Ratatouille

Ingridients For 3-4 people: 4-6 tablespoons of olive oil 2-4 cloves of garlic 1 onion 1 small eggplant 1 medium zucchini 3 peppers (preferably 1 red, green and yellow pepper each) 4 tomatoes 1/2 tetrapack of tomato puree 1 tablespoon of fresh basil 1 tablespoon of fresh oregano 1/2 tablespoon of fresh thyme 1 tablespoon … Continue reading Ratatouille

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 … Continue reading Baked pasta with apples

Swiss chard wraps with potatoes

Ingridients a few large chard leaves Swiss chard potatoes carrots yellow or red pepper tomatoes dandelion or arugula parsley or chives (optional) Preparation Boil water and put cut potatoes and carrots into it. Let it cook slowly. Boil the Swiss chard quickly (so much so that it softens). Meanwhile, cut the tomatoes and peppers into … Continue reading Swiss chard wraps with potatoes

Spinach falafel

Ingridients For 2 people: 120 g of spinach 450 g canned chickpeas / jar (large can / jar) 1½ tablespoon tahini 2 cloves garlic 1½ tablespoons lemon juice ¼ teaspoons cumin salt and pepper, to taste 3-4 oatmeal (ground oatmeal) side dish (pie bread, hummus, fresh vegetables) Preparation Put the spinach, chickpeas, garlic, tahini, lemon … Continue reading Spinach falafel