Suzy's Soulfood

directions
1. First measure the amount of water for the rice, put it
into boil. In a pot toast the rice on a little bit of oil until
the water is boiling. When the rice is hot and the water
is boiling, pour it on the rice. Cover it and and cook it
on slow fire, let it overboil a bit. When it is ready, put it
out from the pot and let it cool down a bit.
2. In the meantime chop sun dried tomatoes into little
cubes, grate the tofu on a cheesegrater, mix it and put
aside. In a frying pan toast the spinach with olive oil,
salt, garlic and pepper.
3. Add all ingredients to the rice, massage and
squeeeeeze. Taste it !
4. Mix chickpea flour with water and spices. Grind the
cornfalkes!
5. With a little bit of wet hands form balls, put them into
the chickpea “bath” , after take them out and cover
them in grinded cornflakes. Fry them in hot oil – preferably
coconut oil in a deep fryer – until they become
golden.
Riceballs
ingredients
1 cup of rice – 2 cups of water
200 gr of grated preferably smoked tofu
1 little bag of spinach
½ can of sun dried tomatoes -6-8 pieces cut into little
cubes
1 teaspoon of salt
4 big spoon of nutritional yeast
For the cover
1 cup of chickpea flour
1 cup of water
1 big spoon of corn starch
1 teaspoon of salt
1 teaspoon of ground coriander
Unsweetend cornflakes – grinded
White and black sesame seeds - optional