We don’t often see Angèle Ferreux-Maeght anymore. For more than ten years, this restaurateur has been delighting Parisian stomachs in search of something healthy with her Guinguette d’Angèle, an organic, detox and gluten-free catering service. Her passion for cooking was paradoxically revealed during the fasting courses in which this trained naturopath helps them. Her recipes are notable for their low fat content but always rich in fruit, vegetables and legumes. Author of numerous cookbooks, she is currently publishing My vegetarian kitchen (Marabout, 336 pages, 29.95 euros), which offers 100% vegetarian recipes classified by product to cook delicious and healthy dishes and desserts throughout the seasons.
Parsnip, lemon and sage soup
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients for 4 people
- 1 l of milk or vegetable drink
- a few sage leaves
- 5 parsnips
- Zest of 1 lemon
- Some sunflower seeds
- 3 tablespoons of rice drink
- Olive oil
- ground pepper
the preparation
Heat the milk, add the sage leaves and let it infuse for 5 minutes.
Peel the parsnips and cut them into large cubes. Cook them in the infused milk for 20 minutes.
Remove the sage leaves and blend the soup finely. Add the lemon zest and mix well.
Pour the soup into bowls, sprinkle with a few sunflower seeds, add 1 tablespoon of rice drink, a dash of olive oil and a pinch of freshly ground pepper.
stuffed pumpkin
Preparation time: 20 minutes
Cooking time: 1 hour
Ingredients for 6 people
- 3 pumpkins (or squashes of your choice)
- 4 or 6 shallots
- 2 good handfuls of precooked chestnuts
- 2 handfuls of hazelnuts
- 400 g oyster mushrooms
- 2 glasses of dry white wine (24 cl)
- 2 handfuls of raisins
- Olive oil
the preparation
Preheat the oven to 180°C. Cut the top off the pumpkin, save this lid, remove the seeds.
Peel and finely chop the shallots. Crumble the chestnuts and crush the hazelnuts. Mash the oyster mushrooms along the grain with a fork.
Brown the shallots in a pan with a dash of olive oil until translucent. Add the mushrooms, cover and cook for 5 minutes. Add the crumbled chestnuts, crushed hazelnuts and raisins and deglaze with the white wine. Mix well.
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