Home - Vegan recipes, cooking, baking & desserts, food shopping and eating out - Cooking for Vegans Cuisinez végétalien Cuisinons les legumes | Recettes et idées pour manger plus de légumes, par Prince de Bretagne 50 Best Overnight Oats Recipes for Weight Loss By Dana Leigh Smith Does your hectic morning schedule leave you with little time to do more than scarf down a bowl of cold cereal before running out the door? If you’re nodding your head ‘yes,’ put down the spoon and listen up! Ready-to-eat cereal isn’t the most waist-friendly variety on supermarket shelves. But before you rush off and buy the first box you see, understand that not any type will do. Check out our favorite mouthwatering recipes that will keep you on track toward your better body goals. Per 1.5 cup serving: 265 calories, 5 g fat, 6 g fiber, 6 g sugar, 23 g protein At just 265-calories, this veggie- and protein-packed “cake” is one of the few dessert-like foods we’d recommend eating for breakfast. Get the recipe from Dashing Dish. Per 1.6 cup serving: 347 calories, 9.4 g fat, 11.4 g fiber, 19.7 g sugar, 10.1 g protein This recipe makes for a wonderful (and easy) weekend brunch dish. Get the recipe from Sometimes I Veg. Get the recipe from Inspired Edibles. Low in calories?
» Cuisiner les légumes autrement Parce que l’on manque souvent d’idées pour se renouveler au rayon légumes, j’ai décidé de regrouper les miennes. A vous de piocher, mais aussi d’ajouter les vôtres ! Et pensez à aller régulièrement voir mes recettes sur le site de Satoriz. De nouvelles recettes chaque semaine, toujours de saison et 100% bio ! Asperge Je l’adore vapeur, tout simplement… surtout accompagnée d’un bel oeuf mollet ou à la coque et parsemée de gomasio. Taboulé printanier aux asperges des bois Aubergine Je la cuisine souvent en ratatouille ou en caponata. Caviar d’aubergineMillefeuille fondant d’auberginesTianTerrine aubergine quinoaTimbales de légumesTatin d’aubergines aux tomates confitesMaki de quinoa à l’aubergineCaviar d’aubergine au yaourtRoulés d’aubergine à la tapenade et au chèvre fraisTerrine d’aubergine, feta, poivron et noixSalade de millet aux légumes rôtisRatatouille à l’indienneGratin d’aubergines roulées au pesto Blettes, épinards Je les traite de la même façon. Daikon Seitan misoyaki aux mange-tout
Save the Green - savethegreen.fr Vegan Middle Eastern Food | peta2 Hi. My name is Rachelle, and I’m addicted to Middle Eastern food. I was born and raised in Detroit—and the nearby city of Dearborn is home to one of the largest populations of people from the Middle East in the country, so I’ve always been surrounded by delicious food. But it wasn’t until after I went vegan that I became more adventurous and started trying new things. You may not know that tons of traditional Middle Eastern foods are naturally vegan. Find your local Middle Eastern restaurant ASAP. Food for one—if you’re me Here’s the need to know: Hummus (aka “the only food you ever really need”) All right, you guys, you all love hummus, right? Hummus is a spread made of chickpeas, tahini (a sesame seed paste), lemon, olive oil, and spices. Falafel If you haven’t had falafel, you haven’t lived. Tabbouleh Tabbouleh is a light and fresh salad made of chopped parsley, bulgur wheat (or quinoa–which is super popular right now), onions, tomatoes, lemon, mint, and seasonings. Fattoush Muhammarah
Végémiam | La référence des recettes végétariennes et végétaliennes - Love Food Eat