I don’t know about you but last Wednesday whilst in Glastonbury and walking to get morning coffee, I felt a real shift in the air, with the autumnal feels starting to move in. With this change in season looming, it is so important that we begin to alter the foods we consume. Eating in an Ayurvedic way supports our body systems during these times of seasonal transitions. I am already starting to crave more dense, warming and comforting foods – especially on days like today when it is grey and rainy.
This tofu and chestnut mushroom bolognese will certainly hit the spot and although more dense, warming and comforting, it has a fresh and light feel to it and is packed with delicious herbs too.
- 280 gms Tofu (naked or smoked – broken up and fried)
- 1 Red onion (finely chopped)
- 2 Cloves garlic (finely chopped)
- 180 gms chestnut mushrooms (finely chopped)
- 2 Carrots (finely chopped)
- 2 Celery stalk (finely chopped)
- 200 mls Organic red wine (or substitute with organic vegetable stock)
- 390 gms Organic chopped tomatoes
- 25 gms Organic tomato puree
- 1/2 tsp Dried oregano
- 1/2 tsp Dried basil
- 1/2 tsp Sea salt
- 1/2 tsp ground black pepper
- 2 tbsp Organic extra virgin olive oil
Steam carrots until al dente. Fry tofu remove and place to one side. In a large frying pan with a lid add olive oil, fry onion and garlic then add herbs, salt and pepper, celery, carrots, mushrooms and tofu at the end. Next add chopped tomatoes with tomato puree and then the wine and or vegetable stock. Cook until heated through and use as much liquid as required. In the meantime cook some GF pasta. Place in your favourite bowl and top with your favourite cheese and fresh basil.