Savoy cabbage salad
16 cups of water
3 tablespoons of olive oil
3 tablespoons of chopped coriander
2 tablespoons of lime juice
1/2 tablespoon of ground cumin
1/2 tablespoon of Dijon mustard
300g of green corn
200g of white beans
200g of black beans
1 minced garlic clove
1 red bell pepper, diced
Stuffed Zucchini
3 medium zucchinis, cut in half lengthwise
1/4 cup of chopped fresh parsley
1/2 teaspoon of sea salt
200g of tofu (soy cheese)
Tamarind Sauce
1 cup of water
1/2 tablespoon of sea salt
20 tamarinds, seeded and chopped
1 sweet paprika pepperoncini
Rice with Pecan
4 cups of water
3/4 cup of brown rice
2 tablespoons of chopped pecans
Sea salt to taste
To decorate
1 tablespoon of chopped fresh parsley
9 leaves of lettuce
Optional
A 10cm diameter form
Savoy cabbage salad
16 cups of water
3 tablespoons of olive oil
3 tablespoons of chopped coriander
2 tablespoons of lime juice
1/2 tablespoon of ground cumin
1/2 tablespoon of Dijon mustard
300g of green corn
200g of white beans
200g of black beans
1 minced garlic clove
1 red bell pepper, diced
Stuffed Zucchini
3 medium zucchinis, cut in half lengthwise
1/4 cup of chopped fresh parsley
1/2 teaspoon of sea salt
200g of tofu (soy cheese)
Tamarind Sauce
1 cup of water
1/2 tablespoon of sea salt
20 tamarinds, seeded and chopped
1 sweet paprika pepperoncini
Rice with Pecan
4 cups of water
3/4 cup of brown rice
2 tablespoons of chopped pecans
Sea salt to taste
To decorate
1 tablespoon of chopped fresh parsley
9 leaves of lettuce
Optional
A 10cm diameter form
Savoy cabbage salad
In the evening, soak the two types of beans in water separately
Drain and let cool
In a pot, cook the black beans in eight cups of water for 30 minutes or until tender
Drain and let cool
In another pot, cook the white beans with green corn in the remaining water for one hour and 15 minutes or until tender
Drain and let cool
In a bowl, mix together the beans, green corn, and other ingredients. Reserve
Stuffed Zucchini
Cook the zucchinis in a steamer basket for 15 minutes or until al dente
Remove the insides and reserve
With a small spoon, carefully remove the pulp and reserve it
In another bowl, mix together the tofu with chopped parsley, pulp of zucchini, and sea salt
Stuff the zucchinis and reserve them
Tamarind Sauce
Blend all ingredients in a blender for three minutes
Preheat the oven to medium temperature
Distribute the stuffed zucchinis on a baking sheet and top each with a thin layer of tamarind sauce
Bake until heated through
Rice with Pecan
Cook the rice in four cups of water for 30 minutes or until tender
Drain and season with sea salt to taste
Assemble
Distribute one-third of the pecans at the bottom of a form, followed by the cooked rice
Unmold on a plate and sprinkle with chopped parsley
On the side, place two halves of zucchini and the Savoy cabbage salad
Decorate with lettuce leaves
Repeat the process to assemble the other plates.
