Main dishes

  • Vegetarian burger

Crush a 1/4 can of red beans, of the Azukis type, and add to it:

  • the same amount of steamed brown rice,
  • a small onion, thinly sliced and melted in a little olive oil,
  • two good pinches of cumin powder,
  • a few dashes of soy sauce,
  • salt if needed
  • an egg,
  • and a handful of chopped fresh herbs of your choice.

Mix well.

Using an automatic ice cream scoop, take balls of the mixture and place them on a baking sheet.

Flatten them slightly with the flat of your hand.

If they are a bit sticky, roll them in wholemeal flour before browning them in olive oil for two minutes on each side.

Place each burger on half of a mustard-spread burger bun topped with onion rings, a tomato ring and avocado slices.

Spread the other slice with mustard and reconstitute the hamburger.

  • Vegetarian paella with brown rice

Precook one and a half cups of brown rice in boiling water for 20 minutes.

In a large skillet, sauté a large chopped onion, two cloves of crushed garlic, 2 chopped carrots, 2 diced zucchini, a diced yellow pepper and a diced green pepper.

Add 1 1/4 can of crushed tomatoes, a good handful of frozen or fresh peas, a good handful of frozen corn, the rice and cover with chicken broth.

Bring to the boil and flavor with a good pinch of saffron, salt and pepper.

Simmer until the rice is tender and the broth has evaporated. Adjust the seasoning, and serve sprinkled with fresh herbs.

For variety, you can sauté raw unshelled shrimp, calamari rings and mussels along with the onions, setting them aside to add at the end.

  • Chinese baked sea bream

Wash and scale a sea bream of about 1 kg. Stuff it with minced onion and celery, julienned carrots, a finger of fresh ginger and whole fresh coriander. Wrap it in aluminum foil and place it in a baking dish. Cover it with vegetable broth and put it in a hot oven. As soon as the broth simmers, count about 25 minutes of cooking. Serve with Chinese green leafy vegetables (bock choi) quickly blanched and sprinkled with garlic.

  • Quinoa and millet croquettes

Pour 1/2 cup of millet and 1/2 cup of quinoa with 2 cups of water in a saucepan.

Cover and bring to the boil then simmer uncovered for about 20 minutes until the water has evaporated.

Leave to cool then add a tablespoon of tahini, two tablespoons of minced onion, 2 tablespoons of chopped parsley and a teaspoon of ground cumin.

Mix well then form balls the size of an egg. Crush them into small patties and brown them in a little olive oil.

Serve immediately with a small sauce of your choice and green vegetables.

  • Hawaiian Salmon

Choose a wild salmon steak per person and a nice mango per person.

Peel, pit and cut the mango into small dice.

Sprinkle it with lime juice, add a nice spoonful of chopped red onion and the same amount of chopped fresh coriander. Salt and pepper, mix delicately with a spoon.

Cook the salmon in papillotes or on a grill, just peppered, to taste, then serve it drizzled with lime, accompanied by the mango salsa and steamed brown rice.

  • Indian vegetable curry

Steam two cups of brown rice or cook in 4 cups boiling salted water.

Meanwhile, blend a tomato, an onion, a knob of fresh ginger.

In a bowl, mix 3 tablespoons of coconut powder, a tablespoon of cumin powder, cardamom powder, a teaspoon of pink pepper and toast the whole thing in a pan, in a little of olive oil, a few minutes.

Then add the tomato mixture, cook while stirring for 3 minutes.

Then add 4 sliced carrots, a good cup of fresh or frozen peas, a cup of diced turnip, a few broccoli flowers cut in four.

Simmer for fifteen minutes until the vegetables are cooked.

Pour over the rice and serve sprinkled with fresh cilantro.

  • Chinese pasta chicken

Bring 3 liters of chicken broth to the boil and add 4 tablespoons of brown rice, 2 chopped onions, 3 stalks of celery, sliced, 2 carrots, sliced, 200 g green beans, a head of broccoli, minced, two tablespoons of curry powder and a knob of minced ginger.

Let simmer for a good twenty minutes.

Boil a package of Chinese noodles with rice. Drain them and add them to the broth along with a pound of steamed chicken pieces.

Serve with spoon and chopsticks.