Heat the basmati rice in an air fryer for 5 minutes at 200°C with sweet paprika, black pepper, olive oil, salt, and 2 tablespoons of water.

Prepare the salad with finely sliced cabbage, apple pieces, walnuts, and cooked chickpeas.

Dress the salad with plain soy yogurt or Greek yogurt, juice of half a lemon, olive oil, and a pinch of salt.

Add the basmati rice to the salad.

Heat 2 garlic cloves in a pan with olive oil, then add Venere rice, 150 g raw blended broccoli, chili pepper, and a pinch of salt.

Add a splash of water and cook for 5 minutes, stirring.

Toast breadcrumbs with olive oil, salt, and mixed seeds, then add them on top once ready.

Cook 150 g mushrooms for 5 minutes in a pan with olive oil and 1 garlic clove.

Add the brown rice and a splash of water or hot vegetable stock, then cook for 2 more minutes.

Add a splash of hot water to 30 g vegetable grated cheese or Parmesan to make a cream, then add ground black pepper.

Dress the brown rice with the cream and chopped parsley.

Soften half an onion with olive oil in a pot, then add 150 g cooked kidney beans, 1 bay leaf, and 100 g tomato passata.

Season with salt and cook for 5–6 minutes.