This is a really easy delicious sauce that you can make in 5 minutes and keep in the fridge for about a week. So it’s a good option for food planing.
- sun-dried tomatoes 1 cup
- garlic 1 clove
- warm water 1 cup
- pinch of cumin
- olive oil 1/2 tbs
- sumac 1tbs
- pinch of salt
- pinch of pepper
If you are using dry-packed sun-dried tomatoes put them in warm water for about 10 minutes before using them. Otherwise put all the ingredients in a food processor and blend until it’s fully pureed.
You can add it to warm pasta instantly or transfer it to a container and put it in the fridge for later use. Instead of pasta you can use it on top of quinoa, brown rice or bulgur. If you feel like it, add roasted cauliflower, mushrooms or broccoli to it for a more fulfilling meal. Enjoy.
I believe the best option for dinner during winter, is warm, delicious, healthy soup. Today’s recipe is simple yet full of nutrients.
1- 1/2 cup organic barley
2- 2 tbs rolled oats (optional)
3- 1 cup unsweetened almond milk (or any other vegan milk)
4- 3 small carrots
5- a clove of garlic
6- 1/2 lemon
7- Salt & pepper
8- 1/2 ts saffron
First throw 1/2 cup of barley in a dip pot. Then add salt and 1.5 liter water.
Put the pot on high heat until it starts boiling. Turn the heat down and put on the lead. cooking time depends on what kind of barley you are using. Since I’m using organic barley it takes 50 minutes. If you don’t know how long to wait, check the barley time to time, when it looks like the barleys in the picture, you can take next step.
Then add the rolled oats, almond milk, garlic and saffron.
Then grate the carrots and add them to the pot.
Now squeeze the half lemon and let it boil for 10-15 minutes.
It’s ready. If you like you can add a little bit of margarin when you’re serving the soup.
As always, if you tried this recipe and like it don’t forget to share a picture using #nastaranrecipes.