Butternut Squash Soup with Curry and Pineapple-Coconut Spread
For 4 people
* 1 butternut squash
* 1 onion
* 2 garlic cloves
* 1 tablespoon coconut oil
* 1 teaspoon curry powder
* a bit of salt and pepper
* a thumb-sized piece of fresh ginger
* a bit of lemon juice
* 2 tablespoons of pineapple-coconut spread (La Délicieuse)
Peel and cut the squash into pieces.
In a saucepan, sauté the minced garlic and onion and the squash pieces in the coconut oil. Add the curry powder, a bit of salt, and pepper.
Add water to cover and let cook for about 20 minutes, until the squash is tender.
Add the grated fresh ginger, a bit of lemon juice, and the spread. Blend until smooth.
Serve with some more freshly grated ginger and let guests add a bit of the spread to taste.
Leek Tartines with Toscane Spread
For 4 tartines
* 4 small leeks
* a bit of olive oil
* a bit of salt, pepper, dried herbs, and smoked paprika
* 1 jar of Toscane spread (La Délicieuse) tartinade Toscane La Délicieuse
* 4 large slices of sourdough bread
Prepare the leeks by washing and cutting them into pieces about 2 to 3 cm long.
Sauté them in a pan with a bit of olive oil, salt, pepper, dried herbs, and smoked paprika for about 5 minutes until lightly browned, then add a bit of water and let cook for another 5 to 10 minutes.
Spread the Toscane spread on the slices of bread, then add the leeks. Drizzle with a bit of olive oil and enjoy with a nice green salad and/or some raw vegetables.
Roasted Sweet Potatoes with Paprika and Carrot-Curry Spread
For 4 people, as a side dish
* about 1 kg of sweet potatoes
* 5 tablespoons of olive oil
* 1 heaping tablespoon of smoked paprika
* a bit of salt and pepper
* a few dried herbs
* 1 jar of carrot-curry spread (La Délicieuse)
Preheat the oven to 220°C (428°F).
Peel the sweet potatoes and cut them into thick slices.
In a bowl, mix the oil with the paprika, herbs, a bit of salt, and pepper.
Add the sweet potatoes and mix by hand, gently, to coat the vegetables well.
Disposer sur une plaque chemisée de Place them on a baking sheet lined with parchment paper or a non-stick mat. Bake for 35 to 40 minutes.
Serve with some vegetable sticks and the carrot-ginger spread (La Délicieuse).
Potato Waffles with Tomato-Basil Spread
For 6 waffles
* 500 g potatoes
* 2 eggs
* 100 ml plant-based (or dairy) milk
* 2 tablespoons olive oil
* 100 g wheat, spelt, or einkorn flour
* 2 teaspoons baking powder
* a bit of salt and pepper
* a few fresh or dried herbs of your choice
* 2 garlic cloves
* 1 jar of tomato-basil spread (La Délicieuse)
* a few raw or cooked vegetables of your choice (here, carrots and leeks)
Prepare the waffle batter.
Peel and grate the potatoes.
Place them in a colander and press well to remove the juice.
Whisk the eggs with the milk, oil, flour, baking powder, a bit of salt and pepper, and some herbs.
Add the potatoes and pressed garlic. Mix well.
Heat your waffle iron and oil it if necessary. Cook the waffles for 5 to 7 minutes, adjusting the time to your device.
Serve the waffles with some spread and a few raw and/or cooked vegetables of your choice.
Leek Muffins with Spicy Pepper Spread
For 6 medium muffins
* 1 large leek (or 2 small ones) + a bit of olive oil + a bit of salt, pepper, and herbes
* 150 g whole wheat flour (T110)
* 5 g baking powder
* 1 jar of spicy pepper spread (La Délicieuse)
* 2 eggs
* 4 tablespoons olive oil
* a bit of salt and pepper
* a handful of sunflower seeds
In a pan, sauté the finely chopped leek in a bit of olive oil with a bit of salt, pepper, and herbes de Provence for about ten minutes, adding a bit of water if necessary.
Preheat the oven to 180°C (356°F).
Whisk the flour with the baking powder, a generous tablespoon of the spread, the eggs, the oil, and a bit of salt and pepper.
Add the leeks and sunflower seeds.
Pour into lightly oiled muffin molds. Sprinkle with a few seeds and bake for about 25 minutes.
Let cool slightly before removing from the molds.
Cut the tops off the muffins and fill them with a bit of the spread.
Leek Patties with Kids' Spread
For about a dozen patties
* about 800 g finely chopped leeks
* a bit of olive oil
* a bit of salt, pepper, herbes
* 2 eggs
* about 120 g crumbled feta
* 4 tablespoons potato starch
In a pan, sauté the finely chopped leeks in a bit of olive oil with a bit of salt, pepper, and herbes de Provence for about 15 minutes, adding a bit of water during cooking if necessary.
Mix the leeks with the crumbled feta, beaten eggs, and potato starch.
Heat a bit of olive oil in a pan and form the patties in the pan, ideally using a pastry ring. Let them brown for a few minutes on each side, watching carefully.
Serve hot or cold.
Coquillettes with Celery and Truffle Spread
For 2 people
* about 250 g of celery, peeled and cut into small cubes
* 2 garlic cloves
* a bit of olive oil
* a bit of salt, pepper, and herbes
* about 200 g of coquillettes
* 1 jar of truffle spread
* a few Paris mushrooms (button mushrooms)
In a pan, sauté the celery and garlic in a bit of olive oil with a bit of salt, pepper, and herbes de Provence for about ten minutes, adding a bit of water if necessary.
Meanwhile, boil water and cook the pasta al dente.
Add 4 tablespoons of pasta cooking water to the celery, 2 tablespoons of truffle spread, and mix gently.
Drain the pasta, serve with the celery sauce, a few slices of fresh mushrooms, and let guests add a bit of the truffle spread to their liking.
Leeks, Tofu, and Mango-Curry Spread
For 4 people
* 3 large leeks
* a bit of coconut oil (or olive oil)
* a bit of salt and pepper
* 200 g plain tofu
* 3 generous tablespoons of mango-curry spread
* 200 ml plant-based cream
Wash and slice the leeks into pieces about 2 cm long.
Sauté them in a large pan with a bit of olive oil, salt, and pepper for about 10 minutes, adding a bit of water if necessary.
Add the tofu in large cubes and sauté on each side for a few more minutes.
Mix the spread and the cream in a bowl and pour over the leeks and tofu, letting it cook for a few minutes. Enjoy, perhaps with a bit of rice.
Guests can add a bit more spread to their liking.