Rainbow Buddha Bowl
21 recipes
Polenta, carrots and peas
ingredients
servings
4
Carrots
8 unit
Leeks
1 unit
Dried peas
1 cup
Courgette
1 unit
Extra virgin olive oil
2 spoons
Apple vinegar
2 spoons
Natural sea salt
a bit
Instant polenta
250 oz
Miso
2 teaspoons
single courses from Italy
Polenta, carrots and peas
Polenta, carrots and peas
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
In this dish there is the Organic Non-Pasteurized Miso (of barley), a paste rich in enzymes, live cultures and proteins. It is an ally of the intestine, improves digestion and strengthens the bacterial flora.
preparation
step 1
Turn the oven on at 200 ° C. Cut the carrots into matchsticks
step 2
Cut the leek and the diced courgette into slices
step 3
Drain the peas after soaking for 6/8 hours
step 4
Season the carrots with a tablespoon of oil and vinegar, complete with a little salt. Mix well and bake for at least 20 minutes, until the carrots are well cooked
step 5
In a saucepan heat up a tablespoon of oil and when it is hot pour the leek. Sauté over low heat for at least 5 minutes. Add the peas and the courgette and add water to cover the volume of the vegetables. Cook for at least 40 minutes
step 6
With a little cooking water, mix the miso in a bowl until everything is well dissolved
step 7
When cooked, blend the vegetables well until you obtain a smooth cream. Add the miso and mix well
step 8
Prepare the polenta with about a liter of salted water. When it is cooked lay it on a flat surface and as soon as possible make a circle with a pastry cutter. Serve alternating polenta with carrots
step 9
Serve, enjoy your meal!
