72 September 2014 www.womanthismonth.com Vegan Delights LIFESTYLE | food Today, vegans can enjoy a wide range of food options thanks mainly to chefs around the world caring about their diners needs and expanding their collective repertoire. Here are a few recipes you might consider adding to your home cooking library, vegan or not. by JAMES CLAIRE 500g broccoli florets 300g oyster mushrooms 3 tbspns oil 500g fresh tofu For the marinade: 2 tbspns sumac 3 tbspns tamarind paste 3 tbspns fresh ginger, ground to a paste 1/2 tspn black pepper 2 tspns cayenne pepper 2 tbspns maple syrup pinch salt For the quinoa: 500g cooked red quinoa 2 tbspns coconut milk 3 tbspns fresh ginger, ground to a paste 60g raisins pinch salt pinch black pepper • Press and dry your tofu and slice into sizeable portions no thicker than 1cm each. • Mix together all the ingredients for the marinade for the tofu and marinate the tofu for 45 minutes in the mixture. Turn the tofu every 15 minutes to get a good coverage. • Heat a fry-pan with the oil and cook the tofu. Add the remaining marinade mixture and the broccoli when the tofu is cooked. Cover with a lid and leave to steam cook for five minutes. Add the oyster mushrooms and cook for a further three minutes uncovered. Add salt and pepper to taste. • With the cooked quinoa in a separate mixing bowl, add the coconut milk, raisins and ginger paste. Salt and pepper the mixture to taste before plating a bed of red quinoa onto which the tofu will be served. RED QUINOA WITH TOFU AND MUSHROOMS
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