Tag: VEGETARIAN

PURE VEGGIES

🇮🇷IRANIAN STYLE MUNG BEAN-SPINACH STEW/ EATING AS MEDICINE

Dolly

👩‍🍳There isn’t much that can compete with a warming stew at this dreary season! That’s why I picked out a particularly delicious specimen for you today. An Iranian mung bean stew with baby spinach, fine leek, an illustrious selection of fresh herbs and turmeric, which is particularly good for the immune system. The whole thing is bedded on airy basmati rice and garnished with spring onions and mint. Try this recipe, for those who are vegetarian, this is for you. Pure vegetables. For sure you will love this. Under the motto ⬇️”Eating as Medicine.”

Iranian style Mung Bean-Spinach Stew

YOU NEED…….

1 clove Garlic

1 Lemon

1 Stem Leek

1tbsp Turmeric Powder

200g Boiled Mung Bean

halft a Liter Vegetable Broth

200g Basmati Rice

60g Coriander

60g Dill

60g Peppermint

200g Baby Spinach

1 Scallions

Onion Marmalade, optional

Salt and Pepper

Coconut Oil or Olive Oil

HOW TO…….

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FOOD

🇪🇺EGGPLANT- TOFU PATTIES with TOMATO SAUCE

Dolly

👩‍🍳The eggplant and tofu patties are tasty as a vegetarian main course or as a fine side dish. Here is the simple recipe to cook at home. Served with tomato sauce and basmati rice. Vegetarian recipes are not only healthy but also taste good. It doesn’t always have to be meat! More and more people are discovering the advantages of vegetarian cuisine because it is varied, healthy and tastes fantastic.

Eggplant-tofu patties with tomato sauce vegetarian recipe

YOU NEED…….

3pieces Eggplant

4 cake Tofu

1 Red Onion

1tbsp minced Garlic

some Oats

Basil Leaf

Oregano

some Flour

Paprika Powder

Salt and Pepper

Coconut Oil for frying

FOR TOMATO SAUCE:

250g chopped Tomatoes

Italian Herbs

HOW TO…….

PURE VEGGIES, SEAFOODS AND VEGETABLES

🇵🇭BEANS SPROUTS AND TOFU

Dolly

Mung bean sprouts are germinated by leaving them watered with 4 hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for 4 hours over the period of a week.
A very simple recipe after a week of meat!

Here is another version of mine more richer in Tofu and togue. Same procedure of course!

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Togue at Tokwa – iCookiTravel

YOU NEED…….

* 2 tbsps cooking oil
* 2 pcs tokwa (hard bean curd)
* 2 tbsps garlic, crushed
* 1 pc onion, sliced
* 2 pcs tomatoes, sliced
* 9 cups togue (mung bean sprout) washed and drained
* 2 tbsps Oyster Sauce
*  some ground black pepper
*  some salt
* 2 tsps patis (fish sauce)

HOW TO…….

PLEASE CHECK THIS OUT: Thank you so much!  Happy Cooking and GUTEN APPETIT!

https://crazyhomecooking.wordpress.com/2012/02/06/cooking-veggies/

PURE VEGGIES

VEGETABLES WITH HERBS AND SPICES

Dolly

My dinner pure vegetables, I ate it with one sliced whole wheat bread!
Trying this new idea from KOTANYI, finding that good taste just as a healthy diet in one, the absence of flavor enhancers, colorings and artificial flavors. And then even if the preparation is quick and easy yet, a healthy, tasty meal nothing stands in the way. Try it Folks 🙂

VEGETABLES WITH HERBS AND SPICES

Colorful vegetable dish for 2 persons. As a vegetarian main dish or as an accompaniment to chicken, fish and lean meat!

YOU NEED…….

* 400 g of Vegetables in season (I used scallions, carrots, cabbage, soya chunks, onion, leek and zucchini)
* 1 tablespoon olive oil
* 1 small. scallions
* 125 ml water
* 1/2 pouch New Kitchen Herbs and Spices for Vegetables from Kotanyi
* 3 tablespoons yogurt

HOW TO…….

** Heat oil in large frying pan or wok, sauté onion until glassy, ​​bite-sized cut vegetables. With 125 ml of water and 1/2 pouch of New Kitchen Herbs and Spices for Vegetables from Kotanyi, add 3 tablespoons of yogurt and adjust seasoning if necessary.