Fried vegetables with saffron rice

A quite easy but delicious meal. I guess the pleasant spring temperatures and strong sun rays inspired me to this motley meal.

For 2-3 portions:

2 cups of rice
30 fl. oz. vegetable stock (800-1000ml)
some strands of saffron

Boil the rice at meadium heat. Add the saffron strands when the rice is still firm to the bite.

1/2 parsley root
1/8 celery
1/2 leek
1 zucchini
1 bell pepper, red
1 carrot
4 oz. smoked tofu (100g)
2 tbsp. orange juice
1 tsp. syrup of agave (or a pinch of sugar)
salt, pepper, thyme, rosemary

Slice the leek finely, dice the celery, parsley root and smoked tofu and roast everything golden-brown in 3 tbsp. of oil at medium heat. Cut the remaining vegetables finely in the meantime, add them and keep stiring. Season well and deglaze with orange juice and add lastly the syrup of agave.

A orange-cream-sauce fits very well. Sweat 1 tbsp. flour with one tbsp. of vegan shortening for this purpose; deglaze with 2-3 tbsp. orange juice and reboil with oat-based cream (stir well!). Season to taste with salt, pepper and some fresh oregano (some ginger fits also very well).

Serve hot and enjoy ;-)

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