Provencal vegetal steak and small vegetables in pesto sauce

  • sans lactose
  • sans gluten
  • végétalien
  • végétarien


Preparation : 20 min

Cooking : 24 min

for 2 people

  • 3/4 cup of buckwheat flakes
  • 2 tablespoons of whole rice flour
  • 2 tablespoons of chia seeds
  • 1 tablespoons of sunflower seeds
  • 1 teaspoon of thyme
  • 1 teaspoon of rosemary
  • 1 teaspoon of fennel seeds
  • 1/2 cup of water
  • 2 eggs
  • 3 tablespoons of minced dried tomatoes
  • 3 tablespoons of minced black or green olives
  • 1 garlic clove
  • 1 small carrot
  • 1/2 zucchini
  • 1/2 onion
  • Pepper
  • 1 zucchini
  • 1 carrot
  • 1 handful of sprouted alfalfa seeds
  • 1 bunch of basil (or coriander, or celery leaves)
  • 1 garlic clove
  • 1 tablespoon of sunflower seeds
  • 1 tablespoon of squash seeds
  • Sel & pepper
  1. Fill one quarter of the Vitaliseur’s vat with water and boil.
  2. Cut the carrot, zucchini and onion into brunoise. Place them into the Vitaliseur’s sieve and cook for 2 minutes.
  3. Ina bowl, mix the flakes, flour, seeds with herbs. Add water and eggs, then stir together. Add the cooked vegetables, olives and dried tomatoes, then the mashed garlic clove.
  4. Add pepper and adjust seasoning keeping in mind that both tomatoes and olives are already salted. Place in two ramekins previously oiled and lay on the Vitaliseur’s sieve. Cook for 15 minutes.
  5. Fill one quarter of the Vitaliseur’s vat with water and boil.
  6. Cut the vegetables into pieces. Place the carrot on the Vitaliseur’s sieve and start cooking. After 2 minutes, add zucchini and fennel. Cook for another 5 minutes.
  7. Dry-roast sunflower and squash seeds in a frying pan.
  8. Blend or grind in mortar the basil, seeds, mashed garlic clove and olive oil until you get a sauce that looks like liquid pesto. Add salt and pepper.
  9. Serve the vegetables with a handful of sprouted seeds, then coat with the sauce.

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