Serves: 6-7 | Prep time: 10 min | Cook time: 35 min
2 cups basmati rice
4.5 cups water
1 cup frozen peas & carrots
1 cup fresh corn kernels
1 onion, finely diced
2 tbs curry powder
1 tsp onion powder
1/2 tsp sea salt
1/2 tsp black pepper
1/4 cup vegetable broth
1.25 cups roasted cashews
3/4 cup unsweetened raisins
1/2 cup cilantro, chopped
1/2 cup cilantro, chopped
Rinse and scrub rice. Add to a rice cooker with all the water plus a pinch of salt and dash of curry powder. Steam for 30 minutes.
Meanwhile, sauté all remaining ingredients using the veggie broth, starting with the onions and spices, adding the cashews and raisins last. Sprinkle with fresh cilantro and stir into rice when done.
Meanwhile, sauté all remaining ingredients using the veggie broth, starting with the onions and spices, adding the cashews and raisins last. Sprinkle with fresh cilantro and stir into rice when done.
2 blocks firm tofu, pressed
1-2 tbs virgin coconut oil
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper, to taste
Press firm tofu overnight. Cut and toss with spices. To a nonstick ceramic or cast iron pan, add the oil over medium-high heat. Cook the tofu until golden, about 2.5 minutes on each side, then cover and turn off heat to finish cooking. Serve aside the jeweled rice.
