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  • Stuffed artichokes
  • Stuffed courgettes
  • Stuffed tomatoes
  • Mimosa artichokes
  • Potato mash
  • Aubergine gratin

 

Stuffed artichokes

Ingredients

  • Artichokes
  • 4 small onions
  • 250 g of mushrooms
  • 2 cloves of garlic
  • 3 tablespoons of yeast
  • 1 tablespoon of almond or sesame butter
  • Parsley

Preparation
Make a shortcrust pastry. Line small tart moulds with the pastry and bake for 20 minutes. Cook the asparagus tips in a covered pan. Then mix them with almond butter mayonnaise. Spread the asparagus and mayonnaise mix over the tart bases.?

Stuffed courgettes

Ingredients

  • 1 courgette weighing 1kg
  • 4 small onions
  • 2 cloves of garlic
  • 250 g of mushrooms
  • 3 tablespoons of baking powder 1 tablespoon of almond or sesame butter
  • Parsley
  • Breadcrumbs
  • Olive oil

Preparation :
Slice the courgette in 2 and scoop out the inside. Prepare the stuffing using the flesh of the courgette and other ingredients. Fill the courgette and replace the 2 ends. Place in the oven on a bed of tomatoes and onions for 60 minutes. Drizzle with olive oil after cooking.

Stuffed tomatoes

Ingredients

  • Tomatoes
  • 4 small onions
  • 2 cloves of garlic
  • 250 g of mushrooms
  • 3 tablespoons of yeast
  • 1 tablespoon of almond or sesame butter
  • Parsley
  • Breadcrumbs
     

Preparation :
Cut the tomatoes in two. Scoop out the centres. Make a stuffing using the flesh of the tomatoes, the onions, the garlic, the sliced mushrooms, the yeast, the almond or sesame butter and the parsley. Fill the tomatoes, sprinkle with yeast and breadcrumbs.?Cook in a medium oven for 40 minutes.

 


Mimosa artichokes

Ingredients

Preparation
Cook the whole rice in the usual way.?Cook the artichokes in a covered pan.?Make the almond butter mayonnaise. ?Mix the mayonnaise and the rice and garnish the artichoke bases.?Sprinkle with parsley before serving.
 

Potato mash

Ingredients

Preparation :
Replace the milk with sesame or almond oil. Add the yeast and the oil.
 

Aubergine gratin

Ingredients

Preparation
Cut the aubergines into 1 cm thick slices. Brown the slices in hot oil and then lay out on an oven tray. Pour over the almond béchamel, sprinkle with yeast and grill.

 


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Discover now the raw almond butter and other nut butters by following the links http://www.reformhaus-shop.de/ and http://www.reformkontor.de/neu-im-reformhaus/rohkost-nussmuse.html.

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