Legume

lentils (about 500 grams) • onion • small red bell pepper • garlic cloves • smoked bacon (about 150 to 200 grams) • large Spanish chorizo sausage • tomato paste • beef bouillon cubes • bay leaves • crushed red pepper, black pepper, and seasonings to taste • enough water • potatoes

quick-cooking lentils (about 300 grams) • sausages (such as chorizo) • carrot • potato • large onion • red bell pepper • vegetable bouillon cube • tomato puree • little oregano, parsley, and black pepper

medium Roma tomatoes • medium onion • medium bell pepper • large garlic clove • small sweet potato • medium or large carrot • pumpkin or butternut squash • Oregano, to taste • Black pepper, to taste • Paprika or smoked paprika, to taste • dried lentils, soaked for 5 to 8 hours (about 100 grams) • water (about 415 ml)

white beans • onions • garlic clove • bacon (about 50 grams) • beef broth (about 500 ml) • tomato purée (about 150 ml) • Bay leaf, thyme, sweet paprika, and salt to taste

dried navy beans (about 500 grams; not canned) • vegetable broth (about 1.5 liters; see recipe on my profile) • medium carrot • red bell pepper • green bell pepper • large white onion • garlic clove • green onion • medium ear of corn • tomato • medium potatoes • butternut squash •

dried chickpeas (about 250 grams) • onion • garlic • paprika • parsley • chorizo sausage • crushed tomatoes (about 200 grams) • tomato sauce (about 4 tablespoons) • potatoes • Olive oil and salt

soybeans (about 200 grams) • Filtered water • all-purpose flour (about 24 grams) • cornstarch (about 8 grams) • Salt • Black pepper • Turmeric • chopped green onion • chopped cilantro • mustard • chia seeds • water •

🍕 3 medium potatoes, boiled and refrigerated (preferably from the day before), very well drained • 🍕 2 large eggs • 🍕 Salt and black pepper to taste (I also added turmeric for the beautiful color) • 🍕 About 1 tablespoon chickpea flour (or any other gluten-free flour) • 🍕 A small amount of olive oil for greasing the pizza pan • 🍕 3 to 4 tablespoons tomato sauce • 🍕 5 1/3 ounces (150 grams) of melting cheese • 🍕 1 fresh tomato • 🍕 Oregano, garlic, and olives to taste • 🍕 A drizzle of olive oil for the topping

gluten-free flour blend (about 250 grams) • chickpea flour (about 50 grams) • xanthan gum • activated chia seeds • water (about 100 ml) • oil (about 50 ml) • Salt to taste

Beef chuck • onion • large carrot • potatoes • tomato purée (about 7.5 oz or 210 grams) • Seasonings (bay leaf and any others you like) • Flour and oil, • Lentils (optional, to taste)

parsnips • carrots • potatoes • curly green cabbage (about 300 grams) • leek • saved fish broth (about 1 liter) • red lentils (about 350-400 ml)

potatoes (about 100 grams) • tomato • onion • canned tuna (about 100 grams) • bean sprouts (about 50 grams) • Salt and spices, to taste • vinegar

🍫 1.75 oz (50 g) chocolate, at least 85% cacao • 🍫 45 to 50 fresh blueberries that are firm (for this recipe, do not use frozen, overripe, or soft berries) • 🍫 1/2 tablespoon (7.5 ml) virgin or cold-pressed coconut oil • 🍫 Pinch of ground Ceylon cinnamon • 🍫 Pinch of Madagascar vanilla bean (pulp with seeds) or 3 drops of vanilla extract