Stuff the lettuce leaves into the pita bread and add the egg salad. Serve right away. Sweet Potato Omelet Makes 2 servings Ingredients: • ½ Tbsp olive oil or natural butter • 4 large eggs • 1 large sweet potato, roasted or boiled until extra tender • 2 ½ Tbsp chopped fresh cilantro • Sea salt • Freshly ground black pepper How to Prepare: 1. Whisk the eggs in a bowl until fluffy. Season with salt and pepper, then set
2- Flour 50gm 3- Mire poix 100 gm. 4- Brown Stock ½ liter 5- Tomato Puree 20 g. Method: • Heat the oil or butter in a sauce pan. • Add mire-poix and brown stock lightly. • Add flour, cook slowly to a light brown color. • Cool and mix in tomato puree.
Veggie Pakoras Ingredients • 3 Oz granola (Indian) • 1 sweet potato peeled and diced. • Leftover vegetables. • Pepper & salt. Instructions • Put your sweet potato in a steamer and cook for 15 minutes until it is soft and can mash. • Transfer this to the vegetables and mash until you have a thick consistency on the mixture.
3. Repeat it with the remaining soy crisps. Add and stir the soy protein powder into the bowl until well-combined. 4. Add the powdered peanut butter, water, and agave to a pot.
Boil bagels in boiling water for 4 min- utes, flipping them after two minutes. Remove each bagel and dry with a paper towel very gently. Bake them on a greasy baking sheet for 20-25 minutes or until golden brown. Split and toast, adding butter or cream cheese to top of toasted bagel. Pasta Stars with Tomato Sauce This recipe takes sweet vegetables and mixes them with tomato sauce along with small stars or alphabet shapes for picking up.
3.Vermicelli Payasam Method Fry the nuts in ghee until it turns golden brown. Then fry the raisins in ghee until it become puffy and keep aside. Fry the vermicelli in ghee until it turns golden brown. Boil 2 cups of water in a saucepan. Now add the fried vermicelli to the boiling water and cook it until becomes very soft (approx 10 minutes).
Add the yogurt, honey, and ice cubes, then blend again until smooth. 3. Pour the smoothie into two tall glasses, then serve right away. Bell Pepper, Zucchini and Artichoke Heart Frittata Number of Servings: 3 You will need: • 1 ½ Tbsp olive oil • 1 ½ Tbsp chopped onion • 1 small garlic, crushed • 1 small zucchini, diced • 1 small red bell pepper, diced • 1 cup canned artichoke
Add salt to taste. If serving the pesto with pasta or in mine- strone, thin it a little first with water from the pasta or some of the liquid from the soup. Pesto #2 ¼ cup plus 1 tablespoon olive oil 2 tablespoons pine nuts (pignolias) 1 cup tightly packed fresh basil leaves, rinsed, drained, and stemmed 2 medium cloves garlic ¼ teaspoon salt ¼ cup freshly-grated Parmesan cheese 1½ tablespoons freshly-grated Romano cheese Heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. Add pine nuts; saute, stirring and shaking pan constantly until nuts are light brown, 30 to 45 seconds. Transfer nuts immediately to paper towel-lined plate to drain.
Set aside. 3. Sauté the zucchini, onions, and garlic using the olive oil in a skillet over medium heat. 4. Whisk the wine, flour, and broth in a bowl, then pour into the zucchini mixture.
Smoked Sausages, Bell Pepper and Shrimp Stew Ingredients: • 2 cups frozen okra • 3 tbsp. oil • 3 cups water • 1/2 lb. smoked sausage • 3 tbsp. all-purpose flour • 1 bell pepper • 1 and 1/2 cups white rice • 1 onion • 1/4 tsp. pepper • 3 cloves garlic • 1 can diced tomatoes • 12 oz.