Vegetarian Recipes

“Spring roll or vegetable roll rice template dish is a delight for food lovers living, dieters, vegetarians and vegans. It is refreshing because its translucent mass plants together to make it crispy whole exquisite food of Vietnam, China, Indonesia and Philippine. The Vietnamese funky nonfried called fried poh poh pia and pia tawt. For us vegetarians wonder comes from, being an alternative to our diet. There are many ways to fill them, but this selection of the filling I chose, out spectacular. I invite you to have fun with family and make them now in the summer. Are beautiful, attractive to look at and delicious to the palate. The accompanied with peanut sauce. I am a lover of Asian food, but vegetarian-style and worth clarifying. This menu is ideal for people who can not tolerate the fat or anything fried. Also to practice Ayurvedic and macrobiotic food. That rich is to eat healthy! Above all eliminate the suffering of diabetes, high cholesterol, high blood pressure, colon polyps and 20 thousand more ailments.

Serves 10 “spring rolls”

Ingredients:

Read the rest of this recipe… »

Step # 1

Step # 2

Step # 3

Step # 4

Step # 5

Step # 6

Simply delicious finger food and perfect for family gatherings or parties. They are easy to prepare and can be left stored in the freezer for several weeks, if you experience unexpected guests.

20 rolls

Ingredients:

Read the rest of this recipe… »

Stuffed cassava that will delight your palate. Both of nuts such as sesame seeds, are two options for this tasty meal or side dish. It has dual protein, which can be eaten by themselves or with fresh salad.

Portion 8 fillings

Ingredients:

• 4 pounds of manioc or cassava or fresh-frozen for majarla in olive oil

• 3 tablespoons olive oil

• 3 cloves garlic

• salt to taste

• 1 cup vegetable stock – for cassava mash

• 1 / 2 cup of walnuts “walnuts” ground

• 1 / 2 cup black sesame seeds

• 1 / 3 cup of cooked soybeans (see recipes)

• 1 carrot, grated for garnish

Procedure:

In a large pot, boil the yuca in salted water. Once cooked, drain water leaving a little bit with only one going to mash to form a paste. In a pan with two tablespoons of olive oil, saute minced garlic and add to mashed cassava. Mix well and add 1 cup vegetable broth to achieve the consistency that illustrated with mashed cassava. You can try if you’re already at the point, making a ball in his hands without it sticking to your fingers. Preprare a shallow dish with the seeds, another with ground walnuts and one with a teaspoon of olive oil. Take the mass of cassava in the hands portion of a large spoon and a teaspoon of soy as a filler. See illustration, always leaving the filling in the middle. Once you close the ball without leaving out the soy, dip the ball in a little oil and then the breading on the plate of seeds or nuts. Serve with fresh salad and you can eat the pellet at room temperature. If they are as an appetizer, try the smaller ball for the guests.