Serves 2.
Ingredients:
• Half of frozen mixed bag vegetables
• Add five branches including the stems by cutting the Silverbeet into a smaller size.
• Place the frozen mixed vegetables into a colander or steamer first and then add the the Silverbeet. Check to see whether the Silverbeet has shrunk, if so, quickly stab the mixed vegetables in the bottom, this is an indication that both are cooked. Remove from heat and place aside.
To a non-stick frypan add the following ingredients:
• Extra Virgin Olive Oil cover the base of the frypan
• Half a large brown skinned onion, remove the skin and cut across the onion to place around the frypan.
• Three cloves of garlic, remove the outer skin and cut into fine pieces and spread around the frypan.
• Three slices of ginger diced finely and sprinkle evenly around the frypan.
• Four table spoons of 4 – Bean mix rinse under cold running water before applying to this recipe.
When the onion becomes translucent add the mixed vegetables and silverbeet into the frypan and combine well.
Frozen cauliflower, choose only the large pieces and place into a colander for steaming. When tender, remove from heat and place aside.
Make the batter for the cauliflower, by adding 3 tbsp of wholemeal plain flower to a bowl. Add one cup of water, a mixed blend of herbs and Turmeric for the golden colour. Also add a vegan easy egg to the mix=2 tsps. It will hold together for the cauliflower.
I hope you enjoy it as much as I and my neighbour does.
Julie Eden