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Beth of Tasty-Yummies tenting us today with some delicious and gluten-free biscuits. Ingredients: Makes 12-15 cookies 1 1/2 cups bl...
Showing posts with label vegan. Show all posts
Ingredients:
Green Mango - 1 medium, grated
Moong dal - 1cup
Fresh Grated Coconut - 1cup (I used frozen, thawed grated coconut)
Green chilies - 2, finely chopped (adjust as per taste)
Cucumber - 1 medium, peeled and grated
Cilantro - ¼ cup, finely chopped
Salt - to taste
For Tempering:
Mustard seeds - 1tsp
Dry red chili - 2
Curry leaves - 8-10
Asafoetida (hing) - ¼tsp
Source, details, tips and full instruction at: cooks-hideout
ROASTED CHICKPEA INGREDIENTS:
1 cup cooked chickpeas (if canned, be sure to rinse,
drain and pat dry)
1 tsp olive oil
1 tsp apple cider vinegar
2 tsp thyme
2 garlic cloves, minced
½ tsp cayenne pepper (optional)
REMAINING INGREDIENTS:
1 tsp olive oil
¼ red onion, sliced
1 cup portobello mushrooms, cubed
salt & pepper to taste
1½ cup pineapple, cut into bite-sized pieces
juice from one lime (optional)
4 corn tortillas
Source, details, tips and full instruction at: 86lemons.com
"In this vegan and gluten-free dish cooked cauliflower (I boiled mine, but steaming or roasting would also work) is pureed, topped with a spicy mustard seed and turmeric onion topping, and garnished with plenty of chopped cilantro. No bland cauliflower here- this stuff is like a party for your mouth."
INGREDIENTS:
* 1 medium to large head cauliflower, cut into florets
* salt
* 2 Tablespoons oil
* 1-1/2 teaspoons yellow or brown mustard seeds
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon ground cayenne pepper
* 1/4 cup finely chopped red onion
* 1/4 cup roughly chopped cilantro
Source, details, tips and full instruction at: girlcooksworld.com
"This salad serves one as a light supper or two as an appetizer. To make the dressing -mix the yogurt and lemon juice together in a bowl. Add the crushed garlic, paprika and cumin. Mix well together, and season with salt and pepper to taste."
Ingredients:
2 Radishes, washed and sliced into thin circles
1 blood orange, peeled and sliced into thin circles
1 orange, peeled and sliced into thin circles
1 cup of fresh spinach leaves, washed and dried
1 tablespoon of roasted and salted pistachios, shelled and chopped
Source, details, tips and full instruction at: stasty.com
"Millet is an ancient gluten-free grain with a slightly nutty flavor. It does well as a pilaf, but I also occasionally make it into a creamy porridge. It’s delicious no matter how you prepare it, and its health benefits alone make it worth trying, even if you’re a bit skeptical."
Well, sounds exciting, definitively will give it a shot soon!!
Ingredients:
2 tablespoons ghee (clarified butter)
3/4 cup (150 g) hulled millet, briefly rinsed in a colander under cold running water
1 1/4 teaspoon coarse kosher salt, divided
2 cups (475 ml) boiling water
4 medium carrots, thinly sliced on the diagonal
1 medium bulb fennel (with a few of the fronds reserved for garnish), halved and thinly sliced
1 medium onion, halved and thinly sliced
1/8 teaspoon ground black pepper
2 to 3 tablespoons fresh lemon juice
1 1/2 tablespoons hazelnut oil (or pistachio oil, or even just extra virgin olive oil)
Source, details, tips and full instruction at: anediblemosaic.com
Beth of Tasty-Yummies tenting us today with some delicious and gluten-free biscuits.
Ingredients:
Makes 12-15 cookies
1 1/2 cups blanched almond flour (tightly packed)
1 tablespoon arrowroot powder (or tapioca starch)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup maple syrup or honey
1/4 cup sliced almonds or other nut
3 tablespoons freshly squeezed orange juice
2 tablespoons orange zest
1/4 cup dark chocolate chunks, mini chocolate chips or cocoa nibs
Source, details, tips and full instruction at: tasty-yummies.com