Our recipes
Lentil Soup:
Ingredients : – 1.5 lb lentils
– Carrots, diced
– Beets, diced
– Colored peppers, diced
– Onion, chopped
– Garlic, minced
– Tomatoes, diced
– Vegetable broth
– Herbs and spices (thyme, rosemary, salt, pepper)
Instructions:
1. Rinse lentils and set aside.
2. Sauté onions and garlic until fragrant.
3. Add carrots, beets, colored peppers, and tomatoes. Cook until vegetables soften.
4. Pour in vegetable broth and add lentils.
5. Season with thyme, rosemary, salt, and pepper.
6. Simmer until lentils are tender.
Carrot Salad:
Ingredients :
– Carrots, shredded
– Lemon juice
– Olive oil
– Honey
– Dijon mustard
– Salt and pepper
Instructions:
1. Mix shredded carrots with lemon juice.
2. Whisk together olive oil, honey, Dijon mustard, salt, and pepper in a separate bowl.
3. Toss carrots with the dressing.
Bean Soup:
Ingredients:
– 1.5 lb mixed beans
– Zucchini, sliced
– Carrots, sliced
– Onion, chopped
– Garlic, minced
– Vegetable broth
– Tomatoes, diced
– Herbs and spices (cumin, coriander, paprika, salt, pepper)
– Instructions:
1. Rinse mixed beans and set aside.
2. Sauté onions and garlic until softened.
3. Add carrots, zucchini, and tomatoes. Cook until vegetables are tender.
4. Pour in vegetable broth and add mixed beans.
5. Season with cumin, coriander, paprika, salt, and pepper.
6. Simmer until beans are cooked through.
Zucchini Stir-Fry:
Ingredients:
– Zucchini, sliced
– Colored peppers, sliced
– Carrots, julienned
– Garlic, minced
– Olive oil
– Herbs and spices (oregano, basil, salt, pepper)
– Instructions:
1. Sauté garlic in olive oil until fragrant.
2. Add zucchini, colored peppers, and carrots.
3. Cook until vegetables are tender but still crisp.
4. Season with oregano, basil, salt, and pepper.
Beet Roast:
Ingredients:
– Beets, sliced
– Balsamic glaze
– Olive oil
– Herbs and spices (rosemary, thyme, salt, pepper)
– Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss beet slices with balsamic glaze, olive oil, rosemary, thyme, salt, and pepper.
3. Roast in the oven until beets are tender.
Squash Delight:
Ingredients:
– Squash, sliced
– Honey
– Thyme
– Olive oil
– Salt and pepper
– Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash slices with honey, thyme, olive oil, salt, and pepper.
3. Roast in the oven until squash is caramelized.
Colored Pepper Medley:
Ingredients:
– Colored peppers, sliced
– Onion, sliced
– Garlic, minced
– Olive oil
– Herbs and spices (cumin, paprika, oregano, salt, pepper)
– Instructions:
1. Sauté garlic and onion in olive oil until softened.
2. Add colored peppers and cook until tender.
3. Season with cumin, paprika, oregano, salt, and pepper.
Brown Rice Pilaf:
Ingredients:
– Brown rice
– Onion, chopped
– Garlic, minced
– Vegetable broth
– Herbs and spices (bay leaves, thyme, salt, pepper)
– Instructions:
1. Sauté onions and garlic until translucent.
2. Add brown rice and stir to coat in oil.
3. Pour in vegetable broth, add bay leaves, thyme, salt, and pepper.
4. Simmer until rice is cooked.
Tomato Basil Salad:
Ingredients:
– Tomatoes, diced
– Fresh basil, chopped
– Olive oil
– Balsamic vinegar
– Salt and pepper
– Instructions:
1. Combine diced tomatoes and chopped basil in a bowl.
2. Drizzle with olive oil and balsamic vinegar.
3. Season with salt and pepper.
Eggplant Bake:
Ingredients:
– Eggplant, sliced
– Olive oil
– Garlic, minced
– Herbs and spices (rosemary, thyme, oregano, salt, pepper)
– Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss eggplant slices with olive oil, garlic, rosemary, thyme, oregano, salt, and pepper.
3. Bake until eggplant is tender and golden.
Colored Pepper and Lentil Stir-Fry:
Ingredients:
– 1.5 lb lentils
– Colored peppers, sliced
– Zucchini, sliced
– Onion, sliced
– Garlic, minced
– Soy sauce
– Sesame oil
– Olive oil
– Herbs and spices (ginger, salt, pepper)
– Instructions:
1. Cook lentils according to package instructions.
2. Sauté garlic and onion in olive oil until softened.
3. Add colored peppers and zucchini. Stir-fry until vegetables are tender.
4. Mix in cooked lentils.
5. Season with soy sauce, sesame oil, ginger, salt, and pepper.
Eggplant and Lentil Stuffed Bell Peppers:
Ingredients:
– 1.5 lb lentils
– Eggplant, diced
– Colored bell peppers, halved
– Onion, chopped
– Garlic, minced
– Tomato sauce
– Olive oil
– Herbs and spices (oregano, basil, thyme, salt, pepper)
– Instructions:
1. Cook lentils according to package instructions.
2. Preheat oven to 375°F (190°C).
3. Sauté garlic and onion in olive oil until softened.
4. Add diced eggplant and cook until tender.
5. Mix in cooked lentils and tomato sauce. Season with herbs, salt, and pepper.
6. Stuff halved bell peppers with the mixture.
7. Bake until peppers are cooked through
Garlic Roasted Tomatoes with Brown Rice:
Ingredients:
– Brown rice
– Tomatoes, halved
– Garlic, minced
– Olive oil
– Balsamic vinegar
– Fresh basil, chopped
– Salt and pepper
– Instructions:
1. Cook brown rice according to package instructions.
2. Preheat oven to 375°F (190°C).
3. Toss tomatoes with garlic, olive oil, and balsamic vinegar.
4. Roast in the oven until tomatoes are caramelized.
5. Serve over cooked brown rice.
6. Garnish with fresh basil, salt, and pepper.
