There are a vast number of websites devoted to vegetarian lifestyles, including eating tips and recipes. If you think vegetarian food sounds dull, try this easy recipe for an amazing, and satisfying, eating experience!
Ingredients:
Ingredients:
• 1 butternut squash, 2 - 3 lb.
• 2 stalks celery or 1 fennel bulb
• 2 medium carrots
• 1/2 jalapeno pepper, seeded. If not available, a small pinch of cayenne can be used as a substitute.
• 2 thin slices raw ginger, peeled, or 1/4 tsp dried, if you don't have fresh.
• 3 tblsp ghee or sunflower oil
• 1/2 tsp ground cumin seed
• 1 tsp. ground coriander seed
• 1/2 tsp turmeric
• 1/2 tsp ground fennel seed
• 2 cups cocunut milk
• 1/2 tsp salt
• 1/2 lb firm tofu - Use 1/2 of a 1 lb block of firm tofu. Rinse, pat dry and cut in 2" x 1/2" x 1/2" sticks which you should keep covered in the fridge until you need them.
• 1/2 cup blanched toasted almonds
• Fresh cilantro and/or basil leaves for garnish
Method:
1. If you're serving this with a grain, put that on to cook first, or while the vegetables simmer, depending on the cooking time
2. Mince the fresh jalapeno and ginger
3. Cut the squash in thick rounds, and peel by cutting down around the sides. Remove the seeds, and dice in 1" pieces
4. Thinly slice the celery or fennel, and carrots
5. Heat ghee or oil on medium in a large shallow saucepan
6. Add the vegetables to the oil, turn the heat up a bit, and saute for five minutes
7. Add the remaining spices, and stir another few minutes
8. Add the coconut milk and salt, bring to boil, then simmer on low until the vegetables are tender. This should take about 20 minutes, during which the mixture should be stirred several times
9. Add the tofu and toasted almonds, and simmer for another 5 minutes
Garnish with cilantro or basil, and serve with a grain (basmati rice is good)
• 2 stalks celery or 1 fennel bulb
• 2 medium carrots
• 1/2 jalapeno pepper, seeded. If not available, a small pinch of cayenne can be used as a substitute.
• 2 thin slices raw ginger, peeled, or 1/4 tsp dried, if you don't have fresh.
• 3 tblsp ghee or sunflower oil
• 1/2 tsp ground cumin seed
• 1 tsp. ground coriander seed
• 1/2 tsp turmeric
• 1/2 tsp ground fennel seed
• 2 cups cocunut milk
• 1/2 tsp salt
• 1/2 lb firm tofu - Use 1/2 of a 1 lb block of firm tofu. Rinse, pat dry and cut in 2" x 1/2" x 1/2" sticks which you should keep covered in the fridge until you need them.
• 1/2 cup blanched toasted almonds
• Fresh cilantro and/or basil leaves for garnish
Method:
1. If you're serving this with a grain, put that on to cook first, or while the vegetables simmer, depending on the cooking time
2. Mince the fresh jalapeno and ginger
3. Cut the squash in thick rounds, and peel by cutting down around the sides. Remove the seeds, and dice in 1" pieces
4. Thinly slice the celery or fennel, and carrots
5. Heat ghee or oil on medium in a large shallow saucepan
6. Add the vegetables to the oil, turn the heat up a bit, and saute for five minutes
7. Add the remaining spices, and stir another few minutes
8. Add the coconut milk and salt, bring to boil, then simmer on low until the vegetables are tender. This should take about 20 minutes, during which the mixture should be stirred several times
9. Add the tofu and toasted almonds, and simmer for another 5 minutes
Garnish with cilantro or basil, and serve with a grain (basmati rice is good)