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read listen see eat converse
Arun Verma
2 tbsp of margarine
1 packet of extra firm tofu
a dash of soy sauce
1 medium sized cooking onion (diced)
1 large tomato (chopped)
1 clove of garlic (diced)
1/2 cup of peas
2 tbsp of curry
1 cup of soy milk*
1 chilli (optional)
salt n pepper to taste
1. Drain and squeeze as much water out of the tofu as possible. Cut the tofu into cubes. If you want season the
tofu cubes with a little bit of salt.
2. In a bowl combine the soy sauce, garlic, curry, and the chili. Blend to form a paste. Add the soy milk and mix
with the paste.
3. Add the cubes of tofu to the bowl and put aside.
4. Melt the margarine in a pot on medium-high heat. Margarine has a much lower heat point than oil, you won't be
able to get it sizzling hot without smoking up your kitchen. When the margarine has melted add the onions.
5. Cook the onions for approximately a minute or until they are soft. Using a slotted spoon add the tofu to the
pot but not the liquid. Save the liquid.
6. Lower the heat to about medium and cook the tofu. Remember to stir constantly because the soy milk which was
added with the tofu has a tendency to burn to the bottom.
7. Add the tomato and the peas to the pot and continue to stir and cook.
8. Add the remaining liquid from the bowl and bring to a boil. Once it begins to boil, reduce heat and let simmer. Season with salt and pepper.
9. Enjoy.
*note. you could substitute coconut milk instead of soy milk. it would make it more heavier. i use soy milk because it is what i usually have on hand.
Best Served over Rice.
chocolate avocado dessert
3 tbsp of non-hydrogenated margarine
3 tbsp of cocoa
1 cup of brown sugar
1/3 cup of soymilk
1 cap of liquid vanilla
2 avocados
2 shots of rum
1. Melt the Margarine in a small cooking Pot on Low Heat
2. Add the Cocoa and Sugar to the Pot and stir
3. Add the Soymilk and stir until evenly Blended. Raise the temperature to Medium Heat and cook until the chocolate
begins to Carmelize
4. Remove from the Heat and add the Vanilla.
5. In a blender blend the Avocado pulp until smooth. Add the Chocolate and blend again. Add the Rum and blend
again.
6. Scoop out Chocolate Avocado into a Bowl and Freeze.
7. Once Frozen remove the Chocolate Avocado from the bowl by flipping it Upside Down. You will probably have
to use a Knife to cut around the outside of the Chocolate Avocado so it does not Stick to the Bowl
8. Garnish the Chocolate Avocado with nuts or fruit or whatever
9. Serve Chilled
10. Enjoy
Curry Tofu Scamble
1 packet of extra firm tofu
325 ml soy milk
1 chilli (finely chopped)
40 ml curry powder
1 cooking onion (diced)
2 cloves of garlic (diced)
25 ml oil
1 tomato (chopped)
15 ml soy sauce
salt and pepper
1. Combine Curry powder, Soy Sauce, Garlic, Chillis in a mixing bowl. Mix ingredients together to form a Paste.
Add the Soy Milk and mix until all ingredients are evenly blended (no lumps)
2. Drain the Tofu and Squeeze out as much water as possible with a cloth or paper towel. Crumble
the Tofu with your hands into the mixing bowl with the other ingredients. Mix the Tofu with the other ingredients
until the tofu is covered in the sauce.
3. In a Fry pan, heat the Oil on High. Add the Onions once the Oil is hot. Cook the Onions until they are soft.
4. Add the contents of the Bowl. Make sure to stir often and let the excess liquid reduce.
5. Remove from heat and add the Tomatos, and Salt and Pepper
6. Serve
Serves about 2-4 people
Sweet Potato Stew
1 Medium Sized Sweet Potato/Yam
1 Cooking Onion
4 Cloves of Garlic
1 Cup Peas
1 Cup of Veggie Stock
1 Cup Soy Milk
2 TBSP of Oil
1 TBSP of Margarine
Pinch of Salt & Pepper
Small handful of Basil
1. Cut the Sweet Potato in Half. Spread the Margarine on the cut sides of the Sweet Potato. Put the two Halves
cut side down on a Baking Sheet. Bake the Sweet Potato for 30 minutes at 450 degrees Centigrade. You will know
when the Sweet Potato is cooked when you can easily stick a Fork into it. Remove from the Oven and let it cool
down.
2. Dice the Onion and Garlic. Add the Oil to a Medium sized Pot. Cook the Onion on High heat for about 2 Minutes.
Make sure to Stir constantly so that the Onion does not Burn to the bottom of the Pot. Add the Garlic and Cook
for another 2 Minutes. Remove from heat.
3. Skin the Sweet Potato and mash it up with a Fork. Add the Sweet Potato to the Pot. Stir the Sweet Potato with
the Oil, Garlic and Onion. Return to Heat and stir constantly. Cook until it begins to burn the bottom of the pot. Remove from heat.
4. Add the can of Veggie Stock. You might have to add a bit of water depending on big your Sweet Potato is. If so,
half a cup of additional Water is good.
5. Add the Peas
6. Boil off the Stock until it's reduced. You can usually tell if it is has been reduced enough when the level of
the Soup has been reduced by at least 5 Centimetres. But be your own judge.
7. Add the Soymilk and return to a Boil.
7. Add the Salt and Pepper. Add the Basil.
8. Bonne Appetite
Serves about 4.
Notes
_________
You could easily replace the Sweet Potato with Squash/Potatos/Pumpkin. It may take Longer/Shorter to cook but
Experiment and have Fun.