Casa Axis Mundi in Vallodolid, Mexico is on my wish list. It’s a vegan bed & breakfast! I’m really wanting to travel to the caribbean and gulf after reading A Salty Piece of Land, which takes place mostly on the Yucatan. Also, living through my first winter in New England requires its own reward. 😌
I just tasted my creation, and it’s the best I’ve ever made it! Documentation was needed. I won’t include ingredient amounts so that you can just make as much as you need. Besides, I only measure things when i’m making rice. 🙂
- Press tofu. Start the rice!
- Cook the spinach~ you can boil it or microwave it if you feel inclined. I have read that frozen spinach is less slimy in this dish. I use frozen spinach from Cascadian Farm, cook it in the microwave, drain the juices into a bowl (juices are where the vitamins are, right?? 🙂 That’s what my old roommate always said, anyway) and chop the spinach extra-fine on a large cutting board. I chop it on a board because I do not have a food processor, but that works great, too! Set aside your bowl of spini juices and spini pureé.
- Cut your tofu into cubes; pan fry gently in coconut oil until golden. Remove cubes to a paper towel. If using any potato, cut into small cubes and set aside.
- Toast mustard seeds and cumin seeds in the pan with oil. After the seeds are fragrant, add curry powder, chopped onions, chopped ginger, and garlic. Stir fry until onions are golden. While cooking, add a splash of water if the onions are drying out!
- Add the potato cubes now, and some water. Put a lid on it! Let it cook until the potatoes are tender. Once they are perfect, take the lid off and let any excess water escape; alternatively, deglaze the pan with a splash of water if the onions are a bit stuck.
- Now add your spinis and coconut milk! When using coco milk, make sure you shake the can up and, if in a cold clime, immerse the can in hot water in the sink. When I lived in the South, I never had to worry about separated coconut milk (cream on top, water on bottom), but I did encounter this problem in my chilly New England pantry.
Let your saag simmer until the rice is ready! Yummy!!