Superfast simple baked leek in oats cream

Thirty seconds. 2 ingredients. Serve half an hour later.

Ever since I became vegetarian, I’ve been doing my béchamel sauce with wholemeal flour and a variety of vegan milks such as soy, rice and oats. Till I discovered organic oats and soy cream tetrapacks, may the gods of recycling forbid me. This one is hadcore healthy, because… let’s look at the ingredients. OMG, the oats version contains palm and colza oils, and the soy version has sugar! 😦 Mmm… still better than dairy cream and ¡vegan! ¿right? saving cute little cows from slaughterhouse. Yeah.

Let’s say…. oats cream is one of those tasty little sins that make your life easier when you’re in a hurry. If you have the time, for the sauce you can always do the superhealthy version: stir milk and flour in a pan. I might do a post on that one. Whatever. About the recipe.

You’ll only need:

• Leek
• Oats cream
• Thyme, oregano, olive oil and salt

Instructions:

Preheat the oven. Cut leek. Place in oven plate. Cover with oats cream.

Top with herbs, a splash of olive oil and salt. Bake in oven for, well, that depends on you oven, mine is about half an hour. Serve. Receive compliments for your master cooking skills. Easy peasy.

Broccoli leftovers fusili thick soup

Instead of what I planned for today, I’ve used some steamed broccoli leftovers. Felt like a soup, so I threw to the hop a pair of other leftovers I had in the frigde (leek and squash) and boiled them then blended together with the broccoli.

But I wanted something more filling and didn’t feel like bread. So I thought rice or dried split peas would go great with this. However, I was getting so hungry I would not even the 15 minutes of white rice and so I added the fusilli. It’s the first time I cook fusilli in this way, and it feels way unappropriate, but what the frak, it was so yummy I couldn’t wait and even burned my tongue. Still hurts. Dadadá.

The plate is presented with oregano, fres basil leaves and black sesamee.