As receitas abaixo não possuem leite de animais, ovos ou carnes Receita: Torta de abóbora vegana Macaroons veganos Os macaroons ganharam fama na França, mas surgiram originalmente na…
A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. A dollop of sour cream is what takes this soup over the top. Loaded with all the warm and cozy vibes!
This simple copycat Vegan Fish Burger is coated in crispy breadcrumbs and filled with a flaky and succulent fishy tofu fillet. Healthy, gluten-free and plant-based and the ideal dinner to wow your friends and family!
Makaroni is a Persian Spaghetti made using a bolognese style sauce, layered with pasta then cooked to create a crispy bottom called tahdig
Sweet and tender roasted carrots in a tasty maple dijon glaze.
Sweet and sour tofu, made in just 30 minutes. A plant-based version of this classic Chinese food that is much healthier than take-out!
Succulent vegan roast chicken "breasts" with seasonal roast veggies and a deliciously festive cranberry marinade.
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
Tender steak and caramelised onions, topped off with melting cheesy croutes
This spicy Georgian stew is incredibly hearty, flavourful and very easy to make. A staple on tables throughout Georgia, this is sure to become on your favourites.
Try this roasted sweet potato, pear, and onion dish for a sweet and savory side. Serve it at Thanksgiving, Christmas, or your well-rounded weeknight dinner.
Cozy, creamy white bean and mushroom stew with potatoes and herbs. An easy, 1-pot entrée perfect for cooler weather. Vegan, gluten-free, and SO delicious!
This Mexican take on meatballs is one of my family favorites—my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.
Healthy, hearty, packed with plant protein, this low-fat, oil-free Hungarian Lentil Vegetable Stew is brimming with savory, aromatic flavor.
Recipe video above. Knowing how to make Roasted Vegetables well is a life essential! For best results? Don't mix root vegetables with high moisture vegetables like eggplant and zucchini. Use smashed whole garlic cloves instead of minced which just burns. Same for herbs.And roast in a moderate rather than hot oven so they have time to sweeten and caramelise evenly!I like this mix of vegetables for colour, flavour and texture. Plus (other than the onion) they roast in the same time which keeps things simple. See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.
Jedes Jahr um diese Zeit stellt sich die immer gleiche Frage: was gibt es eigentlich an Weihnachten zu Essen? Dieses Jahr bekommen unsere leckeren Rouladen tatsächlich mal eine Pause und stattdessen kommt bei uns veganer Linsenbraten auf den Tisch. Der erinnert an Hackbraten und kommt ganz ohne „klassische Fleischersatzprodukte“ wie Seitan und Tofu aus. Neben...Read More
This creamy Miso Ginger Tahini Salad Dressing pairs perfectly with any hearty salad. Easy to make with tangy, sweet, and umami filled notes.
Learn how to start your herbal career with this free 100-page guide for beginning herbalists by Juliet Blankespoor.
This quick-to-assemble flatbread is wonderfully crisp and chewy, with terrific flavor from nutty nigella and sesame seeds.
These Lemon Oregano Mini Hasselback Potatoes are a yummy, crispier take on traditional Greek potatoes. I am the biggest fan of traditional Greek potatoes, but with the added crispiness of these mini hasselback potatoes, I’d argue that these are even tastier. Using baby potatoes makes this a perfect bite-size snack, appetizer, or side dish. Serving...Read More
Recipe video above. Also known as Parisian Flan, this traditional French custard tart is the most magnificent custard tart in the world (in my humble opinion!). It's like a giant Portuguese Tart - but better, because there's so much more custard!The custard is truly incredible - rich, creamy, but not overly sweet. Sets perfectly to cut neat slices but melts in your mouth.DO NOT BE DAUNTED by the lengthy looking instructions. At its core, it is just a puff pastry crust filled with custard. Details are provided to ensure there's enough information even for less confident bakers.(And PS, it's SUPPOSED to look rustic!)At its best in the 24 hours after 12 hours refrigeration after finished custard comes out of oven (crispiest base). Keeps 4 - 5 days but pastry starts to lose crispiness (it's still AWESOME though!).My typical workflow: Make custard and line pan with pastry in evening. Bake in morning, fridge all day, serve that evening. Or bake in early evening, fridge overnight, serve the next day.
Roasted beets and carrots with sautéed beet greens tossed with honey rosemary vinaigrette and topped with burrata. A perfect fall vegetable side dish.
If there's anything we crave most when the weather gets cold, it's a comforting bowl of soup. Our recipe for a rustic autumn soup really hits the spot, with tender potatoes and carrots
A delicious Chinese street food, crispy stuffed flatbread is beloved for its delectable taste and pleasing texture. A treat worth every bit of effort.
