almond or rice milk for added consistency – you could use coconut milk here but my daughter is sensitive to amines in the coconut so we keep it to a minimum
I cook with olive oil because of the whole amines thing mentioned above, but if you’re all ok with coconut then place about a tablespoon of oil in your pan, add the harder veggies like carrot and corn first, followed by the zucchini, kale and spring onions if using. Sauté in the oil and then add the pinch of cumin and the soy/tamari or coconut aminos. Once you get that lovely fragrant smell, add the pulse flakes, some salt and pepper and a little rice/almond or coconut milk, most of it will evaporate in the cooking process but it adds a nice texture to the veggies and a bit of moisture when you serve it up with your delicious quinoa corn bread. Cook the veggies for about 10-15 minutes until soft enough but not mushy.
I’d like to acknowledge Jude Blureau’s Wholefoods for Children for the base recipe that I’ve changed and adapted over time.