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Cashew Rice with Peas April 27, 2006

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INGREDIENTS

1 cup basmati rice
½ cup roasted cashew pieces
½ cup peas
2 tablespoons ghee
pinch of turmeric
pinch of hing
½ teaspoon salt
1 ¾ cups water

METHOD

Wash rice.

In a 1-quart pan put 2 tablespoons ghee, hing, and rice. Stir over medium heat for 30 seconds. Add water, turmeric, and salt. Add peas. Bring to a full boil, then cover and cook on very low heat for 18 minutes. Stir in cashew pieces.

Garnish with coriander leaves.

Stuffed Avocado

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INGREDIENTS

60 g / 2 oz sunflower and/or pumpkin seeds
1 carrot, chopped
2 tbsp dried tomatoes
1 dsp miso
1 tbsp nutritional yeast flakes
a red chilli
15 g / half oz fresh basil leaves
30 g / 1 oz alfalfa sprouts
2 small avocados

METHOD

Put everything apart from the alfalfa and avocados in the food processor. Process for a couple of minutes until you have a thick puree. Next, slice the avocados in half and remove the stones. Then fill the holes where the stones were with the mixture, and cover the flesh with a thin layer. Top with alfalfa sprouts, to cover each half, and serve on a bed of lettuce.