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PREPARATION GUIDE:

  • 4 people
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Difficulty: easy

INGREDIENTS:
  • 9 precooked lasagna (150 g or 0.33 lb)
  • 150 g (0.33 lb) mushrooms
  • 250 g (0.55 lb) plain tofu
  • 600 g (1.32 lb) of bechamel sauce
  • 400 g (0.88 lb) tomatoes
  • 50 g (0.11) of parmesan cheese
  • 2 onions
  • 1 clove of garlic
  • olive oil
  • soya sauce
  • nutmeg
  • herbs of Provence
  • pepper


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PREPARATION:

STEP 1: Preheat the oven to 180 ° C (356°F).

STEP 2: Peel and slice the onions.

STEP 3: Clean the mushrooms, then detail them in strips.

STEP 4: Pour 2 tablespoon of olive oil in a frying pan, and brown the onions and mushrooms
  
STEP 5: Wash, peel tomatoes, cut into pieces. Add them to the pan.

STEP 6: Finely chop the tofu and add it too.

STEP 7: Peel and crush the garlic. Join it to the preparation in the pan.

 STEP 8: Add the herbes de Provence, nutmeg, soy sauce and pepper to your liking.

STEP 9: Cook for 20 minutes over low heat.

 STEP 10: Oil an oven dish and spread a béchamel fondue and then a layer of 3 lasagne.

 STEP 11: Cover with half of the tofu and vegetables mixture, followed by a layer of bechamel.

 STEP 12: Place a second layer of lasagna, followed by the rest of the mixture, then the remaining lasagna.

 STEP 13: Top with bechamel and sprinkle with some mushrooms and parmesan cheese.

 STEP 14: Bake for 15 to 20 minutes.



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You do not have to be a vegetarian to enjoy this delicious burger recipe!


PREPARATION GUIDE:

  • 4 people
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Difficulty: easy

INGREDIENTS:
  • 6 carrots
  • 2 onions
  • 2 tablespoon coffee of soy sauce
  • 2 eggs
  • 5 spoon flour
  • 5 tablespoon breadcrumbs
  • olive oil
  • salt pepper
  • For burgers:
  • 4 leaves of lettuce
  • 1 handful of watercress
  • 150 g (0.33 lb) of silky tofu
  • 3 cloves of garlic
  • 4 hamburger buns
  • mayonnaise
  • salt pepper


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PREPARATION:

STEP 1: Prepare the carrot steaks: peel and finely chop the carrots. Do the same with the onions.

STEP 2: In a bowl, mix together: carrots and chopped onions, eggs, soy sauce and flour. Salt, pepper and stir to obtain a smooth paste.

STEP 3: With the resulting dough, make four equal steaks with your hands and then quickly pass them in breadcrumbs to obtain a light and regular layer of breading.

STEP 4: In a skillet, heat a drizzle of olive oil. When the oil is hot, fry the carrot steaks for about 10 minutes, turning them half way through cooking. Book warm.
  
STEP 5: Peel and finely chop the garlic cloves.

STEP 6: In a bowl, mix together: silky tofu, chopped garlic. Add salt and pepper.

STEP 7: Cut the hamburger buns in half and toast them in the toaster.

 STEP 8: On each heel of hamburger bun, lay lettuce leaves, carrot steaks, silky tofu with garlic and watercress.

 STEP 9: Close the veggie burgers with carrot steak.

 STEP 10: Serve immediately and enjoy your vegetarian burgers with hot carrot steak with the accompaniment of your choice.




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PREPARATION GUIDE:

  • 4 people
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Difficulty: easy

INGREDIENTS:
  • 1 big cauliflower
  • 2 onions
  • curry powder
  • olive oil
  • salt pepper


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PREPARATION:

STEP 1: Clean and cut the cauliflower into florets.

STEP 2: Peel and chop the onions.

STEP 3: Heat 3 tbsp. olive oil in a tajine.

STEP 4: Brown the onions for 5 minutes.
  
STEP 5: Add the cauliflower florets then the curry powder and let it come back for 10 minutes, mixing well.

STEP 6: Pour a small amount of water into the tajine, then cover and cook for 15 to 20 minutes until the cauliflower is cooked.

STEP 7: Season with salt and pepper to taste and stir well.

 STEP 8: Serve it hot.




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PREPARATION GUIDE:

  • 2 people
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Difficulty: easy

INGREDIENTS:
  • 2 eggs
  • 100 g (0.22 lb) of Brussels sprouts
  • 150 g (0.33 lb) of Paris mushrooms
  • 1 onion
  • olive oil
  • salt pepper

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PREPARATION:

STEP 1: Clean the Brussels sprouts. Remove the damaged leaves.

STEP 2: Boil some water in a saucepan over medium heat.

STEP 3: When boiling, dip the Brussels sprouts and cook for 10 minutes.

STEP 4: At the end of this time, drain the Brussels sprouts in a colander. Book.
  
STEP 5: Peel and chop the onion.

STEP 6: Wash the mushrooms and slice them into slices.

STEP 7: Heat a drizzle of olive oil in a skillet over medium heat.

STEP 8: Brown the chopped onion for 2 minutes until translucent.

STEP 9: Add the mushroom slices and cook for 5 minutes until all the water is gone.

STEP 10: Add the drained Brussels sprouts and cook for another 5 minutes, stirring well.

STEP 11: When the vegetables are well cooked and tender, break the whole eggs in the pan (without popping the yolks) and cook for 4 to 6 minutes over medium heat until they are well taken. Salt and pepper according to your tastes.

STEP 12: Serve hot with a seasoned green salad.


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mmmm! the bitter orange jam. wow. Try it and tell me about it.


 PREPARATION GUIDE:
  • Preparation time: 15 minutes
  • Cooking time: 80 minutes
  • Difficulty: easy
INGREDIENTS:
  • 2 Kg (4.41 lb) of bitter Orange
  • 2 Kg (4.41 lb) of sugar
  • 1 lemon
PREPARATION:

STEP 1: Remove the peduncle from the orange.

STEP 2: Make 3 holes in the orange. Put them whole in a casserole. Cover with water and boil 1 hour.

STEP 3: Let macerate overnight in the cooking water.

STEP 4: The next day, drain them. Open them in 2 and collect all the seeds that are put in a muslin (compress).
  
STEP 5: Mix the oranges quickly.

STEP 6: Put the same weight of sugar as fruit.

 STEP 7: Add the zest and lemon juice.

STEP 8: Cook with the knotted muslin (this helps with the jam).

STEP 9: When the jam soothes the wooden spoon, it is taken.

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Fancy a lasagna. Take a look and leave a comment. mmmmm


PREPARATION GUIDE:

  • 4 people
  • Preparation time: 20 minutes
  • Cooking time: 50 minutes
  • Difficulty: easy

INGREDIENTS:
  • 8 lasagne leaves
  • 120 g (0.126 lb)  of green lentils
  • 250 ml (0.066 gal)  of tomato coulis
  • 350 g (0.77 lb)  of various raw vegetables
  • 1 clove of garlic
  • 400 ml (0.106 gal) of vegetable milk
  • 3 tablespoon flour
  • 60 g (0.13 lb) grated vegetable cheese
  • dried thyme
  • olive oil
  • salt pepper

PREPARATION:

STEP 1: Peel if necessary and cut the vegetables into small pieces.

STEP 2: Cook them with the green lentils in a pot of boiling water for 10 minutes.

STEP 3: Drain at the end of cooking.

STEP 4: Heat a drizzle of olive oil in a pan.
  
STEP 5: Continue cooking vegetables for 10 minutes.

 STEP 6: Peel and chop the garlic. Add it to the mixture with tomato coulis and dried thyme. Salt and pepper and mix.

 STEP 7: Remove from the fire and reserve.

 STEP 8: Heat the vegetable milk in a saucepan.

 STEP 9: Add the flour to the rain, mix and let thicken. Season with salt and pepper and add dried thyme. Remove from the fire and reserve.

 STEP 10: Preheat the oven to 180 ° C (356 °F).

 STEP 11: Place a layer of lasagna leaves in the bottom of a gratin dish.

 STEP 12: Cover with a layer of lentil preparation, a layer of béchamel then a new layer of lasagna leaves.

 STEP 13: Repeat the process until all ingredients are gone, ending with a layer of bechamel.

 STEP 14: Sprinkle with grated cheese.

 STEP 15: Bake for 30 to 40 minutes until the lasagna is golden brown.

 STEP 16: Enjoy it hot.


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Add freshness and vitality to your plates. Vary the fruits and cheeses, find your balance and enjoy at will. It's easy to have fun even when you're in a hurry.

PREPARATION GUIDE:

  • 1 people
  • Preparation time: 10 minutes
  • Difficulty: easy

INGREDIENTS:
  • 125 grams fresh goat cheese with spices
  • 20 grams of nuts
  • 1 kiwi gold
  • 1 tablespoon goji berries
  • 55 grams salad mix
  • 1 pinch of fleur de sel
  • 1 tablespoon of cider vinegar

PREPARATION:

STEP 1: Cut your kiwi cube or brunoise and crush the nuts.

STEP 2: In a deep plate, arrange your salad and drizzle with apple cider vinegar.

STEP 3: Sprinkle with berries and nuts. Add the kiwi and come to deposit in the center your washer of goat then the flower of salt.

STEP 4: It's ready, in less than 10 minutes, a delicious salad.
  
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authorHello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean.
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