Serves 8 as a main course – 12 as an entrée
Ceres Organics delivered a bunch of healthy organic ingredients to our door and to celebrate this and the launch of our Ironclad Dutch Oven we created a super delicious immune boosting, anti-inflammatory and cancer fighting congee that might just save your life!
Why organic? Because it tends to be better for the planet, better for you and it tastes better! And why is this recipe going to save your life? Well then…
It has been believed for centuries that black rice – forbidden rice - lengthens your life, and so precious it was in times past, that only royalty were allowed to eat it, and so it became known as forbidden rice. High in protein, iron, vitamins and fibre it boasts anti-inflammatory and immune boosting powers to boot.
Tofu is a complete protein with anti-inflammatory and antioxidant qualities and when you dust it in turmeric you get a double dose of goodness! Known as ‘The Golden Spice of India’, turmeric has been used as medicine in India for centuries. With an impressive list of benefits, turmeric should be included in your diet every day. And here’s that list: Turmeric is anti-inflammatory, antioxidant, anti-carcinogenic, anti-mutagenic, anticoagulant, pro-fertility, anti-diabetic, antibacterial, antifungal, antiprotozoal, antiviral, anti-fibrotic, anti-venom, and anti-ulcer! The list goes on.
Shiitake mushrooms are a flavour essential in any vegan diet. Oozing with umami, they add a rich savoury meatiness to this dish that will have even the most avid meat eater wondering how you snuck that lip smacking and finger licking flavour into this dish with plants! AND they also happen to boost the immune system, are anti-inflammatory and may help fight cancer!
2 c Ceres Organics black rice, rinsed
12 c water
3 inch grated ginger
3 T Ceres garlic powder
3 T Ceres onion powder
¼ c Tamari sauce
20g Kombu Seaweed
600g Tonzu organic tofu, cubed
4 T miso
2 inch ginger, peeled and grated
4 c water
4 T sesame seeds
4 T turmeric
1 t Ceres Organics natural kelp salt
4 T oil
PICKLED RED ONION
1 medium red onion, sliced finely into rings
¼ c lemon juice
A sprinkle of Ceres natural kelp salt
Shiitake & Peanut XO sauce (see recipe here)
Extra roasted peanuts
Hard boiled eggs (non-vegan option)
In the pot of your Old Dutch simmer all Congee ingredients on low for one and a half to two hours, adding water (and the miso water from the tofu) so the mix stays about 1 inch from the top of the Dutch pot. You choose how thick you want it to be! 15 minutes in, when the kombu has softened, chop finely and return to the pot.
In a regular medium pot, simmer the tofu in the water with miso and ginger for 20 minutes. Drain the miso water into the congee pot. Spread the tofu on paper towels to dry a little.
On a dinner plate mix together the turmeric, sesame seeds and kelp salt and coat the tofu evenly.
Heat 4 T of oil in your Old Dutch lid and fry off the tofu in batches till crunchy and golden brown. Have a nibble. Yum?! Keep warm in the oven on a low heat on paper towels till ready to serve.
To pickle the onions, toss all ingredients together and let sit for 10 minutes.
To serve, top the boiling congee with half the hot Shitake and Peanut XO and tofu, followed by a drizzle of chili oil and a scattering of chopped peanuts, spring onions and pickled red onions.
Serve piping hot to the table with extra bowls of tofu, mushrooms and condiments. If serving eggs, serve to the table in the Old Dutch Lid.
And toast to everyone’s very good health!