Vegetable casserole (Casseroled Vegetables) – Portion for 1 persons
1 a small leek cleaned and sliced
1 a little red or green pepper, cleaned and sliced
2 teaspoons of oil (tooth. possibilities)
2 fresh or tinned tomatoes, peeled and chopped
1 a teaspoon of freshly chopped parsley
Fry in oil for 2 minutes, leek and paprika, stirring. Add tomatoes and some water. Bring to a boil and cook for approx 5 minutes. Transfer to a heated pot, sprinkle with parsley and cover. Bake in a medium preheated oven (180°C) about 15 minutes. Season to taste, serve with meat or fish.
POSSIBILITIES
Oil: sunflower, saffron, olive oil or other allowed
CAUTION: This dish is onion-free and tastes great with baked fish, fried or grilled and grilled meat.
Baked onion (Baked Onions) – Portion for 1 persons
2 medium onions
1/2 teaspoons of oil (tooth. possibilities)
freshly ground black pepper (freely)
Cut the onions in half and place in a greased ovenproof dish. Brush with oil and season to taste. Bake in a medium preheated oven (180°C) about 30 minutes. During this time, the onions will begin to dry out. Pour a little water over it and put it in the oven for another 30 minutes. Serve hot as a vegetable.
POSSIBILITIES
Oil: sunflower, saffron or other allowed
CAUTION: Onion is often underestimated as a vegetable. Prepared in this way, it is delicate and mild in taste.
buckwheat groats (Boiled Buckwheat)
100 g of buckwheat
475 ml of water
pinch of salt
Boil the water, add salt and porridge. Stir and bring to a boil again. Reduce heat and cook, covered approx 30 minutes. Theoretically, the porridge should absorb all the water. However, you have to be careful and, if necessary, add water or evaporate its excess.
CAUTION: Roasted and unroasted buckwheat is prepared in the same way.