Cabbage and carrot red rice

Serves 2:
Red rice (150g)
Carrot (100g - sliced)
Cabbage (100g - shredded)
Water (400 ml)
Tomato passata (2 tbsp)
Olive oil (1)
Salt

1) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Reserve.
2) In a saucepan, add the rice and water, cook for 15 minutes.
3) Add the tomato passata stirring occasionally.
4) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.

Beans and soya stew

Inspired in traditional flavors, fulfilling, easy to cook one pot meal.

Serves 2:
Soya tvp chunks (50g - soaked and drained)
Olive oil (1 tbsp)
Onion (1 - finely chopped)
Garlic (1 clove - minced)
Carrot (1 - finely chopped)
Cabbage (100g - finely chopped)
Red beans (200g - cooked with 2 tbsp of the cooking water)
Salt and pepper

1) Heat the olive oil in a medium saucepan add onion, garlic and soya chunks and sauté on medium heat for 2 minutes.
2) Add carrot, cabbage and cook until the vegetables are soft.
3) Mix in the beans and the cooking water and cook until warm, season to taste and enjoy.

Cabbage and Apple Sautéed

Serves 2:
Green cabbage (350g - halved cored and finely shredded)
Apple (150g - Golden delicious, cored and sliced)
Garlic (1 clove - finely minced)
Olive oil (1 tbsp)
Salt
Black pepper (freshly ground)

1) In a large deep skillet add the cabbage with 2 tbsp of water and cook over moderately high heat, tossing, until wilted, about 10 minutes or until tender.
2) Add the apples, garlic, olive oil and toss well. Cook, stirring occasionally, until the apples are just tender, about 5 minutes.
3) Season with salt and pepper and serve.

Cabbage and Carrot Rice

Serves 2:
Short grain rice (150g)
Carrot (100g - shredded)
Cabbage (100g - shedded
Water (400 ml)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1)
Salt

2) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Sprinkle with corianders and reserve.
1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata stirring occasionally.
3) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.