Italian BUNS stuffed with grilled vegetables, CHICKPEAS and FETA. And something, a little special: BANANAsplit with BUCKWHEAT.

My Sweetypies,
Saturday we had a wedding party where we had to go to and Sunday I so totally crashed because of my fibro and cvs. Please, forgive me. To make it up a little, I give you two recipes.





Italian BUNS stuffed with grilled vegetables, CHICKPEAS and FETA.
(For 4 pers., preparation: + - 34 min.)


You need:
- 1/2 red pepper/paprika, washed, dried, seeds removed and cut into pieces
- 1/2 green pepper/paprika, washed, dried, seeds removed and cut into pieces
- 1/2 yellow pepper/paprika, washed, dried, seeds removed and cut into pieces
- 1/2 orange pepper/paprika, washed, dried, seeds removed and cut into pieces
- 4 Italian buns
- 1 tbsp. sundried tomatoes, cut into strips
- 300 gr. chickpeas (canned), drained
- 1 heart of romaine lettuce, washed, dried and cut into strips
- 75 gr. feta, crumbled
- 1 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- Salt & pepper
- Bowl (s)
- An oven plate
- A serving plate

Preparation: 
Preheat the oven to 220 ° C. Put the peppers (paprika), olive oil and salt & pepper in a bowl and mix well. Throw everything on the baking sheet and roast them for + - 18 min. Put aside but keep warm. Cut the tops of the buns and hollow them out. (If you have time, cut the bread crumb into cubes and fry, in the pan until golden brown, so you've got croutons to serve with the buns or even in the buns.) Now mix the grilled vegetables with the drained chickpeas, the sun-dried tomato strips, the balsomic vinegar, the lettuce strips and the feta crumbs. Fill the hollowed out buns with the mixture and put the caps back on. PRONTO !!!






BANANAsplit with BUCKWHEAT.
(BEWARE : To make this dish you have to prepare a few things several days in advance !!!!!!!)


You need:
- 250 gr. buckwheat groats (grits)
- 125 gr. soy yogurt
- 1 small banana
- 1 tbsp. goji berries
- 1 tsp. spirulina flakes
- 1 tsp. dried blueberries
- 1/2 tsp. ground turmeric
- 1 tsp. acacia honey
- 1 tbsp. oil
- 1 sprig of mint
- 5 dl. cold water
- A sieve
- Baking sheet lined with parchment paper
- Bowl (s)

Preparation: 
Put the 5 dl. cold water in a bowl and soak the buckwheat groats in it for + - 5 min. Drain and let them drain and germinate for 2 days, at room temperature, in a sieve. Rinse them every morning under running cold water. After those 2 days, you preheat the oven to the lowest setting. Rinse again the sprouted buckwheat groats under cold running water, shake well and repeat with this two more times. Divide the grits, in a thin layer, on the baking sheet lined with parchment paper. Place in the oven for + - 4 h., until the grits are dry and crisp. Open the ovendoor a bit. Put the yogurt in a bowl, put the banana on the yogurt and sprinkle the buckwheat, the goji berries, blueberries, spirulina flakes and turmeric over it. Sprinkle the oil and honey over it and place the sprig of mint on top.
Dried buckwheat is tenable for a few days, but only if you packed them hermetically sealed !!




Eat them,

The Veggie Lady
Check out my other blog!