Introduction:
The following recipe is an adaptation of this dish so popular in Western Andalusia. Remember some dishes of Arab origin, and also the Italian Bolognese Sauce. Instead of animal meat, use the known as the Queen.

vegetables meats: seitan (http://eldelantalverde.wordpress.com/2005/12/30/seitan-casero/).
As it usually happens with the folk cuisine, there are many versions. Here I show you a very simple, but it is of toma-pan – and – wet.

Ingredients:
-300 GR seitan (better if it is porous)
-1 glass of crushed tomato
-1/2 glass of red wine
-1 Onion
-3 cloves of garlic
-1 Bay leaf
-Black pepper
-Romero
-Nutmeg
-Sugar
-Olive oil
-Salt

Instructions:
In a pan with two tablespoons of oil pocha chopped garlic and onion. Add the seitan cut into small pieces and stir a few minutes until slightly browned. Take the tomato, which can be packed or do you shredding natural peeled tomatoes, wine, bay leaf and a pinch of each spice. Also add half a teaspoon of sugar to make the tomato not so acid. Stir carefully so that everything is distributed, cover and let simmer low to make fried tomato and meat, i.e. seitan, juicy. This may take between 30-40 minutes.

Serves hot served with potatoes boiled, fried, or made mashed potatoes as you prefer, and freshly baked bread.

Variant
If you like the sauce more homogeneous and without tripping, you Brown the onion and garlic first, followed by add tomatoes with spices and wine and pass through the mixer. Dora the seitan and throws the sauce to cook everything together, just as the previous version.

Introduction:
This dish has many denominations, in my house we call simply rice, but I know that he is also called rice and beans, rice with lentils, olleta of rice with vegetables, is a dish with many vitamins and plant proteins, does nothing of animal fat or meat, and is very tasty. As I have little time, usually cooking for two times (in house we are four) quantities are adjusted for 8 servings. I what I do is to freeze half of the pot, antas to rice.

Ingredients:
The ingredients are very healthy and very simple:

-Chard
-Pumpkin
-Carrot
-potato
-Onion
-Leek
-tomato
-Sweet potato (today not I have, because I didn’t, but is doing very well)
-garlic
-Laurel
-Green beans
-A handful of lentils)80/100 ring
-A handful of dried chickpeas)80/100 (gr), either a small pot already cooked.
-a handful of beans, white, brown or black (or mixed)
-olive oil
-Salt
-water
-Sweet paprika
-food dye
-rice

Instructions:
Put soaked vegetables the previous day. put a pot of water (5 litres), and legumes. Add the chard, pumpkin, potato, carrots, green beans, and the laurel.

Prepare a sofrito: a good squeeze of oil of olive (200 ml) approx. first two whole peeled garlic. When they are golden away and put in the pot. Continue with little ones, cut the onion and leeks when they start to Brown add a spoonful of sweet paprika and a few laps taking care not be pass firearms, that it Margarita the plate are given. Add the grated tomato and fry a few minutes. The sofrito add to the pot. Cook one hour and a half.

Currently distribution amount in two different containers, since as I’ve said above I Cook for two times. For 4 people, with generous portions, is added to the boiling broth (are about two liters of broth with vegetables) about 250 g of rice. Time: 15-20 minutes depending on the rice. It removes from time to time. It has to be soggy but Esperanto. Another photo of the final dish, another occasion.

Ingredients:
-4 medium-sized Zucchini
-2 medium-sized onions
-3 cloves of garlic
-3 large tomatoes (can also be used a tin of chopped tomatoes)
-2 cans of tuna in olive oil
-2 eggs
-Salt and pepper
-Nutmeg
-A teaspoon of Herbes
-1 sachet of grated Emmental, Havarti or Parmesan cheese (mine was Emmental)
-Olive oil

Instructions:
Preheat the oven to 180 degrees.
Clean the zucchini. Cut three of them lengthwise in half.
Empty them, and chop very menudito what’s inside.
Chop the other Zucchini cuadraditos small.
Peel the tomatoes and chop them also menuditos. Chop the onion into small pieces.
Pour a little oil in a large frying pan, and when it is hot, put the onion and garlic Saute to fire low until you’re the onion transparent.
Add chopped zucchini, stir well, and cook 8-10 minutes.
Add the tomatoes, salt, pepper, nutmeg and Provencal herbs, and cook everything for 15 minutes.
Leave to cool a little.
Drain tuna, shred it, and add it to the mixture of vegetables.
Add the beaten eggs and mix.
Put the halves of the courgettes in an oven dish greased with olive oil.
Fill it with the mixture. Add the cheese grated on top and put in the oven for 35 to 40 minutes.