Butternut

cooked chickpeas • butternut squash, peeled and cut into pieces, raw • Chopped, washed, raw spinach • onion, chopped; 3 garlic cloves, minced • mixture: 3 cups water (about 710 ml), garlic, salt, and 1/2 vegetable bouillon cube • mixture: 1 cup water (about 240 ml), 1 teaspoon oats, and food coloring • Bay leaf, olive oil, and sweet paprika

butternut squash • eggs • onion • potatoes • Salt • Black pepper (to taste)

butternut squash • small sweet potato • coconut milk (200 ml) • vegetable broth (150/200 ml) • Salt and pepper • Cream spices: ginger, cumin, nutmeg • cooked chickpeas (200 grams) • frozen peas (100 grams) • For the topping: rosemary, ginger, cumin, garlic/onion powder • Garlic powder, curry, sweet paprika

beef (such as top round or bottom round, about 500 grams) • green cabbage, or half if very large • zucchini • pumpkin or butternut squash (about 400 grams) • corn, cut into pieces • canned chickpeas, rinsed (about 200 grams) • carrots • potatoes • leek • green onion • garlic cloves • Thyme •

--- For the vegetable puree: • bell peppers, one green and one red • Butternut squash • leeks • carrots • little celery (optional) • Salt • cheese (about 50 grams) • small potato • I had some frozen zucchini and eggplant • Add desired vegetables • --- For the tenderloin: •