Ingredients: (For a large portion)
- 1 tin of chickpeas
- 1 tin of kidney beans
- 2 tbsp. of tahini
- 2-3 tbsp. of lemon juice
- 1 tbsp.of Maggi or soy sauce
- 2 garlic cloves
- 1 tsp. of Italian seasoning or herbes de provence (oregano, basil, thyme)
- A pinch of himalayan pink salt and pepper or more to taste
- 1/2 cup of water
1. Using a blender blend everything together.
2. Add more water if needed.
Serve it with boiled or raw vegetables or use it instead of butter.
Enjoy!
Ingredients:
- ½ of butternut squash
- ½ of zucchini
- 1 small aubergine/eggplant
- 1 garlic clove
- 2-3 green peppers
- 1 big onion
- Passata or tomatos
- 1 small courgette
- 1 tsp. (or more to taste) of each Italian seasoning (e.g. oregano, thyme, basil etc.)
- A pinch of himalayan salt and sweetener (or more to taste)
1. In a large sauce pan melt 1 tbsp. of coconut oil/butter/olive oil and add chopped onion, green (or red) peppers and butternut squash.
2. Stir them until tender - but not for too long as they may get overcooked.
3. Lower the heat and add zucchini, eggplant, courgette (all the soft vegetables that can overcook very quickly).
4. Stir it for a minute and add chopped garlic, pasata (or tomatos), Italian seasoning, himalayan salt and sweetener.
5. Stir it again and you're done.
Enjoy!
