This is one of my favourite recipes! It’s mild and has a nice fragrance and most of all, it’s quick and easy. Most of the time, I just use a can of coconut milk. But this time I had quite a few pieces of fresh coconut meat and was thinking what to do with them.
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I’ve seen a number of recipes where they use a sushi mat to roll the sushi. I don’t have one and I just roll it with the sushi nori itself. It’s a bit tricky but when you get used to it, it becomes quite easy to do. The recipe is just for 1 sheet of
Ingredients: 9 lasagna sheets Filling: 1 big aubergine sliced Hoi Sin sauce (vegan) 250g fresh sliced mushrooms (of your choice, I used a mixed of oyster mushrooms and the normal white ones) 100g fresh spinach leaves 2 tablespoon vegetable oil Salt Sauce: 2 tins (800g) of tomato puree 1 medium sized chopped onion 1 teaspoon