Falafel with Roasted Eggplant & Tomato Salad Ever since I had those mung bean falafels at the Organic Produce Cafe, I've been thinking about making falafel myself. I eat chickpeas quite often, and always prefer using the dried chickpeas to the canned ones. The canned stuff just doesn't have the right texture! Chickpeas are a great source of protein for especially all those who follow a vegetarian diet, and they are incredibly versatile! The roasted eggplant and tomato salad is such a nice addition as I wanted to make something a bit more wholesome to go with the falafels. Falafel with Roasted Eggplant & Tomato Salad(Recipe adapted from taste.com) 165g dried chickpeas, soaked in fresh water overnight, and drained well1 small brown onion, chopped1 garlic clove, chopped1/2 cup flat-leaf parsleyzest of one lemon, finely grated2 tbs fresh lemon juice1 tsp ground cumin1 tsp ground coriander1/2 tsp baking powder 1 large eggplant (aubergine), cut into 2,5 cm chunks2 tomatoes, cut into wedgesolive oil Preheat the oven to 200C.
Principal. Arroz + Tofu + Castañas Think brown rice is boring? You just need to perk things up with a little Southeast Asian flair… We eat a lot of brown rice in our home, and as much as my partner and I enjoy its nutty flavor and health-giving properties, it can get a little monotonous. Both fresh and savory, this bowl makes a perfect, protein-packed lunch, or it can even be served as a filling breakfast or side dish at dinner. Brown Rice Bowl with Lemongrass, Tofu and Cashews Serves 2-4 8 ounces extra firm tofu3 tablespoons soy sauce, divided 2 1/2 tablespoons flavorless vegetable oil, such as grapeseed1/2 onion, thinly sliced3 tablespoons grated lemongrass (white part only) 1 teaspoon grated ginger1 clove garlic, minced1/4 teaspoon red pepper flakes (optional) 2 teaspoons lime juice3 cups cooked brown Basmati rice 1/4 cup cashews, toasted and coarsely chopped1/4 cup coarsely chopped cilantro leaves Preheat oven to 350°F. Rinse and drain tofu. Cut tofu into 1/2-inch cubes and toss in a bowl with 2 tablespoons soy sauce.
Kavárny mají smysl. Pomáhají postiženým najít své místo ve světě - METRO.cz U pražského Florence v Sokolovské 29 už nedávají lišky dobrou noc, jsou tu mlsné kavky. V přízemí rohového domu spojili provoz vegetariánské restaurace s rehabilitací lidí se schizofrenií. "Dohromady to jde skvěle. Kavárna Mlsná kavka Stálé hosty tu nepřekvapí, že jídelák je sestavený podle sezonních surovin. Musíte se naučit nadhledu a toleranci, říká provozovatelka Lidé s duševním onemocněním pracují i v Modrém domečku v Řevnicích. Kavárna Vesmírna A jak jí se pracuje s lidmi s mentálním postižením? Mentálně postižení lidé dobyli vesmír Když zabrousíte do centra Prahy, nedaleko Václaváku objevíte v ulici Ve Smečkách Vesmírnu. "Trénink není práce jako taková, je to činnost na omezenou dobu, maximálně jeden a půl roku, za kterou dostávají klienti jen minimální odměny.
Melinda's Spaghetti Squash With Avocado and Parmesan Quick Weeknight Meals Recipe Contest 2009 | Apartment Therapy The Kitchn Previous image Next image Recipe: Spaghetti Squash Tossed with Olive Oil, Avocado and Parmesan How long does it take? 1 medium spaghetti squash1 or 2 avocados1 clove garlic, smashed1 teaspoon fresh lemon juice4 fresh basil leaves, sliced1/4 cup fresh grated Parmesan cheese3 tablespoons extra virgin olive oil1 teaspoon fresh ground black pepper1 teaspoon salt Preheat the oven to 375. When squash is close to done, put olive oil in a pan over low heat and add the smashed clove of garlic. Remove the squash from the oven and place cut side up on a cutting board. This could be vegan without the cheese and there are many additions and alterations you could make. Thanks Melinda, and good luck!
How to cook the perfect nut roast If there's such a thing as pariah food – a recipe shunned by mainstream menus, mocked to near extinction and consigned to niche hinterlands for evermore – then the nut roast, a dish whose very name has become a watchword for sawdusty disappointment, is surely a strong contender. One of the darlings of the early vegetarian movement (particularly in its even sadder form, the cutlet), it was on the menu at John Harvey Kellogg's Battle Creek Sanitarium [sic], and has since become the default Sunday option for vegetarians – and a default source of derision for everyone else. It's a shame; not only are nuts quite ridiculously nutritious but, as anyone who's ever shelled out (sorry) for a tiny glass of pistachios in a pub will know, they're a guaranteed crowd-pleaser. But although I happen to have a soft spot for nut roast – an option often preferable to the meat that emerged from the school kitchen – it seems I'm in a cranky minority. Lightening the load Breadcrumbs Rice Vegetables Flavourings 1.
Black Bean and Walnut Burgers with Avocado and Mango Salsa Recently my friend and I met up for some health food shopping and lunch. How much fun is health food shopping?? There are just so many new ingredients to try, so many "super foods" and wonderfully exotic ingredients one can get and start experimenting with. I had a long list of things to get, some I was familiar with, some I hadn't tried before. I think I might also be developing a slight addiction to veggie patties. These black bean and walnut burgers are just so tasty with the avocado and mango salsa (I'm also hooked on mangoes, but who wouldn't be since they are in season right now??) Black Bean and Walnut Burgers(Recipe adapted from the Vegetarian Times) 1 cup raw black beans, soaked over night1 tsp ground cumin1 tsp ground corianderground black pepper1/2 cup cooked brown rice1/2 cup walnuts, chopped2 small shallots, chopped1 corn cob, cooked and kernels removedpinch of sea salt1/2 lemon, juiced Cook the beans in boiling water for 10-15 minutes or until tender. Avocado and Mango Salsa
Principal. Ratatouille Once this is all accomplished and the vegetables are simmering away on the back burner, there's the waiting. You can certainly eat your ratatouille as soon as all the vegetables are warmed through — that's a perfectly tasty and fresh meal. But the real magic of ratatouille happens after it's been bubbling away for an hour or more. The vegetables melt into each other, turning silky and completely tender, while the thyme and garlic infuse every corner of the pot. Stirring in the basil at the last minute is the coup de resistance. This recipe for ratatouille comes from my dad, a genuine Frenchman who learned to make the dish while growing up. Easy French Ratatouille Makes 8 to 10 servings 2 large eggplants2 yellow onions3 bell peppers6-8 medium zucchini 4 large tomatoes1 1/2 - 2 tablespoons olive oil3-4 cloves garlic1 bay leaf3-4 sprigs thyme1/4 cup loosely packed basil, sliced into ribbonsExtra basil for garnishingSalt and pepper Remove the bay leaf and thyme sprigs. Notes:
Receptář studentské kuchyně III | ČILICHILI Online Student možná nikdy nevařil. Třeba má IQ 160, ale nikde není psáno, že ví, jak se rozklepne vejce. Student nemá rád vágní vyjadřování. Termíny jako „kousek másla" nebo „chvilku povařte" pochopí jen ten, kdo už ví, co dělá. Student nechce vařením zabít celé odpoledne. PIVO je tekutý chleba. Ale zpátky k vaření. Předem slibujeme, že na vás nechystáme žádné složitosti. Pošmákli jste si?
Dutch Babies – Easy Oven Pancakes A cross between a pancake and a popover, Dutch Babies are an easy breakfast treat ready in about 20 minutes. Baked in a cast iron skillet, they puff up golden brown at the edges. Spoon on fresh berries and a little whipped cream and Dutch Babies are heavenly.I’d never made Dutch Baby pancakes until my husband gave me his grandmother’s recipe. Della was a fantastic cook. She called them oven pancakes, and her recipe has been the fuel for many happy family memories. Family tradition serves them topped with whipped cream and fresh sliced strawberries. Whisk together a simple batter; pour into a hot cast iron skillet in the oven and bake. Della’s original recipe called for all-purpose flour, which most everyone has in the pantry. If you follow a gluten-free lifestyle, I’ve listed notes at the end on gluten-free flour substitutes with links. Erin Huffstetler, who writes Frugal Living, gives this tip for making cake flour. I’ve also made Dutch Babies with whole wheat pastry flour. Ingredients
Grilled Beet Burgers A while back someone asked me if I missed eating meat. All fellow vegetarians probably recognize this question. It seems to be one of those inevitable questions that you get every now and then. Since I haven’t tried it for the past 17 years, my answer is always the same: “I actually don’t even remember how it tastes. So no, I don’t miss meat. Not the least, actually”. We love vegetables. So when you ask me if I miss meat. This beet burger is a great example of a vegetable focused dish. Here we have served the burger in a dark sourdough walnut bun from our favorite bakery. On a different subject. Mimi from Slovenia. Congratulations to all of you (we’ll send you an email with the promo code really soon, hopefully tonight)! Beetroot & Feta BurgerMakes 6-8 burgers, depending on the size Toppings:lettuce or cabbagemango avocadotomatoesonions Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached.
Principal. Garbanzo When I mention that I develop vegetarian recipes, the most frequent reply is, "You must eat a lot of tofu!" However, I am actually a late adopter of tofu. I'm a texture person, and I've only recently found ways to prepare tofu that are not only easy, but result in a great taste and texture. I like baking the tofu even when I'm going to be adding it to a stir-fry. While the tofu is the star of the show, do not discount the tahini sauce. Tofu Chickpea Stir Fry with Tahini Sauce Serves 3 to 4 For the sauce: 1/4 cup + 2 tablespoons water 1/4 cup tahini 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 teaspoons honey 1 teaspoon minced ginger For the stir fry: 1 tablespoon peanut oil 1 cup chickpeas, drained and rinsed if using canned 2 teaspoons ginger 1/2 medium red onion, thinly sliced 1 red or orange bell pepper, diced 8 ounces baked tofu, cubed (store-bought or homemade, or see Recipe Notes) Stir together the ingredients for the sauce and set near the stove. Recipe Notes
Luka Lu Restaurant Frankel :: NY Times Best Seller & Celebrity Natural Food Chef Great veggie lasagna! Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part-skim ricotta 1/3 cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part-skim mozzarella Preparation Preheat the oven to 350. Combine the ricotta, basil, and pine nuts in a small bowl. Spray a 9x13 baking pan with cooking spray. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Bake for 30 - 45 minutes or until heated through and bubbling. Print