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Leeks and crickets spaghetti sauce
Author:
Geneviève Arbour Dt. P.
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Preparation
15
Baking
60
Portions
6
Freezing
Yes
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
1 small diced carrot
1 diced celery branch
2 chopped garlic cloves
30 ml (2 tablespoons) of vegetable oil
175 g (1/2 briquette) of extra firm tofu, finely grated or crumbled in a blender
125 ml (1/2 cup) of dried coral lentils
1 can of 796 ml of italian diced tomatoes (with its juice)
1 can of 398 ml of tomato sauce
30 ml (2 tablespoons) of maple syrup or brown sugar
15 ml (1 tablespoon) of dried basil
15 ml (1 tablespoon) of dried oregano
90 ml (6 tablespoons) of crickets powder
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Leeks and crickets spaghetti sauce
From
Jun 15
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Jan 01
Preparation
In a large cauldron, fry at medium high heat leeks, carrot, clery and garlic into oil to tender, for about 10 minutes.
Add all remaining ingredients except crickets powder and mix well.
Cover and simmer at medium low heat for 30 minutes. Mix it up from time to time while cooking and reduce temperature if the sauce seems to glue.
Remove lid and continue cooking at low heat for 15 to 20 minutes.
When cooking is finished, add crickets powder, mix well and serve.
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