Vegan Etsy
Vietnamese Spring Rolls
Last weekend I got to play a Chef at the farmers market. Every Saturday, Healthy Shasta has a local chef demonstrate a healthy recipe using fresh produce from the farmer’s market. Healthy Shasta Booth And I got to do my very first food demo ever! I’m on a roll. It’s going to be a good time! My pick for this demonstration was Vietnemeise Spring Rolls and a Hoisin Peanut Butter Dipping Sauce. Stuffed with lettuce, herbs, and a variety of veggies, these were the perfect pick. I showed them how to use rice paper and how to roll them up burrito style. Although the weather is usually in the 90s this time of year, we had a little rain. I made up samples the day before at work. I didn’t get a good picture of the cut ones but you can see in the middle here, sort of. These are delicious as a lunch, an appetiser, or a healthy little snack, More Spring Roll Recipes Rasamalaysia’s Vietnamese Spring Rolls Use Real Butter’s Spring Rolls White On Rice’s Spring Rolls Spring Rolls Hoisin Peanut Dipping Sauce Recipe
5 Minute Bruschetta | as a verb
I am such a sucker for bruschetta. It’s pretty much one of my favorite appetizers/snacks/oh heck I could make it a meal. Sometimes I don’t even need the bread, I just want to gobble up the chopped tomato-basil goodness. It always seemed so complex in my head; like how could I ever replicate it at home & all that time & all those ingredients & ugh, no thank you. & then I was eyeballing some garden fresh basil & tomatoes & that’s when it hit me: I could make this in a snap, with just a few things that were already sitting in my kitchen. So on a whim I chopped up a tomato & some basil, tossed some minced garlic in with a little olive oil & salt+pepper & I was in bruschetta heaven. & then the second feeling hit me: I’ve been ripping myself off paying nine bucks for this at the restaurants! I’ve been cheated! The other awesome thing about this is that it’s so perfect for just a single serving. & it totally hits the spot. What You Need: What You Do:
Fatfree Vegan Recipes
Vegetable Tourism
The logical offspring of two recent food trends – gastro-tourism and heirloom fruit and veg – is clearly vegetable tourism. After all, if people will travel to Melton Mowbray for an authentic pork pie and pay extra for a Brandywine tomato, why not make a pilgrimage to the site where “one of the fastest growing and earliest-harvesting of all peas,” the Prince Albert, was first bred and grown? Or the nursery where Kirke’s Blue plum (“juicy flesh and a free stone”) was raised in the 1820s? IMAGE: Vintage seed packet, from London’s lovely Garden Museum. The would-be vegetable tourist could do worse than start with Christopher Stocks’ Forgotten Fruits, a hugely enjoyable (re)introduction to the most important or interesting of Britain’s traditional and forgotten fruit and vegetable varieties. IMAGE: A Vegetable Gazetteer of the British Isles (from Christopher Stocks’ Forgotten Fruits) IMAGE: A pride of potatoes. Other varietals have been more fortunate.
how to master the gentle art of braising – even for vegetarians
Back during my month of being a vegetarian, I remember feeling a little antsy. And it wasn’t that I was missing eating meat. You see the leaves were well and truly past turning brown and I was hanging out in the snowy mountains. I was aching for a long leisurely afternoon, hanging out on the couch with a pot of something gently bubbling away in the oven. what is braising? Braising is basically slow cooking food, usually meat with some liquid, at low temperatures for a long time. tips for successful braising lower temperatures for longer time are best You can’t rush a good braised dish. aromatic veg make a difference I pretty much always start a braise by softening some chopped onion. get things simmering on the stove first I love my cast iron le creuset pot because I can pop everything in and get it simmering on the stove before it goes into the oven. If you don’t have an flame-proof casserole dish, just allow an extra half hour. braised mushrooms serves 8-10 with pasta
How to Make Fried Ice Cream: 8 steps (with pictures)
Edit Article Edited by KnowItSome, Sondra C, Cherry Blossom Girl, Maluniu and 53 others Fried ice cream has probably been around since the late 1800s, although the origins are a little obscure. It's a treat that involves what seems impossible––placing a frozen treat into boiling oil and keeping it intact. Fortunately, the impossible works and the result is a truly delicious indulgence that is ideal for dessert, parties and festivals alike. Ad Steps 1Prepare the two baking sheets by lining with a silicon liner or parchment paper. 8Serve the ice cream balls. Tips A metal spoon or strainer can be helpful for putting the ice cream into the oil and taking it back out.Add a pinch of salt to the oil before you fry to help prevent splattering. Warnings Sources and Citations
The Vegetarian Resource Group (VRG)
The Minimalist - Preparing Simple Bean Dishes That Taste Anythin
Andrew Scrivani for The New York Times Mung bean dal wiith apples and coconut tarka. No country in the world can compare with India when it comes to these dishes, most of which are vegetarian. Though thin versions, eaten with rice or flatbread, are a staple for millions of people in South Asia, many far-more-luxurious types exist. These can be revelations. There are three elements to consider in making a dal. Try, for example, using split urad dal — a black, lentil-like bean — in place of the navy beans in the recipe here; it will cook twice as fast. The second consideration is the spicing. But a dal is even better when you add a tarka, a mix of butter or oil simmered with spices, at the end of cooking. Finally, there are the extra ingredients, which can range from apples and coconut (a nice combination), to nuts, seeds and even meat.
Anghelika's Tsatsiki (Tzatziki)
A few weeks ago, Tina and I went to a garden party hosted by our friends. A variety of authentic Greek foods were available for tasting and enjoyment as we had a good time chatting with friends, meeting new people, and watching children play. In particular, we found that we kept going back to the blend of spicy garlic and cool cucumber in the tsatsiki. We asked Anghelika for the recipe, and she related the procedure to us as taught to her by her grandmother, Anghelika. The ingredient ratios are pretty flexible with this recipe. The amount of garlic used in this recipe is up to the individual's taste. Peel the garlic cloves and cut off the woody ends. Peel the cucumber. Cut up one half cucumber into small strips. Cucumbers contain a lot of water which we don't want to introduce to the Greek-style yogurt. Add the drained cucumber to the garlic. Mix the garlic, cucumber, olive oil, and vinegar together. Add the garlic and cucumber mixture to the yogurt.
Mélanges de noix de luxe fait maison
Photo par Dominique Dupuis L’automne est là, profitons de cette féérie de couleurs que la nature nous offre. Donc, que ce soit pour une belle randonnée en plein air ou pour un goûter entre deux réunions, faire nous-même nos mélanges de noix pour l’occasion sera un plaisir insoupçonné ! J’ai un plaisir fou à acheter mes noix et fruits séchés préférés en version biologiques, en grande quantité, pour faire des mélanges signature du moment. Manger des noix pour la collation, c’est s’assurer de fournir à notre système l’apport en arginine recommandé par Anne-Marie Roy, nutritionniste. Donc tout à fait idéal pour les sportifs et les gens actifs peu importe le sport pratiqué. Je vous propose ici deux de mes mélanges randonneur. Mélange Familial Noix de GrenobleAmandes enrobées de chocolat noir équitableCanneberges séchées (sucrées au jus de pomme)Flocons de noix de coco non sucrésAmandes tamariRondelles de pommes séchées Mélange Présidentiel
Vegan Lunch Box
GardenCuizine
