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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (small, cut into 1 inch pieces)
- 2 red onion (cut into 1 inch pieces)
- 2 courgettes (medium, cut into 1 inch pieces)
- 4 small carrots (cut into ½ inch pieces)
- 1/2 Tbsp. garlic powder
- 1/2 Tbsp. dried parsley
- 1 Tbsp. salt
- 2 Tbsp. olive oil
- 12 sun dried tomatoes
- 1 can cannellini beans (drained)
- 1 can butter beans (drained)
- 200 grams garden peas (cooked)
- 400 grams spelt (cooked)
- 2 Tbsp. sunflower seeds
- 2 tsp. nigella seeds
- 4 Tbsp. finely chopped parsley
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 4 Tbsp. sundried tomato paste
- 8 cherry tomatoes
- 2 lemon (juice)
- 8 tsp. olive oil
- 10 tsp. balsamic vinegar
- 200 mL water
- 2 tsp. salt
- 1 1/2 tsp. oregano
- 2 large garlic clove
- 1 tsp. cayenne pepper
- 1 block firm tofu (pressed and drained)
- 1/2 salad dressing (and marinade)
- 1 can chickpeas (drained)
- 1 garlic clove (small)
- 2 Tbsp. Tahini
- 4 Tbsp. water
- 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- 200 grams spinach
- 12 cherry tomatoes (cut into halves)
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