Ingredients:

1 cup wild rice

1 cup long grain brown rice

4 cups filtered water

2 garlic cloves, crushed

1 zucchini (courgette), diced

½ eggplant (aubergine), thinly sliced

2 bunches Chinese greens eg Chinese broccoli, chopped

1 cup olives, diced and pitted if needed

1 cup sun-dried tomatoes

1 cup almond flakes

375 gr silken tofu, crumbled

 

Method:

Cook 1 cup wild rice and 2 cups water in saucepan until white ends form (approx 20 minutes)

Cook 1 cup brown rice and 2 cups water in saucepan until tender

Combine both rice mixtures together and set aside

Saute garlic in wok

Add eggplant and zucchini, stir-fry until cooked

Add Chinese greens, cook until soft

Add sun dried tomatoes, olives, tofu and almond flakes, mix well

Combine with rice mixture

 

Serves 4-6 people

 

Until we have the courage to recognise cruelty for what it is – whether its victim is human or animal – we cannot expect things to be much better in this world… We cannot have peace among men whose hearts delight in killing any living creature. By every act that glorifies or even tolerates such moronic delight in killing we set back the progress of humanity.
- Rachel Carson

 

From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net

 

 

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