A vegan twist on a classic Paella!

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Ingredients:

1 cup boiling water 

1 teaspoon saffron threads 

2 tablespoons extra virgin olive oil 

1 medium onion, cut into quarters, then slivers

2 carrots, cut into chunks

4 mushrooms, sliced

½ cake of org. sprouted tofu, cubed

1 teaspoon minced garlic

1 teaspoon minced ginger

1 bunch collard greens (or other)

1 broccoli head, cut into florets

1 Poblano peppers, diced

2 cups cooked org. Basmati or Jasmine rice

1 teaspoon salt

2 Tbs. Tamari

1 teaspoon Herbs de Provence

2 Tbs. chopped parsley

Instructions:

1. Dissolve 1 teaspoon of saffron threads in 1 cup boiling water. Set aside. 
2. Heat the oil over medium heat in a large, heavy, cast-iron or paella pan. Add the onions. Cook, stirring until the onions are translucent. Add the mushrooms, garlic, and ginger, and cook until the mushrooms start to brown.
3. Add the carrots and Tofu, and cook for about five minutes, until the tofu starts to brown. 
4. Cut the collard greens into thin ribbons and add to the pan. Stir in the saffron with its soaking water. 
5. Add the broccoli and Poblano pepper, and let them cook down with the broth.
6. Add the Tamari, salt, and Herbs de Provence. 
7. Add the cooked rice and let simmer for 5 minutes. 
8. Remove from heat and serve immediately.
9. Add fresh chopped parsley for garnish