I'm not sleepy . I will continue with several themed recipes that started last week. And I continue with my admiration to the comfortable versatility of dried tomatoes.
Colorful salad with chickpeas and vegetables
Very often my food looks like. Some pulses (chickpeas, lentils, quinoa, millet ...) roasted or boiled (eggplant, corn, zucchini, peas ..) and raw (cucumber, leafy green salads ..) vegetables. Add the spices, olive oil and lemon, and we are ready. It's easy, looks good, tasty is that more or less healthy . Image: a little more time it will take the preparation of eggplant that is clean, cut, and baked in the oven.
Boil a few heads of broccoli and cooked chickpeas (unless you have preserved such - which I buy, bio). Cut cucumber and / or zucchini, cut dried tomatoes (nice to have pre-marinated and soft). Mix everything and sprinkle with freshly ground flaxseed. Optionally can be seasoned with more salt, lemon juice and olive oil.
Tempe with fresh mint and tomatoes
Warm temperatures a few fillets in the pan by adding a few drops of soy sauce quality. Cut fresh chopped mint, but if your taste is too strong, add parsley. Cut dried tomatoes into strips and serve while warm. Tempe is generally a heavy meal, so that the dish can be offered with a green salad or raw vegetables.