🍆EGGPLANTS WHIT MISO SAUCE🍆

•INGREDIENTS•
•Eggplants, 2 or 3
•White wine
•80 ml Vodka
•40 ml Rice vinegar
•40 ml Water
•100 ml Mugi miso
•2 tablespoons Sunflower oil
•60 ml Toasted sesame seeds

•PROCESS•
•We open them lengthwise and cut the pulp diagonally, but without reaching the bottom.
•In a deep and wide pan, heat the oil over high heat (10/12), place the aubergines with the pulp down and fry them for 5 minutes.
•We turn them over, cover the pan - as my largest pan has no lid, I used a sheet of baking paper and a smaller lid to be completely covered, lower the fire (2/12) and let them sweat for 35 minutes.
•While we take advantage to prepare the sauce by heating the white wine, vodka and rice vinegar in a saucepan over a high heat until it boils for a couple of minutes.
•We remove from the fire, but we leave it in the saucepan.
•We preheat the oven to 180ºC.
•We heat the water 30 seconds in the microwave and dissolve the mui miso in it.
•We add this mixture to the saucepan with the alcohols, put it back to the fire, this time to the minimum (3/12) and cook it stirring without stopping for about 10 minutes until it thickens a bit. •When the aubergines are done, we take care not to break them into a baking dish, cover them with the sauce and bake them for 10 minutes at 180ºC. •Sprinkle some roasted sesame seeds on the aubergines with miso sauce and serve.

🍄SAUCE OF BRÓCOLI AND CHAMPIÑONES🍄

•INGREDIENTS•
•Broccoli 250 g
•Mushrooms 250 g
•Garlic 2 cloves
•Fresh grated ginger ½ teaspoon
•Crushed tomato 75 g
•Extra virgin olive oil 2 tablespoons
•Salt

•PROCESS•
•Put the virgin olive oil in a pan and add the pressed garlic cloves and the grated ginger.
•Place it on medium-low heat until the garlic begins to release its aroma.
•We take the crushed tomato, we raise the fire -if necessary we wait a couple of minutes to evaporate the excess water-, mix well.
•Add the broccoli sprigs and the mushrooms cut into quarters, salt to taste, mix well so that everything is prinked with the tomato, lower the heat and cover the pan.
•We let it cook over medium-low heat for about 8 or 10 minutes, simply with the juices that come loose and the steam that condenses in the lid.
•We serve immediately.

🎃ROASTED ROASTED CALABACINES🎃

•INGREDIENTS•
•Round zucchini 3
•Rice ½ glass
•Red pepper 1 small
•Onion 1 small
•Vegetable broth 1 glass
•Peppers
•Extra virgin olive oil 2 tablespoons
•Salt

•PROCESS•
•We empty them with the help of a spoon or a punch, leaving just over half a centimeter of meat. •We reserve the meat.
•We put them on the oven tray.
•we can cover it with aluminum foil so that it is easier to clean later.
•we lightly salt the inside and bake them.
•both zucchini and closed, for 10 minutes at 180ºC.

•FILLING•
•Heat the extra virgin olive oil in a pan over medium heat and sauté the finely chopped onion and pepper with a pinch of salt.
•When they begin to take color, add the courgettes meat cut into very small pieces and raise the fire a little to evaporate the water that is released, add the vegetable broth and wait for it to boil.
•Add the rice, wait for it to boil again, lower the heat and let it cook for about 17 minutes, then it will be done inside the zucchini.
•While we are making the filling, remember to remove the zucchini from the oven when the 10 minutes pass.
•When the rice is ready, sprinkle with paprika, fill the zucchini, place the lid and bake for another 8 or 10 minutes at 180 º C, depending on whether the zucchini are more or less large, because the larger they are will also be a bit harder .

INFORMATION BY:
http://cocinillas.elespanol.com/2016/11/recetas-veganas-faciles/