Put in a saucepan to boil chopped spinach, rice, olive oil, water, green onions, salt and diced tomatoes . When the rice is almost ready (after about 15-20 minutes, depends on what you use rice), add

Saute in a pan in olive oil chopped into small cubes of potatoes, carrots and white part of green onions. Himalayan salt and add water to cover the vegetables and allow to boil for 5-10 minutes. Add

Beans soak for several hours in cold water, rinse and boil in new water. When it boils, he puts olive oil and chopped onion, red pepper and hot, savory, oregano and cloves. Boil quietly to almost

Soak apricots in brandy for a few hours. Take 2 tbsp of sweet. Beat remaining jam with hot water, add the oil, grated lemon rind and lemon juice. Mix flour, baking soda and salt. Add dry ingredients

For faster cooking use a pressure cooker. clean, rinsed chickpeas to soak in cold water for at least 12 hours. The very first time you cooked chickpeas, changed several times water. Much-later I read

Lentils was boiled, then change the water. Again put on the stove, add the chopped potatoes, noodles, chopped carrot, garlic, tomatoes, salt and pikantinata. Once ready to pan fry the onions, then add

Soak the seeds in water for 1-2 hours. Boil the potatoes for 6-7 minutes - must be polusvareni. Peel and grate the potatoes in large pieces. Add 2 tbsp sunflower oil, salt and pepper. Stir the mixture

Peel the potatoes and cut them into cubes, onions cut into crescents, spinach, if old leaves cut into larger pieces, and if young leaves just rinse and leave intact. Heat the oil, add the cooked

Sauté diced beetroot, onions and parsley in olive oil in the pan. Add a little water to not burn and let it cook on low heat for about 20-30 minutes. Add grated tomatoes or other tomato sauce, and

Chickpeas soak in water for 10-12 hours. Rinse, pour cold water and boiled. I use a pressure cooker and is ready for 25-30 minutes. onions and leeks finely, carrot, celery and ginger is grated or

Peel the potatoes and cut (slightly thicker than frying), put in a baking dish and put the olive oil, salt, balsamic vinegar and mix well with hands on top, sprinkle with thyme (optional can be put

Boil the water, add the amaranth and once again boil, reduce heat, and simmer for sandwiching about 20 minutes. Meanwhile, cook and clean handle spinach, tomatoes and peel and cut in large pieces. To

Luke, carrot, garlic and celery cut. Steamed vegetables, garlic, almonds and seeds in the oil until the celery, carrot, onion and mushrooms soften. Add the soy sauce, spices and amaranth. Stir well

Eggplant peel and cut into 1 cm thick sticks. Soaked in milk, along with the salt and pepper at least an hour before breading. The more the better, such as overnight. For the breading in a well

Onions not cut into very small pieces and sliced ​​garlic. Chorbadzhiyski peppers cut into rings to the top, but when it comes to seed are cut to length, cleaned and cut into pieces. Eggplant and