An Indian vegan dish that will impress any meat-eater.
Serves 6
Preheat the oven to 400F (200C)
2 3/4 cups (660 ml) organic vegetable broth
2 slices of ginger plus minced ginger
1/2 cup (100 g) each organic: wild rice, brown rice, and raisins
3 Tbs. (45 ml) olive oil
1 finely chopped organic onion
3 cubed organic carrots
3 minced garlic cloves
6-ounces (175 g) extra-firm organic tofu, drained, patted dry, and cut into cubes
2 tsp. (9 g) mild curry powder)
1 tsp. (4,5 g) cumin
1 bunch of organic scallions, white and green parts, sliced
1/2 cup (120 ml) organic coconut milk
pinch or two of black pepper
6 large organic Swiss chard leaves
1 jar /24-ounces (680 g) red pepper tomato sauce
1. In a saucepan, add vegetable broth and sliced ginger. Bring to boil.
2. Add the rices and return to a boil.
3. Reduce the heat to medium-low, cover, and simmer until the rice is just tender, about 50-55 minutes. Drain if necessary and discard the ginger slices.
4. Lightly oil a glass baking dish with 1 Tbs. (15 ml) of oil.
5. Bring a large pot of salted water to a boil.
6. Hear the remaining oil in a large nonstick skillet over medium-high heat.
7. Add the onions and carrots, cook, stir often, until they are tender about 6 minutes.
8. Add the garlic and minced ginger, stir for a minute.
9. Add the raisins, tofu cubes, 1 1/2 tsp. (6,75 g) curry powder, and cumin. Stir gently to coat the tofu.
10. Mix in the scallions.
11. Pour in the coconut milk and simmer just until the coconut milk is reduced and coasts the vegetables, about a minute.
12. Remove from the heat and let it cool a while.
13. Cut or peel away the thick stems of the Swiss chard and discard.
14. Cut each leaf in half lengthwise.
15. Trim the lid ends from the leaves to make each leaf has about 10 inches (25 cm) long.
16. Use tongs and work with 1 leaf half at a time, dip the leaf into the pot of boiling salted water for 10 seconds, then transfer to a paper towel to drain.
17. Put 1 Swiss chard leaf half on a cutting board. Spoon 1/3 packed cup (65 g) of the rice filling onto one end of the leaf.
18. Fold the sides of the leaf up over the filling, then roll up the leaf, enclosing the filling completely.
19. Repeat with the remaining leaf halves to make 12 rolls.
20. Mix the remains curry powder into the tomato sauce.
21. Spread 1 cup (200 g) of the sauce onto the bottom of the prepared baking dish.
22. Arrange the filled rolls, seem side down, in a single layer atop of the sauce.
23. Spoon the remaining tomato sauce over the rolls.
24. Bake until the rolls are heated through, 25-30 minutes.
25. Garnish with sliced scallions.
