Moroccan-style couscous with vegetables

Golden colored and beautifully scented couscous with roasted seasonal vegetables is a real summer treat and is as good as it looks. The preparation is simple and quick - everything will be on the table in 20 minutes. A bowl of salad and/or a glass of red wine goes well with it. The combination of … Continue reading Moroccan-style couscous with vegetables

Quinoa with tricolor pepper

You will be surprised Ingridients For 2 people: 1 cup quinoa 1/2 green pepper 1/2 red pepper 1/2 yellow bell pepper onion garlic salt* pepper and other spices to taste Preparation Cook the quinoa separately and drain the cooked quinoa. Fry the onion, then add the sliced ​​pepper and fry a little more. Add salt, … Continue reading Quinoa with tricolor pepper

Tomato soup with vegan sauce

Tomato soup with vegan sauce For 2 people: 4 large, ripe tomatoes ½  small, brown onion a clove of garlic or a tablespoon of minced garlic salt pepper 2 tablespoons of sunflower oil 5 leaves chopped, fresh or 1 tablespoon dried, crushed basil 1 pot of dry rice or fine pasta without eggs Preparation Cook … Continue reading Tomato soup with vegan sauce

Millet porridge with almonds and fruit

Millet porridge with almonds and fruit For 2 people: 1 cup millet porridge 2 cups of water 2 cups soy milk 3/4 cup dates (cut into chunks) 1/2 cup almonds (sliced ​​lengthwise) 1/2 small teaspoon of cinnamon 1/4 teaspoon cardamom (optional) 1-2 apples (cut into pieces) 1-2 bananas (cut into wedges) Preparation Millet porridge is … Continue reading Millet porridge with almonds and fruit

Cauliflower potato soup

Soup Ingridients For 2 people: 1/2 head of cauliflower 1 potato 1 onion 2 cloves of garlic 1/2 liter of vegetable broth salt and pepper fresh chopped chives Preparation Chop the onion and fry it in vegetable oil until translucent. Add the garlic, mix, and simmer for another minute or two. Add potatoes cut into … Continue reading Cauliflower potato soup