Paneer Biryani/ Tofu Biryani
2 16oz packages (baked) extra firm tofu (I used sprouted)
1 cup unsweetened coconut yogurt (or other)
1/2 cup cilantro chopped
2 inches gingerroot minced
2 garlic cloves minced
1 tbsp garam masala
1 tbsp ground coriander
1/2 tsp turmeric powder
1 tsp sea salt
1 tbsp oil
1/2 tsp ground cumin
1/4 tsp ground cardamom
1 tsp fennel seeds
1 large onion chopped.
1 medium tomato chopped.
2 cups brown rice cooked with 4 cups of water (slightly al dente)
Cube the tofu, and bake for 15 minutes at 350 F, flip them, and bake for another 15 minutes at the same temperature. This gives the tofu a more of a paneer texture.
Put 2 cups of rice on the stove with 4 cups of water, cook for 30-40 minutes until slightly al dente.
In a bowl combine the yogurt, cilantro, ginger, masala, coriander, turmeric and salt.
Once the tofu is baked, combine the tofu into the mixture.
Let marinate while the rest of the ingredients are prepared.
Heat oil in a pan, add cumin, cardamom and fennel seed. Let sizzle for a couple seconds and add the onion. Fry until the onion has browned or mostly become clear, add the tomato. Let fry until tomato has mostly broken down. Add this mixture to the slow cooker. Then add the marinated tofu, then add the rice on top.
Cook on low for 3 hours. Serve right out of the slow cooker.
Coconut Curry Vegetables
2 heads of broccoli chopped
2 carrots chopped
1 package of button mushrooms chopped
3 garlic cloves
1 tbsp of oil
2 tbsp of curry powder
1/2 tsp of salt
1 can of coconut milk
2 tbsp of tomato paste
Heat oil and garlic in a pan, add the broccoli, carrots and mushrooms. Cook until the colors brighten and the vegetables slightly soften. As soon as the pan seems to dry or it's starting to brown at the bottom, add some coconut milk, to keep some moisture. Once the vegetables are at the desired consistency, add the rest of the ingredients. I made this dish in the morning for an afternoon potluck, and since I don't like to cook my vegetables much before eating them, it worked out well, because the mushrooms even though they were hardly cooked they still became soft by lunchtime because they had that extra time to marinate, the dish was successful :)
2 16oz packages (baked) extra firm tofu (I used sprouted)
1 cup unsweetened coconut yogurt (or other)
1/2 cup cilantro chopped
2 inches gingerroot minced
2 garlic cloves minced
1 tbsp garam masala
1 tbsp ground coriander
1/2 tsp turmeric powder
1 tsp sea salt
1 tbsp oil
1/2 tsp ground cumin
1/4 tsp ground cardamom
1 tsp fennel seeds
1 large onion chopped.
1 medium tomato chopped.
2 cups brown rice cooked with 4 cups of water (slightly al dente)
Cube the tofu, and bake for 15 minutes at 350 F, flip them, and bake for another 15 minutes at the same temperature. This gives the tofu a more of a paneer texture.
Put 2 cups of rice on the stove with 4 cups of water, cook for 30-40 minutes until slightly al dente.
In a bowl combine the yogurt, cilantro, ginger, masala, coriander, turmeric and salt.
Once the tofu is baked, combine the tofu into the mixture.
Let marinate while the rest of the ingredients are prepared.
Heat oil in a pan, add cumin, cardamom and fennel seed. Let sizzle for a couple seconds and add the onion. Fry until the onion has browned or mostly become clear, add the tomato. Let fry until tomato has mostly broken down. Add this mixture to the slow cooker. Then add the marinated tofu, then add the rice on top.
Cook on low for 3 hours. Serve right out of the slow cooker.
Coconut Curry Vegetables
2 heads of broccoli chopped
2 carrots chopped
1 package of button mushrooms chopped
3 garlic cloves
1 tbsp of oil
2 tbsp of curry powder
1/2 tsp of salt
1 can of coconut milk
2 tbsp of tomato paste
Heat oil and garlic in a pan, add the broccoli, carrots and mushrooms. Cook until the colors brighten and the vegetables slightly soften. As soon as the pan seems to dry or it's starting to brown at the bottom, add some coconut milk, to keep some moisture. Once the vegetables are at the desired consistency, add the rest of the ingredients. I made this dish in the morning for an afternoon potluck, and since I don't like to cook my vegetables much before eating them, it worked out well, because the mushrooms even though they were hardly cooked they still became soft by lunchtime because they had that extra time to marinate, the dish was successful :)
