the brown sugar, salt and pepper. Cook until coloured a little more, then incorporate the cabbage, reheat.
Sprinkle lightly with caraway seed, if desired, when serving.
The Finnish name for the carrot pancake is Porkkanapannukakku. The Finnish name for the cranberry sauce is Karpalokastike.
Ingredients
1 1/2 cup carrot grated 1/2 cup Onion grated 1/2 cup dry bread crumbs or wheat germ 4 lrg eggs 1/4 cup milk 1/2 cup flour white, Wheat or Rye 1 1/2 tsp salt or less to taste 1/2 tsp thyme scant 1/2 tsp nutmeg scant 1/4 tsp ground cumin freshly ground pepper to taste 1 tbl canola oil
cranberry sauce :
12 oz fresh cranberries or lingonberries 1/2 cup maple syrup up to 2/3 cup 1 x orange 1/2 tsp ground ginger 1/2 tsp ground cardamom 1 dsh cinnamon
Optional : sour cream
Directions
For the carrot Pancake: In a mixing bowl, combine the grated carrots, grated Onion and bread crumbs or wheat germ. Toss to mix evenly.
Preheat the oven to 450 deg F. In a blender or by hand, combine the eggs, milk, flour and seasonings until smooth.
You may need to scrape down the sides of the blender or bowl once or twice. In a large mixing bowl, combine the carrot mixture and the contents of the blender.
Heat about a tablespoon of oil in a heavy 9" or 10" cast iron skillet, or similar heavy shallow baking dish that can go in the oven. Heat the oil in the skillet.
When quite hot but not smoking, pour in the pancake mixture; make sure the carrots are evenly distributed.
Place the skillet in the preheated oven. After 20 minutes, lower the oven temperature to 350 deg F and continue to bake for another 10 - 15 minutes. The pancake should be light brown, puffy and crisp.
Serve immediately, topped with cranberry sauce and sour cream, if desired.
To prepare cranberry sauce :
Wash and drain the cranberries. Remove any soft or discolored Berries, and any stems or leaves. Wash the orange, and grate the orange rind only (avoid the bitter white pith) squeeze the juice from the orange.
You are looking to obtain about 1/2 cup of juice and grated rind combined. Mix all the ingredients in a medium saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick.
May be made ahead. Serve hot or cold. Commercial whole berry cranberry sauce or commercial cranberry/orange relish can be substituted, if you must.
1/2 cup dry kidney beans (or other bean if preferred) 1/4 cup bulgur 1 small red and 1 small white Onion, cubed 1 1/2 tbsp minced garlic (or more, if you like) 1/2 cup celery, cubed or sliced 1/2 cup carrots, cubed or sliced 1 tbsp chili powder (start with a 1/2 tsp if you aren't a spicy food freak, and add a little at a time until it's just right for you) 1 tbsp cumin (1/2 tbsp to start) 1/2 tsp cayenne pepper 1 tbsp each of fresh basil and oregano, chopped fine 1 yellow squash, cubed (spaghetti squash works best) 1 zucchini, cubed 1 green and 1 red bell pepper, cubed 1 cup sliced Mushrooms 1/2 cup cubed tomatoes 1/2 cup tomato paste
Directions
Soak Beans overnight. Drain, rinse, and cook in 3 cups fresh water over medium heat until tender (about 45 minutes). Drain and reserve cooking liquid.
Bring 1/2 cup water to a boil and pour over the bulgur in a bowl. Let stand 30 minutes to soften the grain (water will be absorbed).
Place 2 cups water in a soup pot and add the onions, carrot, celery Squash and spices. Cook over low heat until the carrots are almost tender, then add the zucchini, peppers, Mushrooms and cook for 5 minutes.
Stir in the kidney beans, tomatoes and the reserved cooking liquid from the Beans. Cook for about 30 minutes more or until the veggies are tender. Add the bulgar to the pot at this point. Mix the tomato paste with water until smooth, then stir into the vegetable mixture.
Season to taste. Add more water if necessary until the desired consistency is reached.
Pulse Chutney is an vegan Indian recipe. Use fewer chili peppers if you do not want it so hot.
Ingredients
2oz / 50g green mung beans 1 1/2 inch / 3 1/2cm piece of ginger root 4 green chili peppers salt lemon juice
Procedure
Soak the green mung beans for 3 to 4 hours. Allow to sprout. Mince the green chilies and fresh ginger and salt. Grind to a paste in a mortar and pestle or food processor. Season with lemon juice.
2 large egg whites or 1/4 cup dry bread crumbs 1/2 cup or more sesame seeds 1/2 tsp. curry powder 1 Tbs. canola oil 2 green onions, finely chopped 3/4 cup finely chopped white or cremini Mushrooms 3 large cloves garlic, minced 1 cup cooked or canned Chickpeas, drained and 1/2 cup liquid reserved 1/3 cup sunflower seeds
Directions
In medium skillet, heat oil over medium heat. Add green onions and Mushrooms and cook, stirring often, until soft, about 5 minutes. Remove from heat.
In food processor or blender, combine garlic, Chickpeas and reserved Chickpea liquid and process until smooth. Transfer to large bowl and combine with Mushroom mixture. In food processor or blender, process sunflower seeds to make a coarse meal.
Add to Chickpea mixture along with curry powder; mix well. Stir in egg whites or bread crumbs (mixture will be soft).
On a large baking sheet, make 8 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously.
Grill patties on a well-oiled vegetable grill or broil 4 inches from heat source, 3 to 4 minutes on each side until browned. Serve right away.
I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to help introduce Japanese flavors to those who were not used to them. I've found success with it also as a type of sushi that those who are vegan, anti-seafood, or just squeamish will eat. It's non traditional - but very good. Please enjoy. Ingredients
1/4 cup (60ml) Fine Shredded Carrot 1/4 cup (60ml) Thin Julienned Onion 1/4 cup (60ml) Fine Diced Celery 1/4 cup (60ml) Thin Julienned Daikon 2 tablespoons Miso 2 oz (55g) Sake 1/2 cup (120ml) water 1/2 teaspoon Rice Vinegar 1/2 teaspoon Wasabi 1 1/2 cups (360ml) Sushi Rice 2 Nori
Instructions
In a wok or saucepan (I suggest a saucepan, personally) combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
Now add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy) stirring often.
Next remove the vegetables from the pan and reduce the remaining liquid to a thick sauce consistency.
Pour the 'sauce' over the vegetables and mix thoroughly.
Let cool.
Mix in vinegar.
Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this.
This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results. It goes well with a simple salad, crusty bread. Ingredients
1 pound fiddleheads, cleaned and trimmed 2 cloves garlic, minced 1 tablespoon olive oil 1 small onion 1 large portobello mushroom cap 170g (6 ounces) oil-packed sun-dried tomatoes (approx) half a box of linguine 1 tablespoon toasted pine nuts 2 tablespoons parmesan cheese salt and pepper to taste
Procedure
Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
Add the onions and sauté until they start to wilt.
Add the mushrooms and sun-dried tomatoes.
Continue to sauté for another 5 minutes or so.
Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover.
Let sweat for about 10 minutes (or so).
During this have the linguine begin to cook so that it is ready when the topping is ready.
In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.
Serve immediately.
About Fiddlehead :
Fiddleheads, also known as fiddle greens, are the coiled growing tips of ostrich ferns. They are more often available in spring. The flavor is unique and vegetative, being somewhat like asparagus, green beans and artichokes. The texture is pleasantly chewy. Fiddleheads are reputed to be a good source of vitamins A and C. Preparation is simple. The ferns should be rinsed and the stem ends trimmed before steaming, simmering or sautéing. They also can be pickled or eaten raw. Fiddleheads should be eaten soon after purchase, although they may be stored for a few days, tightly wrapped, in the refrigerator, if need be. Most of the greens sold as fiddleheads are immature ostrich ferns (Matteuccia struthiopteris) of northeastern North America, which are safe for most people to eat. However, if wild-gathered, care should be taken to ensure that the fiddleheads are ostrich ferns and not bracken (Pteridium aquilinum), which is considered carcenogenic. Fiddleheads must be broken off with the flick of the wrist and never cut, as cutting prevents the plant from regenerating. In preparation for eating, the fiddleheads must be cleaned of their brown-colored silk, which resembles the inside skin of a roasted peanut, but is not tasty. This is most easily accomplished with the aid of a garden hose, and some sort of screening device. Blanching the fiddleheads is a must if they are to be frozen (which the recommended way of storing them, for up to eighteen months) and is also preferable if they are to be eaten immediately. This removes the bitterness from the plant, which can cause stomach upset for some. Blanching is done is by bringing the cleaned fiddleheads just to a boil in a large pot of water, and then immediately rinsing them and disposing of the water. One will notice that the water has turned black. After the rinse, either return them to the pot (with fresh water) to resume cooking, or plunge them in ice cold water to stop the internal cooking process, and then place them in freezer bags, and then into the freezer. Cooked fiddleheads are done when they have lost their crunchiness, but not become soggy. This is al dente cooking. Served with real butter, and salt, some people also like to add a little cider vinegar. Their subtle flavor interpolates between sweet, mild asparagus and an un-bitter version of cooked baby spinach.
This recipe is incredibly quick to prepare, rich in flavor, and makes a great side dish. The butter adds flavor but can be excluded for vegan/low-fat diets. Ingredients (Servings : 2 ; Time : 5-10 minutes)
½ to 1 T unsalted butter 1 to 2 T olive oil 1 T chopped garlic or shallots 1 head (3-4 cups of leaves) tat soi or any other dark leafy green, base removed (tear into smaller pieces if using a large leaf plant like chard) soy sauce
Directions
Rinse greens thoroughly. Melt butter and olive oil in a wok or sauté pan over Medium High heat.
Add garlic and sauté until golden. Stir in tat soi and cook - stirring constantly - until lightly wilted.
Remove from heat and cover, allowing the greens to steam in the pan for a minute or two.
When ready to serve, toss with about 1T of soy sauce.
1 C nuts, ground (e.g., pecans) 1 C seeded dates, ground 1/2 C sugar 3 egg whites 1/2 t salt 1 T cream 1 C flour 1 t baking powder 1.5 C confectioner's sugar 1/4 C lemon juice 1 t vanilla extract
Directions
- Bars Grind the nuts and dates; sift in the granular sugar. In another bowl, whip egg whites until stiff.
Gradually add the sugar mixture, whipping constantly. Fold in the cream. Sift the flour.
Resift the flour with the baking powder and fold into the egg mixture. Grease and flour baking sheet.
Pat dough 1/2″ thick on baking sheet and bake for 10 minutes at 350°F.
- Glaze Mix confectioner's sugar with lemon juice and vanilla in a blender. When the cookies are still hot, spread the glaze over them
Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day in Andalucía.
This is the classic gazpacho recipe, but there are many other variations.
Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal.
Ingredients 1 lb /450 g tomatoes 1/2 lb / 225 g green peppers 1/2 cucumber a few cilantro leaves clove of garlic 1/4 chilli pepper, seeds removed (optional, leave out if you want a milder soup) 2 oz / 50 g white bread, 2-3 days old (also optional, leave out for a thinner soup) 1/2 mild Spanish onion 1 tbsp balsamic vinegar 2 tbsp olive oil 1/3 pt iced water Sea salt and black pepper Ice cubes Garnish
2 tomatoes, skinned 1/2 green pepper 1/4 peeled cucumber 2 slices stale white bread, crusts removed Method
Skin the tomatoes and cut into quarters. Remove seeds and stalks from peppers. Peel the cucumber and cut into chunks. Tear up the bread and soak it in water for 30 minutes and then squeeze it dry. Cut up the onion.
Blend all the ingredients until roughly chopped, not too fine, because the soup should have texture and discernible vegetable bits. Pour into large bowl with some ice, add salt and pepper. Then prepare the garnishes.
Dice the bread and fry it in a little olive oil until brown. Chop the other vegetables finely. Serve in separate little bowls on the table, so that guests can sprinkle on their own toppings.
Serve chilled, preferably on a hot day and within sight of the sea.
Pumpkin pie is a traditional American holiday dessert. The pie consists of a pumpkin based custard baked in a single pie shell. The pie is traditionally served with whipped cream.
Ingredients
2 cups Milk, scalded 2 cups Pumpkin, cooked and strained 1 cup Maple syrup 1/8 cup Sugar 1 Tbsp. Flour ½ tsp. Salt 1 tsp. Ginger 1 tsp. Cinnamon 1/4 tsp (optional). Nutmeg 2 large Eggs, beaten 1 unbaked nine inch pie shell
Procedure
Blend above ingredients, except the pie shell, together. Pour into the unbaked pie shell. Bake at 350 °F (175 °C) for 45 minutes. Let cool and serve.
Notes, tips, and variations
This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple flavored pancake syrup, as their sugar content is different. You can use brown sugar instead of maple syrup. Prepare the raw pumpkin by scraping out the inside, skinning and cutting into 1" cubes. Bake at 350 °F (175 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but might end up with too much moisture, resulting in a runny pie. A 10" diameter pumpkin will make 4 to 6 pies. Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.
A crêpe is a thin pancake. It originates from Brittany, a region in the west of France, where it is traditionally served with apple cider. It used to be cooked on flat rocks (where the name comes from). Crêpes are usually of two types: sweet or savoury, the main difference is the flour used (plain flour or buckwheat flour respectively); they may then be rolled or folded, and filled with different ingredients.
This recipe for sweet crêpes is an easy one to start with (for about 20 crêpes)
Ingredients
1 cup (230 mL) plain flour 1/2 cup (115 mL) milk 1/2 cup (115 mL) water 4 eggs 2 tbsp (15 mL) oil or melted butter 1 pinch of salt
Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the oil or butter, the salt and a bit of milk.
Mix and slowly incorporate the flour, you should get a thick paste. Then continue mixing and slowly add the rest of the milk, mix well to avoid making lumps. You may add a bit of liqueur (traditionally brandy or fleur d'oranger) for more taste. You may even replace part or all of the milk with beer!
Heat a crêpe pan (non-stick recommended), grease it with some butter, and pour some batter while rolling the pan to make the crêpe as thin as possible.
A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately. At the right temperature, the water will seem to "dance" on the pan.
Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then turn it over to cook the other side; with some practice, you can flip it in the air by swinging the pan.
Serve with caster sugar, jam, spreads, etc. Crêpes can be filled and folded into triangles or rolled up. Some tasty fillings include: sugar and lemon raspberry jam & chocolate sauce nutella & sliced banana nutella & chopped hazelnuts whipped cream chocolate, caramel or butterscotch sauce peanut butter sugar and butter, possibly with lemon or cinnamon strawberries, fresh or frozen cream cheese and brown sugar
A quiche is a baked, unsweetened custard pie, often made with savory fillings. Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish. The French (and now English) word quiche comes from a dialectal form (Küchle) of the German word for cake (Kuchen). Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s.
Ingredients
Servings 6 ; Time :75 minutes
5 chicken eggs 1 1/3 cup (320 mL) cream (approximately 30% fat) 1/2 cup (120 mL) condensed cream of mushroom soup 1 teaspoon (5 mL) chopped fresh tarragon 1 dash ground nutmeg 1/4 teaspoon (1.25 mL) salt 1/8 teaspoon (0.7 mL) ground pepper 1 prepared frozen pie crust 3/4 cup (180 mL) freshly-grated Swiss cheese
Procedure
Preheat oven to 375° Fahrenheit (190° Celsius)
Place the eggs, cream, condensed soup, tarragon, nutmeg, salt, and pepper in a blender; blend as briefly as possible until they form a homogenous mixture
In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full
Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean"
Remove the quiche from the oven and let it cool for at least 20 minutes before serving
Warnings
The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it
The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set
Half-and-half (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily A Joe Jarvis Recipe
This is a fairly simple recipe for this sweet, chewy Mediterranean salad. Everyone who makes it has a different variation.
Ingredients
1/4 cup bulgur 1 bunch fresh parsley (preferably flat leaf), finely chopped 1/2 bunch fresh mint. Pick leaves only, finely chopped 1 large diced tomato 1 small chopped onion 1 lemon juice 1/4 cup olive oil ½ tsp salt, or to taste ½ tsp pepper, or to taste
Procedure
Place the bulgur in the lemon juice and set aside for 15 minutes.
When the bulgur is soft, mix all the ingredients: bulgur, parsley, mint, tomato, onion. lemon juice, salt and peper. Add olive oil last, and toss well. You may need to add lemon juice if needed.
Notes, tips, and variations
Tabouli is delicious when fresh. The flavor deteriorates if you allow it to sit for some time.
You can serve your vegan pancakes with Syrup, Jam, or Nutella.
Ingredients
1 cup flour 2 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 1 cup soy milk Vegetable oil
Procedure
Mix all dry ingredients; flour, baking powder, sugar, and salt. Mix soy milk into the dry ingredients.
Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.
Pour pancake batter on griddle to form 4 to 5 inch circles. Bubbles should start forming.
When the underside is light brown, flip the pancake.
When the other side is light brown, serve.
Variations
Banana pancakes: add one well mashed banana to the batter. Chocolate pancakes: add 1/2 cup chocolate chips to the batter. Walnut pancakes: add 1/2 cup roughly chopped walnuts to the batter. Cranberry pancakes: add 1/2 cup dried cranberries to the batter. Any of the above ingredients can be mixed together.
Warnings
Don't overmix. Overmixing will produce gluten which will inhibit rising and make the pancakes rubbery.
1/3 block tofu, soft, drained 15 minutes 1/2 small onion, diced 1 clove garlic, minced 1 sun dried tomato slice, diced, (usually come in packages sliced) spinach, flat leaf, a small handful red pepper turmeric or curry (for a spicier dish) Mrs. Dash or some other flavored salt (optional) olive or vegetable oil (or veggie butter) salt and pepper flour tortillas, or vegan bread (1-3, optional)
Directions
Add about 1-2 tablespoon oil to sauce pan. Add onion, garlic and sun dried tomato to pan, cook until soft and golden.
While that is cooking, mash tofu until they get an even scrambled texture and add spices. I never measure, so use your own judgment on the spices.
I usually add 2 dashes red pepper, two dashes turmeric, salt the top of my mound twice and pepper it once, and add a pinch of flavored salt. Then mix it all in until evenly distributed. When onion mix is cooked, add tofu and spinach. Heat through (until spinach is soft and wilted looking)
This makes 1-2 servings. I like it in a flour tortilla, like a breakfast burrito, or in vegan bread, like a breakfast sandwich, but eat as you like. I think it really tastes a lot like eggs. Enjoy!
1/2 cup Basmati rice 1 cup diced firm tofu 2 tbsps olive oil 2 tbsps blanched slivered almonds 2 tbsps chopped cashews 1 tbsp raisins 1 bay leaf 4 peppercorns 1-inch piece cinnamon 2 cloves 2 cups water Salt to taste
Procedure
Wash the rice with several changes of cold water. Drain.
Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil. Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.
Heat the oil in a pan.
Add the tofu and shallow-fry until for a few minutes on each side. Scoop out of the oil and set aside.
To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.
Remove from heat. Turn the rice into a serving bowl and fluu gently with a fork. Fold in the tofu and the nuts gently and mix well. Serve hot.
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