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ingredients:

  • 2 ripe avocados
  • 600ml/1pt chicken stock
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh chives
  • 1⁄2 teaspoon chilli powder
  • salt
  • 2 tablespoons sour cream, to serve

Serve 4

  • Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving. 
  • To serve, add the sour cream, stir through and serve the soup chilled.

Chilled Avocado Soup


Brown Rice Salad With Crunchy Sprouts And Seeds

Ingredients:

1. Chopped fresh chives - 1.0 cup
2. Extra-virgin olive oil - 0.5 cup
3. Fresh lemon juice - 2.0 tbsp
4. Kosher salt - 1.0 tsp
5. Mixed dried sprouted legumes - 1.5 cup
6. Grated zucchini - 1.5 cup
7. Cooked brown rice - 0.5 cup
8. Scallions - 2.0 pc
9. Toasted salted sunflower seeds - 0.25 cup
10. Toasted salted shelled pumpkin seeds - 0.25 cup
11. Coarsely chopped roasted unsalted almonds - 0.25 cup
12. Freshly ground black pepper - as required

 Serve 6
Calorie per serving 179

1. Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
2. Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot, remove from heat. Let stand for 3 minutes, drain. Rinse legumes under cold water to cool, drain.
3. Transfer to a large bowl. Do Ahead: Vinaigrette and legumes can be made 1 day ahead. Cover separately, chill.
4. Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes, toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired. Enjoy!

Brown Rice Salad With Crunchy Sprouts And Seeds


Vegetarian Chinese Noodles Salad

Ingredients:

1. Vermicelli pasta - 250.0 g
2. Sesame oil - 2.0 tbsp
3. Soy sauce - 1.0 pinch
4. Dried crushed chilli flakes - 0.5 tsp
5. Capsicum julienned - 1.0 pc
6. Fresh coriander finely chopped - 1.0 bunch

Serve 4
Calories Per Serving 248

1. Cook pasta or Noodles according to packet instructions, drain and rinse under cold water to cool.
2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl.
3. Toss with the cooled pasta, capsicum and coriander until well mixed.
4. Cover. Serve. Or you may refrigerate for one hour.
5. Serve chilled!

Vegetarian Chinese Noodle Salad


Special Greek Vegetable Salad

Ingredients:

1. Sliced celery - 2.67 cup
2. Cauliflower - 2.67 cup
3. Tomatoes - 2.67 cup
4. Carrots - 2.67 cup
5. Cucumbers - 2.67 cup
6. Onion - 1.33 pc
7. Olive oil - 1.25 cup
8. Parsley - 1.25 cup
9. White wine vinegar - 1.0 tbsp
10. Salt - 1.33 tsp
11. Mustard - 1.33 tsp
12. Pepper - 1.25 tsp
13. Clove garlic - 2.67 pc

Serve 4
Calories per serving 728

1. Mix together the first 6 ingredients in a large serving bowl.
2. In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
3. Put on tight fitting lid, shake vigorously to combine ingredients.
4. Pour over salad and toss to coat.
5. Cover and refrigerate for at least 2 hours and up to 8 hours.
6. Serve with a slotted spoon. Add salt and pepper to taste. Serve!

Special Greek Vegetable Salad

Special Green And White Salad

Ingredients:
 
1. Courgette - 2.0 pc
2. Daikon - 2.0 pc
3. Fennel - 4.0 slice
4. Green beans - 12.0 pc
5. Broad beans - 1.0 cup
6. Shallots - 4.0 pc
7. Lemon thin - 4.0 slice
8. Cucumber - 8.0 slice
9. Mint for decoration - 24.0 pc
10. Vinaigrette dressing - as required

 Serve 4

1. Chop up the ingredients and assemble in a flat dish, well mixed.
2. Pour on the vinaigrette to taste and decorate the top with the mint leaves and cucumber, and serve!

Special Green and White Salad

Delicious Rice Salad For Vegan


ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper


Serves 6–8

  • Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl. 
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving. 

Delicious Rice Salad For Vegan

Pasta Healthy Salad
Pasta Healthy Salad

ingredients


  • 450g/1lb penne 
  • 100g/4oz fresh basil leaves
  • 2 garlic cloves, crushed
  • 50g/2oz Parmesan cheese, freshly grated
  • 2 tablespoons pine nuts, toasted
  • 75ml/3fl oz olive oil
  • 250g/9oz cherry tomatoes, halved
  • 1 small red onion, sliced into thin wedges
  • 150g/5oz pitted black olives

Serve 6-8


  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
  • Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
  • Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.

Pasta Healthy Salad

Batter-Dipped Tofu
Batter-Dipped Tofu

ingredients


  • 225g/8oz firm tofu
  • 125g/41⁄2oz plain flour
  • 2 tablespoons toasted wheatgerm
  • 1⁄2 teaspoon dried thyme
  • 1⁄4 teaspoon dried dill
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon paprika
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons sunflower oil


For the ginger dipping sauce


  • 100ml/31⁄2fl oz rice vinegar
  • 50g/2oz granulated sugar
  • 2 tablespoons light soy sauce
  • 1 teaspoon cornflour
  • 1 tablespoon finely minced fresh root ginger


Serve 4-6


  • To make the ginger dipping sauce, put the vinegar, sugar, soy sauce and 175ml/6fl oz water in a small saucepan. Bring to the boil, reduce the heat and simmer, stirring occasionally, for 5 minutes.
  • Meanwhile, in a small bowl, combine the cornflour and 1 teaspoon water, and stir into the sauce. Keep stirring until the sauce is clear and thickened. Remove the pan from the heat, and stir in the ginger. Keep warm until needed.
  • Cut the tofu into 2.5cm/1in squares about 8mm/1⁄4in thick. Set aside. 
  • Combine the flour, wheatgerm, thyme, dill, garlic powder, paprika and pepper in a medium bowl.
  • In a separate bowl, lightly whisk the egg using a fork. Add the milk and hot pepper sauce, and whisk again to combine.
  • Heat the oil in a large wok over a medium-high heat. Piece by piece, dip the tofu in the flour, then in the egg mixture, and again in the flour. Fry the pieces of tofu for about 3 minutes on each side until golden brown (if necessary, cook in batches so that the temperature of the oil does not drop). Drain on kitchen paper.
  • Serve immediately with a bowl of the ginger sauce for dipping.

Batter-Dipped Tofu

Asparagus Cashew Stir-Fry
Asparagus Cashew Stir-Fry

ingredients

225g/8oz raw cashew nuts
2 tablespoons sunflower oil
450g/1lb fresh asparagus
4 spring onions, chopped
1 red pepper, seeded and chopped
1 garlic clove, minced
900g/2lb freshly cooked brown rice, to serve

For the sauce
3 tablespoons light soy sauce
2 tablespoons cornflour
350ml/12fl oz water
1 tablespoon minced fresh root ginger
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes

Serve 4


  • Spread the cashew nuts over a baking sheet. Toast under a hot grill until golden, turning them frequently. Set aside.
  • To make the sauce, combine the soy sauce and cornflour in a small bowl, stirring until smooth. Stir in the remaining sauce ingredients, and set aside.
  • Heat the oil in a wok over a medium-high heat. Stir-fry the asparagus, spring onions, pepper and garlic until the vegetables are tender. Stir the sauce mixture, pour it over the vegetables and stir-fry until the sauce is thickened and glossy. Reduce the heat and fold in the cashew nuts.
  • Cover and cook for 1 minute until the cashews are heated through. Serve immediately with the hot brown rice.

Asparagus Cashew Stir-Fry