Baked pasta with apples

Ingridients

For 2 people:

200 g gluten-free pasta (or other)

4 apples

100 g cashews

1.5 teaspoons of salt

1 small lemon

1 tablespoon of edible yeast

1 teaspoon of ground cinnamon

2 tablespoons of sweetener (optional)

a handful of raisins or cranberries

Preparation

Soak cashews in water for at least 1 hour.

Boil water with 1 teaspoon of salt, put the pasta in it to cook – cook it according to the instructions on the package. Turn on the oven at 200 degrees Celsius.

Peel and grate the apples.

Drain the nuts, put them in a blender, add 1 dl of water, lemon juice, half a teaspoon of salt, baking powder and mix everything into a smooth cream.

Drain the cooked pasta. Put half of them in a small baking dish, put a few teaspoons of nut sour cream on top, sprinkle half a teaspoon of cinnamon and add half of the apples and arrange them neatly. If desired, add sweetener, raisins and/or cranberries.

Add the rest of the pasta, sour cream and cinnamon. Sprinkle the remaining apples on top.

Bake for 30 to 45 minutes – let the apples brown nicely. In addition, fruit compote is perfect.

*A teaspoon of sugar or sweetener can be sprinkled over the first layer.

*Raisins or cranberries can be added to the apples for more sweetness.

Broccoli cream pasta

Ingridients

For 2 people:

for the sauce:

200 g broccoli (1 medium size)

100 g cashew nuts

1 teaspoon salt

1 teaspoon garlic powder

a pinch of pepper powder

1 lemon

1 teaspoon of yeast (optional)

5 basil leaves (or half a teaspoon of ground)

for pasta:

200 g gluten-free pasta (or other)

1 teaspoon salt

Preparation

Pour water over the cashews and soak them for at least an hour.

Boil a large pot of water with a teaspoon of pasta salt. Boil a small pot of water for the broccoli.

Cut the broccoli into smaller flowers and wash it.

When the water boils, turn it into a larger pot of pasta and broccoli into a smaller one. Cook the pasta according to the instructions on the packaging and the broccoli for about eight minutes.

Drain the cashews and cooked broccoli and turn into a blender. Let the broccoli cool for at least about two minutes. Add the remaining ingredients, just add the lemon juice gradually – the first only half a lemon. We mix. Finally, try and add more juice, if desired, up to three quarters of a lemon. The remaining slice can be offered with the final dish.

Drain the cooked pasta and save some water with which you can dilute the sauce if desired.

Serve the pasta, pour the sauce over it, and add a slice of lemon. It can be decorated with basil leaves.

  • For a cheesy taste, you can sprinkle the pasta with some edible yeast or grate vegan parmesan.

Fresh pasta with tomato sauce

Ingridients

600 g zucchini

25 g of sun-dried tomatoes

1/4 paprika

1/2 teaspoon garlic powder (or a little fresh garlic)

1/2 teaspoon onion powder (or a little fresh onion)

1/2 teaspoon oregano

1/2 teaspoon basil

3 tablespoons sunflower seeds

3 tablespoons ground unshelled sesame

2 tablespoons yeast sprinkle

1 tablespoon cold pressed olive oil

sol

fresh basil (for decoration)

Preparation

Grate the courgettes in a bowl, add half a teaspoon of salt, stir and place in the fridge for a few hours.

Soak sun-dried tomatoes in a small amount of water for a few hours to soften them.

Squeeze the flasks slightly (squeeze to drain the liquid). Place them on a plate and add olive oil, sunflower seeds and sesame seeds. Stir.

Drain the soaked sun-dried tomatoes (do not throw away the water) and mix them together with the peppers, garlic and onion with a stick mixer. To achieve the appropriate density of the sauce, add the required amount of tomato water. Season with oregano, basil and salt.

Pour the sauce over the pasta, sprinkle with yeast sprinkle and garnish with fresh basil.

Pasta with broccoli and tofu

Ingridients

For 4 people:

200 g of ordinary tofu

160 g of broccoli flowers

300 g of any pasta without eggs

1 clove garlic

soy sauce (tamari)

ginger powder

sesame oil

sesame seeds

Preparation

Cut the tofu into cubes, add the crushed garlic, ginger powder and soy sauce. Place in the refrigerator for half an hour.

Fry the tofu cubes in heated sesame oil. When the tofu is nicely browned, remove it from the pan and fry the broccoli flowers in it. When softened, again add the toasted tofu, sesame seeds and tamari sauce if needed.

Drain the cooked pasta and add the prepared tofu with vegetables.

Eager pasta

Ingridients

For 4 people:

1 small head of white cabbage

1 onion

1 tablespoon sugar

0.5 teaspoons ground cumin

1 teaspoon salt

2 tablespoons sunflower oil

200 g pasta if desired

a pinch of ground black pepper

Preparation

Remove the outer leaves of the cabbage – they can be used in smoothies, soups or fried with other vegetables, as they are very nutritious. Cut the cabbage in half and remove the hard part. Naribamo.

Melt the sugar in the oil in a pan over medium heat. When it gets a light brown color, add the finely chopped onion, fry for 2 minutes and add the cabbage. Add salt, add cumin, cover, reduce heat and simmer for 15 minutes.

Meanwhile, cook the pasta in salted boiling water according to the instructions on the packaging. If we like pasta al dente, we cook it a minute less than it says on the packaging, because we will quickly cook it with cabbage.

Drain the pasta and add to the cabbage and mix gently and simmer for another minute. Sprinkle pepper on top.