Category Archives: Receitas
Few Recipes to try
I found a few recipes I’d like to give a try. All of them are pre or post run foods. Here they are:
Bell Peppers Stuffed with Quinoa
1 cup uncooked quinoa, rinsed
1/2 tablespoon olive oil
1 onion, chopped
2 cups small mushrooms, sliced
1 cup carrots, chopped
1 red bell pepper, chopped
1/2 cup parsley, chopped
5 cups baby spinach
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cumin
Salt and pepper to taste
1 cup large roasted, salted cashews
6 bell peppers (red, orange, and yellow), tops removed and reserved, seeds and cores discarded
Directions Preheat the oven to 350° F. Cook the quinoa according to package directions. Set aside.
Heat 1/2 tablespoon of the oil in large skillet over medium heat. Add onions and cook about 10 minutes, until transparent. Add mushrooms and continue cooking another 4 to 5 minutes. When mushrooms are softened, add carrots and red bell peppers. Cook for a few minutes, then add parsley and spinach, mixing after each addition.
Let spinach wilt and then stir in cinnamon and cumin.
Add cooked quinoa and toss gently to combine. Season with salt and pepper. Remove from heat and stir in cashews. Divide quinoa mixture evenly between red and yellow bell peppers, gently packing it down and making sure to fully fill each pepper.
Top each with its reserved top and arrange peppers, upright, in a greased deep baking pan. Cover the pan, bake for 45 to 50 minutes. Peppers are done when there is just a slight give to the flesh. Serves six.
Found on Runner’s World.
BASQUE GRILLED VEGETABLE KABOBS WITH KEY LIME CHIMICHURRI
This energizing lunch will power you through an afternoon workout
Image by Joseph De LeoPUBLISHED 09/10/2007 One of Cora’s simple tricks to add taste without calories is to use vinegars and citrus juices, as in these vegetable kabobs. “When you put a squeeze of citrus–lemon or lime–on anything, it just makes it pop,” she says.
3 bell peppers, all colors, cut into two-inch pieces
2 portobello mushrooms, cut into quarters
2 zucchini, cut into two-inch rounds
1 red onion, cut in two-inch pieces
Vegetable Rub
Salt and freshly ground black pepper
1/2 tablespoon chili powder
1 teaspoon sea salt
1 tablespoon dried orange rind
Basque-Style Green Sauce
6 garlic cloves, peeled and chopped
3 dried bay leaves
3 key limes (or 6 teaspoons bottled key-lime juice)
1 fresh poblano pepper, coarsely chopped with the seeds left in (optional)
1 fresh serrano chili, coarsely chopped with the seeds left in (optional)
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano
1/2 cup finely chopped fresh basil
1/3 cup olive oil
Cover the veggies with the rub and let them rest in a baking dish or large bowl. Preheat the grill. Make the green sauce by combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don’t have a mortar and pestle, put all the ingredients in a blender along with just a teaspoon or so of vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Juice the key limes into the bowl. Whisk in the olive oil until well combined. Set aside. Skewer veggies and grill on all sides. Serve over a bed of steamed brown rice and drizzle sauce over the veggies.
Calories: 220
Fat: 11 g
Carbs: 29 g
Protein: 7 g
Found on Runner’s World.
CURRIED LENTILS WITH BUTTERNUT SQUASH
A satisfying night-before-the-race dinner that won’t slow you down
Image by Joseph De LeoPUBLISHED 09/10/2007 “For such a homey, healthy dish, this dinner has a lot of pizzazz, thanks to the fresh ginger, curry, and chili powder,” says Cora. In Cora’s new cookbook, Cooking from the Hip, she focuses on fast, healthy recipes that are easy to prepare. Since you can cook the lentils and chunks of squash beforehand and keep them in the fridge overnight, the final prep time for this recipe is minimal. And Cora says you can peel the fresh gingerroot quickly by scraping it with a spoon.
Cora likes to serve this dinner with fresh mango chutney, a big bowl of brown rice, and an ice-cold beer. If you’re treating yourself to this dish the night before a race, you might want to make that a small glass of beer.
1 cup dry lentils
1 small butternut squash
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon grated gingerroot
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup shredded coconut (optional)
Spray a two-quart baking dish with cooking spray and set aside. Pour the lentils into a deep pot and cover with cold water. Bring the water to a boil, reduce the heat, and add raw chunks of the squash (go ahead and leave the skin on to add nutrients and texture to the dish). Simmer until the squash is soft (about one hour). Remove the pot from the heat, drain, and set aside. With tongs, pull out the chunks of squash and mash them roughly, skins and all, with a fork, ricer, or potato masher.
Preheat the oven to 400°F. In a large bowl, mix the drained cooked lentils and mashed squash with the olive oil and all the spices (including the salt and pepper). Spoon the mixture into the baking dish. At this point, you can cover the dish and refrigerate it for a few hours or even overnight. When you’re ready, bake until piping hot, which will be about 20 minutes if you’re putting it into the oven right after mixing it or 25 to 30 minutes if it’s been refrigerated. Serve warm, garnished with shredded coconut if you like and with a serving of wild greens, such as blanched chard. Serves two as a hearty main dish or four as a side dish.
Calories: 530
Protein: 32 g
Carbs: 94 g
Fat: 8 g
Found on Runner’s World.
Bolo de Fubá Vegano
Bolo de Fubá Vegano
Depois de muito procurar por um bolo de fubá vegano que fique bom, achei uma receita maravilhosa na AtiVeg:
Eu fiz algumas alterações por não ter todos os ingredientes:
Ingredientes:
1 xícara de farinha de trigo branca
1 xícara de fubá amarelo
1 xícara de açúcar
1/2 xícara de coco ralado
1 colher de sobremesa de fermento em pó
1 piatada de bicarbonato de sódio
1/2 xícara de chá de erva doce (frio) ou quanto bastante
1 xícara de leite de coco
semente de erva doce
Peneire os ingredientes secos e misture. Junte a eles os ingredientes úmidos e bata bem com uma colher de pau. Despeje em uma forma média, untada, e leve para assar em temperatura 180ºC, já pré-aquecido. Asse o bolo por 35 minutos, ou, até que o centro esteja seco.
OBS: Eu já usei metade de farinha de trigo integral e metade de farinha branca e também já usei só farinha integral por não ter farinha branca disponível, esse bolo fica perfeito de qualquer forma!
Por favor, visitem o site da AtiVeg. Eles tem um projeto muito interessante.
Carob Chip Cookies / Cookie de Alfarroba
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
Roasted Cauliflower
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.
Desfiado de Carne de Jaca – TESTAR!!
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.
Bolo de Fubá – Vegan
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.
Super Banana Sundae
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)
Carrots and Nothing Else Cake
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
Easy, Yummy and Quick Pizza Crust
Ingredients (use vegan versions):
1 1/4 cup all-purpose flour
1/2 cup lukewarm water
1 tablespoon yeast
1 teaspoon salt
2 tablespoons vegetable oil or melted margarine (both work fine)
Directions:
Preheat oven 425 degrees. Mix the yeast with the lukewarm water untill the yeast is disolved. Let it stand for a couple minutes. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix. Roll out the dough. Put it in the oven for 5 minutes. Take it out and rub margerine over it. Add toppings, and cook for 10-15 more minutes.
Serves: 1
Preparation time: 20 min.
Pirão de cará
INGREDIENTES
1 quilo de cará
2 colheres (sopa) de margarina (Azeite?)
1 xícara (chá) de leite (de castanhas?)
1 colher (sopa) de sal
MODO DE FAZER
Cozinhe o cará, com casca, em água e sal, de preferência em panela de pressão (que economiza tempo e gás) por uns 30 a 40 minutos. Quando estiverem cozidos, descasque-os e passe-os pelo espremedor. Junte a metade da margarina, o leite e o sal. Misture bem, leve ao fogo com o resto da margarina e deixe despregar da panela.
Sirva com um molho feito com 2 tomates aferventados e passados por uma peneira. Faça um refogado com uma colher (sopa) de óleo, meia cebola picada e um dente de alho socado. Junte os tomates e deixe apurar.
Rendimento: 10 porções
Valor calórico total: 1.448 calorias.
