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Rice soup

Ingredients for 4 servings: 200 g

• rice 4 tablespoons olive oil
• nutritional yeast flakes 1 cube vegetable
• a sprig of parsley 1 onion

Peel and wash the onion, slice it, brown it in a saucepan with the oil, add a quart of water and a nut and bring to a boil. Add the rice and let cook over medium heat for 15 minutes, stirring occasionally. When cooked, stir in the yeast flakes and chopped parsley. Stir and serve.

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Ingredients: Fresh Onions

• Oil

Cut them into thick slices and cook the onions on the edges of the grid anointing oil.

Image source: flickr.com

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Potatoes and Onions grilled onions

Ingredients:

• 1 kg potatoes 500 gr ripe tomatoes 2 small onions
• Olive oil
Oregano
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Boil the potatoes. Slice the onions and sauté in skillet one-half cup of oil, without letting it brown. Peel the tomatoes, remove seeds, chop finely and add to pan. Add salt, potatoes and cook the sauce for about ten minutes. In a pan make a layer of potatoes, seasoned with a few tablespoons of tomato sauce, then continue with another layer of sliced \u200b\u200bpotatoes and gravy with another. Sprinkle with plenty of oregano. Add oil, then switch the baking pan in oven at 180 degrees for about 15 minuti.Servite.

Image source: flickr.com

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Eggplant and zucchini with tomato

Ingredients:

• eggplant 2 zucchini 1 large tomato sauce
• Oil
• Chives

Salt Preheat the oven and in the meantime, cut long thin slices and the eggplant lezucchine. Sprinkle with the tomato sauce and salt flavored. put them in the oven until the vegetables are cooked prove. Remove from oven and add a drizzle of extra virgin olive oil. Serve.

Image source: flickr.com

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mashed tofu and mushrooms

Ingredients:

• 250 g mushrooms 1 onion
• olive oil 90 g.
• soft tofu slices of bread toasted
• a sprig of mint Salt

finely chop the mushroom caps, fry the onion for 3 minutes until they are tender. Pour into a blender, add the tofu and oil and continue blending until a smooth cream adottenere. Season with salt and transfer it into a serving bowl. Put in refrigerator until serving.

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Rice and chicory Baked Figs

Ingredients for 4:

• 200g rice
• 350 g chicory clean
• 1 / 2 small onion
• olive oil 1 clove garlic
• 1 / 2 celery
• pulp 4 cherry tomatoes
• nutritional yeast flakes Salt and pepper

Cook the chicory , drain and chop coarsely. Sauté the chopped herbs in the oil in a clay pot. Add the chopped tomato and pour in enough water, salt and pepper. Bring to a boil and add the chicory first, then the rice. Bake for 20 minutes and serve with yeast flakes.

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Ingredients:

• 16 figs
• 5 tablespoons
• sugar 30 g butter
• 1limoni

Wash the figs, drain and pass them in sugar to coat completely.
Place them in a buttered pan, add several tablespoons of water with the juice of half a lemon.
Place in a preheated oven at 180 degrees for 10 minutes.
Remove the figs from the oven when they are caramelized, let cool. Serve.

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Pumpkin Stew

Ingredients for 4 people :

• 800 g. Pumpkin
• 1 potato 1 leek 1
• lt.
• vegetable broth 1 sprig of rosemary 4 tablespoons
• grated Parmesan cheese 2 tablespoons
• extra virgin olive oil Salt and pepper

Peel the pumpkin and potato, cut into small pieces. Clean the leek and cut it off from the outside and the dark green part. Slice thin and fry in a pan. Then add the pieces of pumpkin and potatoes and saute, stirring all. Wet the vegetables with a little broth and cook over low heat for 20 minutes with the lid. Immerse the mixer in the pan with the vegetables and blend until creamy smooth. Pour some more 'stock and continue cooking until the cream thickens. Chop the rosemary finely. Set the cream with salt and pepper, stir and turn off, add the grated cheese. Divide it into bowls and sprinkle with the chopped rosemary. Serve.