Monday, March 12, 2007

Stir-Fry, Jasmine Rice, Seared & Steamed Brussel Sprouts

Dinner 3/12

(tofu, red bell pepper, carrot, toasted sesame oil, tamari, pepper)

Jasmine Rice

Seared & Steamed Brussel Sprouts



Grilled Pineapple with Tofutti Vanilla Ice Cream


It's a Busby Berkeley plate again ;)

For the Brussel Sprouts: peel, clean and cut an "X" an the bottom of the stem, then stir-fry them with a little oil in a wok until well browned. Add a mix of veg stock, tamari and sriracha, and reduce the heat to low, cover and steam for 10 minutes.

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