Came up with this recipe yesterday afternoon, thought it turned out pretty good. The chili and spices gave it a bit of a kick JIM'S WINTER WARMER (serves two)INGREDIENTS
4 x large field mushrooms
1/2 an onion
1 x tin chickpeas
400ml coconut milk
2 x tbsp coconut oil
250g firm tofu
2 x cloves chopped garlic
2 x bay leaves
1/2 tsp cumin
1/4 tsp tumeric
1/4 tsp ocean/sea salt
1 x red chili
Palmful of fresh baby spinachCOOKING
Melt a tablespoon of coconut oil, add in a clove of chopped garlic and stir fry the tofu until yellow and crispy. Once cooked, remove and put aside.
Add the second tablespoon of coconut oil and throw in the the second clove of chopped garlic along with the mushrooms and finely sliced onion. Stir through and cook on a reasonably high heat for a couple of minutes. Next, throw in the chickpeas and your spices (the bay leaves, cumin and tumeric) and cover the pan while you cut the red chili; slice in half, remove the seeds and then finely dice. Once done you can throw that in the pan and add in the coconut milk, salt and the tofu that was fried up earlier.
Re-cover your pan, turn down the heat and leave it to cook through for about 5-10mins.
Mix in the baby spinach just before serving and you'll have a beautiful healthy dish that will fill and warm you up.