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Spicy chickpea soup and turmeric

Ingredients:

- chickpeas, 80g

courgettes, 2 large or 4 small

- turmeric (to taste)

- oil

Preparation:

Ammolite chickpeas and cook for 24 hours in enough water for about 2 hours (the cooking water it must be very little, less is better, up 2 fingers).

Meanwhile, after being washed and cut into rounds, make brown with 1 tablespoon oil x approx 1 minute courgettes in a pan. Add very little water (the cooking of chickpeas!), To stew x 1 minute more - covered! - And then add the chickpeas with the turmeric. Leave to simmer x approx 15 minutes, stirring occasionally and adding more - if the water would end up - the water from the chickpeas.

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Baked sweet potatoes and red oriental spiced tofu

Ingredients

- a box of silk tofu
- half red yam

Preparation

to braise in a pan with 2 inches of water washed the sweet potato, peeled and sliced \u200b\u200bin ticking fine. When will
soft (must smasched well, feel it with a fork) put everything in a bowl and mix well with the tofu.
Grease the bottom of a bowl with some oil and bake at 160 degrees for 40 minutes.
Like all the pies should be made to coagulate .. "^ _ ^

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red beans and artichokes sauteed seitan

I have always heard of 'potato', of 'sweet potatoes' so much, but' sweet potatoes red 'just never!

Well, just the' other day I realized the existence of this tuber .
Yeah, because the red sweet potato in reality is nothing but a variety of sweet potato.

native of 'tropical America, was brought to Europe by Columbus, and just as sweet potatoes, is full of healthy substances such as flavonoids , antioxidants, vitamins, minerals and is said to have aphrodisiac powers also, -)

Its taste can be compared to that of the pumpkin, although in my opinion is a little more 'decisive'.

can also be enjoyed in many ways: raw, baked, grilled, stewed, steamed ..

igrediente A truly versatile!

a focused health and wellness Sheker with a sweet taste and irresistible .. Not bad, I?

Once bought, I also used half to make a pie with tofu in silk, that I will post soon!

In this recipe, but not the ingredient 'main', because I think it can also be replaced by the pumpkin, but gives everything a truly unique flavor!

Ingredients:

-100 grams of red beans
batata-red, about 3 fingers

-turmeric-virgin olive oil, 1 tablespoon

Ammolite x 24 hours the beans and cook them in plenty of water x approx 2 hours (until are cooked)
Meanwhile wash and peel the yam, cut it into small tocchettini and toss in a pan with the 'oil (first heat the pan then pour a tablespoon of oil, so it uses less!) for about a minute . Then let it simmer in a little water and the lid is closed when it is dry, add your own along with another little drained beans and a pinch of turmeric.
Let simmer on low heat and always with the lid - stirring occasionally, until the water has dried nn (eyes, though: some "gravy" should stay, should not be dry).

Idea: do not throw the water from the cooked beans, I made a kind of 'soup' (or maybe it's better to say pap ..?) Mixing the bread ..

Kawaiigal not throw anything away!

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Finger food

The filling reminds sauce for pasta with sardines and Sicilian I liked the idea. I have tried both the version with the ricotta is the one with the breadcrumbs, and honestly prefer the former. It 's a starter to do when you have guests, very scenic and tasty.


Saccottino of phyllo pastry with anchovies and fennel

Makes 4 servings


200g phyllo pastry 100g ricotta or
50/60gr
300g breadcrumbs 1 bunch fresh anchovies
fennel
30g of toasted pine nuts 30g raisins

20 grams of melted butter

extra virgin olive oil salt and pepper



Preparation Preheat oven to 180 degrees. First, put the raisins in warm water to soften. Meanwhile
to clean flavor of the anchovies and coarsely chopped in a pan with a little oil, salt and pepper and fennel tritato.In another frying pan toast the bread crumbs with a little olio.Spadellare for 5 minutes no more after away from fire add the drained raisins and pine nuts, and then raffreddare.Ricavate phyllo dough from 16 squares of 20 cm per side, each overlay 4 sheets brushed with butter for 4 bases. When the anchovies
be cool if you want to add the ricotta or pangrattato.Distribuire this compound in the center of the 4 bases of phyllo dough.
close for good in the leg cover and placed on a baking sheet lined with parchment paper and bake at 180 degrees for 15 minutes. Serve warm
saccottini
B

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Crouton

Vabbuò perhaps not the time to toast this but ...
I do it again and do it again and do it again often in all seasons except in summer.
Oh I forgot, it's an embarrassing ease ....



Makes 4 servings 4 medium slices of bread (8 if small) ripe but firm pear 1

150-180g mascarpone-gorgonzola

1 teaspoon balsamic vinegar sugar

First put some balsamic vinegar and sugar in a saucepan and then restrict.
Make toast and when still warm and slather on the blue cheese so you'll have plenty of time to soften a bit.
Cut the pear into thin slices without peel it and place it over the toasted bread in a fan.
Now sprinkle with balsamic vinegar and serve. Hello Barbara

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Ingredients:

-seitan

-artichokes

-oil-water

-brown rice (optional , as a side dish There is very good! ^ ^)

-carrots for garnish (optional)

Preparation:

Wash and clean the artichokes without throwing the stems.

warm up a pan on the stove for about ten seconds, then pour in the oil (a tablespoon or two, and this is in fact tricky to use less heat because the fluids expand, -)) and immediately artichokes cut each one in at least 4 parties unless 8 (better).

Cover and cook for about a minute, turning occasionally with a wooden spoon. Now add

a little water and let simmer about 30 min x, checking occasionally and adding water whenever it dries (eye not to 'drown', should not boil stew! A little water is more than good). When they are ready to do well with a fork to break into the stems, the hardest parts. When

miss 5 minutes, add the seitan to the mixture with your hands broken very small.

if you want to add another tablespoon oil and stir, making it cook with the lid.

Tips:

- To decorate the pot a bit, you can cut a carrot rounds and, with a knife, carve them like a flower shape in the image (horizontal circulation of small cuts and not too profodi is from right to left than vice versa)

- Good is also a 'coaching, change taste a bite from another, with steamed brown rice - the Japanese, it is very easy to make but it will shortly publish a post about it, -) - and especially plain!

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Friandise to coconut chocolate mousse with strawberries and white chocolate cake with double



For the coconut paste:

250 gr flour for pies (I failing used self raising eliminating the 2 teaspoons of baking powder) 2 teaspoons baking


a pinch of salt 120 g soft butter 50 g white sugar

70 g icing sugar vanilla
120 gr grated coconut 2 egg
dissolved in 4

tablespoons milk Mix the flour, baking powder, coconut, sugar, salt. Add butter to make a soft dough like pastry. Finally, incorporate the yolks, make a ball and let rest in refrigerator for at least half an hour.
Spread the dough with the help of the parchment paper, place in a tart mold and bake for 15/18 minutes in the oven to 180 degrees.


For the white chocolate mousse: 400 gr white chocolate


300 grams of milk, 6 g of gelatin

400 g of fresh cream

Boil the milk, add the gelatine previously soaked for 5 minutes cold water and squeezed and dissolve in it.
Melt chocolate in double boiler and pour the milk cream turning gently with a spatula. Allow to cool cream and incorporate the cream.

Composition of sweet
Fill the pastry shell with white chocolate mousse and lay over thin slices of strawberry flavor previously made with very little sugar.