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)
