Vegan Butter Chicken

This vegan butter chicken is an extremely flavourful, healthy tofu dish that will not disappoint. It is adapted from Journey to Cruelty Free.

I skipped the mock chicken and added extra veggies instead. Processed tofu is often high in sodium, has artificial colour and flavour, preservatives and genetically modified. You can find organic brands but I prefer to avoid processed tofu altogether. 

As always, I substituted the tomato paste for organic ketchup. Recipes usually call for a spoon or two and the rest of the tomato paste ends up getting mouldy in the fridge! 

Serves 6-8 and makes even tastier leftovers.


Ingredients:

• 1 block of firm tofu (cubed)
• Juice of 1 lime
• Salt to taste
• 1 tsp red chili powder (adjust to suit your taste)
• 6 cloves 
• 8-10 peppercorns
• 1 inch stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 small can of coconut milk
• 3 TB olive oil
• 2 onions, chopped
• 2 tsp garlic paste
• 1 tsp ginger paste
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 can 400gm of diced tomatoes
• 2 TB organic ketchup
• 1/2 litre veg stock
• 2 TB kasuri methi (dried fenugreek leaves)
• 1 baked sweet potato (40-55 minutes in the oven)
• 2 handfuls of steamed green beans
• Sliced mushrooms
• Sliced red pepper

Instructions

 

1. In a bowl, mix the tofu, lime juice, salt and chili powder. Cover and marinate for at least 1 hour.
2. To make the spice powder, heat a large skillet on medium heat. Gently roast the cloves for a few minutes, stirring frequently. Add almonds, peppercorns, cinnamon, and bay leaves until they darken slightly. Cool and add the cardamom seeds.
3. In a food processor, grind the whole mixture into a coarse powder. Add the coconut milk, coriander, fenugreek, cumin and turmeric powders and give it all a quick blend.
4. Add the coconut milk/spice sauce to the tofu and marinate for another hour (or skip this step if you don't have time. It will still taste delicious).
5. Heat oil in a wok or large skillet on medium heat. Add the onions and fry until they reach a pale golden brown colour. Add the ginger and garlic pastes and cook for a minute or two. Add all other veggies and stir fry for a few more minutes. Remove veggies from the pan.
6. Remove as much coconut milk/spice sauce as possible from the tofu and set aside. Pan fry the tofu until it is golden brown and a little crispy. You may need to add some more vegetable oil here.
7. Add the tomato paste, diced tomatoes, veg stock, curry powder and remaining coconut milk/spice mix to the tofu.
8. Add the veggies and gently stir.
9. If you want a thicker sauce, mix some tapioca flour with warm water until it creates a gooey consistency. Pour it in the wok/skillet slowly. Leave it uncovered on low heat until it is thick enough.

Alternative

To change it up a little, you can make it with beans instead of tofu. Look for beans packaged in cans that are BPA-free like Eden Organic.

Asparagus and Mushroom Quiche with Brown Rice Crust

This dish was surprisingly good! Who knew you could make a delicious crust with brown rice? http://blog.fatfreevegan.com/2008/03/asparagus-and-mushroom-quiche-with.html

I made it with extra onions, lots of (rehydrated) porcini mushrooms and red pepper. You can also make single servings in smaller pie pans and switch up the veggies.  

If you have concerns about consuming brown rice, try it with quinoa or make it as a special treat. If you don't know what I'm talking about, google "brown rice and arsenic".