INGREDIENTS

1/2 Broccoli | 200g chickpeas | Lemon juice | 1 tablespoon of Tahini | 2 tablespoons EVOO | 1/2 tsp of Salt | Ground cumin | Ground pepper

PREPARATION

Steam the broccoli. Put it in the blender glass along with the rest of the ingredients and beat until it is a homogeneous cream. If it is very dense you can add a little more oil or water until the texture is comfortable.

To finish off, put the humus in a bowl, and water with a little EVOO. If you want you can also add pine nuts, toasted sesame seeds or include a little paprika.

Cook in the pan a lean minced meat (you can go with chicken or fish too) with a little chopped onion and when it is cooked mix with Casancrem light.

Cut the aubergine into thin slices and brown it over and over on the griddle.

Put 2 on a pair) so that the roll is bigger =, place the meat at one end and roll up.

Place in a pan covered with tomato sauce, add sauce on top as well, a little cheese and heat in the oven until the cheese is melted.

INGREDIENTS

500gr of pumpkin | 150g of oat or wholemeal flour | 1 egg | Salt, pepper and nutmeg | Optional: 1 tsp Parmesan cheese

PROCEDURES

Cut the pumpkin into large pieces and bake at 200 degrees or until tender. Let warm and step on until there are no lumps. Add the egg and oatmeal or wholemeal flour and mix well. The dough will be quite tender, it is normal, do not add flour. Sprinkle the dough/counter with plenty of oatmeal or whole wheat flour. This step is important because it helps us stretch the dough without sticking. Form cylinders with the dough and cut the gnocchi. Cook the gnocchi in boiling water until they float to the surface. Strain and serve with a light tomato sauce and cheese.

INGREDIENTS

Pumpkin | Spinach | Spreadable cheese | grated cheese | Salt | Seasonings | Tomatoes | Roquefort chunk

PREPARATION

Pumpkin, spinach and cheese tower. Steam the pumpkin slices until tender, keep.

In a bowl, mix the spinach, grated cheese, spreadable cheese and seasonings. Assemble the towers interspersing the pumpkin slices with layers of the preparation with spinach and spreadable cheese plus fresh cheese.

Once they are assembled, poke them all the way down with sticks so that they hold until serving time. Place them on a tray greased with vegetable dew.

Cook them in the oven for a few minutes. Add tomato, fresh cheese, and roquefort on top.

Cook in the oven for a few more minutes.

🧀Cheese buns🧀

INGREDIENTS:

1 cup of premix for celiacs
3 tablespoons sunflower, peanut or coconut oil
3 three tablespoons of skimmed spreadable cheese or light casancrem (optional)
100 ml of skimmed milk 100 grams of grated or shredded cheese. A tablespoon of baking powder (royal)
Half a teaspoon of salt
Optional, two slices of ham chopped into squares and a little bit of light mozzarella.

Mix everything in a bowl until it is homogeneous. Place with a spoon on an oiled plate, forming cups and bake for 15 minutes at 180°

Procedure: Place 2 tablespoons of yeast and 1 teaspoon of sugar in a cup with warm water and let it rise. In a bowl place 1 cup of whole wheat flour with salt and two tablespoons of olive oil. In the center add the yeast and knead bread type. Let it leudar minimum 2 hours. Then make balls, stretch them and let them rise for another half hour.
Then in the preheated oven for 5 to 7 minutes at maximum temperature. Take them out and
wrap them in a towel and then in a bag. And there you leave them so that they are not hard.

Ingredients:
• 1 integral cover
• 1/2 medium pumpkin
• 1 large carrot
• 2 onions
• 1 tablespoon of brown sugar (to caramelize the onions)
• 2 eggs
• Parmesan cheese to taste
• Salt, pepper, seasonings that use
• Olive oil w/n

Process:

Peel and cut the pumpkin and carrot into pieces, and place in a bowl with olive oil, salt and pepper. Cook in moderate oven
40 minutes approximately. Peel and julienne the onions and sauté them in a pan with a drizzle of olive oil until soft, then add sugar, stir and cook for approximately 15 min. Once the vegetables are cooked, place everything in a bowl: pumpkin, carrot, onions, eggs, and cheese. Integrate everything well (rustically floor the pumpkin and carrot). Place the tart lid in the dish, add the filling, a touch more cheese and cook for 25-30 minutes in a moderate oven.

Ingredients: • 1 cup of cabutia squash puree • 3 cups of oatmeal or whole wheat flour • 3 tablespoons of baking powder • ½ tsp of salt • 2 tablespoons of oil • 1 egg • ½ cup of milk

Ingredients:
• 1 bunch of chard
• 6 eggs
• 1 onion
• 1 bell pepper
• Garlic, Salt and pepper
• Grated cheese
Preparation:
Chop the onion, the bell pepper, the garlic and sauté in a pan with a tablespoon of oil. Reserve.
Wash the chard, remove some stalks and chop smaller.
In a bowl, beat the eggs until they make a little foam and add the sautéed onion, the chopped chard and seasonings to taste.
Mix until integrated.
Put a little grated cheese on top and bake in a bowl.

Dough: for each crep an egg and a white, spinach (can be raw or cooked), 1 tsp. of royal dust. Beat well and lead to pan with vegetable dew back and forth.
Filling: cook the chicken and then cut it very small, in parallel cook the onion and the bell pepper, mix everything, add a tablespoon of cream cheese and that’s it. Assemble the crepes folded in 4, or as seen in
the photo

Cut yellow, green and red bell peppers into strips and wrap them with the
steak. Take to the grill or pan and cook.

Ingredients:
• 1 egg
• 7 spinach leaves
• 2 tablespoons of light cream cheese
• 2 tablespoons of tuna
Preparation:
Wash and cut the spinach leaves, throw a little boiling water on them to soften them and drain. Beat an egg, add the spinach and pour the mixture onto a nonstick skillet. When you can take it off, turn and put the cream cheese and tuna, leave a few seconds until the cheese melts and remove.

Chop a clove of garlic and let it rest with a little olive oil. In the meantime
Mix in a bowl 130 gr of chickpea flour with salt and 1 teaspoon of olive oil, add ¼ cup of water and mix, add the water little by little until the dough has a good consistency to later stretch it in a fountain and brush it with tomato puree. goes to the oven
for a while until we see that the dough is almost ready, there we add the lean cheese, the tomato slices and the garlic with olive oil that we initially prepared. Bake for a while longer and that’s it.

Another option is to add arugula, black olives and low-fat cheese.

Cocina los garbanzos
• Colócalos en una placa con un poquito de aceite de oliva en el horno con condimentos que te gusten hasta que queden crocantes

Ingredients:

• Eggs

• Ham

• Cheese

• Tomatoes

• Basil

Process:

Beat the eggs with ham, cheese, tomato and basil, finely chopped. Pour into pyrotines or muffin tins, take to a medium oven and ready!

Ingredients:
• 1/2 bundle of chard
• 1 onion
• 6 eggs
• Cubes of creamy cheese
• Seasonings salt, garlic powder and pepper

Preparation:
1) Chop the onion and fry in a pan with a tablespoon of oil. Reserve.
2) Wash the chard, remove some stalks (I left some and took others out) and chop smaller.
3) In a bowl, beat the eggs until they make a little foam and add the sautéed onion, the chopped chard and seasonings to taste. Mix until integrated.
4) Cooking, hydrate the pan with a few drops of oil, and preheat over a minimum of two minutes. Then go to high heat.
5)Place half of the mixture and distribute over the entire floor of the pan. Put the cubes of cheese on top and then cover on top with the rest of the mixture. Cook with the pan covered over corona heat for 30 minutes (until the egg is cooked) and unmold.
6) Another option is to cook it in a medium oven for 15-20 minutes (until
the egg is cooked).

IMPORTANT about quantities Keep in mind that the recipe is for a large frying pan (24cm) and yields several servings. With a smaller one, or if you want to make it lower, it is less mix (less chard and fewer eggs). The important thing is that there is a little liquid on top of the chard so that it is not dry, but rather submerged.

Ingredients:
• Chicken (two breasts)
• 1/2 carrot
• 1/2 bell pepper
• 1/2 onion
• Soy sauce
• Oregano

Preparation:
1)-Cut the chicken into cubes and cook in a pan with a little olive oil.
2)-Apart cut the carrot, bell pepper and onion and cook with a little olive oil.
3)- Mix everything in a preparation and add the soy sauce. To keep in mind: all this cooked can be frozen and kept for when we need it.

Ingredients:
• Round zucchini
• Mince
• Chickpeas
• Onion
• Cheese

Preparation:

Wash the zucchini very well and cut them at the top as if it were a lid, with a spoon remove all the pulp. Separately cook in a saucepan the minced meat with the peas and onion cut very small. When it’s ready, stuff it and take it to the oven for about 20 min. Finally covered with cheese and gratin 5 more min.

Mingle:
2 and ½ cups of whole wheat flour, 3 tsps of baking powder, 1 tsp of salt, and 1 tsp of oregano (optional)
Separately mix: ¾ cups of skim milk, ¼ cup of oil.
Add the wet ingredients to the dry ones.
Knead and stretch, cut circles.
Medium oven for 10 – 12 min.

Ingredients:
• 250 g wholemeal flour
• 250 g white flour
• 250 g oats
• 50 gr fresh yeast
• 50cc oil
• 2 cups of water
• 20 g salt
• 1 tsp sugar
• Seed mix

Process:
1) Leud the yeast with the teaspoon of sugar and warm water.
2) Form a crown with the flours, mixed with the salt, the oats and the seeds
3) Arrange yeast, water and oil in the center. Integrate everything and knead. Form 2 buns, let rise until the dough doubles its volume. Bake in a moderate oven for 25 to 30 minutes.