Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.
- onion
- red or green bell pepper
- mushrooms
- cauliflower
- sour cream
Other veggies can be added to the carrot wok, either before the carrots for hard things or with the sauce for softer.
- Chinese sesame oil
- baby carrots
- unseasoned rice vinegar
- sesame tahini
- onion
- napa or savoy cabbage
Vegetarian
- 500g baby or large aubergines
- onions
- chickpeas
- pomegranate molasses
- 500g tomatos
- mint and feta to sprinkle over
The oil can be left out of this recipe to make it low in fat. It has plenty of protein on a whole grain bread, so it completes sandwiches well with simply sliced vegetables.
- tofu
- tahini
- dill seed
- vinegar
This is nice stuffed in croissants or spread on crackers.
- tofu
- green beans
- Tofu Mayonnaise
- walnut meal
- pinches hing
this is always a hit
- 3C ricotta cheese
- 1C shredded parmasean cheese
- egg
- 7oz pkg pesto
- 2C grated fontina cheese
- cornstarch
- orange juice
- soy sauce
- medium carrot
- fresh broccoli florets
- cut fresh green beans
- julienned peeled sweet potato
- thinly sliced red onion
- black mustard seeds
- grated fresh ginger root
- ground cumin
- ground coriander
- ground cardamom
- minced fresh green chile or 1/2 teaspoon cayenne
- potatoes
- peeled and cubed butternut squash
- tamarind concentrate
- chopped tomatoes
- chickpeas
- fresh cilantro
Parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock. The hot pepper flakes are optional.
- Broccoli Florets
- Sweet Red Pepper
- Cooked Chickpeas
- Cumin
- Hot Pepper Flakes
- Chicken Stock
- Lemon Juice