Indian chickpea stew - curry with coconut milk

3 cans (14.5 oz each) your favorite small beans 2 cans (14.5 oz each) diced tomatoes 1 small yellow zucchini 2 celery stalks 2 medium sized carrots 1 red or green bell pepper 1 small jelapeno pepper 1 medium onion 1 corn cob (or 4 tablespoons canned corn) 5 garlic cloves 500 ml (2 cups) vegetable broth 2 tbsp. olive oil (for frying) 1 tsp. chili powder 1 tsp. cumin powder 1 tsp. paprika powder 1/2 tsp. oregano 1/2 tsp. salt 1 bay leaf grated parmesan cheese (for serving) lemon (for serving) avocado (for serving) fresh, chopped parsley or cilantro (for serving) salt

Phyllo dough spinach feta cheese mocarella cheese eggs non-fat cream water olive oil sesame seeds

1/2 onion, chopped 2 cloves of garlic, minced 1 red pepper, chopped 1 carrot, chopped 1 celery stalk, chopped 1 (380/230 g) canned kidney beans 1 (400 g) canned chopped tomatoes 2 1/2-3 st. broth* (*Use homemade broth, broth powder or cube.) 3/4 st. quinoa 2 tbsp chili sauce 1 1/2 tsp cumin 1 tsp oregano 1 tsp chili powder 1 tsp red pepper powder pinch of salt, black pepper oil for cooking

225 grams pasta of choice (approximately 8 ounces - enough for 4!) 1 pack tofu (firm or extra firm) (roughly 350g or 12 ounces) 2 tablespoons olive oil 2 minced garlic cloves 1 large cored and chopped bell pepper 1 tablespoon smoked paprika 1 teaspoon chili powder 2 c. spinach three cups tomato sauce 1/4 cup chopped parsley To taste, season with salt and pepper. Garnishes

5 potatoes 1 carrot 1 onion 1 slice of garlic 3 tablespoons of pearl barley 5 pickled cucumbers 30 grams of butter 1,5 litres of water pinch of salt pinch of black peppers bunch of dill few bay leaves sour cream (the amount depends on your taste)

3 large (or 5 smaller) pickled cucumbers 1 leek 2 carrots 2 potatoes 1 onion 3 cloves of garlic 2 tablespoons of oil pinch of salt pinch of black peppers 0,5 teaspoon of turmeric powder 0,5 of chili pepper 1 liter of water greens (drill, parsley)

For the base flour grated carrots margarine baking powder salt butter milk eggs salt

Cuccini Wheat flour eggs Salt ground black pepper Vegetable oil (for frying)

1 can condensed cream of mushroom soup 1 egg (beaten) 3 packages of frozen chopped broccoli 1 cup of mayonnaise 1/4 cup of chopped onions 8 ounces of shredded sharp Cheddar cheese 1 dash paprika salt and pepper to taste

cauliflower (cauliflower) wheat flour cream eggs garlic baking powder ground paprika powder fresh dill salt ground black pepper plant oil

1 cup of Cashew nuts (drench it overnight or boil for few minutes in the water) 0,5 teaspoon of salt (you can use even less if you wish) 3 tablespoons of lemon juice (juice has to be fresh) 3/4 cup of water (if you want to make sour cream more fat you can use less of water)

Cauliflower Butter Onions Cumin salt pepper curry spice (if desired) crushed garlic (if desired)