I just made Chinese kale stir-fry, first toasting tofu in garlic and ginger. It's obviously best if you marinate, but in a hurry as I was today, just adding the curry powder and soy sauce and, if need be, some veggie stock to prevent burning is fine. If you like it richer, add coconut milk*.
Super-fast dish, and v. healthy, obvs: the veggies don't really cook along; they steam.
* coconut milk IS a staple vegan ingredient; you can use it in lieu of cream. Works in every single dish I tried, but of course, you do have to like the taste.
Other stuff awesome and versatile would be lentils (I prefer small or split because they can then cook in 15 min.) and nuts, of course. As for starchier stuff, I like edible chestnuts, and I heartily recommend baby/mini potatoes, which don't just cook fast but are healthy and yummy at once. (Fair warning, am German, am genetically pre-disposed towards them.)
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Super-fast dish, and v. healthy, obvs: the veggies don't really cook along; they steam.
* coconut milk IS a staple vegan ingredient; you can use it in lieu of cream. Works in every single dish I tried, but of course, you do have to like the taste.
Other stuff awesome and versatile would be lentils (I prefer small or split because they can then cook in 15 min.) and nuts, of course. As for starchier stuff, I like edible chestnuts, and I heartily recommend baby/mini potatoes, which don't just cook fast but are healthy and yummy at once. (Fair warning, am German, am genetically pre-disposed towards them.)