Hi!
Here’s another Meatless Monday recipe to tantalise your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.
Ingredients:
1 cup wild rice
1 cup long grain brown rice
4 cups filtered water
2 garlic cloves, crushed
1 zucchini (courgette), diced
1/2 eggplant (aubergine), thinly sliced
2 bunches Chinese greens (eg Chinese broccoli or bok choy)
1 cup olives, diced and pitted if needed
1 cup sun dried tomatoes
1 cup slivered almonds
375 gr silken tofu
Method:
Cook 1 cup wild rice and 2 cups water in saucepan until white ends form (approx 20 minutes)
Cook 1 cup brown rice and 2 cups water in saucepan until tender
Combine both rice mixtures together and set aside
Saute garlic in wok
Add eggplant and zucchini, stir-fry until cooked
Add Chinese greens, cook until soft
Add sun dried tomatoes, olives, tofu and almonds, mix well
Combine with rice mixture
Serves 4-6 people
Looks yummy.