While we aren’t ready to go totally veg just yet, it’s something that husband and I are slowly gravitating towards. This week, we haven’t eaten any meat and the children haven’t missed it at all.

Green Beans and Bok Choy

Ingredients:

500g green beans, topped and tailed

bunch bok choy, washed

2 tomatoes, quartered

pinch fenugreek seeds (methi)

salt to taste

chilli powder to taste

2 tbsp oil

Method:

Heat oil to med/high heat and add fenugreek seeds till they become fragrant

Add green beans, bok choy, tomato, chilli powder and salt

Stir and reduced heat to med

We like the veges a bit crunchy but you can keep on stove until cooked through.

Serve as a side, husband had his with eggs and his gluten free bread (which to me oddly has the texture of cake – it’s known as cakebread in our house)