Indonesian

Spicy Brown Rice with Eggplant and Tomatoes

Ingredients:

1/2 cup oil
1 tablespoon chopped cilantro
2 cloves garlic, minced
1 medium onion, chopped
1 cup long-grain brown rice
1 teaspoon ground cumin
1 eggplant
2 cups water
1/2 teaspoon salt
2 ripe medium tomatoes, peeled, seeded, and diced
1/4 teaspoon ground pepper
1 tablespoon chopped parsley

Methods:

In a skillet heat 2 tablespoons oil, add onion and cook over low heat until soft, but not browned. Add garlic and cumin, cook 1/2 minute. Add rice and cook until lightly browned.

Pour in water; bring to a boil. Cover and simmer over low heat 40 minutes or until tender. Meanwhile, peel eggplant and cut into 1 inch cubes. In another skillet, heat remaining oil.

Add eggplant cubes, saute about 10 minutes or until very tender. Remove and drain on paper towels. Remove any excess oil from skillet.

Add tomatoes to skillet used to cook eggplant, cook over medium heat, stirring, until liquid is completely absorbed. Using a fork, carefully stir in eggplant and tomatoes into rice.

Cover, let stand 10 minutes. Stir in salt, pepper, parsley and cilantro, taste for seasoning. Serve
immediately. Serves 6.

Tofu Hummus Tortillas

Ingredients:

2 cups cooked chickpeas
1 pkg. soft tofu, drained
1/4 cup tahini paste
2 tbsps. lemon juice
1 small clove garlic, minced
1/2 tsp. ground cumin
1/2 tsp. salt
hot pepper sauce to taste, optional
1 pkg. large whole-wheat flour tortillas
1/2 cup chunky salsa
1 cup shredded lettuce
1/2 cup diced tomato

Methods:

In food processor bowl, pulse chickpeas until coarse. Add tofu, tahini and lemon juice. Puree until smooth. Add garlic, cumin, salt and hot pepper sauce, if using and pulse until combined.

Divide mixture evenly among centre of tortillas. Top with salsa. Sprinkle centre of each tortilla with lettuce and tomato. Roll up and enjoy.

Tip: For an added kick you can use a spicy salsa. Makes 10 tortillas.