Vegetable Curry with Cinnamon Saffron Brown Rice

This is such a great hearty wintery meal, I usually make this so often in winter that by the time summer rolls around, I'm so sick of curry. But I suppose that means it's amazing... :)


I wanted to do something different this time, rather than making just plain brown rice. So I decided to make saffron rice, and to jazz it up even more, I added a cinnamon quill... Ohh my YUMM!! It just brought this whole meal to another level completely!!


I know that not everyone will be able to use the exact same curry paste and garam masala as I do, because Mrs Flannery's Organic Grocers are only in QLD. However, for those of you who live in QLD, please please, do yourself a favour and purchase the garam masala which comes in a flat, rectangle cardboard packet. The curry paste i use actually comes as a powder. The brand is MYO Curries, and they come in little coloured paper triangle packets. The plain curry one to use is in the green packet. All you need to do is mix the needed powder with a little water to turn it into a paste.

Vegetable Curry with Cinnamon Saffron Brown Rice


1 large onion, diced
2 cloves garlic, crushed
2 carrots
1/2 large sweet potato (you can use 2 normal potatoes if you wish)
¼ cauliflower
2 large field mushrooms
1 tablespoon curry paste (if not using the paste I suggest above, please check labels to ensure it is vegan)
1 tsp garam masala
1 can tomatoes
1 cup water
1 tsp vegetable stock powder
½ cup frozen peas
Large handful of chopped fresh coriander

Chop vegetable into large chunks.
In a large saucepan fry onion until soft. Add garlic and cook for a further 30 seconds.
Add the carrots, potatoes, cauliflower and mushrooms and continue to cook for about 2 minutes.
Add the curry paste and garam masala and continue to cook while stirring for a further minute.
Add the tinned tomatoes, water and stock powder and bring to a boil.
Lower heat and cook on a low simmer, stirring occasionally, for approximately 45 minutes.
Stir through the frozen peas and leave for a further 5 minutes.
When you are ready to serve stir through the fresh coriander, leaving a little for a garnish.


While the curry simmers for 45 minutes, make the rice.


Cinnamon Saffron Brown Rice


2 cups water
1/2 cup chopped onion
1 cinnamon quill
1/8 tsp saffron threads, crushed
1 cup brown rice


Combine the first 4 ingredients in a medium saucepan, bring to the boil. Stir in rice. Reduce heat, cover and simmer for 25 minutes or until liquid is absorbed and rice is tender. Discard cinnamon quill and any unabsorbed water. Fluff with a fork and serve immediately.

♥ LOVE BEC ♥  

XXX

Breakfast Scrambled Tofu

Being in 10 degree C weather does have its perks... It's great snuggle weather, and I crave hot hearty healthy food... I still try to keep my diet at, at least 50-70% raw, which is not as hard as it might seem, even in the cold. However, there's nothing better than cooking something hot to warm you up! I have seen scrambled tofu recipes on hundreds of different vegan websites, blogs, books etc, so I decided to give it a go myself. I stuck with the basics that most recipes use, and just jazzed it up myself a little and served it with my favourite things to eat with a hot breakfast.

This is super easy to make, full of protein and good fats, and while I don't condone a carbohydrate-free diet, I rarely eat bread, so I have made this breaky (grain) carb free. However feel free to serve with a slice of wholegrain/dark rye bread.

Scrambled Tofu

200g firm tofu, crumbled
2 spring onions, finely sliced
2 tsp tamari
2 tsp savoury yeast flakes
½ tsp turmeric
2-3 tbsp water
Chopped fresh parsley and/or chives to garnish
Freshly ground pepper

Celtic/Himalayan pink salt
Coconut/Extra virgin olive oil

Portobello mushroom, stem removed

3 Asparagus stems

1/4 tomato, cut into wedges

1/4 avocado, sliced

Heat a little oil in a frying pan. Place mushroom and a little water in pan and cover. Turn mushrooms when it starts to soften. Cover and cook until soft all the way through. Remove from pan. 

Add a little more oil (if required) fry spring onions and tofu for a minute or two.

Add tamari, yeast flakes, turmeric and water to pan and fry for a further minute. 

Add tomato wedges and asparagus to the pan and cook until slightly softened and browned.
Remove pan from heat and stir the fresh herbs through tofu. Add cracked black pepper and celtic salt to taste.

Serve tofu in the portobello mushroom, arrange other items around it and enjoy the delicious flavours!!

♥ LOVE BEC ♥  

XXX

Scrambled Tofu and Kale with Sweet Potato Fries

Oh my gosh.... I can't believe how long it has been since I've been active on my blog!!


I'm sorry my friends... I have had  A LOT going on... A few large shifts and changes in my life, but all for the greater good and I am going to make more of an effort to post more regularly.


So... last week I was in 30 degree heat that was Darwin. It was incredible to escape the cold and have a nice little tropical getaway. However now, I am sitting in my uggs, winter woolies, cosy dressing gown, in my girlfriend's living room of Melbourne city! Yes I've gone from 30 degree heat to 10 degree cold!!! As awful as it sounds, I LOVE this city and am excited to be here!!


Right now it's half time of State of Origin and while I sat through the first half, eating my delicious scrambled tofu and kale, I thought, why haven't I put this up yet... So hurriedly I am doing this post before getting back to the second half.


This meal is super delicious and really simple to make. It doesn't require a lot of ingredients, but it bursts with delicious flavours. I got this from Susan at FatFree Vegan... She is incredible!! 

Scrambled Tofu and Kale with Sweet Potato Fries


1 red bell pepper, diced
220g mushrooms, sliced
2 cloves garlic, minced
400g tofu, firm or extra-firm, crumbled
1 1/2 tsp smoked paprika
1 tsp ground cumin
1 tsp celtic salt
1/4 tsp tumeric
1 bunch kale, stems removed and leaves thinly sliced (about 340g)
1/4 cup nutritional yeast
additional salt and pepper to taste


Heat a deep, non-stick skillet or wok over medium-high heat. When it’s hot, add the red pepper and mushrooms and cook until the mushrooms begin to soften. Add the garlic and cook for another minute.


Add the tofu and sprinkle it with the paprika, cumin, salt, and turmeric. Cook, stirring constantly, until the spices are fragrant and the tofu is hot throughout.


Reduce the heat to medium. Add the kale and stir. If the mixture seems dry, add a tablespoon or two of water. Cover and steam, stirring every minute or so, until the kale softens, about 4 to 7 minutes, depending on how tender you like your kale. Stir in the nutritional yeast, check the seasonings, and add salt and freshly ground black pepper to taste. Cook for another minute or two until heated through.

Preparation time: 15 minute(s) | Cooking time: 15 minute(s)


Sweet Potato Fries


Preheat your oven to 200C. While it’s heating, peel the potatoes (about 1 small per person) and cut them into long, narrow strips. Line a baking sheet with parchment paper, and spread the potato strips on it in a single layer. Sprinkle with the seasonings of your choice. 


Bake for 15 minutes, turn, sprinkle again, and bake for another 15 or until the fries are cooked all the way through. Heat under the broiler for another minute or two to crisp them up but be careful not to burn them (or the parchment!) 


They won’t be as crispy as fried potatoes, but they will be a delicious and fat-free side dish to go with your vegetable-tofu scramble.

♥ LOVE BEC ♥  

XXX