Eating seasonal is very important to our bodies and our planet as well. Mainly because we do no harm with transporting ingredients from thousands of kilometers away and also because our bodies are naturally cyclical. Hence body knows when it’s time to change season and a healthy balanced body craves seasonal produce. Another awesome thing in this is, that nature always provides us with what we need in the season – our seasonal veggies, fruits and herbs contain all the nutrients our bodies need in the season, not to mention the medicine as well.
So here, peaches and nectarines are in season now, so they became a top ingredient in my dishes. Have you ever tried to grill them? Try it! The weather is still good enough, so you can have an autumn get together with your friends and family enjoying a wonderful BBQ with this grilled peach salad.
If you’re not gluten free, you can use tempeh instead of the tofu.
2 big nectarines
400g smoked tofu
1 cup arugula
1 cup romaine lettuce
1 small shallots, finely cut into slivers
1 small English cucumber, sliced thin
2 small baby bell pepper, chopped
1 cup cherry tomatoes, chopped
100g vegan cheese, finely cubed
2 cups basmati rice
1/2 ts garlic powder
1 ts turmeric powder
2 ts madras curry powder
4 cups water/veggie stock
1 ts salt
1 tbs oil
1 tsp crushed ginger
2 tbs truffle oil
1 tbs balsamic vinegar
1 ts lime juice
1 ts maple syrup
1/2 tsp dijon mustard
salt, lemon pepper to taste
For the rice:
Heat a tablespoon of oil in a medium-sized pot.
Add ginger, garlic and turmeric powder and curry and cook for 30 seconds.
Stir in the rice and mix until well covered, then pour in the water/stock and season with salt.
Allow to simmer until most of the water has been absorbed.
Cover with a lid then turn the heat down to its lowest setting.
Cook for 5 minutes then turn the heat off and allow the rice to steam for 10 minutes.
In a large bowl mix together lettuce, arugula, shallots, cherry tomato, cucumber, baby peppers.