Peter Aldo

Ingredients – 1 ripe pineapple, chopped – 1 cucumber, peeled and chopped – 2 tablespoons sugar – 500 ml water – 200 ml lemon juice – Ice cubes – Fresh mint leaves (for garnish) Method 1. Begin by placing the chopped pineapple and cucumber into a blender. 2. Add the sugar and water to the

Ingredients – 300 g pasta – 2 tbsp olive oil – 4 cloves garlic, minced – 400 g canned tomatoes, diced – 1 tsp sugar – 1 tsp salt – 1/2 tsp black pepper – 1/2 cup fresh basil, chopped – 1/4 cup grated cheese – 1/4 cup water Method 1. Begin by cooking the

Ingredients – 1 tablespoon olive oil – 1 onion, chopped – 2 cloves garlic, minced – 500 g tomatillos, husked and chopped – 1 bell pepper, chopped – 1 teaspoon ground cumin – 900 ml vegetable broth – 1 can black beans, drained and rinsed – 1 cup corn kernels – Salt and pepper to

Ingredients – 450 g firm tofu – 1 cup breadcrumbs – 1/4 cup soy sauce – 2 tablespoons olive oil – 1 medium onion, chopped – 2 garlic cloves, minced – 1 tablespoon nutritional yeast – 1 teaspoon smoked paprika – Salt and pepper, to taste – Burger buns and toppings of choice Method 1.

Ingredients – 400g corn kernels (fresh or frozen) – 1 tsp olive oil – 1 onion, diced – 2 garlic cloves, minced – 1 tsp ginger, grated – 4 cups vegetable broth – 200g rice noodles – 1 cup tempeh, cubed – 2 green onions, sliced – 1 tbsp soy sauce Method 1. Heat the

Ingredients 2 ripe nectarines, sliced 1 medium fennel bulb, thinly sliced 150 g salad greens 1/4 cup fresh mint leaves, chopped 1/4 cup almonds, chopped 2 tablespoons olive oil 1 tablespoon balsamic vinegar Salt, to taste Black pepper, to taste Method Start by washing all the vegetables and herbs thoroughly. Slice the nectarines and thinly

Ingredients – 2 medium zucchini – 2 tablespoons olive oil – 1 teaspoon salt – 1 teaspoon black pepper – 1 teaspoon garlic powder – 1 lemon (for juice) – ¼ cup fresh parsley (chopped) – ½ cup cherry tomatoes (halved) – ½ cup feta cheese (crumbled) – ¼ cup balsamic vinegar Method 1. Start

Ingredients – 1 cup peanuts (roasted and unsalted) – 1/2 cup water – 1/2 teaspoon salt – 1/2 teaspoon red chili powder – 1/2 teaspoon tamarind paste – 1 tablespoon oil – 1/2 teaspoon mustard seeds – 1/2 teaspoon urad dal – 1-2 green chilies (finely chopped) – 8-10 curry leaves Method 1. Place the

Ingredients – 1 medium Mangalore cucumber – 1 cup red lentils – 1 medium onion – 2 tomatoes – 1 teaspoon mustard seeds – 1 teaspoon turmeric powder – 2 tablespoons tamarind paste – 2 to 3 green chilies – Salt to taste – Fresh coriander leaves, for garnish Method 1. First, cut the Mangalore

Ingredients – 1 cup chickpea flour – 1/2 teaspoon turmeric powder – 1/2 teaspoon chili powder – 1/2 teaspoon salt – 2 tablespoons oil – 1 cup mixed nuts (peanuts, cashews) – 1 cup puffed rice – 1/2 cup curry leaves – 2 tablespoons sesame seeds – 2 tablespoons dried coconut Method 1. In a

Ingredients – 1 cup of cooked rice – 2 tablespoons of tamarind paste – 1 tablespoon of jaggery or brown sugar – 1 tablespoon of sesame oil – 2 teaspoons of mustard seeds – 5-6 dried red chilies – 1 teaspoon of turmeric powder – 1/4 cup of peanuts – 2 tablespoons of curry leaves