1. Heat the oil in a large pan over medium high heat to make the sauce. Add chopped red onions, minced garlic, dry coriander and white pepper and stir for 2 minutes. Add the fresh coriander and blended tomatoes. Reduce the heat and simmer covered until the liquid is reduced. Cut the cherry tomatoes in half and add them to the sauce.

2. In a separate hot skillet, sauté the spinach with olive oil, chopped onion, minced garlic, a pinch of nutmeg and white pepper.

3. Add rice milk to the sautéed spinach, reduce the heat and keep boiling for 7-10 minutes until
the liquid is reduced.

4. Separately blend the beans with dry coriander, salt, nutmeg, onion powder and garlic powder.

5. Use a stainless circle mold (diameter: 8-10 cm ) for serving. Spread a layer of mashed red beans at the bottom of the mold. Add a layer of the mashed white beans then cover with the sautéed spinach. Garnish with the coriander tomato sauce and serve.