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Tampilkan postingan dengan label Vegan Breakfast. Tampilkan semua postingan
Tampilkan postingan dengan label Vegan Breakfast. Tampilkan semua postingan

 

Spanish omelette Simply and Yummy

ingredients

  • 2 large potatoes, quartered
  • 6 eggs
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • salt and freshly ground black pepper

Serve 4

  • Boil the potatoes in a saucepan of salted water for 15–20 minutes until just tender. Drain and leave until cool enough to handle, then cut the potatoes into slices.
  • Beat the eggs in a bowl with salt and pepper to taste. 
  • Heat the oil in a deep non-stick frying pan over a low heat, add the onion and diced potatoes, and sauté for 10–15 minutes, stirring frequently, until soft and golden. Preheat the grill to hot.
  • Add the eggs to the frying pan, and cook undisturbed for 5 minutes or until the eggs are just beginning to set in the centre. Slide the frying pan under the hot grill, and cook for a few minutes until the top is golden brown. Serve the omelette hot or cold, cut into wedges.

Spanish omelette Simply and Yummy


Veggie Comfort Food - This is a celebration meal perfect for autumn or winter festivities. Even though it feels like a real treat and looks extra special, it is surprisingly easy to make, particularly if you use ready-made pastry and vacuum-packed chestnuts, as suggested here. You can substitute other cheeses for the Roquefort, if you prefer. The filling mixture can be made a day in advance and stored, covered, in the fridge.

Chestnut and Chard en Croûte


This pie crust is gluten free, easy to make and tastes great. It can also be used for a fruit filling, which makes it one of those perfect versatile recipes.

Goat Cheese, Red Pepper and Rocket Quiche


This earthy, sage-scented soup is filled with comforting chunks of pumpkin and potatoes, corn and red pepper. The heartiness is balanced by the velvety texture you create when you blend a portion of the cooked vegetables—a great trick to gain creaminess without adding any dairy. This is one of those soups that you’ll quickly add to the top of your list of favourites!

Chunky Pumpkin Vegetable Stew


Deviled eggs this pretty are eye-catching and a bit out of the ordinary with the full flavor of blue cheese and roasted pecans. Traditional mayonnaise is replaced with Greek yogurt, meaning fewer calories with just as much flavor as conventional deviled eggs. But remember to start on these ahead of time the eggs need 8 hours of immersion to become blushed and beautiful.

Blushing Beet And Blue Cheese Deviled Eggs With Toasted Pecans


Taleggio is a rich cheese that melts easily. In Italy, it’s often paired with spicy greens or fresh grapes.

Taleggio Tartines with Grape, Watercress, and Red Onion Salad


The push of a button on your food processor turns out a delicious, protein-rich base for these sandwiches—edamame pâté. This multitasking pâté can also be spread on crackers or thinned with additional water and used as a dip.

Edamame Pate Sandwiches


SERVES 1
FOR THE JAM


  • 500g raspberries
  • 4-5 tbsp agave or maple syrup, to taste
  • 3 tbsp chia seeds
  • 1 tsp lemon juice

FOR THE OATS

  • 2tsp agave or maple syrup
  • 120ml almond milk
  • ½ vanilla pod, scraped
  • 1 tbsp almond butter a small handful of raspberries plus extra

TO SERVE

  • 6 tbsp rolled oats
  1. To make Chia jam, combine the fruit with maple syrup, to taste, and gently simmer for 10 minutes. Add a pinch of salt and the chia seeds and lemon juice, stir well and continue to cook for 10 minutes until thickened. Chill in the fridge for at least 2 hours.
  2. To make the overnight oats, mix together the syrup and almond milk then combine the vanilla seeds and almond butter. Roughly mash in the raspberries and tip over the oats, stir well, cover and leave to soak overnight (or at least for 2 hrs).
  3. In the morning, layer the oats and some of the jam into a jar or swirl in a bowl and top with extra raspberries.

BerryWorld Overnight Oats with Raspberry Chia Jam


Finding a 100% natural snack that’s packed with vitamins and minerals has never been easier...

California Raisin Alpine Granola


Cilantro-laced hummus, not cheese, is what holds these quesadillas together. To simplify the recipe, add cilantro leaves to premade hummus. Serve these with salsa before a main course of Spinach-
Zucchini Soup.

Pita Quesadillas with Cilantro Hummus


SERVES 

 In scarcely more time than it takes for the cheese to melt, these quesadillas are ready to serve. The sprout fi lling sticks inside, so you don’t have bits falling out when eating. To make them for a crowd,
simply multiply the ingredients appropriately, assemble on a baking sheet, and bake 10 to 15 minutes at 350°F. Offer them as the starter course followed by a bowl of Butternut Bisque with
Caulifl ower.

Cumin and Bean Sprout Quesadillas


YIELD: 12 MEDIUM SAMOSA STICKS

 Making homemade samosas is a cinch, especially when you forgo the traditional triangle pocket and instead just roll the pastry into a samosa stick. I find traditionally shaped samosas difficult to eat. The shape is awkward, and they’re usually too big and intimidating for my kids. When you opt for the cocktail-sized samosas, you get more dough than filling and total disappointment. These samosa sticks are not only fun to make—they’re also fun to eat. Your kids will go crazy over them just like mine did.

Baked Samosa Sticks


YIELD: 4 CUPS (948 ML) 

 I first heard about chickpea poppers from my friend Chasity Santoro, a fellow mom at my kids’ school who shares my passion for feeding her kids healthy food. I’d never thought to bake chickpeas with Indian spices because I was so used to making them into a chana masala dish. The first time I made these, my kids went utterly crazy, not only gorging themselves on them that night, but also asking me to put them in their lunch boxes the next day. I now make a batch and set it aside for quick snacks, as a substitute for croutons on my salad, and as a nice addition to soups. The best is watching the kids in front of the television popping these into their mouths instead of chips and junk food. I love serving them with a side of Tamarind–Date or Mint Chutney.

Chickpea Poppers