Bake beans

cooked chickpeas (about 300 grams) • egg • small crusty roll, crumbled • Salt, to taste • sweet paprika • curry powder • fresh fennel bulb • sweet oranges • mustard

yellow potatoes (about 500 grams) • green beans (about 400 grams) • large egg

type 2 flour (about 300 grams) • extra virgin olive oil (about 70 grams) • baking soda • water (about 120 ml) • broccoli • chickpea flour (about 100 grams) • sun-dried tomatoes • water (about 200 grams) • extra virgin olive oil • Garlic powder, paprika, and black pepper

potatoes (500 g) • green beans (500 g) • pesto (about 500 g) • béchamel sauce (about 500 g) • oven-ready egg pasta lasagna noodles (500 g) • Parmesan cheese, to taste • Salt, to taste • Pine nuts, to taste

cannellini beans, drained and rinsed • To taste, spices of your choice (I used rosemary, parsley, garlic, hot paprika) • fine salt • extra virgin olive oil • heaping tablespoon breadcrumbs • Breadcrumbs, as needed, for coating before baking

Zolfini beans (100 g) • Tuscan kale (cavolo nero) • fegatelli wrapped in caul fat (250 g) • bay leaves • extra virgin olive oil • salt • turns freshly ground black pepper

flour tortillas • black rice (about 250 grams) • For the seasoning: • cumin

chickpea flour (180 grams) • water (400 ml) • fresh spinach (150 grams) • grated Parmesan cheese (40 grams) • green onions (scallions) • Herbs of your choice • Olive oil, salt, and pepper, to taste

chicken cutlets • sliced bacon • carrots • low-moisture mozzarella cheese • green beans • Mayonnaise, • thinly sliced bread • Olive oil, • White vinegar, • Salt,

zucchini (about 400 grams) • water (about 450 ml) • chickpea flour (about 320 grams) • baking powder (for savory dishes) • Salt and pepper, to taste • Fresh basil • dried chives • grated cheese • Oil for frying

green lasagna noodles (250 g) • green beans (400 g) • pesto (190 g) • Salt, to taste • garlic clove • Olive oil, to taste • Black pepper, to taste • grated Parmesan cheese (100 g) • milk (600 ml) • butter (1.8 oz or 50 g) • all-purpose flour (1.8 oz or 50 g) • Salt, to taste •

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

chickpea flour • water • salt • Olive oil,

chickpea flour (about 250 grams) • water (about 750 ml) • Olive oil and salt,

chickpea flour (150 grams) • plus 2 tablespoons water (500 grams) • extra-virgin olive oil • salt • black pepper

chickpea flour (about 250 grams) • water (about 600 ml) • extra virgin olive oil • salt • Black pepper, to taste

chickpea flour (about 500 grams) • water (about 1.5 liters) • salt (about 20 grams) • olive oil (about 100 grams)

tubetti pasta (about 180 grams) • dried cannellini beans (about 150 grams) • shallot • canned cherry tomatoes (about 100 grams) • Chopped parsley, to taste

For the rolls: 1 head savoy cabbage • frozen chopped green onions (about 50 grams) • carrots, diced (about 100 grams) • grated Parmesan cheese (about 50 grams) • cooked cannellini beans, drained (about 100 grams) • cooked chickpeas, drained (about 60 grams) • Salt and pepper • Extra-virgin olive oil • dry white wine (about 60 ml) • For the sauce: 3 heaping tablespoons plain yogurt • heaping teaspoons spicy mustard

chickpea flour (about 300 grams) • boiled potato • egg yolk • small eggplant • garlic • Salt and black pepper, to taste • Extra virgin olive oil,

water (750 g) • chickpea flour (250 g) • Salt, to taste • Extra virgin olive oil, to taste • Small sandwich rolls (focaccine)

chickpea flour (about 120 grams) • rice flour (about 10 grams) • water (about 360 grams) • salt • fresh rosemary • glass extra virgin olive oil

dried chickpeas (about 70 grams) • bay leaf • extra virgin olive oil • tomato puree • all-purpose flour (about 30 grams) • nutritional yeast flakes (about 5 grams) • sweet paprika • dried oregano • Salt, to taste • Extra virgin olive oil, as needed for cooking • arugula (about 80 grams) • tahini sauce (about 20 grams) •

type 1 flour (about 250 grams) • chickpea flour (about 250 grams) • salt • grated Parmesan cheese (about 50 grams) • extra-virgin olive oil • fresh yeast (about 0.6 ounce or 12 grams) • sugar • warm water (about 300 mL) • Fresh rosemary,

dried cannellini beans • fresh sage • garlic • Tuscan bread • Fresh extra virgin olive oil • red onion • Salt and pepper, to taste

chickpea flour (60 grams) • water (170 ml) • turmeric • Salt and pepper, to taste • Extra virgin olive oil, • zucchini (100 grams)

fresh salmon fillets • green beans (about 200 grams) • cherry tomatoes • Extra virgin olive oil, • Salt and pepper,

chicken thighs (boneless, skinless) • cooked red beans (about 300 grams; beans should be whole, not broken) • medium red onion (such as Tropea or other sweet red onion) • celery • Extra-virgin olive oil, • garlic clove • Fresh rosemary, • Apple cider vinegar, • Sugar,

large zucchini • chickpeas (about 240 g) • Parmesan cheese • Breadcrumbs, • Extra virgin olive oil, • Salt,

red bell pepper (cleaned, about 150 grams) • sweet paprika