vegetariano

One of the things that make me happy is the aroma of fresh homemade granola in the making.

Homemade Delicious Granola

gluten-free rolled oats

nuts use

seeds (I

coconut oil

coconut flakes

sugar

organic turmeric powder

organic ginger powder

vanilla extract

cinnamon

almond extract

orange or lemon essence

½ teaspoon anise seeds

nutmeg

cardamom

black pepper (to activate turmeric’s properties)

fine sea salt

Preheat oven to 350ªF (175ºC).

In a large mixing bowl, combine the oats, nuts and seeds, vanilla, essences, sweetener of choice, oil, salt, and cinnamon and mix well.

Pour the granola onto a baking tray and spread it in an even layer.

Bake until lightly golden, about 30-40 mins, stirring halfway.

Let the granola cool completely and top with the dried fruit.

Store the granola in an airtight container at room temperature.

Serve with your preferred vegetable milk and chopped fresh fruit; I usually go for a combination of berries, banana, apple, and pear.

Cherries become extra sweet and smokey when grilled to perfection. Layer with toasted crostini and yogurt for a delicious dessert for summer cookouts. 

Cherry Crostoni

cherries

1 1/4CUPS thick yogurt (like Greek yogurt)

ciabatta rolls

Maraschino liqueuer

Pit the cherries. Cut the ciabatta rolls in half lengthwise and lay them on a grill; place the cherries on a grill topper and cook on the grill, as well. As they cook, the cherry juice will trickle onto the embers, producing an aromatic smoke that will give everything a slightly smoky note.

Remove the bread once it is toasted and the cherries after 15-20 minutes. Spread the yogurt onto the bread and top with the cherries; add a splash of Maraschino liqueur and dust with powdered sugar.

En tu menú de la semana no puede faltar una CREMA de ESPINACA preparada con la cremosidad de CARNATION® CLAVEL® y la consistencia de MEDIA CREMA NESTLE®.

Crema de Espinacas

Cucharada de mantequilla

De pieza de cebolla

400 Gramos de espinacas

Envase de Leche Evaporada CARNATION® CLAVEL® (360 g)

Lata de Media Crema NESTLÉ®

Tazas de agua

De cucharadita de pimienta negra molida

Cucharada de fécula de maíz

Calienta la mantequilla y fríe la cebolla hasta que este ligeramente transparente. Agrega las espinacas y cocina por 5 minutos.

Sofríe

Licúa las espinacas con la Leche Evaporada CARNATION® CLAVEL®&#44; la Media Crema NESTLÉ®&#44; el agua&#44; la sal&#44; la pimienta y la fécula disuelta. Cocina por 8 minutos a fuego bajo o hasta que espese ligeramente.

Licúa y cocina

¡Lista!

Prepara para la comida de hoy una deliciosa y fácil ENSALADA del JARDÍN con un aliño elaborado con Jugo MAGGI® y disfruta con tu familia.

Ensalada del Jardín

Taza de Aceite de oliva

Cucharada de Vinagre balsámico

Cucharadas de Jugo MAGGI®

Cucharadas de Miel de abeja

Cucharaditas de Hojuelas de chile

Tazas de Arúgula

Tazas de Espinacas baby

Jitomates

Aguacate

Huevos

Para el aliño&#44; mezcla el aceite de oliva&#44; el vinagre balsámico&#44; el jugo MAGGI®&#44; la miel de abeja y el chile en hojuelas hasta integrar por completo.

Mezcla

Para la ensalada&#44; mezcla la arúgula&#44; las espinacas&#44; los jitomates&#44; el aguacate y los huevos.

Acompaña la ensalada con el aliño y ofrece.

Sirve

En Gourmet te damos la receta de un Curry de Garbanzos, una preparación vegetariana e ideal como plato de fondo, además de saludable.

Curry de Garbanzos

cda aceite vegetal

Â½ cebolla blanca picada finamente

dientes de ajo molido o rallado finamente

jengibre pelado y rallado finamente

cdta Curry en Polvo Gourmet

cdta Comino Molido Gourmet

garbanzos cocidos

tomates enlatados, picados

crema de coco

Sal de Mar Gourmet

Mix de Pimientas Gourmet

cdta aceite vegetal

taza arroz basmati

Â¼ taza agua

cdta sal

Precalentar una olla a fuego medio, agregar el aceite y la cebolla y sofreÃ­r hasta que se vuelva translÃºcida.

Agregar el ajo y jengibre y mezclar constantemente por 30 segundos.

Agregar el Curry en Polvo, Comino Molido, garbanzos, tomates y crema de coco.

Probar y agregarÂ Sal de Mar yÂ Mix de Pimientas.

Precalentar una olla a fuego medio y agregar el aceite.

Agregar el arroz y mezclar constantemente por 1 minuto.

Agregar el agua y sal y mezclar. Dejar que rompa hervor y tapar.

Destapar y mezclar con un tenedor para separar los granos.

¿Cómo hacer tortilla de verduras? Ingresa aquí y sigue los pasos para preparar esta saludable y sabrosa receta.

Tortilla de Verduras

cucharada de aceite

Â½ cebolla chica, cortada en cubos

Â¼ pimentÃ³n rojo, picado

zanahorias ralladas

cucharadita de OrÃ©gano Entero Gourmet

sobre de Caldo en Polvo de Verduras Gourmet

tazas de porotos verdes, cocidos al dente

Â½ taza de choclo cocido

huevos

Sal de Mar Gourmet a gusto

Mix de Pimientas Gourmet a Gusto

Calentar 1 cucharada de aceite en un sartÃ©n. Agregar la cebolla, el pimentÃ³n y zanahorias, cocinar hasta que las verduras estÃ©n blandas.

Agregar el orÃ©gano, caldo de verduras, salpimentar a gusto y cocinar por un minuto.

Vaciar las verduras en un bol, agregar los porotos verdes junto al choclo y mezclar bien.

En otro recipiente, batir las claras de huevo a nieve. Una vez que estÃ©n espumosas, agregar una a una las 6 yemas. Batir hasta que queden bien integradas.

Vaciar sobre los huevos batidos la mezcla de verduras e incorporar con movimientos envolventes.

Calentar el aceite restante en un sartÃ©n y una vez caliente vaciar la mezcla de la tortilla. Cocinar a fuego medio/bajo hasta que la tortilla estÃ© dorada y los bordes estÃ©n cuajados (5 minutos aprox.).

Con la ayuda de un plato dar vuelta la tortilla y cocinar por el otro lado un tiempo mÃ¡s.

Una vez lista dar vuelta la tortilla sobre un plato y servir inmediatamente.

Blend the almonds with a quart of water; filter everything through a strainer lined with a cheesecloth to obtain an almond milk. Heat this almond milk...

Endive Tarte Tatin with Almond “Goat Cheese”

1C. flour

1 1/2STICK butter

1/2C. sugar

Belgian endive

Dry white wine

Sage

Bay leaves

olive oil

Salt

2/3LB. almonds, blanched

Lemon juice

Pink peppercorns

Parsley

Blend the almonds with a quart of water; filter everything through a strainer lined with a cheesecloth to obtain an almond milk. Heat this almond milk in a saucepan; once it comes to a boil, remove it from the heat, add in 1/3 cup of filtered lemon juice and 2 teaspoons of salt; stir gently, cover with a cloth, and and let it rest for 20 minutes. Filter once again through a strainer lined with a cheesecloth, place a weight on top, and let it drain for 2 hours.

Finally, season with a drizzle of oil, salt, crushed pink peppercorns, and some finely chopped parsley to obtain a creamy plant-based cheese.

Mix the flour with 3/4 stick of butter to obtain a crumbly mixture; add in 2 tablespoons of water

and a pinch of salt. Form a ball of dough, wrap it in parchment paper, and let it chill in the refrigerator for 1 hour.

Remove the outer leaves of the endive heads, if necessary; then cook them in a saucepan over high heat with oil, 1 bay leaf, and 1 sprig of sage. After 3-4 minutes, add in a cup of white wine and let it come to a boil, then reduce the heat to the minimum, cover, and cook for 40 minutes.

Remove the lid, raise the heat again, and continue cooking for another 10-12 minutes. Cut the endive into small pieces. Prepare a light caramel with 1/2 cup of sugar, then add in the remaining butter and carefully stir over the heat until it is completely combined; then remove it from the heat. Pour the caramel into the baking dish (8-inch diameter); place the endive pieces upright, cover with the dough (rolled out to 1/8-inch thick); perforate the surface with a fork and bake at 350°F for 30 minutes. Remove from the oven and wait a few minutes; turn the tarte over onto a serving dish and serve with the almond “goat cheese.”

Place the peppers over a very hot charcoal grill; cover with the dome of the grill and cook, turning, until they are soft and a bit burned. It should ...

Roasted Peppers

red, fleshy bell peppers

Marjoram

Calamint

Red wine vinegar

Place the peppers over a very hot charcoal grill; cover with the dome of the grill and cook, turning, until they are soft and a bit burned. It should take about 20 minutes.

Meanwhile, put 2 unpeeled cloves of garlic in the ashes, in a cooler part of the grill.&nbsp;

Remove the peppers from the grill, let them cool in a closed bag (the steam will help the skin separate), then peel them.

Cut them into strips and toss them with oil, vinegar, the chopped garlic and the herbs.

Cook the spinach in a pan with a drizzle of extra-virgin olive oil, 1 crushed clove of garlic (which is removed after cooking), a small piece of chili...

Squash Blossoms Stuffed with Ricotta and Spinach

2.3 LBS. spinach, washed

ricotta cheese

2C. flour

cornstarch

1/4C. vinegar

currants

1/3C. sugar

pumpkin (or squash) flowers

Chili pepper

Peanut oil

Cook the spinach in a pan with a drizzle of extra-virgin olive oil, 1 crushed clove of garlic (which is removed after cooking), a small piece of chili pepper and salt: sauté, stirring, for about 5-6 minutes.

Cream the ricotta in a bowl. Mince the spinach and mix it into the ricotta. This is the filling.&nbsp;

Clean the blossoms, removing the pistils, and stuff them with the filling.&nbsp;

Separately, mix together the flour, 2/3 cup cornstarch and 2 cups of ice water to get a fairly dense batter.&nbsp;

Dip the blossoms in the batter, turning the petals a little so that they close over the filling.

Fry them a few at a time in hot peanut oil for 3-4 minutes or until golden. Drain them on paper towels and sprinkle them with salt.

For the sauce: In a saucepan, boil 2 3/4 tablespoons of water with the sugar and vinegar. When it boils, add 2/3 cup water and the currants. Simmer for 2 minutes, then remove from heat. Add 4 teaspoons cornstarch dissolved in a little water, then blend in a blender and run this sauce through a sieve.

Serve the blossoms hot with the sauce and a few whole currants, if desired.

Cut the bread into cubes and place them in a bowl. In another bowl, mix together the milk, sugar, egg, and cocoa powder, then blend with an immersion ...

Individual Chocolate Bread Puddings

1C. milk

1/3LB. stale rustic bread

cocoa powder

Butter

Cut the bread into cubes and place them in a bowl. In another bowl, mix together the milk, sugar, egg, and cocoa powder, then blend with an immersion blender. Pour the mixture on top of the bread and combine. Fill 4 buttered ramekins with the bread mixture, pressing down gently.

Bake at 350°F for 10-12 minutes. Serve dusted with powdered sugar. Serve

with jam, whipped cream, yogurt, ice cream, etc.

The One and Only “Budino” Custard

milk

dark chocolate

2C. type 0 flour

1 3/4STICK butter

1/4C. sugar

In a bowl, mix together the flour and sugar. In another bowl, add the room temperature milk, then incorporate the flour and sugar, mixing until everything is evenly blended. Pour the mixture through a sieve and into a saucepan, then heat.

Add in the finely chopped chocolate and the butter and mix until they are melted. Lower the heat to the minimum and cook while stirring for 3 minutes. Raise the heat and continue to cook while stirring, until the pudding becomes thick (at about 210°F).

Lower the heat again and continue to cook while stirring for about 7 minutes. Fill a non-stick bundt pan (10-inch diameter) with extremely cold water to cool it. Dump the water out after five minutes and dry it; pour in the mixture and let it cool until it reaches room temperature.

Cover it with plastic wrap and let it chill in the refrigerator for 2 hours. Remove the custard from the refrigerator and discard the plastic wrap; place a plate on top and turn the custard over. If the custard does not come out of the pan, briefly immerse the pan in hot water. Serve the custard cold with whipped cream to taste.

L’olio al prezzemolo, facilissimo e veloce da preparare, ti darà la possibilità di condire i tuoi piatti preferiti: ecco la ricetta!

Olio al prezzemolo, la ricetta facile e veloce

ml di olio extravergine di oliva ELITE

mazzetto di prezzemolo fresco

spicchio d'aglio

Sale q.b.

¿Cómo hacer ensalada de lentejas? Descubre aquí esta excelente opción de preparación de legumbres.

Top 20 vegetariano recipes from across the web

The most viewed vegetariano recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Delicious Granola

Cherry Crostoni

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Ensalada del Jardín

Curry de Garbanzos

Tortilla de Verduras

Endive Tarte Tatin with Almond “Goa...

Roasted Peppers

Squash Blossoms Stuffed with Ricott...

Individual Chocolate Bread Puddings

The One and Only “Budino” Custard

Olio al prezzemolo, la ricetta faci...

Ensalada de lentejas

Ensalada Fácil de Lentejas con Quin...

Crema de espinacas casera

Crema de Tomates

Flan de Batata

Flan de Arroz con Leche

Garbanzos con acelgas: una receta d...

Quesillo

Top 20 vegetariano recipes from across the web

The most viewed vegetariano recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Delicious Granola

Cherry Crostoni

Crema de Espinacas

Ensalada del Jardín

Curry de Garbanzos

Tortilla de Verduras

Endive Tarte Tatin with Almond “Goa...

Roasted Peppers

Squash Blossoms Stuffed with Ricott...

Individual Chocolate Bread Puddings

The One and Only “Budino” Custard

Olio al prezzemolo, la ricetta faci...

Ensalada de lentejas

Ensalada Fácil de Lentejas con Quin...

Crema de espinacas casera

Crema de Tomates

Flan de Batata

Flan de Arroz con Leche

Garbanzos con acelgas: una receta d...

Quesillo

The most viewed vegetariano recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine