Since my header is also written recipes, here's a cool cool (I still have it in tummy)
500g lasagne without eggs 350g pumpkin
a large carrot onion tomato
50g tofu
a bay leaf a few leaves of sage
cream of rice (prepared by mixing a quart of rice milk with 100g of flour, salt, nutmeg and pepper)
extra virgin olive oil
breadcrumbs Method: Finely chop the onion and the carrot and dice the pumpkin and tofu. In a frying pan, fry the onion with a bay leaf and a few leaves of sage, then add the carrot, pumpkin and tofu and cook for about ten minutes, adding the past and adding salt to taste and cook sauce for another 15 minutes. Meanwhile prepare the cream of rice rice milk blend with the flour, salt and adding a grating of nutmeg and a sprinkle of pepper. Take a baking dish and arrange the different layers by adding the sauce first and then the cream until form at least 3 layers. On the last add a sprinkle of bread crumbs to give a little 'of crispness. Bake for 30-40 minutes at 180 degrees.
a large carrot onion tomato
50g tofu
a bay leaf a few leaves of sage
cream of rice (prepared by mixing a quart of rice milk with 100g of flour, salt, nutmeg and pepper)
extra virgin olive oil
breadcrumbs Method: Finely chop the onion and the carrot and dice the pumpkin and tofu. In a frying pan, fry the onion with a bay leaf and a few leaves of sage, then add the carrot, pumpkin and tofu and cook for about ten minutes, adding the past and adding salt to taste and cook sauce for another 15 minutes. Meanwhile prepare the cream of rice rice milk blend with the flour, salt and adding a grating of nutmeg and a sprinkle of pepper. Take a baking dish and arrange the different layers by adding the sauce first and then the cream until form at least 3 layers. On the last add a sprinkle of bread crumbs to give a little 'of crispness. Bake for 30-40 minutes at 180 degrees.
Bon appetit!
0 comments:
Post a Comment