Pohani "riblji" tofu / Tofu "fish"

Sastojci:

200 g običnog tofua
2 lista Nori alga
3 žlice rižinog brašna (ili pšeničnog brašna)
1/2 šalice sojinog umaka
ulje za prženje
opcionalno: krušne mrvice i Vegeta Twist za ribu

Priprema:

1. Tofu narežite na tanke pločice. Stavite ga u posudu i zalijte sojinim umakom. Sojin umak možete razrijediti s malo vode da potpuno prekrije tofu. Po želji u njega možete umiješati Vegetu Twist za ribu. Tofu stavite u hladnjak na cca. 3 sata ili preko noći.
2. Brašno izmiješajte s vodom da dobijete strukturu tijesta za palačinke.
3. Alge Nori narežite na trake širine od cca. 4 cm.
4. Tofu izvadite iz sojinog umaka i umotajte ga u trake od alga. Ako su alge presuhe ili pretvrde smočite ih malo s vodom.
5. Tofu savijen u alge uvaljajte u tijesto i pržite ga na umjerenoj vatri dok ne poprimi zlatnu boju. Po želji dodatno možete tofu uvaljati i u krušne mrvice.
6. Poslužite za ručak s krumpirom i umakom od češnjaka ili kao prilog.

Dobar tek! :-)

Ingredients:

200 g of plain tofu
2 Nori algae sheets
3 tbsp of rice flour (or wheat flour)
1/2 cup of soy sauce
oil for frying
optional: breadcrumbs and fish spice mix

Preparation:

1. Cut tofu into thin slices. Place it in a bowl and cover with soy sauce. You can add some water so that tofu is completely covered. Optionally you can mix the soy sauce with a fish spice mix. Leave the bowl in the refrigerator for about 3 hours or overnight.
2. Mix the flour with water until you get a thick but liquid batter.
3. Cut the Nori sheets into strips ca. 4 cm wide.
4. Take tofu out of the soy sauce and wrap it in the Nori strips. If Nori is too dry and too hard, soften it with a little bit of water.
5. Cover the tofu in the batter and fry on middle heat until golden brown. If you wish, you can additionally cover the tofu in breadcrumbs.
6. Serve for lunch with potatoes and garlic sauce or as a side dish.

Enjoy :-)

Izvor/Source: Zakrecony wege obiad

Torta s lješnjacima i karamelom od datulja / Tart with hazelnuts and dates caramel

Sastojci:

za donji dio:
1 šalica sjemenki suncokreta
1 šalica kokosovog brašna
1 šalica oraha
3 žlice sirupa od agave
1 žlica kakaa u prahu
1 žličica cimeta u prahu
1 banana

za karamel:
2 šalice datulja bez koštica
1 limenka kokosovog mlijeka (70-80% kokosa) ohlađena preko noći u hladnjaku
5 žlica vode od namaknja datulja
1,5 šalica lješnjaka

za čokoladni preljev:
100 g čokolade sa 70% kakaa
1/2 šalice biljnog mlijeka
1 žličica cimeta u prahu
lješnjaci za ukras

Priprema:

1. Sjemenke suncokreta, kokosovo brašno i orahe stavite u blender i sameljite.
2. Dodajte kakao u prahu, bananu i sirup od agave. Sve dobro izmiješajte u ljepljivu smjesu. Smjesu stavite na dno i bokove kalupa za tortu te izravnajte.
3. Datulje namočite 2-3 sata u vodi da omekšaju. Stavite ih u blender zajedno s tvrdim dijelom kokosovog mlijeka i 5 žlica vode od namaknja datulja i izmiksajte u glatku smjesu. 
4. U smjesu dodajte cijele lješnjake, izmiješajte i stavite na dno kalupa.
5. Ugrijte mlijeko u loncu, dodajte čokoladu polomljenu na kockice i cimet. Kad se čokolada rastopi, prelijte vrh torte i ukrasite je s polovicama lješnjaka ili po vlastitom ukusu.

Dobar tek! :-)

Ingredients:

for base:
1 cup of sunflower seeds
1 cup of finely shredded coconut
1 cup of walnuts
3 tbsp of agave syrup
1 tbsp of cocoa
1 tsp of grounded cinnamon
1 banana

for caramel:
2 cups of pitted dates
1 can of coconut milk (70-80% of coconut) cooled in refrigerator over night
5 tbsp of water from soaking the dates
1,5 cups of hazelnuts

for chocolate topping:
100 g of dark chocolate (70% cocoa)
1/2 cup of plant milk
1 tsp of grounded cinnamon
hazelnuts for decoration

Preparation:

1. Put the sunflower seeds, shredded coconut and walnuts into a blender and ground them finely.
2. Add cocoa, cinnamon, banana and agave syrup and mix well into a sticky dough. Place the dough onto the bottom and sides of the form and even out.
3. Soak the dates in water for 2-3 hours until they soften. Place them into a blender along with the hard part of coconut milk and 5 table spoons of water from soaking the dates. Blend until smooth.
4. Add whole hazelnuts, mix and transfer the caramel into the form.
5. In a bowl heat the milk, add the cinnamon and chocolate divided into pieces. When chocolate melts, cover the cake with the chocolate topping. Decorate with halves of hazelnuts or to your own taste.

Enjoy! :-)

Izvor/Source: Weganon

Marinirane bukovače s brusnicom / Marinated oyster mushrooms with cranberries

Sastojci:

500 g bukovača
2 žlice biljnog ulja
sol

1/2 šalice suncokretovog ulja
6 žlica octa
2 žlice sirupa od agave
4 žlice svijetlog umaka od soje
4 lovorova lista
14 klinčića
8 bobica papra
2 bobice pimenta
1 ravna žličica soli

2/3 šalice sušene brusnice
1 crveni luk

Priprema:

1. Bukovače očistite i narežite na trakice. Posolite ih i utrljajte u ulje. Bukovače stavite na pladanj i pecite 20 minuta na 200 stupnjeva.
2. Sada pripremite marinadu. Suncokretovo ulje, ocat, sirup od agave, umak od soje i začine stavite u teglicu. Teglicu zatvorite i dobro potresite da se sastojci izmiješaju.
3. Luk narežite na tanke trakice.
4. Pričekajte da se bukovače ohlade. U posudi izmiješajte bukovače s brusnicom i lukom i zalijte ih marinadom.
5. Prebacite sve u teglicu, zatvorite i ostavite u hladnjaku preko noći. Bukovače možete čuvati u hladnjaku čak i do dva tjedna. Poslužite ih sa kruhom.

Dobar tek! :-)

Ingredients:

500 g oyster mushrooms
2 tbsp of cooking oil
salt

1/2 cup of sunflower oil
6 tbsp of vinegar
2 tbsp of agave syrup
4 tbsp of light soy sauce
4 bay leaves
14 cloves
8 berries of black pepper
2 berries of allspice
1 flat tsp of salt

2/3 cup of dried cranberries
1 red onion

Preparation:

1. Clean the oyster mushrooms and cut them into strips. Rub salt and cooking oil into them. Bake them for 20 minutes in 200 degrees Celsius.
2. Now prepare the marinate. Put the sunflower oil, vinegar, agave syrup, soy sauce and all the spices into a jar. Close the jar and shake it well untill all ingredients mix together.
3. Cut the onion into thin strips.
4. Wait a while for the mushrooms to cool down. In a bowl mix the mushrooms with onion and cranberries. Cover it all with the marinate.
5. Transfer it all into a jar, put the cover on it and refrigerate over night. You can keep the mushrooms in the refrigerator for up to two weeks. Serve them with bread.

Enjoy! :-)

Izvor/Source: Jadlonomia

Crvena juha od povrća / Red vegetable soup

Sastojci:

3 srednje mrkve
1 korijen peršina
komad korijena celera
1 veliki luk
3 srednje cikle
1 mala cvjetača
4 srednja krumpira
1 limenka bijelog graha
2 lovorova lista
5-6 bobica pimenta
1 žličica kurkume
1 žličica slatke dimljene paprike u prahu
1 žlica mažurana
3 žlice suhog delikatesnog kvasca
maslinovo ulje
sol i papar po želji

Priprema:

1. Luk nasjeckajte i spržite ga na maslinovom ulju dok ne dobije zlatnu boju.
2. Mrkve, peršin, celer, cikle i krumpir narežite na kockice. Cvjetaču narežite na manje komadiće. Grah iscijedite.
3. Narezanu mrkvu, peršin, celer i ciklu dodajte u lonac s lukom. Dodajte dovoljno vode da pokrije svo povrće. Zakuhajte i dodajte sve začine. Kuhajte cca. 5 minuta.
4. Dodajte narezani krumpir i cvjetaču. Po potrebi dodajte više vode. Kuhajte još cca. 10 minuta dok svo povrće ne omekša.
5. Na kraju dodajte grah.
6. Ako želite da juha bude više zasitna, možete dodati skuhanu rižu ili paštu.

Dobar tek! :-)

Ingredients:

3 middle size carrots
1 parsley root
1 piece of celeriac
1 large onion
3 middle size beetroots
1 small cauliflower
4 middle size potatoes
1 can of white beans
2 bay leaves
5-6 allspice berries
1 tsp of kurkuma
1 tsp of sweet smoked paprika
1 tbsp of marjoram
3 tbsp of nutritional yeast
olive oil
salt and pepper to taste

Ingredients:

1. Chop the onion and fry it on olive oil until golden.
2. Cut the carrots, parsley root, celeriac, beetroots and potatoes into cubes. Divide the cauliflower into smaller pieces. Drain the beans.
3. Add the carrots, parsley root, celeriac and beetroots into the pot with onion. Add enough water to cover all the vegetables. Bring to boil and add all spices. Cook for ca. 5 minutes.
4. Add the potatoes and cauliflower. If needed, add some more water. Cook for ca. 10 minutes more until all the vegetables are soft.
5. At the end add the beans.
6. If you wish for the soup to be more filling, you can add cooked rice or pasta.

Enjoy! :-)

Izvor/Source: VeganArt

Kolač od mrkve s kremom od indijskih oraščića / Carrot cake with cashew cream

Sastojci (za kalup promjera 23 cm):

za kolač:
3 žlice mljevenog lana + 3/4 šalice vrele vode
300 g brašna
1,5 žličica cimeta
1 žličica đumbira u prahu
0,5 žličice muškatnog oraščića u prahu
0,5 žličice soli
1,5 žličice sode bikarbone
225 ml ulja
250 g šećera
1 žlica arome od vanilije
1 žlica octa
300 g sitno naribane mrkve
60 g sitno nasjeckanih oraha

za kremu:
160 g indijskih oraščića namakanih preko noći
cca. 1/2 šalice biljnog mlijeka
1 žličica arome od vanilije
4-5 žlica soka od limuna
4 žlice sirupa od agave

Priprema:

1. Lan zalijte vrelom vodom i pustite da odstoji 15 minuta.
2. U većoj posudi izmiješajte brašno, cimet, đumbir u prahu, muškatni oraščić u prahu i sodu bikarbonu.
3. U drugoj posudi dobro izmiksajte ulje, šećer i lan štapnim mikserom. Na kraju dodajte žlicu octa i još jednom izmiksajte.
4. Izmiksano ulje, lan i šećer dodajte u posudu s brašnom i izmiješajte.
5. Dodajte naribanu mrkvu i nasjeckane orahe i još jednom izmiješajte. 
6. U kalup stavite papir za pečenje ili ga namažite s uljem. Smjesu prebacite u kalup.
7. Pecite 45 minuta na 180 stupnjeva. Kolač pustite u pećnici da se polako ohladi.
8. Sve sastojke za kremu stavite u blender i izmiksajte u glatku kremu.
9. Hladan kolač namažite sa kremom i ukrasite po vlastitom ukusu. Stavite ga u hladnjak na cca. 2 sata da se krema malo stvrdne.

Dobar tek! :-)

Ingredients (for 23 cm diameter form):

for cake:
3 tbsp of ground flax seeds and + 3/4 glass of hot water
300 g flour
1,5 tsp of cinnamon
1 tsp of ground ginger
0,5 tsp of nutmeg
0,5 tsp of salt
1,5 tsp of baking soda
225 ml of oil
250 g of sugar
1 tbsp of vanilla extract
1 tbsp of vinegar
300 g of finely grated carrots
60 g of finely chopped walnuts

for cream:
160 g of cashews soaked overnight
ca. 1/2 cup of plant milk
1 tsp of vanilla extract
4-5 tbsp of freshly squeezed lemon juice
4 tbsp of agave syrup

Preparation:

1. Cover fax with hot water and leave aside for 15 minutes.
2. Place flour, cinnamon, ginger, nutmeg and baking soda into a larger bowl and mix.
3. Put the flax, oil and sugar into a second bowls and mix well with a hand blender. At the end add one table spoon of vinegar and mix once more.
4. Add the blended oil, flax and sugar to the flour and quickly mix.
5. Add grated carrot and chopped walnuts and mix again. 
6. Cover the form with baking paper or with oil and transfer the batter into the form.
7. Bake for 45 minutes in 180 degrees Celsius. Leave the cake in the oven to cool slowly.
8. Place all the ingredients for cream into a blender and blend well into a smooth cream.
9. When cake is cool, cover it with cream and decorate to taste. Place the cake for ca. 2 hours into the refrigerator so the cream hardens a bit.

Enjoy! :-)

Izvor/Source: VeganKa

Torta od malina / Raspberry tart

Sastojci (za kalup promjera 30 cm):

za donji dio:
2 šalice mljevenih oraha
2 šalice kokosovog brašna
2 žlice kakaa u prahu
džem po izboru

za kremu:
2 limenke kokosovog mlijeka ohlađene 1-2 dana u hladnjaku (cca. 80% kokosa)
4 šalice malina
4 žličice agar-agar-a
sirup od agave (ili drugo sladilo) po ukusu
2-3 breskve narezane na komadiće (ili drugo voće po izboru)

Priprema:

1. Mljevene orahe, kokosovo brašno i kakao u prahu stavite u posudu i izmiješajte. Dodajte 3-5 žlica džema dok ne dobijete ljepljivu smjesu. Po potrebi dodajte više džema.
2. Smjesu ravnomjerno stavite na dno i zidove kalupa za torte i stisnite rukom. Kalup stavite u hladnjak.
3. Odvojite tvrdi dio kokosovog mlijeka i stavite ga u posudu. Dodajte maline i sirup od agave.
4. Štapnim mikserom sve izmiksajte u glatku smjesu. Dodajte agar-agar i ponovo sve dobro izmiješajte. 
5. Smjesu zakuhajte na srednjoj vatri stalno miješajući. Kuhajte 2 minute da se agar-agar aktivira.
6. Breskve (ili drugo voće) narežite na komadiće i stavite u kalup za tortu te prelijte smjesom od malina i kokosovog mlijeka.
7. Tortu stavite u hladnjak preko noći. Ukrasite po vlastitom ukusu.

Dobar tek! :-)

Ingredients (for a form of 30 cm diameter):

for base:
2 cups of ground walnuts
2 cups of coconut finely shredded coconut
2 tbsp of cocoa powder
jam of your choice

for filling:
2 cans of coconut milk cooled down for 1-2 days in the refrigerator (ca. 80% of coconut)
4 cups of raspberries
4 tsp of agar-agar
agave syrup (or other sweetener) to taste
2-3 peaches cut into cubes (or other fruit)

Preparation:

1. Place ground walnuts, shredded coconut and cocoa powder in a bowl and mix. Add 3-5 table spoons of jam and mix well into a sticky dough. If needed add more jam.
2. Spread the dough evenly onto the bottom and sides of the form and press with your fingers. Place the form in a refrigerator.
3. Separate the hard part of the coconut milk and place it in a bowl. Add the raspberries and agave syrup. Blend it together until smooth. Add agar-agar and once again mix well. 
4. Bring the filling to boil while stirring all the time. Cook for 2 minutes in order to activate agar-agar.
5. Cut the peaches (or other fruit) into small cubes and place on the base. Pour the filling into the form.
6. Leave the tart in the refrigerator over night. Decorate it to your taste.

Enjoy! :-)

Izvor/Source: Weganon

Pohani "riblji" komadići / "Fish" nuggets

Sastojci:

1,5 srednjeg korijena celera
5 žličica alga Nori
1 žličica sojinog umaka
1 žličica soli
0,5 žličice papra
3 bobice pimenta
3 lovorova lista
1 režanj češnjaka

za pohanje:
3 žlice kukuruznog brašna
5 žlica vode
1 žličica alga Nori
1,5 žličice sojinog umaka
usitnjene kukuruzne pahuljice

Priprema:

1. Celer ogulite, narežite ga na pločice debljine ca. 1-1,5 cm. Ako su pločice velike, narežite ih na pola ili na 4 komada.
2. Narezani celer, alge, začine i zgnječjeni češnjak stavite u veći lonac te zalijte vodom. Kuhajte ca. 20 minuta dok celer ne omekša. Iscijedite ga i pustite da se ohladi.
3. Brašno izmiješajte s vodom, algama i sojinim umakom. Kukurzne pahuljice stavite u čistu vrećicu i dobro izmrvite batom.
4. Svaki komadić celera uvaljajte u brašno, pa u kukurzne mrvice.
5. Pržite kratko na ulju na srednjoj vatri dok komadići ne poprimu zlatnu koricu.

Dobar tek! :-)

Ingredients:

1,5 middle size celeriac
5 tsp of Nori algae flakes
1 tsp soy sauce
2 tsp salt
1/2 tsp pepper
3 berries of allspice
3 bay leaves
1 clove of garlic

for batter:
3 tbsp corn flour
5 tbsp water
1 tsp of Nori algae flakes
1,5 tsp of soy sauce
grounded corn flakes

Preparation:

1. Peel the celeriac and cut it in 1-1,5 cm wide slices. If the slices are too big, cut them in half or into four parts.
2. Place the celeriac, algae, spices and pressed garlic into a large pot and cover with water. Cook cca. 20 minutes until the celeriac softens. Drain it and leave aside to cool down.
3. Mix the flour with water, algae and soy sauce. Place the corn flakes into a clean bag and ground them with a mallet.
4. Cover each piece of celeriac with the batter and then with the grounded cornflakes.
5. Fry for a short while on medium heat until the skin becomes golden and crunchy.

Enjoy! :-)

Izvor/Source: Bananowe Pole

Voćna torta od kokosovog mlijeka / Coconut milk fruit cake

Sastojci (za kalup promjera 24 cm):

za donji dio:
1 šalica indijskih oraščića
1 šalica sjemenki suncokreta
2 šalice kokosovog brašna
prstohvat soli
1 vrhom puna žlica kokosovog ulja
sirup od agave po želji

za gornji dio:
2 limenke kokosovog mlijeka (2 x 400 ml)
sok od 1,5 limuna
3/4 šalice šećera u prahu
4 žličice agar-agar-a
voće po želji: zeleno i crno grožđe, maline, borovnice, jagode, breskve ili mango narezani na kriške

Priprema:

1. Indijske oraščiće zalijte vrućom vodom i pustite da odstoje 30 minuta.
2. Sve sastojke za donji dio stavite u blender i dobro izmiksajte dok ne dobijete ljepljivu smjesu.
3. Smjesu stavite na dno kalupa za torte, pritisnite rukom i izravnajte. Kalup stavite u hladnjak.
4. Kokosovo mlijeko, sok od limuna i šećer u prahu stavite u lonac i počnite ih grijati.
5. Agar-agar rastopite u malo vode te dodajte u lonac s mlijekom kad mlijeko zakuha. Kuhajte na tihoj vatri cca. 2-3 minute. Pustite mlijeko da se malo ohladi. Povremeno miješajte.
6. Voće operite i stavite na dno kalupa. Dodajte mlijeko u kalup, pustite sa strane da se još malo ohladi i prebacite u hladnjak na ca. 2-3 sata.
7. Kolač možete ukrasiti listovima mente ili melise.

Dobar tek! :-)

Ingredients (for the 24 cm diameter form):

for the base:
1 cup of cashew
1 cup of sunflower seeds
2 cups of shredded coconut

pinch of salt
1 heaped tbsp of coconut oil
agave sirup to taste

for the upper part:
2 cans of coconut milk (2 x 400 ml)
juice of 1,5 lemon
3/4 cup of confectioners sugar
4 tsp of agar-agar
fruit of choice: green and black grapes, raspberries, blackberries, strawberries, peaches or mango cut into pieces

Preparation:

1. Cover the chashews with hot water and leave aside for 30 minutes.
2. Place all the ingredients for the base into the blender and mix well until it until it becomes sticky.
3. Transfer the mixture into the form, press with your hand and even out. Place the form into the refrigerator.
4. Put the coconut milk, lemon juice and sugar into a pot and start the heat.
5. Melt the agar-agar in small amount of water and add it to the milk when the milk starts to boil. Boil for cca. 2-3 minutes. Leave the milk to cool down a bit and stir it from time to time.
6. Wash the fruit and place it in the form. Add the milk, leave aside to cool down a bit more. Transfer the form into the refrigerator for ca. 2-3 hours.
7. You can decorate the cake with some mint or melissa leaves.

Enjoy! :-)

Izvor/Source: Vegenerat Biegowy

Marinirani patlidžan s algama / Eggplant marinated with algae

Sastojci:

3 patlidžana
3 velika luka
10-20 g alga wakame
ocat
ulje
sol

Priprema:

1. Patlidžan narežite na kriške debljine pola centimetra. Posolite i pustite da odstoji cca. 10 minuta.
2. Wakame zalijte s malo vode da omekšaju.
3. Patlidžan spržite na tavi dok ne omekša.
4. Luk narežite na tanke trake.
5. U staklenku stavite slojeve patlidžana, luka i wakame.
6. Izmiješajte ocat i vodu u proporciji 1:1 te stavite u staklenku i pustite tako 30 minuta.
7. Izlijte vodu s octom i dodajte ulje dok ne pokrije svo povrće.
8. Čuvajte u hladnjaku.

Dobar tek! :-)

Ingredients:

3 eggplants
3 large onions
10-20 g wakame
vinegar
cooking oil
salt

Preparation:

1. Cut the eggplants into 0,5 cm thick slices. Cover it with salt and leave aside ca. for 10 minutes.
2. Cover wakame with some water so it softens.
3. Fry the eggplants until soft.
4. Slice the onions into thin stripes.
5. Put layers of the eggplants, onion and wakame into a glass jar.
6. Mix vinegar and water in proportions 1:1 and add the mixture into the jar. Leave aside for 30 minutes.
7. Pour out the water with vinegar and add oil so it covers all the vegetables.
8. Keep in the refrigerator.

Enjoy! :-)

Izvor/Source: Polykaj z Surri

Veganska korma / Vegan korma

Sastojci (za 4-5 porcija):

200 g običnog tofua
1 limenka slanutka (240 g)
2 mrkve
1 crvena paprika
1 tikvica
1 luk
1 režanj češnjaka
3 žlice indijskih oraščića
3 cm svježeg đumbira
2 žličice rimskog kumina
1 žličica kardamona u prahu
2 žličice kurkume
2 žličice mljevenog korijandera
1 žličica garam masale
1/3 žličice mljevene ljute papričice
1 limenka kokosovog mlijeka
ulje
sol i papar po želji

Priprema:

1. Nasjeckajte luk. Mrkvu, papriku i tikvicu narežite na komadiće.
2. U većem loncu zagrijte malo ulja. Dodajte nasjeckani luk i pržite cca. 5 minuta. Dodajte sve začine, đumbir i nasjeckani češnjak te još kratko pržite.
3. Dodajte mrkvu i malo vode. Poklopite i kuhajte umjerenoj vatri.
4. Nakon cca. 5 minuta dodajte papriku i tikvicu. Po potrebi dodajte još malo vode. Kuhajte dok povrće ne omekša.
5. Na kraju dodajte iscjeđeni slanutak, narezani tofu na kockice i kokosovo mlijeko. Zakuhajte i ugasite vatru.
6. Pustite nekoliko sati prije posluživanja da se svi okusi izmiješaju. Poslužite s rižom.

Dobar tek! :-)
____________________
 
Ingredients (for 4-5 portions):

200 g plain tofu
1 can of chickpeas (240 g)
2 carrots
1 red bell pepper
1 courgette
1 onion
1 clove of garlic
3 tbsp of chashews
3 cm of fresh ginger
2 tsp of cumin seeds
1 tsp of cardamon powder
2 tsp of turmeric
2 tsp of ground corriander
1 tsp of garam masala
1/3 tsp of chili powder
1 can of coconut milk
cooking oil
salt and pepper to taste

Preparation:

1. Chop the onion and cut the carrot, bell pepper and courgette into pieces.
2. Add some oil in a large pot, heat it up and add the onion. Fry for ca. 5 minutes. Add all spices, ginger and garlic and fry for a short while.
3. Add the chopped carrot and a little bit of water. Cover the pot and cook on medium heat.
4. After about 5 minutes add the bell pepper and courgette. If needed, add some more water. Cook until the vegetables soften.
5. At the end add drained chickpeas, tofu cut into pieces and coconut milk. Bring to boil and turn off the heat.
6. Leave it for a few hours before serving so that all the tastes blend together. Serve with rice.

Enjoy! :-)

Izvor/Source: Food Porn, Vegan Style