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Rice with artichokes

Ingredients 120 g basmati rice

4 artichoke hearts 1 / 2 leek

pumpkin seeds (optional)

sunflower seeds (optional)

poppy seeds (optional)

oil '

oil salt pepper

Boil the artichokes (I used frozen ones, boil them in 10 minutes), drain and set aside 1 / 2 cup of cooking water, cut into thin strips.

Boil the rice and when cooked rinse with cold water to stop cooking.

Sauté thinly sliced \u200b\u200bleeks, artichokes and cook a few minutes stretching with a little water for cooking artichokes.

salt and pepper, add the rice and fry a few minutes.

Add the seeds and serve with a drizzle of olive oil.

I think even with the noodles instead of rice, the result is super!

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Couscous with vegetables and asparagus sauce fast

Ingredients

precooked couscous mixed vegetables (frozen vegetables to the perfect minestrone)

leek

cumin seeds

sunflower

sesame seeds pumpkin seeds

curry

salt pepper

fry the leek and add the frozen vegetables and toss them in a pan for a few minutes.

add a little water, curry, salt and pepper and simmer until they are a little al dente.

boil in salted water and drain when the cous cous is missing a few minutes after cooking.

pour into the pan with the vegetables and cook.

Add seeds and cook another few minutes.

serve with a drizzle of olive oil.

I have served with scones made from chickpea flour made simply by mixing the chickpea flour with water and a teaspoon of chives. After the proceeds disperses I cooked for a few minutes (per side) over low heat on the plate.

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you can use this sauce for pasta, risotto, lasagna .... but it is very good to go with corn chips, potato chips or spread on crostini.

Ingredients: 200 gr

asparagus 1 tablespoon vegetable cream

1 / 2 clove garlic, leek

salt

pepper paprika (optional)

Boil the asparagus for 10 to 15 minutes. Heat some oil in a frying pan and fry a little leek and garlic, add the asparagus into small pieces, add salt and pepper and cook a few minutes.

Whisk the cream and add the asparagus plant.

Garnish the sauce with a pinch of paprika.

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seitan medallions with asparagus sauce

Ingredients 8 slices of seitan

200 g asparagus 1 tablespoon vegetable cream

1 / 2 clove garlic, leek

salt

pepper

paprika (optional)

prepare the sauce:

Boil the asparagus for 10 to 15 minutes. Heat some oil in a frying pan and fry a little leek and garlic, add the asparagus into small pieces, add salt and pepper and cook a few minutes.

Whisk the cream and add the asparagus plant.

Flour the slices of seitan (I used rice flour) and brown on both sides, add salt and pepper, turn once

garnish sauce with a pinch of paprika.