Wholefood fair lentils and semolina salad

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Makes: 4 servings

10-15 minutes

Very easy

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Ingredients

200 g (7 oz) fair lentils
200 g (7 oz) couscous semolina
1 large handful of fresh green beans
150 g (5.3 oz) feta cheese
Rocket (nearby 4 handful)
1 Granny Smith Apple
1 clove garlic
1 lemon yellow
Olive oil, salt, pepper

 

Recipe by our partner blogger
Geek & balsamique

 

Directions
1. Cook the lentils, semolina and fresh green beans. Ideally, try to cook them the day before or the morning early enough, so the ingredients have cooled fwhen you want to make your salad.

Cook fair lentils int 3 times their volume of water according to indication on your package (about 25 minutes). Drain, salt, book.
Cook fresh beans about 6 minutes in a large volume of salted water. Drain, rinse in cold water and book.
Pour the couscous semolina in a bowl. Pour boiling water over couscous to its height. Stir quickly and cover with a plate. Let inflate then pour a drizzle of olive oil, salt and pepper to your liking before mix, book.

2. Press the two lemons. Add the olive oil, crushed garlic clove, salt and pepper. Mix well.
3. In the your plate drop a few salad, semolina, blond lentils, a few beans, apple pieces and crumbled feta cheese. Pour a bit lemon sauce (you can also mix all the ingredients (except the salad that you keep at the bottom of yor plate) then season). Eat chilled.

See all our vegetarian recipes on our blog ! (english)

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Le Puy green lentils in Chili con carne

Le Puy green lentils in Chili con carne

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Makes: 4 servings

30-45 minutes

Easy

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Ingredients

2 steak chopped
200g (7 oz) Le Puy green lentils
2 red onions
1 clove garlic
1 small can of tomato sauce
25 ml of mild chilli powder
1 tablespoon oil
Salt

Recipe by our partner blogger
Recettes et ateliers Tupperware

Directions
1. Peel the onions and garlic. Slice the onions, chop the garlic.
2. In the microwave plate, onions, oil, add the chopped meat.
Add the garlic, lentils, tomato paste and sweet pepper. Stir and add 800 mL of water.
3. Cook 2 times 15 min in the microwave with 5 min of rest and stiring after each cooking.
Don’t salt before the end of cooking.

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Choux puff filled with persillade snails

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Makes: 30 small choux

More than 45 minutes

Difficult

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Ingredients

5 dozen snails
4 eggs
80 g (2.8 oz) butter + 30 g (1 oz) butter
150 g (5.3 oz) flour
25 cl water
½ tsp of fine salt
1 bunch parsley
1/2 clove garlic

 Recipe by our partner blogger
Cook with love
 

Directions
1. Preheat the oven to 200° C.
2. In a saucepan, bring to boil water, salt and butter cut into small pieces while stirring to ensure that butter melt. Off the heat, add the flour all at once. Mix vigorously with a wooden spoon. Return to low heat and stir until the dough pulls away from the saucepan and forms a ball.
3. Off the heat, add the eggs one byu one and incorporate with the wooden spoon. In the end, the dough should be smooth and supple.
4. Cover an oven plate with parchment paper. Draw about 20 small choux well spaced using a pastry bag (or with two tablespoons.) Bake for 25-30 minutes approximately. Do especially not open the oven during the first 20 minutes, otherwise the gougères would fall back.
5. Rinse the snails with hot water.
Wash the parsley and peel the garlic. Chop the garlic and parsley very finely.
Melt butter in a skillet. Add snails and garlic and parsley and fry 10 minutes.
6. Let your choux cool down on a grid. Garnish them with snails and the persillade to obtain your gougères.
Serve immediately. If you prepare them in advance, reheat a few minutes at 140° C.
 

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The bilingual vegetarian blog supported by Sabarot: “Le lundi, c’est veggie !”

The bilingual vegetarian blog supported by Sabarot: “Le lundi, c’est veggie !”

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Do you know what is the “flexitarism”? It’s when you’re not a full-time vegetarian, but consume much less meat: in “flexitarian” you can hear ‘flexi’, from the word “flexibility”.

 

An increasing number of people now want to reduce its meat consumption, this is called flexitarism. This practice attract more and more people and join the “veggie” diet family. In concrete terms, a flexitarian person reduces his consumption of animal origin products to prefer plant products: this is the result of awareness that too much importance was given to the meat and that these excesses have consequences on the planet and on our health. Plant proteins are very varied and are found in abundance in the association of pulses and cereals.
This is why Sabarot launch the challenge “Le lundi, c’est veggie !” which mean to eat vegretarian one day a week, for example on monday. It is an opportunity to vary your diet and to discover nex ingredients or ingredients you don’t use often enough, celebrating the International Year of Pulses (IYP) decreed by the UN.

 

Sabarot creates the blog “Le lundi, c’est veggie !” dedicated to vegetarian cooking in order to approach the flexitarism in a playful and non-binding way !
Sabarot hopes to be joined in this community project by other food companies that would agree with these ideas.
 

In addition, Sabarot innovates and develops a full range of cereals, pulses and rice blends to supply this demand for healthier alternatives to meat products. In addition to the numerous references of Sabarot cereals and pulses, you will now find 7 gourmet blends that are perfectly adapted to vegetarian diet needs. They will allow you to vary your menus pleasantly, and integrate plant proteins in your plate finger in the nose !

 

Visit the blog "Le lundi, c'est Veggie !" (in english)

Professionals, you would like to join us in this manoeuvre? Contact us!

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