background preloader

5 Minute Vegan Pancakes Recipe - Food.com - 132263

5 Minute Vegan Pancakes Recipe - Food.com - 132263
Related:  Breakfast and Brunchreceitas

Dum Aloo: Potatoes Simmered in Spices & Coconut Milk Talking of Dum Aloo…There are some hundreds of ways to make Dum Aloo. In West Bengal it used to be a must dish served for weddings with “Radhaballavi” (lentil stuffed puri), and I loved the slight & subtle sweet taste of that kind of dum aloo. Also during fall/winter time, when there would be small new baby potatoes, & the peas in the shell, my mom would make peas kachori and dum aloo with the bite size potatoes. It used to be an all evening activity when we would all sit and shell the peas and rub the potatoes to skin the already peeling skins. These are all memories for me now, since my mom is no more… and it hurts and at the same feels good to think about those days now. This is a combination of what my mom would make & what I do now. Sending this for Eating with the Seasons: November hosted by Maninas. & Vegan Ventures – Round 2 hosted by Suganya of Tasty Palettes. Garnish with fresh chopped cilantro/coriander. Note: Can use any kind of potato if u do not get the above.Related Posts:

Vegan Shakshuka – ‘Breakfast In Israel’ Dec 07 This recipe is dedicated to the people of Israel who have embraced veganism, and to my good friend Gary Yourofsky, who is touring Israel for a second time this month, and who has helped to enlighten so many people in Israel to the benefits of veganism. This recipe is a daily staple in Israel, very often eaten for breakfast, or as a light lunch. You can find this recipe in the November/December issue of our digital magazine ‘VEGAN FOR LIFE’. All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010 Leave a Reply

Receta de horchata casera de chufa Hace unos días mi mujer me dijo, como quien no quiere la cosa, que por qué no hacía horchata casera. Al día siguiente volvió con un bolsita de chufas y me tuve que dar por aludido a la fuerza. Y como nunca había hecho horchata me puse a investigar y llegué a la receta de Carlos Dube, de Mercado Calabajío. No es sencillo encontrar chufas. Ingredientes para 1 litro de horchata 250 gramos de chufas, 1 litro de agua, 125 gramos de azúcar. Cómo hacer horchata casera de chufa Lo primero que debemos hacer es poner las chufas a remojo, para que se hidraten y esponjen. Pasado este tiempo, ponemos las chufas hidratadas en un recipiente con un poco de agua y empezamos a triturarlas poco a poco con la batidora. Poco a poco irá saliendo la leche de la chufa o la horchata. Después añadimos el azúcar y el resto del agua al recipiente y mezclamos enérgicamente. Tiempo de elaboración | 20 minutos más 24 horas de remojo Dificultad | Fácil Degustación

Potato and Cashew Nut Curry (Sukha Bateta Nu Shaak) | K.O Rasoi Let me introduce you to the first part of one of the most amazing brunches known to man (and woman) – Potato and Cashew Nut Curry with Little Deep Fried Breads, also known as Sukha Bateta Nu Shaak and Masala Poori. My heart just did a little somersault. My fondest memories of eating this dish lie with the time I lived with my parents. Waking up on sleepy Sunday mornings (or to be more accurate, Sunday midday in my case) to the smell of aromatic curry leaves, fresh ginger and freshly fried spicy dough permeated my nostrils, coaxing me out of bed and into the kitchen to witness exactly what everyone needs to experience at least once in life – Bateta Nu Shaak and Masala Poori for brunch. The whole shebang was like a starved bear waking up from hibernation to the smell of honey-drenched baklava. Well, something like that anyway. This dry curry epitomises Gujarati cooking with its fluffy potatoes, crunchy cashews and light spicing, complimented by a squeeze of zingy lemon juice. (Serves 4-6) 1.

The Perfect Vegan Fried Egg . . . Sunny Side Up - Yahoo Voices Mobile I think I've cracked it !! Sorry for the pun - couldn't resist . . . Very simple to make once you SEE how - like all genius things, they are simple after they have been conceptualized made and served - so often the case with the benefit of hindsight ! I had been creating a yolk in my head for over a year, then I actually made and posted my hard boiled egg, with excellent results (see recipe) My partner loved eggs, and was always fussy about the taste. NOTE: Once you have made these once, you will only need to look at the recipe for quantities in future - yes, it's that easy ! (again see my Egg Mayonnaise recipe) 2 Tbsp vegan dried instant mashed potatoes, dehydrated flakes or powder (Edwards USA, Terrasana UK - also here is a link that will ship to Australia) 7 Tbsp (105 mL) hot water (may need a tiny bit more) 1 tsp nutritional yeast (available in the US from here, or the UK from here) ¼ tsp turmeric (available in the US from here, or the UK from here) 1 tsp vegan margarine

Germinados: como? e quais? Copyright (c) 1995 by Thomas E. Billings. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end). Basics of Sprouting: Obtain seed for sprouting. Jars and Cloth: Two Suggested Sprouting Methods Jars: use wide-mouth, glass canning jars, available at many hardware stores. Cloth: soak seed in flat-bottom containers, in shallow water. Comparison: Jar vs. Jar method is more versatile; can grow greens in the jar (e.g., 6-8 day old alfalfa greens), and the jar is less likely to mold than cloth for sprouts that require more than 2 days. Other Methods of Sprouting: What is the best time/length to eat sprouts? Grains and Similar Seeds Other Seeds Legumes

7 ways to cook with five ingredients or less I e-met Jules Clancy just recently. She has a degree in food science, lives in Cooma (not far from my home town) and blogs about how to make great meals using less, and in less time, over at The Stone Soup. A noble aim! Today I’ve asked her to share her favourite tips for making cooking dead simple and brimful of nutrition. 1. On my blog and in my books I pretty much always stick to a 5 ingredient limit. Chilli Chicken with Hummus From The Tired & Hungry Cook’s Companion Hummus is one of my favourite ingredients. enough for 2 4 chicken thigh fillets1 teaspoon dried chilli flakes or powder8 tablespoons hummus2 large handfuls washed salad leaves1 lemon halved lengthwise Heat a frying pan or skillet on a very high heat. vegan – replace chicken with 2 field or portabello mushrooms per person. 2. One of the easiest ways to make your cooking more nutritious is to skip the carbs in favour of veg. 3. Chickpea Burgers 4. You’ve heard this one before, but it does make a difference. 5. 6. 7.

Vegan Poached “Egg” | Magic Jelly Blog Saturday June 16th, 2012, 1 year, 10 months and 2 weeks ago Judging by the recipes I’ve posted, you’d think I spend all my time making vegan egg & dairy alternatives. I do make other things, but I figure that these recipes are more of a novelty & people might appreciate it if I share my experiments. I might post some more “normal” recipes in future, but for now, I give you the Vegan Poached “Egg”. In the photos, I’ve served mine on a toasted crumpet with wilted baby spinach, some little crispy pan-fried bits of homemade smoky maple seitan , & ground black pepper. Transitioning over from vegetarianism to veganism, one of the things I’ve missed most is eggs for breakfast – breakfast is my favourite meal of the day! I often make this hollandaise sauce recipe by Bryanna Clark Grogan, which is really delicious & gives simple pan-fried tofu a kind of “runny yolk” element when making Tofu Florentine. The brand of tofu you choose will affect the texture & flavour. Vegan Poached “Eggs”Makes 4

Raw Pumpkin Spice Hazelnut Nog - Rawmazing Raw and Cooked Vegan Recipes It’s that time of year! Temperatures are dropping and blustery winds are blowing. I don’t have the same kind of fall and winter in the bay area as I did in Minnesota, but I do get a fall and winter. It’s just different. You wake to 48 degrees and by 3 in the afternoon it can get to 80. But as soon as the sun starts to go down, the temperatures fall as fast as the light goes away. Last night we had a huge wind storm. We choose to take off the chill and get toasty with this Hot Pumpkin Spice Hazelnut Nog. You are going need a batch of Hazelnut milk for this recipe. For this recipe, you will need a “Sugar Pie” pumpkin or any other edible pie pumpkin. It’s easy to get the meat out of a pumpkin. Quarter the pumpkin and remove the seeds. A quick buzz in the blender and you will have a delicious, nutritions warm drink for your fall and winter evenings! P.S. *Maple syrup is not raw but is used in many raw food recipes.

Agave Syrup, Fruit and Nut Slice - Del Sole | Making Beautiful Food The mistletoe might not be hanging on top of the door yet, but surely we have all started to be more indulgent with our food and especially the cakes. Oops! Around this time you would start the preparation of the Christmas pudding! Even thought I love its all British cute look and the flamboyant if not melodramatic entrance that it performs every year at the Christmas table I can’t put up with the long preparation. The soaking of the fruits in alcohol or juices for days and days….and then the steaming of the cake..sorry, not for me! However, I promised myself a nice rich and aromatic fruit and nut cake. Agave Syrup, Fruit and Nut Slice Ingredients for 12/14 serving: Instructions: Preheat the oven to 150°C, 300°F or gas mark2.Lightly butter and lined with baking paper a 9-by-5 inch loaf tin.In a bowl combine nuts and dried fruits thoroughly.Sift over the flour, spices, xantham gum and baking powder.

Proper Vegan Hard-Boiled Eggs | The Elated Vegan Can you believe it? Miriam has created the first proper VEGAN hard-boiled eggs in the history of the world! Nothing can come close to them. They taste and look exactly like real hen’s eggs. This is a completely unique recipe. Ingredients EGG YOLK 2 Tbsp vegan instant mashed potatoes 7 Tbsp hot water 1 tsp nutritional yeast¼ tsp turmeric¼ tsp kala namak or black salt – essential¾ tsp egg replacer 1 tsp vegan margarine EGG WHITE 1 x 349 g/12.3 oz pack of firm silken tofu EGG YOLK Make up your mashed potato mix, add margarine and other ingredients, and mash until the consistency is thick and resembles real hen’s hard-boiled egg yolk. CREATING YOUR EGGS Using hen egg molds, cut a piece of tofu to fit a half-egg mould. Fill this indentation with your ‘egg yolk’ mix. Place in the fridge for a few hours to set. Add these beautiful eggs to your picnic basket or lunch box. And there you have it — a miraculous step forward towards our compassionate Vegan World!

corn pakora or corn fritters recipe, how to make corn pakoras corn pakora or corn fritters is a regular snack i make during monsoons. whenever i make these crisp fried snacks, i have always added boiled corn kernels. the fritters are made with besan or gram flour. so they are gluten free if you don’t add asafoetida. you can also use tinned corn to make these. the pakora can be made with sweet corn or regular corn. at home, the preferences are always for sweet corn. i served these corn pakoras with mango chutney. a cup of hot tea will also go very well along with these pakoras. if you love sweet corn at home, then apart from these pakoras, you can also make corn sandwich, corn chaat or sweet corn soup. a video below on how to make these crisp corn pakoras: if you are looking for more pakora recipes then do check aloo pakora, onion pakora, palak pakora, gobi pakora and bread pakora with aloo stuffing. corn pakora | corn fritters - makes 12-15 medium pakoras corn pakora - crisp fried corn fritters made with besan or gram flour, sweet corn and spices-herbs.

Methi Baingan: Eggplant with Fenugreek Leaves The flavors of fresh fenugreek leaves/methi are quite unusual; a bit pungent, slightly bitter in taste, but they will add some Oooomp! to a dish right away. During the summer months last year, I had both eggplants and fresh Methi in abundance. Methi/fresh Fenugreek is very easy to grow. The cuboid, buff colored seeds are soaked overnight and sprinkled on the soil. While growing up, we would often indulge into Aloo Methi, Methi Dal, Methi Paratha, Mixed vegetables with Methi and a few other savories with fresh Methi. especially during the cooler months of the year. There are endless recipes you can make with fresh Methi (see below for some recipes) and as well with eggplants. Like any other Indian curries, there is no “one” way to make this one. Here is how I make my Methi Baingan (and I promise it tastes way better than it looks). Related Posts: Some recipes with Fresh Methi:

Related: