Meatless Monday – A Recipe for Kindness

Part 2 of Hot Diggity Docs presents a recipe inspired by the documentary film The Queen of Silence.

A music-driven documentary
about a deaf gypsy girl
falling in love with Bollywood

Retrieved May 11th, 2015 from: http://thequeenofsilence.com/

This entry into the Toronto documentary film festival chronicles the life and environment of a deaf girl living in a ‘gypsy’ camp in Poland. Though ‘gypsy’ is the popular term used to describe these people, it is considered derogatory. Roma or Romani are more appropriate names.

5 Intriguing Facts About the Roma from livescience

The Roma people are thought to have originated in northern India and interestingly enough, Denisa, the 10 year-old protagonist in this film, is a Roma girl inspired by the Bollywood DVDs she finds in the trash. By emulating the Bollywood starlets, Denisa is able to express herself through dance.

Meatless Monday takes this theme and goes to India for inspiration. The following recipe was adapted from the book The Inspired Vegan by Bryant Terry. Vegetarians can use paneer instead of tofu if they wish.

saag = spinach
paneer = cheese

Saag and Cubed Tofu

Ingredients:

  • 250 gram or half package of tofu, sliced into cubes
  • 1 bag of spinach, chopped into bit-size pieces
  • 3/4 cup coconut milk
  • a couple of Tablespoons of grapeseed oil
  • salt to taste
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • ½ teaspoon of ground ginger
  • half a small chile, minced and de-seeded
  • 1 teaspoon each of curry powder and garam masala
  • 1 teaspoon of ground cumin, divided into 2 X ½ quantities
  • ¼ teaspoon each of ground turmeric, turmeric powder, fenugreek powder and coriander powder
  • ½ teaspoon of ground black pepper

Method:

  1. Mix ½ teaspoon of cumin and all of the turmeric, mustard and fenugreek with some oil (about ½ Tablespoon). Toss tofu in mixture to coat; sprinkle with a little bit of sea salt. Bake in a preheated 350ºF for 30 minutes. At the 15 minute mark, turn tofu gently. Set aside.
  2. Heat the remaining oil in a pan; add chopped onion and cook 1-2 minutes or until soft. Add garlic and cook another minute.
  3. Add chile, ginger, coriander, ½ teaspoon cumin, black pepper, curry, garam masala and a sprinkling of salt; stir to combine.
  4. Add spinach. Cook until the leaves wilt, about a few minutes.
  5. Add coconut milk and cook on medium-low heat for about 15 minutes. Mixture should get creamy.
  6. Add tofu and mix gently. Let simmer about 5 minutes. Serve warm.

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Related:

How to Make Paneer Cheese from the kitchn
Paneer Recipes from Veg Recipes of India
Hot Diggity Doc from Weal Food

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