'cause it doesn't have to hurt - plant based nutrition
Due to a special catering for a special person, I was allowed to play juggle a bit in my mind and since baked goods were desired, my mind was constantly drifting to the croissants. In this picture you see a “Cornetti con Olivo” as well as the “Basil croissant”. For […]
Well well, let the guerrilla sessions begin! Just kidding! But nevertheless this way I can feature my homemade stuff with a cool sticker.
Protein bomb and fiber hero. All you vegetarians and crossfit-bodybuilders watch out! Looking for a substitute for chicken breast? Here is your answer – LENTILS!
This is my love anthem to Michel Montignac , followed by a recipe be has written.
Source: 100 Rezepte, Michel Montignac
Green lentil terrine
Sauce
Lentil-terrine:
Soak the lenses in cold water for 1 hour.
Peel onion and cut into fine slices.
Heat one liter of water in a saucepan. Add the onions, thyme and bay leaves and boil for about 15 minutes.
Add lentils and cook them. Salt it lightly and remove the bay leaves. Drain two thirds of the cooking water.
Add the Agar Agar to the lentils. Stir it well.
Place the lentils in a baking tray coverd in wraping film and place in the refrigerator for at least 5 hours.
Sauce:
Mix mustard and vinegar in a bowl. Add olive oil, chopped shallot and chopped parsley as well. Salt and pepper. it
Pour terrine onto a plate and cut into slices. Garnish with tomato cubes and finely chopped chives and sprinkle it with sauce.
Enjoy, Momo.
Mercilessly copied this one from coop FOOBY! Yes, why shouldn’t I, they are fantastic! Just besides all that, I think it is wonderful that these wholesale firms are responding to our “special” needs and, in the meantime, release plant based recipes to the broad swiss public. you’ll find this recipe […]
It does not always have to be a regular burger with bun and fries. My favorites are burger patties with mashed potatoes and a fresh market salad with sprouts. I’ve eaten – so it seems to me – an endless number of convenience products and hade all kind of taste […]
The pumpkin season is one of my favourites. I love to visit my neighbour farmers and the exhibitions and bring home the most magnificent, funniest, most bizarre, pumpkins an process them to delicate treats. For this reason, on regard of the pumpkins, I give you today, one of my favorite recipes:
Let the onion sweat in the oil and add the pumpkin cubes. Drain with boil and simmer for 10 minutes.
Add
When the cubes are well-done, whisk the whole soup with a bar mixer and refine it with
Et voilà!
Enjoy your meal, Momo