Season with salt on both sides, spread on a tray lined with paper towel and leave for about 30 minutes. Pat the slices dry and then slowly fry until golden brown.
Remove the excess oil with the paper towel.
Spread the slices on a plate, sprinkle with crushed garlic and drizzle with lemon juice.
Add halved tomatoes, chopped parsley, and sour cream or yogurt.
Place in a blender drained cashew nuts, tahini, fresh ginger and garlic. Mix. Add grated carrot, salt, lemon juice to taste and whatever fresh herbs you might have and like. Serve on toast or crackers.
Pour over the cauliflower. Cut up 1-2 onions and place them all over the cauliflower.
Bake in the oven at 430 ° F for about 15 minutes. After 15 minutes, mix, drizzle with lemon juice and sprinkle with either chopped parsley or chopped coriander and bake until done.
Cook 3 liters of water with 2 cubes of vegetable bouillon, 3 bay leaves, and fresh or canned beans. When they are half way done, add 4 diced potatoes and cook.
Heat olive oil in large sauce pan. Grill chicken breast seasoned with salt and pepper slowly from both sides until done.
Remove the meat. Add cream, chicken stock, seasoning, garlic, parmesan. Mix and cook for few minutes. Add tomatoes, spinach and return meat into the pan, cook for a minute.
