Jasmin rice cakes with mushroom sauce and faux fish fingers

Van TofuParty dishes


These ‘Jasmin rice cakes’ are from the Millennium cookbook. (they were served with a chutney from oxfam).
The ‘Faux fish fingers’ are from Cook vegetarian, april 2009, but without the nori flakes and the almonds (I didn’t had them in my cupboard).
The ‘Mushroom sauce’  was prepared like this:
Chop 1 onion and saute it in some oil. 
Add sliced mushrooms.
After 5 min. add the following ingredients:1 tbsp. soysauce, 1 à 2 tbsp coconutmilk, 1 tbsp ketchup.
Saute for a while and bring to taste with black pepper.

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