Peanut Butter and Veggies

Kitchen time, Uncategorized

Vegetables and hemp pasta

I love vegetables. I could eat vegetables all the time. Okay, and chocolate. Definitely chocolate. But this post is about vegetables, which we all desperately need after eating waaay to much desserts during holidays. I always say to myself that you need to balance everything out. One bell pepper for each cupcake and one broccoli head for each piece of cake 😀 So if you take a look at the recipe (which serves approximately 2 people), you definitely shouldn’t feel guilty if you let yourself have an extra cupcake here and there during the holidays.

Have you ever seen hemp pasta? It’s really interesting, grayish-dark-brown color before you cook it. It’s something you definitely have to try out if you like wholewheat, spelt or buckwheat pasta. And it tastes even better with a bit of peanut butter, I know everything tastes better with peanut butter but this combination is amazing!

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For one light veggie-overdose dinner for two you need

1 red bell pepper
1 yellow bell pepper
1/2 cup of chopped zucchini
2 cups of cooked broccoli
1/2 cup of corn
baked tofu
2 tbsp of peanut butter
oregano
basil
curry
chili
pepper

hemp pasta

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Chop bell pepper and zucchini, mix it all together in a hot pan with a bit of olive oil. Add tofu pieces and corn. Cook broccoli in boiling water for approximately five minutes, drain the water and add broccoli to the mixture. Add spices and then peanut butter. Make sure it spreads evenly. Meanwhile, cook pasta.

Place a big pile of vegetables on your pan, then add some pasta on the top. For the last touch, add a bit of peanut butter (1 tsp) over pasta. My pasta combinations always look like this: 3/4 of vegetables or vegetable sauce, 1/4 of pasta, noodles, spaghetti and so on. So this is the lighter and (I think) healthier version of the usual recipe.

Je t’embrasse,

Pia

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