Chicory and zucchini vegetables with orange and chili

Ingredients for 3 servings:

• 2 large chicory or 3 small
• 1 small zucchini
• 1 red chili pepper(s)
• 1 orange(s)
• 2 tbsp rapeseed oil
• 1 potato(s)
• 1 carrot(s)
• ½ onion(s)
• 1 small garlic clove(s), if desired
• 125 ml water
• 40 g almond(s), blanched
• 30 ml rapeseed oil
• 1 tsp lemon juice
• ½ tsp salt
• Fenugreek seeds
• nutmeg
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, alkaline

First, prepare the “cheese sauce.” Peel the potatoes, carrots, onions, and garlic, chop them into small pieces, and cook them in 125 ml of water with the lid on. This takes about 15 minutes. Place the almonds, oil, lemon juice, salt, and spices in a blender, add the cooked vegetables and the cooking water, and blend everything thoroughly. Then, separate the chicory leaves into individual pieces and cut them into approximately 1 cm pieces. Quarter the zucchini lengthwise and cut into thin slices or pieces. Mix both together. Thinly slice the chili pepper and stir in as well. Heat 2 tablespoons of oil in a pot or pan, add the vegetables, and sauté uncovered, stirring occasionally. Meanwhile, peel the orange, segment it, and cut it into pieces. Add the salt and spices to the vegetables and stir well again. Remove the pot from the heat. Stir in half of the cheese sauce and finally fold in the orange segments. This goes very well with rice. Tip: You can store the leftover cheese sauce in the refrigerator for up to a week and use it for casseroles or pasta dishes, for example. If you already have ready-made cheese sauce in the refrigerator, this dish is very quick to prepare.