mlinberg
Filed under: Receitas
Carob Chip Cookies, originally uploaded by Big L..
2 xic farinha
2 col sopa de fermento
1/2 col chá de sal
canela a gosto
gotinhas de alfarroba vegan
1 xic sopa de açúcar
1/2 xic óleo de canola
1 col chá de extrato de baunilha
1/4 xic de água
Importante que os ingredientes estejam a temperatura ambiente.
Pré aqueça o forno @ 180ºC.
Em uma tigela grande, misturar a farinha, fermento, canela e o sal, depois misture as gotinhas de alfarroba.
Em uma tigela menor, misture o açúcar, óleo de canola, baunilha e a água.
Faça um furo no meio dos ingredientes secos e misture os ingredientes molhados.
Botar em um tabuleiro grande e botar no forno entre 10 e 13 mins.
Recipe in English: http://vegweb.com/index.php?topic=6391.0
This recipe is more of a guideline. For example, if you follow a low-sodium diet, it’s perfectly acceptable to omit the salt (and, conversely, if you’re a salt-lover, to add a little more). The key is to roast the cauliflower until it becomes caramelized — don’t be alarmed if some of the florets get slightly blackened, as this just adds to its addictive flavor.
Makes 4 side-dish servings
1 medium to large head cauliflower, washed
1/2 teaspoon salt
3 to 4 tablespoons olive oil
Preheat oven to 400 degrees.
Trim any leaves and cut the cauliflower into quarter-inch slices. Toss with the olive oil and salt, spread in a single layer in a baking dish and roast until it begins to brown a bit and the oil is sizzling.
Turn the pieces once or twice and give the pan a good shake while it’s roasting, about 25 minutes.
Cauliflower: A Love Story, April 9, 2008.
Receita não testada ainda. Achei a receita interessante e diferente.
Ingredientes:
1 jaca verde pequena
1 colher (sopa) salsa
1 colher (sopa) cebolinha
2 cebola pequena
5 colheres (sopa) de extrato de tomate
100ml de água
1 colher (chá) de realçador de sabor (vou substituir com shoyu)
2 colheres (sopa) de óleo vegetal
Sal
Modode Preparo:
Lavar a jaca; cortar em rodelas de 1 cm aproximadamente; cozinhar em panela de pressão; escorrer; desfiar; reservar.
Colocar numa panela o óleo vegetal, o alho, a cebola; a crescentar o tomate, o extrato de tomate e a água; deixar ferver; adicionar o sal e o realçador de sabor; cortar a salsa e a cebolinha para decorar.
Filed under: Receitas
BOLO BÃO DE FUBÁ
Ingredientes
3 colh (sopa) de linhaça
6 colh (sopa) agua
1/2 copo (requeijão) de óleo
1 copo (requeijão) de leite coco (ou agua) morno
2 copos (requeijão) de açúcar
1 1/2 copo (req.) de fubá
1/2 copo (req.) de farinha de trigo
1 colh (sopa) de fermento em pó
erva doce se desejar
Modo de preparo
Bata todos os ingredientes no liquidificador
(colocados na ordem). Por último acrescente o fermento
e a erva doce, e misture delicadamente. Asse em forno
médio em forma untada com margarina e farinha de trigo
mistura da com fubá.
Filed under: Uncategorized
As cancer patients increasingly embrace alternative therapies, oncologists are calling for well-designed clinical trials to determine if they are helpful or harmful.
Filed under: Receitas
Ingredients (use vegan versions):
4 large very ripe bananas
1 cup pineapple- chopped
1/2 blueberries
1/2 dates
1/4 cup carob powder
mango slices cherries, etc (optional)
Directions:
Peel and slice bananas and place into a Ziplocish freezer bag ( a splash of e.g. or lemon will prevent browning) and let freeze all day or overnight
When ready to continue, place dates in a bowl of water to soften.
Place bananas into your food processor and blend. They will become the texture and consistency of ice cream. Place into a sealable container and toss in the freezer to keep cool.
Remove dates from water and place in processor with carob and enough water (coconut water works well too) and keep blending and adding liquid until the consistency is syrupy.
Remove banana “ice cream” and scoop into serving dishes top with pineapple and berries etc and drizzle with carob date syrup and enjoy!
Serves: 2-4
Preparation time: 30 (excluding freezing)
Filed under: Receitas
Ingredients (use vegan versions):
1/2 cup canola oil
1/2 cup apple sauce (you can use oil also if you don’t want the “lower fat” version)
3 “eggs”– flax seed and Ener-g eggs both work well
3 cups shredded carrot
1 1/2 cups sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon or pie spice
Directions:
This is a modified version of a carrot cake recipe I have. All of the vegan recipes I was finding had other ingredients (pineapple, coconut, etc) in them. I wanted straight up carrot cake. This makes a nice, moist cake. My officemate and carrot cake lover requests this.
Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.
In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.
Pour into a 9 by 13 cake pan. Put into preheated 350 degree oven for about 40 minutes. It is done when a toothpick comes out clean. If you use other sized pans (rounds, for example) be sure to adjust your baking time.
Let cool and enjoy! I just put powered sugar on mine but you can be more creative.
Feel free to also add other goodies, like coconut, walnuts, or whatever sounds good to you.
Serves: 12
Preparation time: 20 minutes
