Mini Forklift Posted May 19, 2012 Share Posted May 19, 2012 Hi guys ~ I'll add some more recipes in here as I come up with them. 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) http://www.coolrunning.com.au/forums/uploads/post-60904-0-23808300-1366491029_thumb.jpg INGREDIENTS 4 x large field mushrooms1/2 an onion1 x tin chickpeas400ml coconut milk2 x tbsp coconut oil250g firm tofu2 x cloves chopped garlic2 x bay leaves1/2 tsp cumin1/4 tsp tumeric1/4 tsp ocean/sea salt1 x red chiliPalmful of fresh baby spinach COOKING 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. Link to comment Share on other sites More sharing options...
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