Mashed roots with white beans "cebolada"

And the Autumn arrived :)

Serves 4:

For the mashed roots:

Turnip (400g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Rice milk (50 ml - warm)
Salt
Nutmeg

1) Peel the turnip, sweet potatoes and carrots and cook them in water until tender.
2) Drain the roots, and then place them back in the pan.
3) Mash everything with the margarine, the rice milk, salt and nutmeg.

For the beans "cebolada":

White beans (400g - cooked)
Tomato (500g - peeled, seeded and chopped or 300g tomato purée)
Onions (300g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.

2) Add the tomato and simmer for 5 minutes. Season to taste. Add the cooked beans and cook for 5 more minutes.

Enjoy!

Lentil Cream Soup

Serves 2 to 4:
Potatoes (250g)
Yellow Lentils (100g)
Tomato (1 or 100 ml tomato purée)
Onion (1 - small)
Garlic (1 clove)
Water (700 ml)
Cinnamon (1/2 stick)
Cardamom (3 pods)
Turmeric (1 tsp - opcional)
Bay leaf (1)
Olive oil
Salt
Pepper

1) Place all the ingredients in a saucepan and cook until the potato is soft.
2) Grind and season with salt, pepper and a dash of olive oil.

Seitan de Cebolada (Onions and Tomato Sauce)

Serves 2:
Seitan (200g - sliced)
Tomato (400g - peeled, seeded and chopped or 200g tomato purée)
Onions (200g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) In a large frying pan add the seitan with a tbsp of olive oil and fry until golden brown. Season to taste with salt and pepper. Reserve.
2) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.
3) Add the tomato and simmer for 5 minutes. Season to taste. Add the seitan and cook for 3 more minutes.

Portuguese-style Seitan

Serves 2:
Seitan (200g - cubed)
Bay leaf (2)
Onions (2 - finely sliced)
Tomato (1 - peeled and chopped)
Tomato purée (1 tbsp)
Salt and pepper

1) Heat the olive oil in a frying pan. Add the seitan and fry until browned on all sides. Once browned, remove the seitan and set aside.
2) Add the onion, bay leaf and thyme, and fry until the onions have softened. Add the tomato, tomato purée, mix well, and bring to the boil.
3) Reduce the heat and return the seitan to the pan. Season. Cover and cook for 2 minutes.

Sautéed Mushrooms

Serves 2:
Mushrooms (200g)
Olive oil (1 tablespoon)
Bay leaf (1)
Garlic (2 cloves - minced)
Parsley (1 tbsp - chopped)

1) Clean the mushrooms and cut in half.
2) Heat the oil in a large frying pan. Add the onion and garlic and fry gently until softened but not coloured.
3) Add the mushrooms, bay leaf and cook for 5 minutes.
3) Rectify the seasoning (if needed add a pinch of salt).
4) Remove from heat and sprinkle with parsley.