Carrot, Pumpkin and Pea Risotto

Preparation

Heat the olive oil on a low heat. Sauté the finely chopped onion and garlic. Add the carrot and pumpkin cut into small pieces. Add the peas. Leave on the heat for 5 minutes, stirring frequently.

Add the rice and mix in the vegetables. Add the wine and let simmer. Mix the chicken broth with carrot juice, ½ cup of water and salt, in a bowl. Slowly add this liquid to the rice on the heat, letting it be slowly absorbed, little by little. Remove from the heat and serve.

You can sprinkle with Parmesan cheese if you want.

Aubergine Gratin

Preparation

1. Wash the aubergines, cut them into thin slices and sauté with a little olive oil until softened.

2. Blend the peeled tomato with a hand blender. Add a little oregano or basil.

3. Place the sautéed aubergine in a pyrex baking dish and cover with the tomato sauce. Season with freshly ground pepper and sprinkle the Mozzarella cheese grated or in thin strips on top.

4. Place in the preheated oven (180º for about 15 minutes).

5. It’s ready to eat.

Stewed vegetables with couscous

Preparation

1. Wash the carrots, onion and tomato. Peel them and, respectively, dice, slice and chop into pieces.

2. Wash the bell peppers, courgette and aubergine and chop them to pieces.

3. Braise these vegetables in olive oil.

4. Leave to cook for about 20 minutes with the lid on the saucepan.

5. Add the lentils and leave to cook for a few more minutes.

6. Separately, cook the couscous in water with ½ tablespoon of olive oil.

7. It's ready to eat.

Spinach Quiche

Preparation

Pastry: Mix all ingredients until dough is consistent. Shape into a ball, wrap in cling film and refrigerate for one hour.

Filling: Wash and cook the spinach in little salted water for 5 minutes. Drain.

Separately, beat the eggs and add the flour. Add the cottage cheese, previously broken up with the help of a fork.

Mix with the spinach.

Heat the oven to 190ºC.

Roll out the dough in a tart dish and make several holes in the base with a fork. Bake for 15 minutes.

Pour in the mixture of spinach, cheese and egg over the pastry and bake again for another 20 minutes. Serve hot or cold.

Frozen spinach can be used.

Tomatoes Stuffed with Vegetables and garnished with Turnip Greens Sauce

Preparation

Wash the tomatoes and carefully remove the pulp. Set to one side.

Make a sauté with the olive oil, tomato pulp, onion, garlic, mushrooms and chopped broccoli. When sautéed, add the grated cheese.

Place this inside the previously gutted tomatoes. Sprinkle with grated cheese, place on a baking tray and bake at medium heat until browned.

Boil the turnip greens in salted water and drain well. Serve with the tomatoes.

Green and Red Tortilla

Preparation

Boil the potatoes unpeeled, and halved. Beat the eggs and season with parsley, spring onion and pepper. Place the olive oil, water, bell peppers cut into thin strips, sliced mushrooms, pitted and sliced olives, onion and crushed garlic in a frying pan.

Deixar cozinhar os legumes até ficarem moles. Juntar a batata (sem casca e partida aos cubos).

Leave to fry until the vegetables are soft. Add the potatoes (peeled and cubed).

Add the beaten eggs.

Cover and leave to cook on medium heat.Flip over when cooked underneath, and cover the pan again until fully cooked.

Curry with Vegetables and Soybeans

Preparation

Place the onion, garlic, olive oil and salt in a pan on the heat. Leave to brown. Add the diced apples and curry. When cooked, blend and add the savoy cabbage and carrot, cut into strips.

Leave to slowly stew. Soak the soybeans for 10 minutes. Drain and add to the stew of vegetables. Add a little water if necessary and simmer for 10 more minutes. Serve with white rice.