Drive away with green broad beans and ricotta
54 recipes
Vegan baskets
ingredients
servings
4
Red lentil flour
200 grams
Extra virgin olive oil
50 mL
Water
70 mL
Courgette
5 unit
Carrots
5 unit
Salt
2 pinches
Roasted pumpkin seeds, unsalted
4 spoons
first courses from Italy - Lombardia
Vegan baskets
Vegan baskets
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fragrant baskets of red lentils, with a vegetable filling! Excellent for an aperitif or a lunch with friends
preparation
prepare first
Hummus chickpea and tahini
step 1
On a shelf, combine the lentil flour sifted with oil, salt and water, until a homogeneous mixture is obtained. Leave the dough to rest at room temperature for at least 1h, covering it with plastic wrap or a cloth.
step 2
roll out the dough with a rolling pin, obtaining a layer of a few millimeters, use muffin molds to create the baskets (I use it upside down so as to have a wider basket) and pierce with a fork, turn on the static oven at 200 degrees for 20 minutes.
step 3
Let the baskets cool down, meanwhile steam the courgettes and carrots, once ready, pour them into a food processor by combining the chickpea hummus made previously, so as to create a thick mixture, add two tablespoons of pumpkin seeds, adjust salt and amalgam
step 4
Pour the mixture of about two spoons into the baskets, decorate with the remaining pumpkin seeds and put them back in the oven at 150 degrees for 15 minutes, for the sweet tooth you can add a few pieces of rice cheese on top in grill mode
step 5
Remove from the oven and your baskets will be ready to spoil! Light and healthy
