Marjoram & Coriander Spiced Rice with Lentil and Cumin & Coriander Fried Tofu

We were nearly not going to have dinner tonight, since we had the worlds biggest and most delicious vegan burger from World Vegan Day Fair at Green Edge. If you live or plan on visiting Brisbane, you have to check out this place. They also sell the most amazing brownies, cheese/chocolate cakes, which are all vegan and gluten free. I first discovered this place when I was looking for casin free cheese and gluten free products, because of my milk and gluten intolerance. I have been a regular every since. Today the store was so busy, so unfortunately I didn’t get a chance to buy anything from the fridge section, so I’ll be back next week for lunch and vegan cheese.

Tonight’s dinner was inspired by a fellow blogger, Avocado and Ales. Her recipe for Salt & Pepper Tofu looked so good, so I had to try it. I just added cumin, chili and coriander to the tofu, before dipping it in cornflour. I paired it with a lentils and rice. I had a bunch of  fresh coriander and frozen marjoram. I’ve never used marjoram before. By the smell of it I thought it would go with well with coriander. I actually bought fresh poultry herbs (thyme, rosemary, sage, tarragon  marjoram) on sale last week and froze it them. Since I don’t have my herb garden up and running yet, freezing fresh herbs means I have them when I need them. Aldi also has a new range of frozen herbs, which are really great and once you add them to the food you wouldn’t know they were frozen. I prefer fresh or frozen herbs better to dry herbs, which can be really bitter. Anyway I hope you like this recipe as much as my boyfriend and mum did. It’s easy and very quick to make.

Marjoram & Coriander Spiced Rice with Lentil (gf, sf, nf)

Ingredients- 3 cups of cooked basmati rice, 2 tbsp olive oil 1 red onion chopped, 2 large garlic cloves diced, 1 carrot chopped,1 red capsicum chopped, 1 zucchini chopped, 100 g mushrooms chopped, 2 tbsp cumin, 1 tbsp cinnamon, 1 tsp chili powder, 4 sprigs of majoram, 2 tbsp coriander stems diced, 1 handful coriander leaves chopped, 1 can brown lentils, juice of 1/4 lemon (more to taste), herbamare/sea salt to taste

1. Put rice to cook in the rice cooker.

2. Heat olive oil in a large pan and add red onion, garlic, carrot, capsicum, cumin, chili, cinnamon. Cook on medium heat for 5 mins or until onion is soft.

3. Add zucchini, mushrooms, coriander stems and marjoram Cook for a further 4 mins or until zucchini is soft.

4. Add coriander leaves, rice, lentils, lemon juice and salt. Cook for another few minutes and adjust seasoning before serving.

* Serves 5-6

Cumin & Coriander Fried Tofu (gf, nf)

Ingredients- Canola Oil, 190 g organic firm tofu (1/2 375 pack), 1 tbsp cumin, 1 tsp chili powder, 1 tbsp coriander leaves diced, 1/2 cup corn flour,  sea salt to taste

1. Drain and press water out of the  tofu, then cut it into small cubes.

2. In a bowl add 2 tbsp canola oil, cumin, chili, coriander and sea salt. Then stir through tofu. Make sure all sides of tofu are covered in herb oil.

3. Cover the tofu in corn flour on each side.

4. Heat canola oil in a fry pan then fry the tofu till it is crisp and golden brown. Serve immediately.

*Serves 4

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7 thoughts on “Marjoram & Coriander Spiced Rice with Lentil and Cumin & Coriander Fried Tofu

    • honestly i’m not sure with basil. my basil came pre-chopped in a zip bag from aldi. maybe because its chopped very small. i had no problems freezing fresh thyme, marjoram, sage, rosemary, tarragon and kefir lime leaves. perhaps with softer large leaves like basil, parsley, chives & parsley, they should be minced first then frozen. i buy these ones pre-frozen, but if u try yourself let me know how you go. 🙂

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