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curried veggies / corn rice

curried veggies
  • 3 medium potatoes (red are best) with skins diced
  • 4 medium carrots sliced
  • 1/4 cabbage (optional) cut into thin slivers
  • bunch of spinach
  • 1 cup frozen peas
  • 1 pound tofu cubed
  • 1/4 tsp. cumin
  • 1/4 tsp. turmeric
  • 1/4 tsp. curry
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 2-3 tsp. olive oil
  • braggs liquid aminos
THE TOFU: heat oil in a large iron skillet add a few shakes of turmeric and cumin... add tofu and mix with herbs... splash braggs liquid aminos to taste and cook for five minutes... stir to keep from sticking, put aside

THE VEGGIES: heat oil in skillet, add turmeric cumin and curry and brown slightly... add cubed potatoes and mix well with herbs so they are coated... layer carrots on top of potatoes, layer cabbage on top of carrots, add a little water and cover (1/4 cup or more), let cook at med hi for 5 minutes, add spinach (cut if the leaves are large)... lay peas on top and re-cover... let cook another 5 minutes checking to make sure there is still a little water to prevent burning...

add sea salt pepper and stir the cooked layers of veggies together... add cooked tofu and mix again... serve with mixed green salad and basmati rice, enjoy immensely ;)

corn rice
with any leftover white basmati or jasmine rice, we often make this dish for lunch
  • pot of organic rice (brown or white / leftover or fresh cooked)
  • package of organic frozen corn (or fresh if you are thus blessed)
  • 1/4 cup chopped fresh parsley
  • 3 scallions
  • 1 tbsp. olive oil
  • bragg's liquid aminos to taste
  • few dashes each of black pepper and cayenne pepper (or to taste)
chop up scallions and parsley then heat the oil in a large skillet and sautee them for a minute... add rice (if using leftover rice, add 1/2 to 1 cup of fresh water to re-hydrate if the rice has become stiff)... turn the heat down to medium-high & keep stirring and turning the rice over constantly for another minute... next add the frozen corn, mix well and continue turning it over every few seconds to make it brown but not burn... now add the black and red pepper and the bragg's - stir well... keep doing this for another 5-10 minutes (depending on your rice and how you prefer it)... its done when everythings soft, hot, and well mixed...

VARIATION: this can be served with any kind of bean or veggie burger (pictured: organic sunshine burger), but it is especially good with crumbled tofu mixed in - take 1/2 lb. or more of fresh tofu and crumble it into the mix before adding the frozen corn - mix well, then proceed... serve with a fresh salad, greens, or steamed veggies... VARIATIONS: add diced green pepper, shredded carrots, green olives, or hot peppers

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