Yesterday-
1/2 watermelon
19 bananas, 3 plums, 1 date
4 cups oil free rice curry with mushrooms, carrots, cauliflower, tomato, avocado, turmeric, garlic, shallots, nutritional yeast.
Recipe:
1 cup rice
1/4 cup mung beans
3-4 cups King Trumpet mushrooms chopped (pictured above)
3 carrots chopped
2 florets cauliflower chopped
1-2 tomatoes sliced
1/2 avocado
1 finger turmeric grated
1/2 head garlic, chopped
1-2 shallots chopped
nutritional yeast to taste (I used about 4 Tbsp.)
Boil 4 cups water, add turmeric. When boiling add garlic, shallots, and mushrooms. After 5 minutes add rice and mung beans. Turn down temperature to slow boil. When the mung beans are almost cooked, add the rest of the ingredient, except for tomatoes. Keep cooking until the whole mixture is nice and creamy. While cooking, keep adding water if it gets too thick. You are aiming for a creaming curry texture. Serve with tomato slices on top.
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