Today is a good day! I finally found a blender and have been able to cook extravagant recipes such as salsa, green smoothies, and my personal favourite, SAUCES!
Living without a blender for a year and half is a challenge. No, I do not enjoy mincing vegetables into wickedly small pieces, barely avoiding searing off my fingers at every slice. What I do enjoy is having the ability to pulse, blend, and crush at minimal risk.
My first recipe that I made with my fancy new (well actually, used) blender was this deliciously satisfying vegan Palak Tofu:
I am not vegan, but I do enjoy a good vegan meal once in awhile. Here in Shanghai we do not buy any local meat, so I have to get creative when I cook vegetarian meals for my boyfriend and I. When we do treat ourselves to meat, I order beef or chicken off of a website called Kate & Kimi, which imports their meat from New Zealand (grass-fed, organic).
Hope you enjoy this recipe as much as I did!
- 3 cups spinach, fresh
- ½ cup raw cashews
- ½ cup hot water
- ½ cup coconut water
- ½ block / 6 oz firm tofu
- 2 teaspoons of canola oil
- ½ teaspoon Kala Namak
- ½ teaspoon curry powder
- ½ teaspoon paprika powder
- ½ teaspoon ginger powder
- 1 inch piece ginger root
- ¼ cup coconut milk
- ¼ cup tomato purée*
- ¾ teaspoon salt
- Place the cashews in a bowl and pour ½ cup of hot water over them. Let them sit for about half an hour to soften them.
- Pour the cashews along with the water in a blender and blend as smooth as possible.
- Wash the spinach and add it into the blender along with the coconut water.
- Blend again. You can blend until the spinach is completely fine, or you can leave some spinach pieces in there.
- Cut the tofu in pieces.
- Heat a large pan with 2 teaspoons of canola oil.
- When hot, place the tofu in the pan and season with the Kala Namak, curry powder, paprika powder & ginger powder.
- Pan-Fry it for about 5 minutes.
- Peel and mince the ginger root.
- Add the ginger (minus a few pieces for topping later) in the pan along with the tofu.
- After like 2-3 minutes, pour the spinach-sauce over the tofu.
- Add in the coconut milk and tomato purée and a ¾ teaspoon of salt.
- Let it cook for about 15-20 minutes and add more salt to taste.
- Add thinly cut strips of ginger on top.
Recipe taken from: www.elephantasticvegan.com
Another favourite vegan recipe blog of mine: www.veganricha.com