Choosing Raw – vegan and raw recipes | A Celebration of Vegan and Raw Food 100 Recipes for a Healthy Summer Summer is finally here! It’s time for BBQ’s and outdoor dinner parties with friends and family. We want to make it easy for you to make healthy dishes for your family, but still enjoy the cooking activities that define summer. We collected a list of 100 healthy recipes for you to enjoy all summer long! Appetizers 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Soups 11. 12. 13. 14. 15. 16. 17. Salads 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. Refreshments 42. 43. 44. 45. 46. 47. 48. Breakfast 49. 50. 51. 52. 53. 54. 55. Dinner 56. 57. 58. 60. 61. 62. 63. 73. Vegetarian Dinner 64. 59. 65. 66. 67. 68. 69. 70. 71. 72. 74. 75. 76. 77. 78. 79. Side Dish 80. 81. 82. 83. 84. 85. 86. Dessert 87. 88. 89. 90. 91. 92. 93. 94. 95. 96. 97. 98. 99. 100. Need more summer recipe Inspiration?
This Rawsome Vegan Life The Fare Necessities: Roasted Red Pepper Sauce with Pasta Creative name, huh? Look, while everyone else is starting to cook lighter meals because of the nicer weather, I'm thinking of how crappy my week was. Nothing particularly went wrong, it's just that, I'm tired. Enter: Roasted Red Pepper Sauce. Ingredients: 2 red peppers (or one full jar, drained)¼ of an onion1 tablespoon olive oil¾ cup heavy whipping cream2 tablespoons butter (or margarine)½ pound of short cut pasta1 teaspoon salt½ teaspoon pepper½ teaspoon garlic powderFreshly grated Parmesan cheese, for topping Cut onion in half, and then in half again. Place onion and peppers on a foil lined cookie sheet. Drizzle olive oil on onion. Place under broiler. Place peppers in a bowl and cover. I'm also out of plastic wrap (I really need to go to the store). Put onions in food processor and set aside. Boil a pot of water, for pasta. Once peppers have steamed for about 10-15 minutes, remove seeds and skin and place into food processor with onions. Whirl until smooth. Pour over pasta and stir.
The Everyday Vegetarian You don’t have to be fearful of vegan cooking April 07, 2014 Police investigating two shooting incidents by Jim Redden Police are investigating two shooting incidents with no reported victims. Pioneer Square celebrates 30th birthday by KOIN News 6 Portland’s Pioneer Square hit a major milestone on Sunday. April 06, 2014 PSU, faculty reach contract agreement Portland State University and the American Association of University Professors reached a tentative contract settlement Sunday after marathon weekend negotiations that avoids a threatened… Police investigating mysterious stabbing death Police are investigating the stabbing death of a 44-year-old man. Northeast tavern robbed by two men Police are investigating an early Sunday tavern robbery in Northeast Portland. Armed man robs Cricket Wireless store A man armed with a gun robbed a Cricket Wireless store in Northeast Portland on Saturday afternoon. Man wounded in gang shooting A 22-year-old man was wounded in a gang shooting Friday evening. Attention to hospital in sex abuse case by (none)
Mousse au chocolat (blancs en neige de haricots rouges) / Chocolate Mousse (kidney beans beaten « egg » whites) | ❖ VÉGÉTA-LÖU ❖ EDIT : information concernant les jus de conserves et bocaux Bon j’imagine que pour toutes les personnes qui s’intéressent un peu à la cuisine végétale, vous n’aurez pas loupé cette méthode de ouf pour faire des blancs en neige avec le jus dans lequel trempent les pois chiche en boîte (ou en bocal ?). Et ouais, clairement la petite vidéo rapidos de VG-Zone était juste bluffante, je ne sais pas exactement la source de cette découverte, m’enfin j’ai aussi vu une vidéo sur youtube proposant avec une boîte de pois chiche et quelques autres ingrédients de faire à la fois une entrée (du hummus) et puis un dessert (de la mousse au chocolat). 1 blanc d’oeuf = 33 gr de jus, si ça peut aider certaines personnes pour leurs propres essais. ⌠ INGREDIENTS ⌡ 1 à 2 mousses 75 gr de jus de haricots rouge (monté en neige) 50 gr de chocolat noir à pâtisserie ⦿ Incorporer délicatement le chocolat au jus en neige, histoire de ne pas tout casser le fluff, puis répartir dans un ou deux récipients.
Butternut, Roasted red pepper and Halloumi Salad | Food and the Fabulous Winter Salad – Grilled Butternut, Roasted Red Pepper & Halloumi spicy butternut, roasted red pepper & halloumi salad In winter, I miss the bounty of fruit and vegetables available in abundance in the spring and summer months. I miss crispy salads served with refrigerator-cold ingredients, the colder the better. Here, I offer you a winter wonderland salad, filled with the brightest colours and warming ingredients that are as healthy for the body as they are cheering for the spirit. The quantities you use will be determined by how many servings you wish to make (no surprises). Ingredients Serves 2 2 handfuls butternut cut into finger-sized batons, coated lightly in cumin & chilli flakes 3 T grilled red pepper slices 5 slices (thin) halloumi 2 cups salad leaves and herbs (of your choice) salt, to taste olive oil & balsamic vinegar Method Bake spiced butternut batons in an oven that’s been pre-heated to 180 degrees Celsius, for 20 minutes, turning halfway or until done. Toss and serve immediately.