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Ingredients:

• 200 g of diced tomato soy sauce
• Nut plant
• Spices
• vegetables to taste Extra virgin olive

rehydrated in water flavored stew with salt. Squeeze a bit '. Add the tomato sauce and vegetables, water, salt and nuts as required. Cook over low heat for about 1 ha. Add olive oil.

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Soy Baked Rice with Vegetable Crepes

Ingredients:

• 400 g rice 250 g 250 g chard, chicory
• 1 leek 1 onion
• Extra virgin olive
• nutritional yeast flakes
• Bechamel
• Sale

pepper Chop the onion and leek and fry in oil, add the chard and chicory cut into small pieces and fried. Add water and salt. when the water boils, add the rice and cook. Once cooked with baking powder and stir the sauce. Grease a pan with oil and pour the mixture and level them well. Golden in a hot oven for 20 minutes. Let cool and baked in a dish.

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Spaghetti with Walnuts Broccoli drowned

Ingredients: 2 leeks

• 20 g dried mushrooms
• 1 dl cream plant
• 320 g of spaghetti
• 15
• walnuts 3 tablespoons extra virgin olive oil Black pepper

Salt Soak the mushrooms in a bowl with warm water.
Remove the green part of leeks, wash them well inside open them in two, sgrondateli from water, slice them finely and brown over medium heat for about 10 minutes with olive oil. Add the mushrooms and finely chopped drained dall'ammollo, Cook 5 minutes. Wet with most of the water filtered through a sieve of mushrooms, let dry almost completely, add the cream and leave to thicken for 2 minutes. Cook the spaghetti
al dente and toss with the sauce of mushrooms, walnuts and chopped chervil, mix well and serve.

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all'Alsaziana

Ingredients:

• 8 crepes
• 4 tablespoons raspberry jelly
• 1 tablespoon of sugar cane

Spread the raspberry jelly on your pancakes,
fold it into quarters and place them on a lightly oiled baking dish. Sprinkle with brown sugar and let caramelize in the oven at 200 degrees for 5 minutes.

Image source: flickr.com