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Leeks and crickets spaghetti sauce

Author: Geneviève Arbour Dt. P.
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Spaghetti avec sauce au poireau et à la poudre de grillons
Preparation 15
Baking 60
Portions 6
Freezing Yes
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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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.

Chef's notes