Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Thursday, 10 July 2014

Is Veganism Safe for Children? |Adolescents and Teens, Child Welfare, Featured, Veganism | Thoughtful Living Non Profit Organization

Is Veganism Safe for Children? |Adolescents and Teens, Child Welfare, Featured, Veganism | Thoughtful Living Non Profit Organization

Tuesday, 1 July 2014

Stuffed courgette rolls | BBC Good Food

Stuffed courgette rolls | BBC Good Food

Ingredients

  • 4 small courgettes, ends trimmed
  • 3-4 tbsp olive oil, plus extra to drizzle
  • 3-4 tbsp balsamic vinegar, to drizzle
  • 250g tub ricotta ( mixture of feta and ricotta would work well here with a dash of tabasco or smoked paprika)
  • squeeze lemon juice
  • handful fresh basil leaves, chopped
  • 50g pine nuts, toasted

  1. Slice the courgettes lengthways, using a swivel vegetable peeler – you’ll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
  2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.
Recipe from Good Food magazine, August 2006

Monday, 7 May 2012

Hummus Recipe




Ingredients

1 clove garlic
2 teaspoons tahini
1 (15.5 ounce) can chickpeas
1 fresh squeezed lemon juice, juiced
1 teaspoon salt
2 tablespoons parsley, roughly chopped
Directions: 
  1. Put all ingredients, except parsley in a blender or food processor. 
  2. Puree the mixture until smooth, then use a spoon to fold in the parsley. 
  3. Use a rubber spatula to transfer the hummus to a serving bowl, and serve immediately.
  4. This hummus can be stored, covered and chilled, for up to 1 week.



  Polish_pls


 Humus dip
1 zabek czosnku
2 lyzki tahini ( pasty sezamowej)
1 puszka ciecierzycy ( bez dodatku cukru)
sok z 1 cytryny
1 lyzeczka soli ( niekoniecznie)
2 lyzki siekanej natki pietruszki

 wszystkie skladniki do blendera ( albo lepiej malaksera)
na koniec udekorowac natka pietruszki
mozna pzrechowywac w lodowce przez ok tydzien


Wednesday, 27 July 2011

Courgette/zucchini bread


 Mom`s zucchini bread



 Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Directions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.