Cleaning Your White Coat At Home

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.