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PENNETTE STUDENT

recipe specially created for the contest of the tomato red "calendar." Tasty, quick and easy just right for students who do not have time to cook, or make the expense but it certainly will be at least semi-desert in the refrigerator a package of hot dogs for emergencies! And since I am a student myself, though elderly and most with families, who can tell me more? The only advantage is that having a husband edible the fridge at my house is never empty but still full of schifezzuole various salami-type mortadella and so on!

What do I need?
pinnate

chicken sausage onion parsley

white cream plant
boiled peas (also canned is fine)

curry powder salt and pepper extra virgin olive oil


proceed as follows:
while the feathers safely boil water, prepare the sauce in five minuts:
some chopped onion and let brown in olive oil together with hot dogs cut into cubes. When everything is nicely browned join the curry to taste and well-drained peas, then after a few minutes and want to join as much cream spegnamo fire. To complete, aggiunstiamo salt and pepper and give a sprinkle of parsley chopped.
E. ............. because in the meantime will be beautiful penne cooked, drained and dive into the freshly prepared sauce. A nice creamy and viaaaaaaaaaaaaaaaaaaaaaaa, the dish is served!

This recipe takes part in this context:

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MY LITTLE Mozzarella


E 'known vegans who eat only cheese made with milk, soy: tofu and ricotta . But a person of imaginative name TANNING invented special methods to implement other types of cheeses such as mozzarella, the soft cheese and cottage cheese. Curious as I am, I could not desist from trying to make the soy mozzarella and I must say that the experiment seems to have succeeded perfectly! In fact, just to have the ingredients required, after which the procedure is pretty easy. This delicate cheese is great to use on pizza dough and baked au gratin and mixed vegetables.
My next experiment? I will also try stracchino course !!!!!!!!!!!

To get a small cheese balls of about 50/70 grams need:

abundant 2 teaspoons potato starch
6 tablespoons soy milk
1 tablespoon cream soy
1 teaspoon butter or soy margarine
3 tablespoons of soy yogurt
salt

course to get more mozzarella just multiply the ingredients given !!!!!!! !
For the proceedings, I refer you to this page of the site Concita www.veganblog.it/
where you find the version citrus and Parmesan.

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VEGAN RICE WITH SHRIMP SALTO


This is one of those recipes to use when you have rice boiled advanced tearful lies in the refrigerator and just waiting to to be thrown (but it is a pity, never throw anything away!) or used. So the other night, seeing that bowl of basmati lying in the fridge the day before when I decided to cibarmi only white rice, I decided to turn it this way:

serves 4 :

300gr boiled al dente basmati rice or other

2 eggs 200g fresh shrimp peeled
cap, cut into strips as needed
julienne carrots taste
little chopped onion the veil
2 tablespoons soy sauce
a handful of soy germigli
oil sunflower
salt

It goes like this:
blow up in a small saucepan, over high heat, the hood with carrots, onion sprouts and soy giving it a quick-cooking as cooking in the wok, add salt to the end.
In another pan cook in a little oil, the shrimp for about 5 minutes and end with the soy sauce flavor.
In another pan, this time a large, heat a little oil, add the rice, vegetables and shrimp and cook, over high heat for several minutes, then add the beaten eggs and elongated with 2 tablespoons of water, continue cooking until the eggs are coagulated and the rice will be very grainy.
Serve and enjoy!! ^ _ ^

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FENNEL AU GRATIN WITH SAUCE SOYA KAMUT

PROCEEDING ALONG THE TRACK OF THE HEALTHY RECIPES, last night I made this FENNEL AU GRATIN PAN SAUCE PREPARED BY USING THE ONLY WAY WITHOUT MILK BROTH ORGANIC VEGETABLE AND FLOUR Kamut. This type of flour is well suited PREPARATION OF CREAM SAUCE AND WHY NOT LET THAT CLASSIC aftertaste "FARINA" IS ALSO A LITTLE IF YOU HAVE NOT EVEN fatter thickening power. THIS RECIPE You heritage with my dearest friend, HEALTHY huge, which last year made me sample to one of his many MEGACENE BANNER OF REMEMBRANCE BIO.MI that night I asked for the third portion! Since that time, I liked it so much that I HAVE NEVER Cook FENNEL OR 'CLASSIC SAUCE WITH IT' WITH THE BURRO.PROVARE TO BELIEVE!

INGREDIENTS 4
1kg fennel
4 heaping tablespoons of flour kamut
1 liter of vegetable stock bio

extra virgin olive oil 1 piece of salt and white pepper
grattiggiato Parmesan to taste some
shave fennel for garnish

It goes like this:
Clean, wash and cut into 4 each fennel. Boil them for as long as necessary and in the meantime prepare the sauce as follows: diliure the flour gradually with the warm broth and then put on the heat and let thicken, stirring constantly. When you've got a nice mixture clotted off and let cool. Place the fennel in a baking dish, season with a little oil, salt and pepper, then cover them completely with sauce. Sprinkle the surface with plenty of Parmesan cheese and bake at 220 degrees for about 20 minutes. After the interval, turning out and let cool. Decorate the surface with fennel trimmed beards and washed.
If you delete the Parmesan is a vegan recipe
Buon Appetito

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BITES THE HUNTER

This is another world to be explored, that of meat alternatives, meat or vegetable origin ! Always fascinated by this world, every time we enter me, and I remain ever won: I think that sooner or later will become VEGAN! the only thing holding me back is that my hematocrit is at the limit of normality '. But who are vegan? a large population who cares about living things and therefore refuses to eat and wear animals and their products. In fact, very often, in front of a beautiful rabbit, I came some qualms of conscience, thinking of my beautiful bunny, owned some time ago: "Oh God, if this tidbit was" Squick "(my ex-bunny), and in the meantime I pricked terribilmentela conscience, did not eat some!. And the more time passes, the more my sensibility leads me to think about many things. But do not just a matter of poor animals, but also a health issue! Eating too much meat, eggs, cheese and animal fats increases the risk of developing cancer and cardiovascular disease linked hypercholesterolemia and hypertriglyceridemia. Then we go what do you think, is not it time to reduce the consumption of these foods and spend a little more attention to food of plant origin? I'm not saying absolutely that dobbbiate become vegan, but also to explore their world is ennobling experience! with only ingredients of plant origin are able to develop recipes, tasty, imaginative, nutritious and so on and so forth! Anyone who wanted to enrich their food culture could take a look HERE , and will conquered, the curtains will open a new theater! And about this, I leave you a recipe for meat alternatives: soy morsels with which you can cook delicious stews alternative, you just need to train taste and imagination !!!!!!!!!!!!!!!!!! !!!!!!!!!!

To serve 4 people: 150gr
pieces of dehydrated soy nut
a plant bio

3 medium potatoes, fresh rosemary to taste 1 small onion, chopped

salt, extra virgin

chili powder 1 tablespoon soy sauce soya

How to proceed?

Boil water plant with the nut and then join the pieces and cook over a low flame for about 20 minutes qindi off and let cool.
Meanwhile, peel potatoes and cut into chunks. When the pieces are cool (I do the next day!) Squeeze with your hands and put them in a pot. In a skillet brown the onion with the chopped rosemary in a little oil then add the potatoes, 1 / 2 cup water, and bring them halfway through cooking. Now add the soya chunks, salt and a piece of chili and finish cooking for another 10 minutes. At the end add the soy sauce and mix. The dish is ready. I do not wish you good taste and good health: you do a full priteine \u200b\u200bplant!
this is a recipe VEGAN and GLUTEN FREE

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NESTS OF RED CHICORY SAUCE WITH LENTIL

Hello dear, and good early in the week. First I wanted to thank you for your adherence to my vs Kandy, but there is still time until December 19, so I'm waiting.
My proposal now is tasty salad, vegan, which combines the freshness and taste the bitterness of the radicchio and gently heat the lentils; ago by great appetizer to main course or main course with delicious! in short, is very versatile and therefore the choice is yours. We "let the recipe: WHAT IS




lentils carrot, celery, parsley, garlic and chilli crushed


tomato olive red radicchio


how:

first prepare a nice sauce by boiling lentils in plenty of water when cooked, drain and put in a dish.
In a saucepan, saute in olive oil chopped celery, carrot and garlic and lentils Join us at the end, the salt, a little tomato paste, a glass of water and a touch of chilli. Cook for the whole low heat for about 10 minutes before shutting down, Unitech finely chopped parsley.
Peel and wash the radicchio, then cut into thin slices then season with a pinch of finely chopped garlic, salt and oil to taste. For presentation, place each dish in a nest of radicchio in the center of which put a few spoonfuls of sauce lentils. Serve with toasted croutons.

This dish vegan and gluten free!

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Kofta

My great love for cooking in the Middle East could not pass through Turkey, with its Kofta fantastic: delicious meatballs elongated shape and taste very "oriental" that use, or as they are, and then called Kofta, or stuck on wooden skewers and then take the name of Kofta kebab. Many, many years ago but really, think in 94, I own a fantastic trip to Turkey where I had the opportunity to taste various kinds of Turkish food and those that struck me the most were just the meat, always soft and rich flavor, in addition to even the stew cooked Kofta in terracotta with tomato sauce and mixed vegetables. Qello that makes these distinctive dishes is the typical use of spices such as coriander, cumin and fresh mint for which I am always off also used in Italian cuisine, you know, give something extra!

INGREDIENTS:

ground mixed (beef-pork) finely chopped fresh parsley and mint


onion, garlic, cumin seeds powder

little salt and pepper breadcrumbs

wooden skewers

The Their preparation is simple:

chop with onion, parsley and mint and add the chopped to ground along with bread crumbs, salt, cumin and red pepper. mix well and form into balls with your hands from the very elongated shape infizerete As in a skewer. Cook all
Kebab for tortillas on a griddle over low heat, taking care to turn them on each side for about 15 minutes.
Serve with boiled potatoes with parsley or a nice fresh salad.
ENJOY

This recipe contest is in the red tomato :

Samire Armstrong Boob Flash

Risfogliando an old newspaper I found this recipe that certainly at that time I had already read but now appeared to me in a different light: "They are the changes brought about by age, I said, "and because, over the years, everything changes, the way of seeing things. How to define the Brown Betty: delicious layers of apples for a final great! and I must say that their weight is infinite. absolutely not recommended for those who do not like apples because it is the main ingredient.

INGREDIENTS:

OR GOLDEN DELICIOUS APPLES GRANNY SMITH
butter (or margarine)
cranberries or blueberries
biscuits (or breadcrumbs)
some cherry liqueur
fresh whipped cream (or soy cream)
strips cartaforno


How?
peel the apples, cores and slice. Melt some butter in a pan and reduce the biscuits, using a food processor, as fine as breadcrumbs. In a greased baking tray, proceed as follows: take a slice of apple butter, then drain and immerse in cutlet with the bread crumbs of biscuits and place on bottom of pan, then lay on it half a teaspoon of jam. Do this to form a tower of 5 or 6 slices of apple. Prepare the same way all the towers you want, and then surround each one with a ribbon cartaforno tightly with kitchen twine. Bake at 180 degrees for about 40 minutes. Halfway through cooking spray towers with sherry. Serve the biscuits while still hot accompanied with fresh whipped cream.
I having eaten too cold I have to say I am not wrong even in this version!
If you replace the cookies with gluten-free bread crumbs for a recipe is gluten free

This recipe is in the Contest: "Boum"