1 cup polenta
4 cups water
1 cup cooked color beans
4 dried tomatoes
2 dried peppers
1 boiled steamed zucchini
½ teaspoon cumin seeds
Soak the dried peppers and tomatoes for a few hours and cut them finely. In dry pan bake lightly the cumin seeds being careful not to burn them. Leach the cooked colored beans.
Put water to boil and add the polenta while stirring constantly until thickened and the mixture begins to separate from the walls of the bowl. Add salt, cumin, chopped tomatoes and pepper. Stir well. Finally add the beans and mix carefully to avoid crushing the beans. Remove the pan from the heat. Spread in a baking dish and pour in silicone forms.
Boiled steamed zucchini blend together with ½ avocado to fine homogeneous mixture, add asafetida and salt to taste. Pour the resulting sauce on the polenta in serving.
Ingredients: 1/2 packet of corn-rice spaghetti 70 g chickpeas 3 red peppers 1 zucchini 2 carrots 1/2 small head red beets 1 fresh tomato 5 dried tomatoes 4 black...  more »