Vegan Vegetable Masala with Spinach-Stuffed Flatbread

 

For masala:

1 tbsp olive oil

1 jalapeno pepper, minced

1 garlic clove, minced

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp garam masala

1/4 tsp salt

1-2 cups organic vegetable stock

1/2 (8 oz) can organic tomato sauce

1 cup raw cashews (Soaked in water for an hour at least; then drained)

2 cups water

1 cup of sweet green peas*

1 can low sodium garbanzo beans, rinsed and drained*

1 package extra firm tofu, pressed and cubed

1 cup organic basmati rice

chopped fresh cilantro for garnish

*You may add any combination of veggie you would like here, these are just what I use

Start by soaking your cashews for an hour or more, then drain. Add to a food processor or a good blender and slowly incorporate water for a smooth 'cream' consistency. Start to cook your rice according to package instructions (I stick to a 1:2 ratio; 1 cup rice to 2 cups water- works perfect every time:). In a medium sauce pan, heat oil. Then add minced jalapeno and garlic- cook for a minute or so. Next, add in all of your spices, salt, and tomato sauce. Reduce heat to medium low and simmer for 15 mins. Stir in 'cream' and vegetable stock. Simmer for another 10 mins. Next add all of your veggies and simmer on low for 20 mins. Spoon over rice when ready to serve.

For flatbread:

1 cup whole wheat flour

1 tbsp olive oil

warm water (slowly added until dough is formed)

approx 3 cups cooked spinach, drained

In a medium sized mixing bowl, mix together flour and oil. Next, slowly add warm water until you get a smooth but firm dough formed. Divide dough into small balls (approx. the size of golf balls) and roll out (don't worry too much on making these perfectly round). Heat a non-stick skillet over medium high heat and add rolled our dough. cook until side is brown and then add a about a tbls of spinach. Fold and cook for 30 secs. Remove from heat and continue process until all are cooked:). Serve with any hummus!