Purslane Send it back to India

1.5 tbsp dried chickpeas
1 cup water
juice of 1 lime
1 tsp turmeric
2 tbsp TVP
1/3 cup drained silken tofu
2 tsp salt
2 tbsp mustard seed oil or peanut oil
2 tsp black mustard seeds
1.5 tsp cumin seeds
1 tsp cloves
4 cup purslane lightly chopped
1 cup cauliflower diced
1 bunch broccoli diced
2 potatoes divided into bite size pieces
1 green pepper chopped
2 chili peppers chopped
2 garlic cloves chopped
1 tsp ginger
1 16 oz package extra firm tofu diced

toast chickpeas until golden. Grind in a coffee grinder or other device. Add water, lime juice, turmeric, lecithin, silken tofu, and salt proces until smooth. Heat oil in large skillet add spices and heat until mustard seeds pop 2-3 minutes. Add purslane and vegetables, peppers, garlic, ginger, and cook 5 minutes. Add chickpea mix and extra firm tofu. Cook until vegetables are done about 15 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user VERITASLATEO.