Saffron Rice with Tofu

The star this week’s menu is something simple, yet delicious – saffron rice garnished with tofu and some veggies. Best cooked in a large frying pan and with a lot of spices.

The saffron is an almost mythical ingredient, used in so many different cuisines around the world and difficult to find of good quality. It is not by chance that it is the most precious spice there is – its flavour and fragrance are truly unique.

What you need for 2 is:

1 teacup of basmatti rice

100g plain tofu, diced

10-12 saffron threads 

1 small onion (chopped)

5-6 cloves of garlic (chopped)

1 carrot sliced with a peeler 

3-4 sprigs of fresh coriander (chopped)

cumin, cardamom, crushed allspice

grounded black pepper

paprika and some crushed chili

5 tbsp vegetable oil

Put the rice in a bowl and wash it with warm water. Leave aside. Now soak the saffron threads in some warm water that you’ll later use to cook, let’s say in the same teacup as in which you’ve measured the quantity of rice (ratio water-rice should be 2.5:1).

Heat the oil in a large pan and add the cumin, cardamom, crushed allspice, grounded black pepper, paprika and the crushed chili – other words – all the spices except for the coriander.

Put in the tofu cubes and lower the heat a little bit. Gently turn the pieces on all sides. In 4-5 minutes add the garlic and the onions too. Mix well and let it fry for another 4-5 minutes.

Now put in the carrot slices and the rice. Mix well again until the whole mixture is evenly covered by the spices. Then pour in the water in which the saffron was soaked along with the threads and add another bowl and a half of water.

Let it to cook on low heat until the rice is tender, but don’t forget to mix occasionally. Depending on the rice, you may have to add some water, but be careful.

Sprinkle the coriander right before serving and mix.

This is a nice, filling meal on its own but could also be a side dish. Up to you to decide.

Vegan is Gooood!

Picture by By zoyachubby

Vegan Thai Curry with Beetroot

Experiencing new cultures and exotic flavours is easy with some vegan recipes in hand, and of course the help of an appropriate shop – one of the few things one can thank the globalization for.

This week’s challenge is to make a strong flavoured, bright coloured thai curry with something as common as beetroot. To be honest this is a very easy recipe, but the result is impressive.

What you need is(for 2):

1 large beet root

1 can of cocoa milk

2-3 tbsp red thai curry paste

2 pc lemon grass

4-5 cloves of garlic, chopped

3 tbsp oil

1 small bowl of  jasmine rice

The Curry

Heat the oil in a pan and fry the garlic for 30 seconds in it.

Cut the beet in thin sticks (see pics below) add it to the garlic in the pan and mix together. Put in the 2-3 tbsp of red thai curry and mix again until evenly distributed. Now pour in the cocoa milk mix well again, ad the lemon grass, lower the heat and cook until the beet is soft, which is about 15 minutes.

 

 

 

 

The rice

How to make a nice and fluffy white rice?  Wash the rice with your hand in cold water, then leave it in some more water for 10-15 minutes.  Put it in a pot with 2 times its volume of water, boil until just a tiny bit of liquid remain (don’t forget to stir), remove from the hot plate, cover it and leave for 15 minutes.

Serve together in a deep dish, there should be lots of bright purple coloured sauce to imbibe in the rice.

Vegan Is Good!

Vegan Chili Recipe

Here’s a traditional Mexican meal adapted for vegans. It’s hot and full of flavours. Who can guess what the secret ingredient is?

Products(for 2):

1 can white beans

1 can of red kidney beans

1 can of chick peas

1 cаn of diced tomatoes

1 average onion

5 cloves of garlic

1-2 red chili peppers

1/2 teaspoon of  dried coriander

1 pinch of cinnamon

1 pinch of cocoa

1 pinch of cumin

3 tbsp olive oil

black pepper and paprika

1 teacup of basmatti rice

The chili

Dice the onion, the garlic and the chilli(s), heat the olive oil in a pan, add the cumin, the black pepper and the paprika and stir. Put in the diced vegetables to fry and let them soften for about 3-5 minutes.

 

Now pour in the can of tomatoes, stir well and lower the heat. Let it simmer for another 5-7 minutes.

Open the cans of beans and chickpeas and pour out the liquid. Put them in the pan, add the coriander and the cocoa, mix and cook on low heat for 10 more minutes until it’s almost dry.

The rice

Put it in a pot with 3 times its volume of water, boil until just a tiny bit of liquid remain (don’t forget to stir), remove from the hot plate, cover it and leave for 15 minutes.

Serve together (see pic).

Vegan is Good and easy!

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