This recipe is easy, tasteful, cheap and most of all, a colored one. I love seasonal food, because it grants the highest values in terms of nutrients, 0 km emissions and helps local farmers.
2 recipes for 1!
Ingredients – Serves 3
1/2 head of organic red cabbage
1 cup uncooked organic small black lentils
10 dried tomatoes (10 half)
100 g ricotta cheese (or other spread cream as you like)*
Barley croquettes with curry
Vegetarian recipe. #vegetableeasyrecipe
For this recipe, you can use leftover barley or boil it on purpose and add vegetables as you like (onions, carrots or celery). In my case, I put some some cubes of chopped Carrots into boiling water.
Barley 1 cup
Boiled potatoes 7 oz
Pie dough 12 ounces
pumpkin pulp purée 14 ounces
Cream cheese 8 ounces
sugar ¾ cup
This is a vegetarian recipe, perfect if you have leftover vegetables, also mixed ones (potatoes, carrots, courgettes*). The addition of cut in square hard-type cheese is optional, since it increases the amount of calories. I call it soufflè, because of its texture, though the traditional recipe doesn’t foresee the use of baking powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder (organic, if possible)
3/4 cup cottage cheese (or
14 ounces steamed cauliflower (or the same quantity of steamed vegetables)
Sea salt and freshly ground black pepper
Optional 7 ounces provolone (smoked or natural or other hard-type cheese)