INGREDIENTS

4 small pickled cucumber ( as tender as you find )

1/2 cup moong sprout/ or 1/2 cup shredded tofu

2 tablespoon wash and finely chopped organic baby spinach

2 tablespoon wash and shredded carrot

2 tablespoon shredded zucchini

2 tablespoons of coriander / or cilantro leaves, wash and chopped finely

1 tablespoon oil corn or canola /or your choice

1/2 teaspoon cumin seed

1/2 teaspoon fresh ground black pepper

1 tablespoon chia seed

1 tablespoon  fresh  lemon  juice/ or to taste

Salt to taste

METHOD

1: Wash all cucumber and cut 2 cucumbers from the middle, and take out all seeds from the middle with a spoon. Then another 2 cucumbers just cut from the middle (not two-piece) keep aside.

2:Put the pan on the stove low heat and add oil in the pan, let get a little hot add cumin seed in and let cook for twenty seconds, then add tofu and all veggie in, or add moong sprout and all veggie, and coriander leaves  (use tofu or moong sprout don’t use both) them add lemon juice, black pepper and salt to taste and mix well.

3:Then let stuffing get cool, and stuff your cucumber and serve, this is easy to make and delicious to eat.

CUCUMBER.                                                          ALL STUFFING

THIS 2 JUST CUT AND FILLED                                THIS 2 PIECE FILLED

LOOKS  HOW  THIS ALL  LOOKS  FILLED   WITH THE  SAME  STUFFING BUT  DIFFERENT WAYS.

Note: This is very healthy and plant based, you can eat any time and everbody love them.

Note: This ia vegan, allergy-friendly, gluten-free, dairy-free, nut-free.