Starter

Cornmeal Pizza

Jul 7, 2015 | Posted by in Main course, Starter | 0

Vegan Cornflour Pizza is what I had for dinner and it tasted like heaven. All it requires are the healthy hormone-free and oil-free ingredients and loads of love. Ingredients: Polenta My drag&drop oil free sauce Cellery leaves Cashews Mix it all together and bake for 20 minutes in 180 degrees. It is a clean vegan food from which you can eat as much as your body wants and it is packed in nutrients. Make yourself a favor, keep an eye on your food! 😉

Byrek

Jun 29, 2015 | Posted by in Pjate e I, Starter | 0

Easy, a bomb of vitamins, very low in fat, you can eat as much as you feel to 😉 1. Ingredients: 3 big pastry layers 2 leeks 3 onions 5 garlic cloves 100 gr red cabbage Spices of your choice. Mine (black pepper, basil, cumin, oregano) A bit of salt 2. Preparation: Filling: in a non sticking pan we put a bit of water with a pinch of the mixed spices. After this content starts to heat up we add the cut veggies one after the other by continuously mixing the content. In order to preserve the taste of each ingredient and the vitamin collection that the colorful veggies have, a good practice is to cook low heat and to keep the pan covered for as long as possible (taught by a friend – a golden advice 🙂 ). We keep cooking the veggies for as long as they become soft and the leek starts to release water. We season this content with the salt and the rest of the spices. By the means of a kitchen paper roll we dye the baking pan with a very very (literally 🙂 ) small amount of oil. We lay the first pastry…Read more …

Mushroom Bruschetta

Jun 29, 2015 | Posted by in Starter | 0

An Easy Peas-y recipe: Mushroom bruschetta 1. Ingredients (For 6-8 people):    600 gr of mushrooms    1 onion    3 garlic cloves (or garlic powder)    30 ml (2 tbs) rice milk    black and red pepper    thymine    a bit of salt    2 baguettes    fresh basil 2. Preparation: To make my life easier I usually cut all the veggies upfront. Depending on how nicely you want to serve them and with what you want to compose them, you define whether the pieces should be small, moderate or big. Once ready, in a preheated (medium heat) pan put all the veggies and add the rice milk. Stir the created content continuously for 5 minutes. Lower the heat and cover the pan to preserve the taste of the veggies. Check the content from time to time to avoid it from sticking to the pan. After 10 minutes add the spices (pepper, thymine) and the salt, mix for the last time and the filling of the bruschetta is ready. Slice the baguettes in thin pieces. Order them in a baking paper and start laying (spreading) the mushroom mixture in each of the pieces. Bake in 230 degrees for…Read more …