Blend all the ingredients in a food processor until the mixture is smooth and homogeneous.
Let it chill in the fridge for twenty minutes before serving.

(makes 20)
3 1/8 cup of flour
2 tsp baking powder
1/2 cup sugar
1/4 tsp of salt
4 eggs
1 cup oil
2 1/3 cups of milk (soya)

Mix all the ingredients together together until you get a homogeneous batter.
When the waffle machine is hot (if you got those electric ones, if not, I can’t help here), oil the grids, and ladle some batter in the bottom grid in order to fill it.
Close the machine, cook for 5 minutes. Open the machine, they should be just right. Continue until the batter is finished.

Comment: Froze the leftovers and toast them for breakfast. A pure joy!

(for the greedy girl I am)
1 handful of broccoli sproutings cut in forest
10 pitted black olives
1/2 red pepper bell
1/2 lemon juiced
1 tbsp of oil
salt and pepper

Bring 3 cups of water to boil, add the brocoli and blanch them for four minutes (they’ll still be crunchy). Sieve.
Cut the red pepper bell into strips.
Mix the lemon juice, oil, salt and pepper.
Toss the brocoli in a bowl with the pepper bell and olives. Pour the lemon and olive sauce.
Serve.

Blend the kiwis and the mint.
In a pan bring the water and the agave syrup to a boil.
Add the agar-agar and whisk.
Add the kiwi and mint batter whisk on medium heat for a minute.
Pour into two little glasses and let it set in the fridge for twenty minutes.

(for 10 pancakes, I like to have leftovers for the next day’s lunchbox)
2 eggs
4 cups of milk (vegan or dairy)
1 tbsp of oil
1/2 cup of corn flour
2 tbsp of wheat flour
1/4 tsp salt

Beat the egg and add the other ingredients. Beat to make a smooth batter.
Use two tbsp per tortilla.
On a greased griddle, pour the tortilla and swirl the batter to round out in a pancake of 5 inch of diameter.
Bake lightly on each side.

Boil some water in a pan, and cook the peas for two minutes.
Sieve the peas.
Minced the mint leaves and add the vinegar.
Add to the peas before serving.

In a plate, knead the butter with a fork.
In a bain marie whisk the eggs, the water, the salt and pepper.
When the batter starts to thicken, take out of the fire.
Add the butter little by little and whisk energetically.

Let the red beans soak overnight.
In a pan heat 3 cups of water and the red beans for forty minutes until they are tender.
Heat another pan with 2 cups of water and the lens, cook for twenty minutes until tender.
Blend the pulses with the garlic, and the onion.
Mix the mixture with the soya sauce, the bread crumbs, the wheat gluten, the miso powder, the potato starch, the chilli pepper, the ginger, the salt and pepper.
Form some patties.
In a plate mix the bread crumbs and nut powder.
Dip the patties the the bread crumb mix.
Heat the oil in a frying pan, fry the patties on each sides until gold.
Serve.

If you have young and tender asparagus you can steam them for ten minutes.

If not, the proper cooking method is to put the asparagus in a fin high pan (special for asparagus) and put 3 inch of water.
When boiling put the asparagus (they should be standing in the water, stalks at the bottom). Let it cook for 8 min until the tips are tender.
It is the best way to cook the stalk while steaming the tips.

If like me you don’t have a special pan, you can boil the asparagus.
Fill half of a large pan with water and add one tbsp of salt and bring to a boil.
Add the asparagus and cover until it boils again. Uncover and cook for 5 to 8 minutes. Sieve and serve

1 1/4 recipe of pastry dough
200g of silken tofu
1 egg
1 tsp of corn flour
1 cup of soya milk
2 tomatoes
1/4 cup of olives
1 cup of shredded courgette
salt, pepper

Lower the down 1 recipe of the pastry dough and lay it in a pre-oiled pie pan.
Peel after dipping them 30s in boiling water then straight away dip them 30 s in cold water and slice the tomatoes. Cut into slices.
Sprinkle the pie with the tomatoes, the shredded courgette and olives.
Blend the tofu.
Add to the tofu the beaten egg, the soya milk and the corn flour. Season with salt and pepper.
Pour on top of the pie.
Lower the rest of the pie dough and cut it as stripes. Set on the pie.
Bake in a preheated oven for 40 min at 200°C.
Serve hot or cold.