Recettes de cuisine végétarienne et annuaire des blogs de cuisine. Mon parcours végétarien. Cozinha Natureba: Aveia. A aveia é uma gramínea, família de plantas caracterizadas pelo caule esguio que termina em pontas ramificadas que contém as flores, das quais se desenvolvem as sementes.
No caso da aveia, as sementes possuem casca fortemente aderida. A planta adapta-se melhor em climas frios e úmidos, sendo que os primeiros cultivos parecem ter ocorrido no Norte da Europa, onde se constituiu como alimento básico, e na Ásia Central.No Brasil, os estados do Rio Grande do Sul e Paraná são os responsáveis por grande parte da produção do grão, seguidos por Santa Catarina e Mato Grosso do Sul A aveia é um dos cereais mais completos devido ao elevado teor de proteínas, bom balanceamento de aminoácidos, rico em sais minerais, ácido linolêico (ômega 6) e vitaminas. Podemos encontrar a aveia na forma de grãos, em flocos grossos, em flocos finos, farinha de aveia e também o farelo de aveia, que é a casca que envolve o grão de aveia. Biscoito de Banana e Aveia Como fazer Peneire os cinco primeiros ingredientes. Healthy. Happy. Life.
Garden of Vegan. Hello everyone!
I want to let you know that I Love Vegan (www.ilovevegan.com) is back up and running! To everyone that has messaged me about it, thank you so much for being patient with me. The whole project ended up taking a lot longer than I anticipated but I’m so happy with the results. I hope you love the new site! Now that I don’t have the stress of getting the site back up, I’ll be putting more effort towards posting regularly to Garden of Vegan again. I’ve made a whole bunch of changes and added a lot of new features to the site, you can read the full blog post on all of the changes we’ve made here.
Tumblr: Now that I Love Vegan is back up I’ve put my “About" and "FAQ" pages back up, you’ll find them in the navigation bar. My Vegan Revolution. Jardin Vegan. Chickpea and Aubergine Falafel « Veggies on the counter. For a dinner I was invited to on Saturday, I made falafel.
Falafel is like the kind of food I’m almost sure every vegetarian on earth has tasted at least once in his/her lifetime. It’s also one of the things I always end up eating every time I travel. However, I had several bad experiences when I tried to make these spiced chickpea balls at home – most of the times, the falafels wouldn’t hold together and consequently fall apart while cooking. This time around I approached the recipe in a different way though – instead of canned chickpeas, I used dried ones, which made all the difference in terms of structure.
I also added grilled aubergines to the mixture to provide some depth in terms of flavour. Chickpea and Aubergine Falafel (makes about 25 medium sized falafel) Ingredients: 1 ½ cups (300 g) dried chickpeas 2 tablespoons cumin seeds, crushed 1 tablespoon coriander seeds, crushed 1 big handful coriander (aprox. 7 g) 1 big handful mint (aprox. 12 g) 1 garlic clove, minced ¼ cup regular flour.