With many months of worry, we finally have some answers. And they are good! It is crazy how much better just the simple words “you are healthy” can make you feel. For quite a long time I have always prided in the fact that I was a healthy person, never thinking that my husband wasn’t. And after a couple months of unknown, we now know that things are okay. We are still waiting on one more test, but the Doctor feels quite good that it will come back okay too. YAY!!!!!!!!!!!!
Over the past while the only real communication I have been doing constantly has been through Instagram(completely addicted BTW) and have been sharing some things that have been happening in he kitchen. Many of my lovely followers have seen one specific recipe that seems to be a want…..Vegan Butter “Chicken”. Couldn’t think of anything more perfect for Vegan Tuesdays!
- 1 extra firm brick of tofu ( patted dry and pressed between paper towel and a plate with a pot/heavy books on top. Let it sit for 20-30min. Slice the tofu into 4 pieces.
- 1t coriander powder
- 1/4 t red chilli powder
- 1/8 t turmeric
- 1T lemon juice
- salt to taste
Directions: Mix all ingredients together, minus the tofu. After the tofu has been pressed, dip each side into the spice mixture and let marinate for at least half an hour.
Over medium heat, add EVOO to pan and cook tofu on each side for a couple minutes till golden-brown. Remove from heat and let cool. Once cooled slice into cubes.
- 3T of vegan butter
- 1cup onion, diced
- 1/2t of cinnamon
- 6 cloves of garlic, minced
- 2t of ginger powder
- 1/2t garam masala
- 1t ground turmeric
- 2t red chili powder
- 2t ground corander
- 1/3cup sunflower seed butter
- 28oz can diced tomatoes with juice
- 2T tomato paste
- 3/4cup coconut milk
Directions: Over medium heat, add butter, onions and cinnamon, when the onions start to soft, add the minced garlic. Saute for a moment, add ginger, garam masala, turmeric, chili and coriander, saute for 1 minute. This step is important as it allows the spices to release their maximum flavor. Scoop in the sunflower seed butter, tomatoes and tomato paste. Mix thoroughly. Once heated, transfer sauce to a food processor and process on low till sauce is smooth. This step if very important to allow to release all the flavors of the onions, garlic & tomatoes. Once processed, transfer back to pan, add tofu and bring to a slight boil, lower heat to low, cover and let simmer for 20 to 30 minutes. Stir in the coconut milk and heat through. Serve over brown basmati rice. We always have a piece of nann bread on the side.
I apologize for the photos, with winter in full order here and daylight gone by 5pm(I get off at 5pm from work), I can’t get any decent photos with my current setup. I am researching other alternatives for lighting sources. I probably should have started this several months ago as I tend to do a lot of baking in the evening anyways.
Question: Are you excited for Christmas? I know I am!! It’s my favorite time of year 🙂