Come compa
Tengo muchos recetarios y, ahora que tengo tiempo, ¡pretendo sacarles jugo! Todo compasivamente. ∞∞∞ I have tons of cookbooks, and now that have some time, I want to get the most out of them! All with compassion.
lunes, 25 de julio de 2011
Cookbooker.com
Please take a moment to check out this page. It can be very useful to keep track of what recipes one has tried and modified. Yay!
jueves, 24 de marzo de 2011
Paella vegetariana
Ahora a seguir trabajando.
viernes, 11 de marzo de 2011
Carrot-Mung bean salad
Ok, so I’m back, after a couple months of getting used to 2011, having guests and experiencing general mayhem.
For my bday I got Robin Robertson’s Vegan Planet from my friend Lee. I made this salad based on the ingredients I had at home, so the red bell pepper was green instead, the peanut oil morphed into sesame oil, the Granny Smith apple became some less tart variety (because, for some odd reason, supermarkets only carry imported Granny Smith apples here), and the black mustard seeds were regular mustard-toned mustard seeds, and some steamed broccoli florets jumped into the bowl.
The instructions, I believe, omit the obvious step of cooking the mung beans, but that was rather cute. Frying the mustard seeds is rather a classy touch, which makes this a very aromatic salad. And I added cooked brown rice at the end to make this a more substantial one-dish meal. It was delish! And I’m glad I had the vision to make double the amount, because fiancée and I just wolfed it down.
Ensalada de zanahoria y frijol mungo
De mi cumple, mi amiga Lee me envió Vegan Planet de Robin Robertson. Preparé esta ensalada con los ingredientes que tenía en casa, así que el pimiento rojo se volvió verde, el aceite de cacahuate se convirtió en aceite de ajonjolí, las manzanas Granny Smith se volvieron una variedad menos ácida (porqu, por alguna extraña razón, en los supermercados de aquí sólo se encuentran Granny Smiths importadas), las semillas de mostaza negras fueron semillas de mostaza normalitas color mostaza, y unos floretes de brócoli al vapor saltaron al recipiente.
Me parece que las instrucciones se saltaron el paso de cocinar los frijoles, pero eso estuvo lindo. Freír las semillas de mostaza le dio un toque muy elegante al asunto e hizo de ésta una ensalada de los más aromática. Le agregué arroz integral cocido al final para hacer más sustanciosa esta comida de un solo platillo. ¡Quedó deliciosa! Y me da gusto haber tenido la visión de preparar dos tantos de la receta, pues mi amorcito y yo nos la devoramos con singular alegría.
Me parece que éste es de esos platillos que van a adorar los no veganos.
Potato and fresh fava bean salad
A couple days ago I made this delicious salad with fresh fava beans, potatoes, lettuce, celery, sun-dried tomatoes, fresh and dried basil, black pepper, red chile flakes, olive oil (from the sun-dried tomatoes) and apple vinegar. Fresh and tasty. If you want more of a warm salad, you can make it while the potatoes and fava beans are still hot, and skip the lettuce (unless you like wilted lettuce, that is...).
Ensalada de habas frescas con papas
Hace unos días hice esta deliciosa ensalada de habas frescas con papas, lechuga, apio, jitomate deshidratado, albahaca fresca y seca, pimienta, hojuelas de chile, aceite de oliva (en el que venían los jitomates) y vinagre de manzana. Fresco y rico a la vez. Si la quieres más tibia, puedes prepararla mientras las papas y las habas siguen calientitas, y omitir la lechuga (a menos de que te guste la lechuga entristecida...).
viernes, 7 de enero de 2011
Curried Chick Peas and Dahl
From PETA's website. You can find the original recipe here.
I didn't have any orange juice concentrate, so I skipped that, and used less tomato just because I had some sauce left over from the stuffed peppers I made last night (recipe here). I added a bunch of other veggies I had in the fridge, like green beans, carrots and bell peppers, the last two mostly for the color. A *very* modified recipe, but it gives me the chance to link to PETA. :)
The millet I made as homework for my Vegan Mastery Program. First time ever, and I overcooked it, but loved it nonetheless.
Beautiful pottery, isn't it? It's by Adriana Serdán (website).
I didn't have any orange juice concentrate, so I skipped that, and used less tomato just because I had some sauce left over from the stuffed peppers I made last night (recipe here). I added a bunch of other veggies I had in the fridge, like green beans, carrots and bell peppers, the last two mostly for the color. A *very* modified recipe, but it gives me the chance to link to PETA. :)
The millet I made as homework for my Vegan Mastery Program. First time ever, and I overcooked it, but loved it nonetheless.
Beautiful pottery, isn't it? It's by Adriana Serdán (website).
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