1. 2 cups of brown rice (dried)
2. 2 medium sized carrots
3. 3 cups of broccoli
4. 3 cups of cauliflower
6. 2 cups of zucchini
7. 2 celery sticks
8. 2 medium sized onions 1 can of baby corn
9. 500g of tofu (Lotus brand is helpful)
10. 1 packet of bamboo shoots
11. 1 small sized yellow capsicum
12. 2 garlic cloves
13. 2 tsps of sea salt (or to taste)
14. 1 cup of whole almonds or slivered almonds
15. 2 Tbsps of Braggs (vinegar replacement)
16. 1 medium sized red capsicum
Soak rice in water overnight for 8 hours. In the morning, drain the water & replace with fresh water, bring to a boil & then bring down to medium heat for another 45 minutes or until cooked. Refer to ‘Cooking tips’ section for cooking grain, water ratio instructions.
Finely, cut onions. Mince the garlic. Saute onion & garlic in coconut oil (this is the most healthy oil for cooking purposes) or rice bran oil (if no coconut oil) in a frypan for 40 minutes using a flame burner on very low heat, stirring every 7 minutes throughout the cooking process until soft (golden in colour).
Cut up carrots, broccoli, cauliflower, zucchini, celery & the 2 capsicums into bite size pieces following the quantities under the list of ingredients. Also, dice up tofu into 1cm cubes.
When the onions have been cooked, put the onions either into a wok or keep them in the frypan & add all the other ingredients for this recipe including the tofu & mix thoroughly until everything is well blended. Add a little water every minute to help with the steaming of the vegetables, stir fry continually for 5 minutes with a wooden spoon (stir fry on low heat to avoid burning).
When stir fry is complete, serve rice in the centre of each plate & then spoon some stir fry mixture over the top of the rice. Then serve.