4 cups of root vegetables (carrots, parsnips, potatoes, squash, etc.)
A few slices of tomatoes
A few lettuce leaves
1 package (450g) firm tofu with fine herbs
1 punnet of button mushrooms or coffee
1 carrot
Dry products section
2 large cans of diced tomatoes
¼ cup olive oil
2 tbsp. tablespoon balsamic caramel for the adventurous version of beef with vegetables.
1 C. dried basil soup
1 C. ground coriander
1 C. ground cumin
1 C. garam masala
1 C. turmeric
1 C. chipotle pepper (for the adventurous version of the vegetable curry recipe)
2 tbsp. all-purpose flour
1 can of 398ml coconut milk
1 can of 540ml chickpeas
200g BBQ crisps (or your favorite flavor)
½ cup breadcrumbs
¼ cup mayonnaise
Butcher section
450g lean ground beef
Bakery section
4 slices of bread
8 burger buns
Dairy section
3 tbsp. butter
1 egg
1 cup grated mozzarella cheese or 1 cup grated Emmental cheese for the adventurous version of vegetable burgers.
Frozen products section
1 cup frozen peas
3h
1h30
4 portions
Se congèle
Preheat the oven to 400F.
In a food processor, reduce 200g of BBQ chips into breadcrumbs and place in a deep plate.
In the same food processor, very finely chop 1 cup of carrots. Add 450g firm tofu, 1 mushroom punnet, 2 garlic cloves, 1 cup grated mozzarella, ½ cup breadcrumbs, 1 egg, salt and pepper to taste. Mix to obtain a homogeneous paste. Add breadcrumbs if necessary if the mixture is too runny or add an egg if the mixture is too dry. It is at this stage that adventurers can replace the grated mozzarella with 1 cup of grated Emmenthal
Form patties of about 1/3 cup and coat them with breadcrumbs. Place on a nonstick or parchment lined baking sheet.
Bake for 10 minutes or until patties are lightly browned. When ready to serve, toast burger buns and garnish with a few slices of tomatoes, lettuce leaves and mayonnaise.
Chop 6 garlic cloves and drain 1 large can of diced tomatoes. To book.
In an ovenproof skillet, heat 1 tbsp. tablespoon of oil and cook 450g ground beef for 5 minutes.
Cut 4 slices of bread into small cubes and set aside in a bowl.
Add 1 large can drained diced tomatoes, 1 cup frozen peas, 2 garlic cloves, salt and pepper to skillet with beef. Mix well.
Drizzle bread with 2 Tbsp. tablespoon olive oil and sprinkle with 1 tbsp. tablespoons dried basil. Mix well and add the bread cubes to the beef.
Bake for 10 minutes or until the bread is golden brown. It is at this stage that adventurers can drizzle with balsamic caramel before serving.
Chop 1 red onion and 1 tsp. tablespoon fresh ginger. To book
Cut 4 cups of root vegetables into small cubes (carrots, parsnips, potatoes, squash, etc.). To book.
Rinse and drain 1 can of chickpeas. To book.
In a large saucepan, melt 3 tbsp. butter and cook 1 chopped red onion, 4 minced garlic cloves and 1 tbsp. chopped fresh ginger for 3 minutes. Sprinkle with 2 tbsp. tablespoon flour and mix well.
Add 1 tbsp. ground coriander, 1 tsp. ground cumin, 1 tsp. garam masala, 1 tsp. turmeric, 4 cups diced root vegetables, 1 can 540ml diced tomatoes, 1 can 398ml coconut milk, 1 can 540ml chickpeas rinsed and drained, salt and pepper.
Simmer over low heat, uncovered, for 30 minutes or until vegetables are tender and sauce is slightly thickened. Stir regularly during cooking. It is at this stage that adventurers can add 1 tbsp. chipotle pepper.
1 cutting board
1 chef's knife
1 paring knife
measuring spoons
Measuring cups
1 grater
mixing bowls
1 food processor
1 wooden spoon
1 large non-stick skillet
1 large non-stick saucepan
1 large baking sheet
Empty containers (storage or freezing)
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