VEGAN SALMON & TOMATOES

2 medium sized tomatoes
1 pack of 300 gram vegan salmon
1 teaspoon sugar
1 cube vegan broth
1 tablespoon starch
Water
Oil
Soy sauce
Perilla leaves (Lamiaceae)

1. Cut the vegetarian fish into square pieces.
2. Cut the tomatoes into cubes.
3. Add 1 tablespoon of oil in a wok and let it heat for a while.
4. Put the vegetarian fish into the wok and let it fry a bit on both side.
5. Put the water into the wok bit by bit and stir it.
6. Wait until the water boil.
7. Put in the tomatoes.
8. Put in 1 teaspoon of sugar.
9. Put in a little more of ½ cooking spoon of soy sauce.
10. Put in the starch while keep stirring it.
11. Put in the perilla leaves.
12. Ready to serve.

Ingredients:
Green beans
½ liter of water
½ teaspoon of salt
Vegan butter

1. Rinse the beans.
2. Boil ½ liter of water on a pot.
3. Put ½ teaspoon of salt.
4. Put the beans on the pot.
5. When the beans are soft enough, drain the water from the beans.
6. Put vegan butter on top of the beans and toss it around.
7. Ready to serve.

Ingredients:
¼ liter of water
2-3 tablespoons apple juice
10 drops of Maggi
Salt to taste
Coriander or chopped celery (optional)
Bell peppers

1. Boil the water in a pot (or you can use the boiled water from the beans before).
2. Add some chopped bell pepper into the pot.
3. Add in a little bit of coriander. Left the remaining coriander later when the soup is done.
4. Add in 10 drops Maggi.
5. Add 2-3 tablespoons apple juice.
6. Pour the soup into a bowl.
7. Sprinkle the coriander or celery into the bowl.
8. Ready to serve.