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Recipes

Cauliflower Girl

from randomwithvegan@tumblr

Ingredients

1.50 cups Jasmine Rice (rinsed)
2 cups Cauliflower (chopped)
1 cup Spinach (chooped)
1 cup Roasted Garlic Pasta Sauce
1 tsp Italian Seasoning
1 tsp Onion Powder
1 tsp Ginder
3 cups Water
1 pinch Sea Salt (season to taste)

Directions

Assemble

Add all ingredients to rice cooker for 20 Minutes

Mushroom Fairy

from randomwithvegan@tumblr

Ingredients

1.50 cups Jasmine Rice
1 cup Button Mushrooms
1 cup Spinach
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Black Pepper
3 cups Water
1 pinch Sea Salt

Directions

Assemble

Add all ingredients to rice cooker for 20 Minutes

Cooked

Cooked

Ingredients

175 g tagliatelle
200 g bacon
Fresh Pesto
1 clove garlic
12.50 g pine kernels
50 g basil leaves
6.25 ml olive oil extra virgin
27.50 g Parmesan cheese freshly grated

Directions

Fresh Pesto (you can make this in advance)

We’ll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.

Add the basil leaves (but keep some for the presentation) and blend to a green paste.

While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

Bring a pot of salted water to the boil and cook your tagliatelle al dente.

Use the cooking time of the pasta to sauté your bacon strips.

After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
10 Minutes

Present the dish with some fresh basil leaves on top.