Cereals: Bulgur
Cook the bulgur in twice its water (see cereal outline) and sprinkle with various nuts and black sesame seeds and a little hemp oil or other oil.
Vegetables and legumes: Carrots and soya protein
Soak the proteins (small ones) in a stock cube and a tablespoon of brown miso with hot water for 1/2 hour.
Cut the carrots into julienne (thin sticks) then sauté them dry, covered with a little salt. They should remain crisp. Set aside.
In the same pan, pour a good quantity of sunflower oil and throw in the drained proteins and sauté them over high heat while stirring. Add a dash of soy sauce and continue stirring. Sprinkle with Espelette pepper or similar and mix with the carrots, taste and adjust.
Accompaniment: roast potatoes:
Pre-cook the potatoes in boiling water for 10 minutes, then cook them for half an hour in the oven at 200 degrees. Add salt at the end of cooking.
Raw vegetables: radishes
Rasp red radishes with a mandolin, cut small pieces of pear or other, add some grapes and mix.