fuuuuck why are they so beautifl
lunch: whole-wheat farfalle with (vegan) creamy vegetable-sauce
For the sauce (I made 2-3 servings), I sautéed 1 chopped scallion in 1 tbsp. olive oil. Then I added 1 large carrot, quartered lenghtwise and sliced and 3 large cabbage-leaves, chopped and sautéed everything for some minutes. Then I added 1 1/2 cup of hot water, brought everything to boil and stirred in 2-3 tbsp. grinded rolled oats (whole-grain flour works, too) to thicken the sauce. At last I added about 1/2 cup fresh peas, a handful of each minced parsley and chives, a tsp. minced lovage and tasted everything with salt and pepper.