Ingredients 2 tbsp. extra virgin olive oil 1 cup Mother Nature white basmati rice 1-1/2 cups organic chicken broth 2 tbsp of Mère Nature’s organic turmeric powder 1/2 tsp. Mère Nature Organic Ginger Powder or fresh 2 cloves garlic, minced 1 pinch of salt Preparation 1. Sauté the garlic, turmeric and ginger in a little […]
Basmati rice flavored with turmeric Lire la suite »
Ingredients 1 package of 500 g of Valli traditional potato gnocchi 1 175 g package of diced cooked pancetta 1/3 cup melted garlic butter 2 cups broccoli, cut into small florets 1/2 cup grated Parmesan cheese 12 cherry tomatoes cut in half (optional) Preparation 1. Preheat barbecue to medium-high (about 220°C – 425°F). 2. In
Gnocchi and broccoli papillote with garlic Lire la suite »
Ingredients2 cups frozen vegetable mix for spaghetti sauce 4 eggs 1/2 cup grated Parmesan cheese 1 bag of whole grain quick cooking brown rice (250 g) 1/2 cup Valli sundried tomatoes 1/3 cup chopped fresh parsley Preparation1. Preheat oven to 205°C (400°F). 2. In a skillet, heat a little olive oil over medium heat. Cook
Brown rice bread with vegetables and sundried tomatoes Valli Lire la suite »
Preparation Jerusalem couscous or Israeli three-color couscous is worth knowing, since it is as easy to cook as rice or quinoa (equal parts liquid and grains). It also has the particularity of being suitable for both savory and sweet dishes. With its beautiful round and plump balls, it allows you to vary the accompaniments in
Jerusalem or Israeli couscous Lire la suite »
Ingredients 680 mL Valli tomato coulis 2 tbsp. olive oil 1 French shallot or medium onion 1/2 cup of fresh basil 2 cloves of garlic, chopped 1/2 cup Mère Nature organic coconut milk Salt and pepper to taste Preparation 1. In a saucepan, sauté the onion and garlic in 2 tablespoons of olive oil over
Gnocchi in tomato sauce Lire la suite »
Ingredients 350 g (about 3/4 lb) fettuccine 1 block of firm tofu, cut into cubes (454 g) 3 cups of baby spinach 1 can Mère Nature coconut milk 2 tbsp. soy sauce 2 tbsp of minced garlic 2 tsp. cornstarch 1 container 227 g white mushrooms, sliced (optional) Preparation 1. In a large pot of
Fettuccine with tofu, spinach and coconut milk Lire la suite »
Ingredients 1 onion 1 knob of butter or vegetable oil 250 g Mère Nature organic red lentils 398 g Valli organic peeled tomatoes 1/2 tbsp. Mother Nature organic ground turmeric 1/2 tbsp. garam massal 250 mL Imagine organic vegetable broth 200 ml Mère Nature organic coconut milk Chopped coriander A pinch of salt and pepper
Red lentil and coconut milk cream soup Lire la suite »
Ingredients1 tbsp. butter 1 cup of carrot, cut into macedonia 1 cup of fennel, cut into mace 1 sprig fresh thyme 1 tbsp. honey 1 clove garlic, crushed 1 cup feta cheese 1/2 cup sour cream 1/4 cup toasted pine nuts lemon olive oil, to taste 1 tbsp chopped parsley Preparation1. Melt butter in a
Feta cheese spread with caramelized vegetables and pine nuts Lire la suite »
Ingredients 1 cup LENA Pitted Green Olives 2 tbsp. capers, drained 10 tbsp. Delicia Extra Virgin Olive Oil Black pepper 3 cloves of garlic, chopped 1 dash of lemon juice 1 baguette Preparation 1. Crush the pitted olives and capers in a mortar. 2. Add the olive oil little by little and continue crushing until
Green olive tapenade Lire la suite »
Ingredients 8 cups of carrots 1-1/2 cups Mère Nature organic coconut milk 1 lime 1/2 onion Salt and freshly ground pepper Mère Nature Extra Virgin Olive Oil Preparation 1. Clean the carrots under water. No need to peel them if they are organic. Cut the carrots into thin strips. 2. Chop the onion. Put it
Cold carrot soup with organic coconut milk and lime – vegan Lire la suite »
