INGREDIENTS
- Time:
- – 300 g of complete wheat flour.
- – 150 g of cooked lentils (processed).
- – Coconut oil 3 tbsp.
- – Sal.
- – Water c/n.
- Stuffed:
- – 2 onions.
- – 3 Leeks.
- – 2 cloves of garlic, chopped.
- – 200 g of contemporary spinach lower into julienne strips.
- – 1 cup of grated pumpkin.
- – 4 eggs.
- – Cream cheese 2 tbsp.
- – Grated cheese 50 g.
- – Oil.
- – Salt and pepper.
- Bean pickle:
- – Beans 100 g.
- – 1 clove garlic.
- – Parsley.
- – Oregano.
- – Chili pepper.
- – Peppers.
- – Oil.
- – Vinegar.
- – Sal.
- – Pepper.
- – Onion ½ unit.
Entire vegetable pie with pickled beans! Take pleasure in these two spectacular cooking-recipesvegetarian and fast recipes that remedy your menu
PROCEDURE:
Time:
1. Combine the substances in a bowl till you receive a moist dough and add the flax seeds. Stretch the dough together with your palms in an oblong mould, lined with parchment paper, prick the dough with a fork and bake for 10 minutes or till cooked.
2. In a frying pan with olive oil, sauté the leeks, onion and minced garlic till they soften. Season.
3. Add the pumpkin, prepare dinner for a couple of minutes and add the chopped uncooked spinach.
4. Beat the eggs and blend with the sautéed greens, combine and fill the pie plate with the pre-cooked dough. Bake at 180ºC till the filling is agency.
For the beans:
1. Soak a bag of beans in water in a single day. Change the water and boil for about an hour. Let cool.
2. In a bowl add the beans, 1 clove of minced garlic, finely chopped parsley, oregano, floor chili and 1 tablespoon of paprika. Salt and pepper.
