deep breath in…

and let go…

I did ask for something tremendous to come into my life and I think this is it.

This shift. I’m grateful.

But then with these shifts,

there’s always a letting go.

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MELLOW TOFU & VEGETABLE STEW WITH KOMBU

I usually make this for a Friday lunch when the children get home earlier from school. Change the vegetables to suit the seasons. It’s quick, simple, and tasty. I was inspired by a friend, Shir, who was an inspirational sparkle in the kitchen, putting quick, healthy meals on the table for her four children. The secret to this dish is to simmer the sweet potato until it is soft and breaks up, as this thickens the sauce and makes it especially tasty.

ingredients

1 Tbsp ghee or oil

200 grams homemade tofu

2 medium carrots

2 medium sweet potatoes

6-inch strip kombu (kombu contains glutamic acid – a food tenderizer and flavour enhancer)

2 small zucchini

handful green beans

handful cabbage

½ tsp cumin powder

½ tsp turmeric powder

½ tsp paprika

6 – 8 cups vegetable stock

fresh coriander

salt to taste

preparation

  1. Peel the sweet potatoes and carrots and cut all vegetables into bite-sized wedges – set aside.
  2. Heat ghee in a heavy-based saucepan and saute the tofu. Add the turmeric, paprika, and cumin powder and saute for a few seconds. Then add the stock, kombu, sweet potato, zucchini, and carrots and simmer for 20 – 30 minutes or until the sweet potato is soft.
  3. Remove the kombu, slice it into half-inch squares, then add it back into the soup.
  4. Add the green beans and cabbage. Simmer for 10 minutes more or until tender.
  5. Add salt to taste and freshly chopped coriander.

Serve with rice or quinoa.

P1030336

Goodness shared from Stacey