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