Add 1
teaspoon of the coconut oil along with the bell peppers and celery.
Not exact matches
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf
along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1
teaspoon turmeric powder 200 ml
coconut milk 2
teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
I also used
coconut oil instead
of butter,
along with a handful
of flax seeds, a
teaspoon of almond butter, and a tlbs
of mango syrup as my raw honey was coming to an end... Taste awesome!
Try chia seeds, allowed to soak in water for a hour where they swell up, the add some lemon or lime juice and eat / drink, possibly
along with a level
teaspoon of coconut oil.
On the other hand, I have tried making the buns with
coconut butter (my homemade version,
along with a couple
of teaspoons of coconut oil), but that version tends to get carbier.