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Saturday September 14th, 2013

Spaghetti olio, aglio e peperoncino

Spaghetti olio, aglio e peperoncino
Posted in : Main dishes on by : fleur
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For 4 servings:  500 g spaghetti 5 cloves of garlic, finely chopped dried chilli flakes / chilli, to taste 4 tablespoons olive oil salt and pepper, to taste Cook the spaghetti as directed on package. Drain. Stir fry the garlic and the chilli for 3 minutes in 1 tablespoon of olive oil. Add the spaghetti,salt and pepper and mix well. Turn the heat off and add the remaining olive oil. Serve hot.

Saturday September 14th, 2013

Bruschetta

Bruschetta
Posted in : Appetizers, Breakfast on by : fleur
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For 4 servings: 12 slices of bread (ciabatta/baguette) 1-2 clove of garlic olive oil 2-3 tomatoes, diced basil, finely chopped salt and pepper, to taste Toast the bread slices on the grill /toaster/oven. Rub each slice of bread with garlic, drizzle with a little bit of olive oil, add  tomatoes, basil  and salt and pepper to taste.

Saturday September 14th, 2013

Potato, pea and chickpea curry

Potato, pea and chickpea curry
Comments : 2 Posted in : Main dishes on by : fleur
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For 2-3 servings: 1/2 kg potatoes, peeled and cubed 300g peas (fresh or frozen) 250 g cooked chickpeas 1 tin coconut milk 2 onions, finely chopped chili (fresh or powder), to taste 5-6 cloves of garlic, finely chopped 2 cm fresh ginger, grated (or 1 teaspoon ginger powder) 1 tsp. coriander powder 1 teaspoon turmeric 1 teaspoon garam masala 1 tablespoon oil salt and pepper, to taste fresh cilantro, finely chopped, to garnish (optional) Stir fry the onions in oil for 2-3 minutes. Add the garlic, grated ginger (ginger powder) and cook for another  minute. Add the coconut milk, a little bit of water, the spices and the potatoes. Cover and simmer on medium heat. When the
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Saturday September 14th, 2013

Stuffed eggplants

Stuffed eggplants
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 4 servings: 4 medium eggplants 200 g  brown rice 2 onions, finely chopped 2 carrots, grated 2 green peppers, finely diced 3-4 dried tomatoes, chopped 1 tablespoon oil fresh parsley, finely chopped salt and pepper, to taste Wash the eggplants and cut then in half, lengthwise. Using a small knife, cut a border inside each eggplant about 1 cm. thick. Using a teaspoon, scoop out the core. Sprinkle the eggplants with salt, brush with a little bit oil and bake in the oven for about 10-20 minutes, until tender. Heat the oil in a saucepan and stir fry the onions and the carrots for a few minutes. Add the  rice and water to cover. Stir
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Saturday September 14th, 2013

Soy chiftele in tomato sauce

Soy chiftele in tomato sauce
Posted in : Main dishes on by : fleur
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3-4 chiftele per person (see recipe here) For the sauce: 3-4 tablespoons tomato paste 1-2 onions, finely chopped 5-6 cloves of garlic, finely chopped 1 bay leaf 10 peppercorns dill, finely chopped 1 tablespoon oil salt and papper, to taste Stir fry the onions in  oil for 2-3 minutes. Add the bay leaf, peppercorns and a cup of water. Cook for 4-5 minutes than and add the tomato paste and the garlic. Cover and simmer for 2-3 minutes. Add the dill and the chiftele and cook for another 2-3 minutes. Served with various side dishes and salads.

Saturday September 14th, 2013

Soy chiftele

Soy chiftele
Posted in : Main dishes on by : fleur
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For 15 to 17 chiftele: 100 g  soy granules 2 tablespoons flour 2 tablespoons soybean flour 1 medium potato, finely grated 1 medium onion, finely grated 1 medium carrot, finely grated 5-6 cloves of garlic, mashed 1 ½ tablespoon mix seasoning 1 teaspoon paprika powder 1 teaspoon thyme parsley, finely chopped dill, finely chopped salt and pepper, to taste Oil for frying Prepare the soy granules as indicated on the package. Mix all ingredients by hand until a paste. Allow to rest at least one hour in a refrigerator. Formed patties with wet hands, get them through the flour and fry in hot oil until crisp. Serve with various side dishes and salads.

Friday September 13th, 2013

Vegan shoarma

Vegan shoarma
Posted in : Main dishes on by : fleur
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For 4-6 servings: For the seitan: seitan  (see recipe here) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika powder 1 tsp carob powder (optional, for the color) When you make the seitan dough add the  ingredients above. Further follow the steps from the seitan recipe. After cooking, drain the seitan well then cut into  pieces approx. 3-4 cm long and 0.5 cm thick. For the marinade: shoarma spices (shop bought) or: ½ teaspoon cumin powder 1 teaspoon paprika powder a pinch of cayenne pepper ½ teaspoon nutmeg ¼ teaspoon white pepper ¼ teaspoon fennel seed powder ¼ teaspoon ground cloves ½ teaspoon ginger powder ¼ teaspoon fenugreek powder 2 tablespoons olive oil salt Mix
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Friday September 13th, 2013

Vegan bitterballen

Vegan bitterballen
Posted in : Appetizers on by : fleur
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For approx. 15 pieces (3 cm in diameter): For the mix: 50 g of soy granules 150 ml water/vegetable broth 2 tablespoons flour 2 tablespoons oil 250 ml vegetable broth 1 teaspoon agar – agar 1 tablespoon mix seasoning 1 teaspoon paprika powder a pinch of cayenne pepper (optional) 1 tsp nutmeg powder 2 tablespoons fresh parsley, finely chopped salt and pepper, to taste 3-4 tablespoons flour 2 tablespoons unsweetened soy milk 5-6 tablespoons breadcrumbs Soak the soy granules for 10 minutes in 150 ml  cold water/vegetable broth (or as indicated on the package). Heat the oil in a pan and add 2 tablespoons of flour. Stir fry for 2-3 minutes. Add, little by little, 250
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