Ingredients: 1 sachet Higlo peas400 g riceSupper vegetable2 tablespoons organic spices2 onion6 tablespoon grated soy cheese tofuFinely chopped parsley leaf Preparation: Fry half-cooked rice, pour over hot vegetable soup, cover and cook until tender. Fry the finely chopped onion until golden and add the previously cooked peas, add a portion of the soup and cook until soft. Stir the stewed rice with the stewed peas, grated soy cheese tofu and leaves of finely chopped parsley.

Ingredients: 1 pack Higlo peas2 turkey drumsticksSo, pepper, ground red pepper4 carrotsButter Preparation: Wash two turkey drumsticks with cold water, dry and season well with salt, pepper and ground red pepper. Heat the oil in a pan and fry the drumsticks on each side. Pour in the soup and simmer covered for about an hour. Peeled 4 carrots, cut into rings. Boil the peas in salted water. About twenty minutes before the drumsticks are ready, melt the butter in a bowl, add the vegetables and simmer for 15 minutes. Add salt and pepper. Garnish the drumsticks with the vegetables, and the sauce in