6 cups eggplant (two medium or one large), cut into large cubes
2 tbsp curry powder
1 tbsp salt
3 tbsp coconut oil
6 tbsp coconut cream solids (from a can of coconut milk or coconut cream left to separate overnight in the fridge)
about an inch fresh ginger, peeled and minced
3 tbsp soy sauce
2 tbsp brown sugar
2 tsp rice vinegar
2 tsp lime juice
2 tsp salt
2 tsp white pepper
green onions to garnish
1. prepare rice according to package directions, making sure to rinse it several times with cool water to remove excess starch. for best results, soak the rice in cool water for about half an hour after rinsing and before cooking. after cooking, set the rice aside in the refrigerator.
slice open the package of tofu on one side and drain out as much water as you can. press the tofu: place a dish towel or folded paper towels on a hard surface, then place the block of tofu on top of those, then add another layer of towels, and then weight it all down with something (about the weight of a can of soup). leave for about 30 minutes to remove moisture.
3. cut the tofu into even cubes of your preferred size. lay the cubes on a plate in a single layer and freeze for a few hours, until they darken and harden. toss the frozen tofu into boiling water and boil for at least 15-20 minutes, agitating occasionally.
4. meanwhlie, spread the cubed eggplant in a single layer over the bottom of a large dish, or a cutting board, laid with paper towels. coat evenly with 2 tbsp curry powder and 1 tbsp salt. cover with more paper towels and weight evenly (with a few cans of soup on top of a smaller cutting board, for example) to remove water. leave for about an hour.
5. remove cubes of tofu from boil and drain. pat them dry with a towel to get as much moisture out as possible. sprinkle 2 tbsp of cornstarch over them and coat evenly. heat coconut oil in a large pan on medium-high heat and then add tofu. turn the cubes to a new side to cook every couple of minutes, until all sides are golden brown (this is tedious but I find that chopsticks help). set aside.
6. heat coconut oil over medium-high heat in a large pan, or a wok (if you have a gas stove and a wok ring) until it’s spluttering. add ginger and cook for about thirty seconds, stirring constantly, until fragrant.
7. add eggplant and cook, stirring occasionally, until tender and golden brown. set aside, keeping the oil.
8. add the solids from a separated can of coconut milk or cream (this should work out to around 6 tbsp) and raise heat to high. bring to a boil.
9. add rice, soy sauce, brown sugar, rice vinegar, lime juice, salt, white pepper, and more curry powder as desired. fry, adding more coconut oil as necessary, for 2-3 minutes.
10. add eggplant and tofu and continue to fry for another minute or two.
seffa madfouna is a Moroccan main dish that consists of a meat such as chicken, lamb, or beef buried (“madfouna”) in a dome of couscous or vermicelli that’s been sweetened with powdered sugar, golden raisins, and butter. without the meat, the dish is called “seffa” and is served as a dessert.
for the seffa:
1lb (450g) broken vermicelli (you can find this in a Middle Eastern or comparable store)
½ tsp ground black pepper or whole black peppercorns, toasted and ground
½ tsp ground white pepper
or whole white peppercorns, toasted and ground
1 tsp salt
1 large pinch saffron, toasted
2 tsp ground cinnamon, or 2 cinnamon sticks
2 large yellow onions, chopped
1/3 cup olive oil
1 cup almonds
2 tbsp powdered sugar
2 tsp orange blossom water
about ½ cup dried dates (optional)
additional powdered sugar and ground cinnamon
steaming the seffa:
the vermicelli will need to be steamed three or four times.
1. place vermicelli in a large bowl and, using your hands, coat evenly with oil.
2. boil about 8 cups of water, lemon, orange blossom water, and cinnamon in the bottom of a couscoussier, or in a large pot.
3. reduce heat to medium-low and add vermicelli in the top of your couscoussier, or in a strainer or colander that fits inside the pot without touching the water. steam for about 20 minutes, until you see the edges of the broken vermicelli begin to point upwards.
[before and after steaming]
4. return the vermicelli to the bowl and add about 1 cup (250ml) warm, salted water, using your hands or a fork to ensure that the water is evenly distributed. allow the vermicelli to absorb the water for about 10 minutes.
5. return the vermicelli to the couscoussier and steam for another 20 minutes, until the edges begin to point upwards. this is the second steaming.
6. return the vermicelli to the bowl and add 1/3 to ½
(80 – 120ml) cup of water, depending on how dry the pasta feels. it should be almost tender enough to eat.
7. add in the golden raisins. return the vermicelli to the couscoussier and steam for another 20 minutes
(you may need to add more water). this is the third steaming.
8. repeat this process again if the vermicelli is still not tender enough to eat. it won’t have the same texture as cooked noodles but it shouldn’t be hard in the center.
9. add margarine and sisugar, making sure they’re evenly incorporated.
preparing the meat:
1. defrost the beefless tips in a bowl filled with warm water until no longer frozen.
2. mix the oil with the ras el hanout, ground ginger, black pepper, white pepper, salt, cinnamon (if using ground) and saffron. toss beefless tips in spiced oil, leaving aside about 3 tbsp for cooking the onions. set beef in the fridge to marinate.
3. heat the remainder of the spiced oil over medium heat and add onions, beefless tips, and cinnamon (if using a stick). cook for about 10 minutes, stirring occasionally, until the onions are translucent and the tips are fully cooked. set aside.
preparing the toppings:
1. blanch the almonds by leaving them in boiling water for about a minute, rinsing them in cool water, and gently removing their skins. dry thoroughly.
2. heat enough oil to cover the almonds in a pan over medium-low heat. an almond dropped into the oil should cause a bubble to form–if the oil sputters, it’s too hot. fry almonds, stirring constantly, until golden brown. allow to cool.
3. grind ½ cup of fried almonds in a food processor with 2 tbsp sugar and 2 tsp orange blossom water until coarse crumbs form. set aside.
assembling the dish:
1. spread a layer of vermicelli on the bottom of a large serving dish. top with a mound of beefless tips in a rough dome shape.
2. pile the rest of the vermicelli on top of the beefless tips until they are fully covered, completing the dome.
3. top with fried almonds, almond mixture, ground cinnamon, powdered sugar, and dates as desired.
Some more donut love 🍩❤ I could definitely go for another batch of these right now! Recipe is on my YouTube channel ✌🏼Oil free, and made from plants 🌱Have you made these yet? Let me know what you thought in the comments below 👇🏼🤗
P.s Will be uploading a new WORKOUT VIDEO to my channel really soon! Make sure you’re subscribed on YouTube, or stay tuned to my instagram story✨ (at Toronto, Ontario)
Happy Friday! We had a busy day today visiting Limassol, another beautiful city on the southern coast of Cyprus! I’m happy to report that my face is quite tan. I feel much better now that we’ve had so much sunshine here! Hopefully, our Vitamin D stores will be topped up for the rest of winter. 😎☀️ . Our meals have stayed the same even though we are on holiday here away from our temporary home base in Belgrade. We didn’t stock this kitchen as much since we’d only be in Cyprus for two weeks. We also didn’t bring all of our kitchen tools. The kitchen here still had everything we needed (and more–it came with an oven!) so we were able to prepare all of our meals at home, no problem! Pasta with marinara is one of our go-to meals no matter where we are. 😋 . Today we were out and about most of the day, so I had a big bowl of oatmeal with fruit and a latte for my breakfast (Kuba had a smoothie bowl) and then we brought a dozen of my healthy homemade oatmeal cookies with us on the bus to Limassol. For our lunch, we picked up strawberries and massive mandarins at a local market and enjoyed these along with the rest of our cookies. And once we returned to Larnaca, we had a seeded baguette on our walk back to our flat. For dinner, we had jasmine rice with a veggie-packed marinara (just like the marinara pictured here!). . You can always find a way to eat healthy food while travelling. It just takes some planning. Eating at home, bringing food with us when we are out and about, buying food at a market or grocery store instead of a restaurant saves us loads of money too! We only spent €7.25 while in Limassol (the fruit was pricy) and our dinner cost us just over €5 (for both of us)! Eating (and drinking coffee, tea, etc.) out is crazy expensive. So if you want to save some serious cash, quit eating out entirely or cut back. Just some money motivation for your weekend! 😜