Fasting breakfast

Fusilli with vegetables

Components:

• 2 cups (250 ml) integral Fusilli pasta

• 8 chopped mushrooms

• 7 cherry tomatoes

• 200 g pumpkin, diced

• 1 smaller or half larger head of chopped onion

• 2 cloves garlic

Preparation:

Preheat the oven to 180 C. Cut the pumpkin into cubes and place in a bowl, add a tablespoon of oil, salt, and pepper to taste, and stir. Arrange the pumpkin cubes on a baking sheet and bake in the oven for about 25 minutes.

Meanwhile, cook the pasta in salted water, according to the cooking instructions, drain it, and set aside.

Chopped onion, fry, in a large pan, with a little oil on medium heat, add finely chopped garlic, chopped mushrooms, and cherry tomatoes, cut in half. Stir for a few minutes.

Add cooked pasta and pumpkin and stir. Add salt and pepper to taste. If you want, you can add a little olive oil or decorate the dish with chopped spring onions.

Lean omelet without eggs

Components:

• 300 g tofu cheese

• 4 tablespoons chickpea flour (homemade or purchased)

• 1 clove of garlic

• 1 teaspoon baking powder

• 1 teaspoon dry yeast

• 1 cup (250 ml) of finely chopped vegetables of your choice (in this case: cherry tomatoes, mushrooms, and spring onions)

• pinch of turmeric powder (optional)

Preparation:

Preheat the oven to 180 C and grease two smaller ramekins with oil.

Fry the chopped vegetables in a pan for 2 to 3 minutes.

Tofu cheese, chickpea flour, garlic, baking powder, yeast, turmeric, a little salt and pepper to taste, put in a blender (multi-practicum), and turn on until the mixture is even.

Divide the vegetables into the ramekin and pour the resulting mixture over it. Leave about 1 cm to the top, empty as the omelets will rise.

Bake in the oven at 180 C for 45 minutes and serve warm.

Spelled with tuna and paprika

Components:

• 1 cup (250ml) spelled

• 2 cans of tuna in its own juice, squeezed

• 1 large red pepper, washed and chopped

• 2 tablespoons olive oil

• with and pepper to taste

Preparation:

In a deep frying pan with a lid, heat the oil over medium heat. Add chopped paprika and salt and pepper to taste. Stir until the peppers are soft (about 3 minutes).

Add the spelled and mix well. Add 1¾ cup of water and bring to a boil. Reduce the heat of the hob, cover, and cook for 25 minutes, or until the spelled is cooked through.

Remove from the heat and stir in the tuna. serve warm.

Hake fillet in tomato sauce

Components:

• 4 hake fillets

• 1 cup tomato sauce

• 1 tablespoon olive oil

• 1 cup wild rice

• with and pepper as desired

Preparation:

Turn on the oven to heat to 200C. Put the rice with two cups of water to cook.

Coat the fillets with oil on both sides, add salt and pepper to taste.

Take a large refractory pan and pour the tomato sauce into it to boil, then remove from the heat. Add the fish fillets and cover them with tomato sauce. Transfer the pan to the oven and leave for about 10 minutes or until the fish is cooked through.

When the rice is cooked, put it on a plate and put two fillets with sauce over it, per portion.

Foam with salmon and spinach

Components:

• 200g foam pasta or others of your choice

• 2 salmon fillets

• 60g of dried tomatoes

• 80g of fresh spinach

Preparation:

Cook the pasta according to the instructions on the box and process.

Fry the salmon in a deep pan over medium heat with the sun-dried tomatoes in their oil (about 7 minutes).

Add pasta and spinach. Stir for about 2 minutes, until the spinach is soft. Serve warm.

The author

@Andjela99