Jamaican

Jamaican

Ingredients:
2 garlic cloves, chopped
1 lb/455 g sweet

Directions:
potatoes, cubed 1
In a bowl, gently toss the tofu with the lime juice and
1 small carrot, chopped
tamari. Set aside.
1 tbsp mild curry powder 2
In a large pot over medium heat, melt the margarine. Add
2 large bay leaves
the scallions/spring onions, chiles, thyme, and garlic and cook
3 cups/720 ml Basic until fragrant.
Vegetable Stock ()
3
Add the sweet potatoes, carrot, curry powder, and bay
14 oz/400 g coconut milk
leaves and stir over medium heat until the curry scents the
3 cups/105 g chopped
kitchen. Add the stock and milk and bring to a boil, then
collard greens
reduce to a good simmer. Cook, uncovered, until the sweet
½ tsp salt potatoes are tender, about 10 minutes.
Cooked rice, for serving 4
Stir in the collards and reserved tofu and simmer until the
leaves are soft and bright green, about 10 minutes. Season
6
SERVES the soup with the salt and serve it with rice.
258
259
SOUPS
This deep, winey, herbed stew is a great way to
2 tsp extra-virgin olive oil
make seitan taste really beefy. Parsnips and car-
½ cup/60 g chopped
rots are bathed in the classic flavors of a bourgui-
onion
gnon stew, served over comforting noodles.
8 oz/225 g seitan, cut
into bite-size pieces
1 medium parsnip, Seitan
chopped
1 large carrot, chopped