Also a vegan version of this classical dish.
Fry the onion brownish and deglaze with the veggie stock.
Add the mushrooms (halfed or quartered, depending on the size), the garlic and the pickle to it.
Fry for a while and add the cream/milk and the tomatoe puree.
Season with the thyme (carefully...) and the black pepper.
Classical Indonesian noodle dish.
Chop all vegetables in rings or small cubes.
Start to fry the carrots in a wok and add then the leek, spring onions, garlic, chilli and ginger to it.
Add the noodles and the pea pods and some water to the wok.
Season it with (plenty) of soy sauce, salt, pepper and with the chilli sauce.
This dish is rather fast to prepare, when you use ready-made Falafel and Ajvar. Of course, home-made it tastes better, I’ll publish later also recipesfor own Falafel and Ajvar.
Couscous with Ajvar and Falafel
Boil some water and pour it over the Couscous together with some salt and margarine. (Maybe 2 teaspoons salt, 2 tablespoons margarine and 400ml Water, just add enough water, if it is too less, you will notice, then you can just add more later...)
Boil another pot water with some salt added to steam the vegetables.
Slices the carrat in 5 cm long and 5x5mm sides and take small pieces from the Brocolli and add it to the water.
Depending on the Corn and Chickpeas, add them also to the boiling water. All vegetables should be soft, but not plashy, don't boil them to death.
Cube the paprika and the onion in small pieces and the ginger and the garlic in very small pieces.
Mix the red paprika paste with plenty of oil so that a sauce appears. Then, add all ingredients together in a large bowl, and stir everything well.
To prepare the plate, add the Couscous on the plate, place the Falafel over it and pour some of the Ajvar over it. I prefer here, when the Couscous is warm, although some people also like it cold. If you like, you could put still some fresh Coriander over it.