Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)
2 teaspoons vegetable oil 1/2 tablespoon coriander 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 onion, roughly chopped 1/2 teaspoon salt 8 cloves garlic, roughly chopped 1 tablespoon ginger, grated or roughly chopped 1 chili, chopped 1 cup water 3 cups packed spinach 2 teaspoons lime juice 3/4 cup dairy-free whipping cream plus a little more for drizzling 1 pound tofu, cubed nutritional yeast salt chili pepper flakes for garnish Heat the oil in a very large pan, over medium heat. Sauté the coriander, cumin and fennel for 1 min. or until fragrant. Add the onion and salt and sauté for 10 minutes until starting to brown. Lower the heat if browning too quickly. Add the garlic, ginger and chilli and sauté for two minutes. Add the water and bring to a boil. Stir in the spinach until it is just wilted. Blend with the lime juice and dairy-free whipping cream until smooth but keeping some texture. Pour the spinach gravy back into the pan. Add the tofu and heat to serving temperature, ...