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
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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
- 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.
- 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
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Sunday, 29 June 2014
Saturday, 24 May 2014
Sweet Potato Brownies Recipe - DrAxe.com
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Monday, 31 March 2014
Ordering the vegetarian meal? There's more animal blood on your hands
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Saturday, 22 March 2014
Banana Bon Bons (raw vegan paleo) | jarOhoney
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Tuesday, 30 April 2013
Sunday, 28 April 2013
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:
- Put all ingredients, except parsley in a blender or food processor.
- Puree the mixture until smooth, then use a spoon to fold in the parsley.
- Use a rubber spatula to transfer the hummus to a serving bowl, and serve immediately.
- 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
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- 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.
- 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.
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