Food (PT-BR Comidas que eu sei cozinhar ) Salgados Kibe vegetariano Abóbora Proteína texturizada de soja Lentilha Strogonoff Palmito Abobrinha Shiitake Proteína texturizada de soja Shimeji ou Shiitake na manteiga com cebolinha Hamburguer Vegetariano Cenoura + Brocolis + Batatas Batata Assada Caponata Brócolis Refogado Inhame assado Lasanha de Berinjela Omelete de Abobrinha Bolinhos fritos Grão de bico + abóbora (Invenção minha) Arroz Cenoura + batata + brocólis Kibe de soja Lentilha cozida Arroz 'festivo' (...Parecido com um risoto, talvez.)
Vegan Fresh Tomato & White Bean Soup - Pieces In ProgressPieces In Progress. You’ll find a common thread among every soup recipe I make- I don’t use any broth or stock.
It’s weird, right? I’ve had this thing against using them since I became vegetarian. See, I used to make a LOT of risotto, so I spent days and days (and more importantly dollars and dollars) trying in vain to find just one brand that I actually liked. Finally, exasperated with mediocre bases, I tried making my own by just cooking the veggies I was planning to use with water, draining the water out, then re-adding it later in. IT WAS A REVELATION. This is one of my favorite soups. 2 tsp olive oil3/4 cup chopped yellow onion2 Tbsp chopped garlic8 large plum tomatoes (1 & 2/3 pounds)1/4 cup packed fresh basil1 Tbsp tomato paste1 tsp oregano1 tsp rosemary1/2 tsp sage1 tsp salt1/2 tsp red pepper flakes1/4 tsp paprika1 can cannellini beans, rinsed3 oz gluten free pasta (that’s 3/4 cup dry, I used Tinkyada mini shells) Garnish with a sprig of fresh basil and enjoy!
Cauliflower Chowder - Pieces In ProgressPieces In Progress. I’ve always been a Fall person.
The crisp air, the changing leaves, most of the reason I want to spend my life in Northeastern America is just so that I can keep Fall! But! I didn’t realize how truly amazing this season can be until I moved to southern PA where we have more farms than grocery stores and any day of the week if you want a farmer’s market you can find it. That’s because this time of year in this part of the world my absolute favorite vegetables are in such abundance they HAVE to be cheap just so farmers can keep their stock moving (at least that’s how the farm I live next to operates haha). So what can you get? The trick that makes this soup both thick & flavorful AND maintains the tender chunks of cauliflower is partial blending. Cauliflower Chowder Serves 9 98 calories 14 g 7 g. Black Bean Summer Salad - Pieces In ProgressPieces In Progress.
I have a problem with going out.
Being gluten free is not the most accommodating dietary need and being a vegetarian who can’t eat gluten? Well there’s salads… and then there’s salads… and, yeah, salads? Curried Cauliflower Garden Bowl - Pieces In ProgressPieces In Progress. Ah snow, there’s nothing like a big giant ice-snow-free-for-all to remind you that while it might be March (and my magical road trip to Disney might be less than three weeks away), it is still very VERRYYY definitely winter.
As the NorthEast gets hit with yet another layer of snow-ice-rain-slush, I’m loading up on the warmest, heartiest flavors to keep me going. Enter: curry. This week has been curried everything. The spice, the heat, the depth, all of it just warms me up so even though it’s white sky on white ground out there, in my kitchen it’s beautifully toasty. So it makes sense that this installment of Garden Bowls- satisfying & healthy meals that are garden fresh, nutrient rich, vegan, and gluten free- is centered around one of my favorite curry combos: curry & cauliflower! To go along with the classic base of brown rice, I paired this spicy, roasty, delicious cauliflower with carrot for crunch, tomato for sweetness, and red onion for a bit of tang.
Serves 3 314 calories 54 g. A to Z Garden Bowl - Pieces In ProgressPieces In Progress. The idea behind garden bowls is simple: satisfying, healthy meals that are garden fresh and nutrient rich.
These bowls are not only delicious, but also gluten free, vegan, and ready in under 15 minutes so that you can easily make them in a time crunch or pack them for a nutritious on the go meal. Packed with fresh vegetables both cooked and raw, these bowls give your body everything it needs to be energized and refreshed without sacrificing on flavor and are designed to go where you go! I was legitimately blown away by how amazing this bowl is. I expected it to be good- sauteed garlic asparagus is one of my favorite veggies and avocado is, well avocado- but I did not expect everything to come together this perfectly. The crunchy bell peppers add so much texture, the zucchini freshness, and even that little bit of olive oil & salt to taste just pulls the whole thing together. Chickpea Vindaloo (Spicy Chickpea Curry) - Yup, it's Vegan.
Baked Zucchini Fries. These fries are amazingly crisp-tender and healthy with just 135.4 calories.
And no one would ever believe that these are actually baked! This recipe was actually posted back in 2011. I had just started this blog two months prior, and needless to say, the photos did not do any kind of justice to them. Now I surely do not want anyone missing out on these fries so I have updated the photos and recipe to convince you to make these this very second. Yes, that emergency grocery run may just be necessary. Now this recipe is similar to one of my most popular recipes – Baked Parmesan Zucchini – except these have a nice crisp Parmesan-herb breading on them, baked completely on top of a cooling rack to help get these babies nice and crisp.
The Collegiate Vegan. Entrees & Meals Salads Super Saturday Salad Massaged Kale Mango Salad Three Bean Summer Salad Basic Massaged Kale Salad.
Greek Salad Pita Sandwiches Recipe.