pasta asciutta

200g pasta
1 carrot
1/2 onion
some cabbage
2 pieces of garlic
olive oil
soy sauce (shoyu)
parsley
nutritional yeast

- fry at medium-low heat all the vegetables
- in a pot bring water to boil, then add the pasta and salt
- when the pasta is cooked, drain it and pour it into the pan with the veggies
- set on high heat, add a little of shoyu, stir and remove from heat
- add some chopped parsley and nutritional yeast

today's dinner

fried mushrooms and tofu with soy sauce and black pepper

100-150g of mushrooms
50g of tofu
olive oil
soy sauce (shoyu)

- cut each mashroom in 4 parts, the tofu in small cubes.
- heat some oil in a frying pan and add tofu and mushrooms. Let it fry at medium-high heat until the mushrooms and tofu gets brown.
- add a little of soy sauce and turn off the heat.
- add some black pepper on top.

scaled cabbage and broccoli

quantities: fill up a bowl half with cabbage half with broccoli

parley

chili powder

- cut the cabbage in stripes and the broccoli in small "brances"

- scald them.

- add a little of chili powder and some chopped fresh parsley on top

Spelt Pinto beans soup

100g of spelt
100g pinto beans (soaked at least 24h)
1 carrot
white mushrooms
olive oil
parsley
nutritional yeast
vegetable bouillon

- boil the spelt and the beans in 750ml-1l of bouillon (the bouillon that I used was made with 1 potato, 1 carrot, 2 pieces of garlic, 5cm of kombu and some tamari sauce, boiled for 45 minutes)
- cut the carrot in "stripes" and chopp the mushroom
- fry it in a pan with a little of oil (medium-low heat)
- add the vegetables to the soup when the spelt and the beans are ready (30-40 minutes)
- garnish with some chopped parsley and nutritional yeast

Be a man