Gnocchi with chopped green peppers, celery and zucchini and as the other main dish, brown lentil salad with celery and sundried tomato dressing.
Sweet potatoes, baked and mashed, broccoli, basmati rice cooked with some chinese 5-spice and butter, bit of dried flakes of veggies, and the main dish of green lentil soup according to the R. Fortin package, but tweaked:
Green Lentil Soup
6 cups herb bouillon broth
2 celery stalks
1/2 large onion, chopped
2 sliced wild garlic heads
2 carrots, chopped
1 sweet […]
Gemelli and sauce, brown lentils, broccoli and peas. Ah, nutrition and fibre, color and flavor.
Gemelli is a folk pasta that cooks in 6 minutes. Good when on the run or relaxing in the sun.
Barley is so filling in a good sense. Boil a cup of veggie broth, half a cup of pearl barley, turn in some chips off the old turnip, half a roughly chopped tomato, half a stem of celery. Boil for a few minutes then bake at 350 degrees for an hour.
Beside that is 1/2 a […]
Humus with cracker wings in the foreground. In the background (right) red and brown lentil salad with celery and fennel (left) patties from dehydrated veggies, instant potato, egg, sage, thyme, coated in sesame seed and fried and (back) long macaroni with mushroomed tomato sauce.
Asparagus with hollandaise sauce, basmati rice leftovers and a sauce from what-have-you: cauliflower, sliced baby carrots, onion, frozen split pea soup, frozen peas, red and brown lentils with curry and cumin and chinese 5-spice mix, glico curry squares, and enough rajmah masala that I better count on glass storage not plastic tupperware or it’ll burn […]
Some parts of this worked. The cold soup made from tomatoes, cucumber, dill, parsley, roasted red peppers, green and yellow onion on hand, blended in a food processer worked wonderfully. So did the brussels sprouts.
The curry-rice was texturally not stellar and I went a little overboard on the hot peppers. However it was 14g […]