Vegan Around The World

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18 years old, vegan, brazilian girl.

GREEK STUFFED BELL PEPPERS- 5/6 small Bell Peppers- 1/2 cup Couscous, seasoned with juice of 1 lime and some mint- 1/2 cup Chickpeas- 1 cup chopped Red Onion- 1/2 tbsp Chopped Garlic- 1 tbsp Oregano- 1/2 tsp Black Pepper- 6 handfuls Chopped Mustard Greens- Salt and Pepper to taste- 1 cup Grated White Vegan CheeseCut peppers longwise in half and remove seeds. Reserve. Cook couscous according to package instructions. Reserve. Heat some olive oil in a skillet, add onions and sauté until brown. Add chopped garlic and seasonings, saute for 1 minute more. Then add chopped Mustard Greens and cook until it starts gettind soft. In a big bowl mix together sautéed veggies, chickpeas and couscous. Fill each Bell Pepper with the mixture, top it with grated vegan cheese and bake in pre-heated oven (215ºC) until cheese starts getting gold. Enjoy!!

GREEK STUFFED BELL PEPPERS

- 5/6 small Bell Peppers
- 1/2 cup Couscous, seasoned with juice of 1 lime and some mint
- 1/2 cup Chickpeas
- 1 cup chopped Red Onion
- 1/2 tbsp Chopped Garlic
- 1 tbsp Oregano
- 1/2 tsp Black Pepper
- 6 handfuls Chopped Mustard Greens
- Salt and Pepper to taste
- 1 cup Grated White Vegan Cheese

Cut peppers longwise in half and remove seeds. Reserve. 
Cook couscous according to package instructions. Reserve. 
Heat some olive oil in a skillet, add onions and sauté until brown. Add chopped garlic and seasonings, saute for 1 minute more. Then add chopped Mustard Greens and cook until it starts gettind soft. 
In a big bowl mix together sautéed veggies, chickpeas and couscous. Fill each Bell Pepper with the mixture, top it with grated vegan cheese and bake in pre-heated oven (215ºC) until cheese starts getting gold. 

Enjoy!!

— 1 month ago
#vegan recipe  #vegan  #vegan greek  #greek recipe  #stuffed peppers  #vegandaybyday 

bromeomontague:

Why didn’t anyone tell me how amazing ice dance is?

— 1 month ago with 3 notes
Lunch today was MULTIGRAIN RICE STIR-FRY!Whole family aproval noch einmal :)- Cook 1 1/2 cup Multigrain Rice- Make a thin Vegan Omelet (I did mine green, with lots of chooped Parsley)- Chop 1 large Red Bell Pepper in small cubes, great 1 medium Carrot, chop 2 cups Chinese Cabbage, and thinly slice 1 Leek.- Thinly slice Omelet- Heat up some Sesame Oil in a wok pan (or a big skillet), add pepper cubes, sliced leeks, 1 can Sweet Corn and greated carrot. Fry until carrots and leeks start getting gold. Add chinese cabbage and fry for 5-7 minutes more. Transfer mixture to a bowl and reserve. - Heat up some sesame oil in you pan again and fry rice for 5 minutes. Fold veggies and omelet slices in. - Turn off the heat, add 1/4 cup of reduced sodium Soy Sauce and enjoy!!

Lunch today was MULTIGRAIN RICE STIR-FRY!
Whole family aproval noch einmal :)

- Cook 1 1/2 cup Multigrain Rice
- Make a thin Vegan Omelet (I did mine green, with lots of chooped Parsley)
- Chop 1 large Red Bell Pepper in small cubes, great 1 medium Carrot, chop 2 cups Chinese Cabbage, and thinly slice 1 Leek.
- Thinly slice Omelet
- Heat up some Sesame Oil in a wok pan (or a big skillet), add pepper cubes, sliced leeks, 1 can Sweet Corn and greated carrot. Fry until carrots and leeks start getting gold. Add chinese cabbage and fry for 5-7 minutes more. Transfer mixture to a bowl and reserve. 
- Heat up some sesame oil in you pan again and fry rice for 5 minutes. Fold veggies and omelet slices in. 
- Turn off the heat, add 1/4 cup of reduced sodium Soy Sauce and enjoy!!

— 2 months ago with 6 notes
#vegan food  #vegan recipe  #vegan stir fry  #recipe  #lunch vegan  #vegandaybyday  #food  #food recipe 

toxicnebulae:

broccoli has more protein per calorie than steak
where is your god now

(via vegantine)

— 2 months ago with 11294 notes
Quinoa Salad with Dried Persian Lime from PLENTY

When we were in NYC my parents bought me a book called PLENTY, with only vegetarian recipes wrote by Yotanm Ottolenghi, and now, back home we decided to make at least two of them every weekend. Here comes how we did the first one:



Ingredients: 
2 medium sweet potatoes - Substituted by 500g Squash Cubes
7 tbsp Olive Oil
1/2 cup Basmati Rice
1/2 cup Wild Rice
1 cup Quinoa
4 Garlic Cloves, thinly sliced
3 tbsp shredded Sage Leaves
3 tbsp roughly chopped Oregano
2 tbsp ground Persian Lime - Substituted by zest of 1 Lemon
6 tbsp chopped Fresh Mint Leaves
4 Green Onions, thinly sliced plus extra to finish
1 Juice of 1 Lemon
6 oz Feta Cheese - Substituted by White Macadamia Cheese
Salt and Pepper to taste

Steps:
- Season Squash Cubes with 3 tbsp Olive Oil, Salt, and Pepper; and roast in preheated oven for 20 minutes (210ºC - 400ºC)
- Meanwhile, cook the basmati rice, wild rice and quinoa until tender/instructed in the package. Drain and reserve in a large mixing bowl. 
- Heat up the remaining olive oil in a frying pan, then fry the garlic for 30 seconds, until it turns light golden. Add shredded Sage and chopped Oregano and fry for 1 minute more. Pour over rice mixture. 
- Add lemon zest, lemon juice, chopped mint leaves, green onions, macadamia cheese and roasted squash cubes with its oil. Toss everything together, serve and enjoy!!

— 2 months ago with 1 note
#quinoa salad  #lime  #plenty  #ottolenghi  #vegan  #vegan recipe  #vegan daybyday 

Followers!! I want to tell you all why I haven’t posted anything new this last couple of weeks.
Today I started my uni exams here in Brazil. Is for days in row, with a 4 hour test. I finished high school last year (2012) and I have spent all this year preparing for this exams, and this last few weeks I spent almost all of my days with the face in my books haha
In october I did a nacional exam and the results are coming up tomorrow, If I’m good enough I’ll get in to a great cooking school!! soooo looking forward to it :)
Well, tomorrow, tuesday and wendsday are my last days of this whole craziness called “vestibular” in Brazil, and then I’ll come back! with new recipes, new yummy meals, new pictures and lots of thing to tell you guys :)
Sorry for the absent

— 3 months ago
#explaining my absent  #vegandaybyday