Mattye's Matar Paneer (from FRUGAL RAW!)

Matar Paneer

Matar Paneer is Peas and Cheeze cubes in a milk tomato curry sauce. Begin the dish early in the day for the cheese to have time to dry. If using frozen green peas, thaw to room temperature.

Cheeze Cubes:
2 cups soaked sunflower seeds - drained
3 tbsp olive oil
juice of 1/2 lemon
1 tbsp miso
sea salt to taste

Process sunflower seeds until finely ground. Add olive oil, lemon juice, and miso - process until very smooth and thick. Add sea salt to taste. Drop by tablespoonfuls onto a mesh screen and dehydrate at 105 degrees for 8 hours. Then using a spatula, turn each cheese cube and dry for 2 additional hours.

Tomato Curry Sauce:
1 c. soaked sunflower seeds
½ c. water
1 tbsp tahini

4 medium tomatoes - chopped
½ c. dried tomatoes (soak until soft if using a standard blender)
1 tsp asafetida (hing)
2 tsp ground ginger or 1” fresh ginger peeled and grated
2 tsp ground coriander
½ tsp tumeric
½ tsp sea salt
½ tsp ground cumin
¼ tsp crushed red chilies

Place sunflower seeds, water, and tahini in blender and blend until smooth. Add chopped tomatoes and blend until smooth. Add dried tomatoes and all of the seasonings. Blend until dried tomatoes are pureed and spices are well combined.

Place a 2-lb bag of thawed green peas (fresh if you have them) in a large bowl and pour the curry sauce over it. Stir well. Pour mixture into deep container that will fit in your dehydrator and evenly distribute the cheeze cubes, covering them with the sauce. Cover each container with plastic wrap and place in dehydrator at 105 degrees for an additional 1-2 hour or until ready to serve.

Serve atop a bed of riced parsnips.