#277 The Case of Palak Tofu

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, while seasoning to taste with nutritional yeast and salt.

Serve drizzled with whipping cream and sprinkled with chilli pepper flakes.

Serves 2 with rice. Serves more if part of a multi-dish meal.

❤️ Becki

Comments

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

#262 The Case of Lasagna

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#267 The Case of Glazed Shiitakes

P erfect with Sticky Rice! 3 tablespoons soya sauce, 4 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon sesame oil 1 tablespoon maple syrup salt 3 tablespoons cornstarch 5 cups shiitake’s, trimmed 2 tablespoons vegetable oil green onion, sliced diagonally Mix together the soya sauce, garlic, ginger, sesame oil, maple syrup and salt to taste. Add the cornstarch to a large bowl. Rinse the shiitakes in a strainer for five seconds. You only want to get them lightly wet. Toss them to spread the moisture equally. Drop them into the cornstarch and toss to coat. Heat the oil in a large, nonstick pan on medium/high. Add the shiitakes, leaving excess cornstarch in the bowl. Sauté the mushrooms, turning once, until a thin, golden-brown, crispy crust forms, about 7 to 10 min. Pour the sauce over the mushrooms and cook for 30 seconds, stirring constantly, until the mushrooms are coated. Serve garnished with the green onions. Serves 2. ❤️ Becki

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