T's Recipes
Hi, Terrence here, I do most of the cooking for the groups. Group meditation can be a powerful experience and one needs to be grounded prior to heading off driving cars and carrying out what could be dangerous tasks. We believe that a healthy meal is a good way of becoming grounded so after each session we eat together and enjoy each other’s company before heading off into our sometimes busy life. I will post some of the group’s favourite meals and some of our family favourites as well. I hope you enjoy them.
The weather has turned cooler so this month I will make the group a
Vegetable Curry with Crisp Cooked Tofu.
Ingredients for serving 4 people.
2 tablespoons of vegetable oil
225grams of firm tofu cut into cubes
1 red chilli no seeds or pulp. Sliced
2 red onions chopped, white onion is ok also
2 garlic cloves chopped fine
1 small piece of turmeric about as long as your fingernail, not essential. But healthy.
3 corn cobs just the nublets or 120 grams of baby corns
1 red capsicum deseeded and cut into strips
2 or three sticks of celery cut on the diagonal
225 grams of sliced mushrooms
225 grams of baby spinach
1 tsp of palm or brown sugar or xylitol
2 table spoons of light soy
1 tablespoons of red curry paste, more if you like it hotter.
Shallow fry tofu turning and browning both sides. Drain on kitchen paper.
In two tablespoons of oil stir-fry the onion, garlic chilli (and turmeric if used) until soft.
Add the capsicum, celery, then corn, then mushroom and stir-fry until soft
Stir in the curry paste and coconut milk and bring to the boil and sugar and soy then add spinach fold in turn it off and serve. Sprinkle the tofu cubes on top. I serve it with basmati rice to soak up the sauce but its ok just by itself.
