This is my first dish from the “Eat to Live Cookbook” by Dr Joel Fuhrman, and its wonderful. A real taste of the orient.
If this is anything to go by then I highly recommend you purchase it. Not only are there 200 highly nutritious Whole-Food, Plant Based recipes that taste sensational but it is packed full of valuable nutritional information as well.
Serves 6
Ingredients:
4 cloves garlic, finely chopped
2 tbsp. finely chopped fresh ginger
2 tbsp. chopped fresh basil
2 tbsp. chopped coriander or cilantro
2 cups carrot juice
1 red bell pepper, seeded and thinly sliced
1 large eggplant, peeled, if desired, and cut into 25mm (1 inch) cubes
2 cups green beans, cut into 50mm (2 inch) pieces
3 cups sliced shiitake mushrooms
1 220gm (8 ounce) can bamboo shoots, drained
1/4 tsp. crushed red pepper flakes, or adjusted to taste
1 tsp. curry powder
2 cups watercress leaves, divided
3 tbsp. unsalted, natural, chunky peanut butter
800gms (2 pound) firm tofu, cut into 6mm (1/4 inch) thick slices
1/2 cup light coconut milk
Basil or cilantro leaves for garnish
Method (Thermomix):
Place the garlic, ginger, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, crushed red pepper, curry powder an 1 cup of watercress into Thermomix bowl.
Cook at 100 degrees on reverse speed slow till temperature reached.
Turn down to 90 degrees and cook for a further 15 minutes, reverse speed slow
Add peanut butter and tofu.
Cook at 90 degrees for 5 minutes on reverse speed slow
Add coconut milk
Heat at 90 degrees for further 2 minutes on reverse speed slow
Top with remaining watercress.
Garnish with basil or cilantro leaves, if desired.
Method (Conventional):
Place the garlic, ginger, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, crushed red pepper, curry powder an 1 cup of watercress in a wok or large skillet.
Bring to the boil, cover, and simmer, stirring occasionally, until all the vegetables are tender.
Mix in peanut butter.
Add Tofu.
Bring to a simmer, and toss till hot.
Add coconut milk and heat through.
Top with remaining watercress.
Garnish with basil or cilantro leaves, if desired.
wow. when I saw that picture, my first reaction was “sweet jesus that looks delicious. must Make….
Love your response. Thanks for the comment.
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Looks wonderful, Paul! An ideal meal for the kind of weather we are having right now – very cold and rainy.
Brrr, sounds very cold. What a contrast from this side of the world where it is warming up fast and we never get snow. Keep warm Angela.
YUM!
Yum it is Mary. Hopefully the rest of the recipes in the EAT TO LIVE COOKBOOK will be just the same.