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We clean the mushrooms as best we can with a brush to remove the dust (it would be avoidable to wet them, but if necessary we wash them and let them dry well). We cut them as thin as possible.
We cut the zucchini in half, then slices as thin as mushrooms.
We mix them lightly in a bowl and then we add the chopped greens.
In another bowl, prepare the dressing. Put the oil, slowly add the lemon juice, stirring all the time until the mixture becomes viscous. Add finely chopped onion and garlic, then salt and pepper to taste.
Pour the dressing over the mushrooms (mix lightly) so that all the ingredients are well greased. Let the dish cool for 2-3 hours.
Serve simple, possibly on a bed of lettuce.
All edible mushrooms can be eaten raw, bringing many benefits to our body (they do not contain starch, so they are ideal for weight loss, strengthen the immune system preventing cancerous tumors, contain potassium which leads to blood pressure regulation, contain zinc so fight anxiety , stress, depression). Buy them from authorized places so as not to risk buying mushrooms full of toxic substances (but stored incorrectly and edible mushrooms can cause poisoning).
Mushrooms are used raw in many salads.
Young pumpkins are full of vitamins and minerals.
When we eat raw food the sense of taste becomes more active.
The dressing will give them a note as if they were cooked a little.
When I make this salad, I can't wait to soak it a little, I'm already serving it!
How to put zucchini in vinegar in jars?
I prepared my jars: washed and sterilized (and lids!) & # 8211 as described here.
Foodblogger at Savori Urbane. #savoriurbane
I stuffed the vegetables well in the jar and stuck the strip of horseradish in the center. Horseradish keeps them crispy and also has a role in preservation. The zucchini ribbons were soaked in salt and easy to handle.
I poured the leftover juice on top. If the level is not enough, fill it with vinegar mixed with water in equal parts.
The liquid level must be up!
Here you see several pickle salads that I put on the same day. It's on the left spicy pumpkin salad, in the middle spicy pepper salad & # 8211 (recipe here), on the right e cucumber salad with peppers (recipe here) and in the back is a jar with crumpled pumpkin, ie quickly pickled (recipe here).
I closed the jars well with the lids provided and & # 8230 ready! Pumpkin salad in vinegar with hot peppers and garlic can go in the pantry.
In winter I open a jar and I have an excellent garnish!
These pumpkins in vinegar are very fragrant, according to sour. Here's how, from some simple and cheap ingredients, you can make such tasty dishes! I did another one the same day pickle salad with cucumbers and peppers kapia & # 8211 see the recipe here.
If you are fond of pickle salads, then you will like it too ciolomada (Hungarian salad) & # 8211 see here.
I hope you enjoyed this one Simple and cheap recipe for pumpkin in vinegar with hot peppers and garlic & # 8211 pickle salad and that you will test it!
- 80g spinach baby
- 100 g canned mushrooms (or 20 g fresh)
- 125 g mozzarella
- 1 small green onion (or a small dried one)
- 2 tablespoons olives
- salt to taste
- 2 tablespoons oil
- 2-3 tablespoons of lemon juice
Wash the spinach and put it in a bowl. Add the mushrooms, diced mozzarella and olives.
If you use fresh mushrooms, cut them into slices and fry them in a pan with a tablespoon of olive oil.
Mix the salt with the lemon oil and juice and put this dressing over the salad. Mix gently and eat the salad immediately, with some quick croutons, if you like.
Good job and good appetite!
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A perfect combination of potatoes with mushrooms - an irresistible delight, served in a very original way!
We present you a recipe for baked potatoes with mushrooms. This is a snack much loved by many, thanks to the perfect combination of potatoes and mushrooms. Even if your favorite snack may bore you, there is always another way to prepare or serve it.
The potatoes prepared according to the recipe below are super delicious and can be served both at a family dinner and at the holiday table. They are fragile, fragrant and good-looking.
- 200 g of mushroom mushrooms
Method of preparation
1. Boil the potatoes. Peel a squash, grate it and squeeze the juice. Cut them in half lengthwise. Using a teaspoon, remove the core.
2. In a frying pan with hot oil, fry the onions and mushrooms. Let them cool.
3. Mix the mushrooms with onion and mayonnaise. Sprinkle with salt and ground black pepper.
4. Fill the boiled potatoes with the mushroom mixture. Sprinkle with grated cheese.
5. Bake the potatoes in the preheated oven at 180 ° C for 15 minutes.
Pumpkin rolls with mushrooms
The other day I was craving mayonnaise. Actually a salad of celery and carrot with mayonnaise. From all my experience with eggless mayonnaise I opted for two generous bowls of vegan mayonnaise and raw vegan, so I set about cooking. Super fast and super simple! Pumpkin rolls with mushrooms.
When I was younger, I'm kidding. and I would come home from work, eating all the nonsense if I didn't feel like cooking. It seemed to me that it would take me too long to cook, that I would have to wait too long to eat, so I resorted to things from the supermarket already cooked or nicely packaged. Now I notice every day that fast, delicious and healthy food comes out of my hands in 2 strokes and 3 movements.
As a small parenthesis to the above, in my house vegan mayonnaise is eaten on bread. That's so good! If we had talked about egg mayonnaise, I don't think it would have been possible. Mayonnaise on bread? Have you tested it? How did it turn out for you?
But let's get back to our rolls. I didn't intend to cook only quick recipes, only that the need has pushed me lately to cook fast and filling dishes. And since my refrigerator is almost permanently empty, I only have a few lonely jars that will disappear with the arrival of summer and some vegetables, roots and salads that leave quickly and are replaced by fresh ones.
Pumpkin rolls with mushrooms
2-3 large oyster mushrooms or other types of mushrooms
2-3 teaspoons of vegan mayonnaise / raw vegan
We cut the zucchini long into thin strips and mushrooms and put them on the grill for a minute. On the grilled zucchini strips put 2-3 slices of mushrooms, a smaller drop of vegan / raw vegan mayonnaise or as you like, chopped parsley, chopped garlic, salt and pepper, roll and serve sprinkled with gravy soy. A delight!
Pot with mushrooms and cucumber salad with yogurt
& Icirc & # 539i must:
1 small zucchini
a few green bean pods
100 g m & # 259sline
500 g fresh mushrooms
1 can & # 259 mic & # 259 de rice
2 ro & # 537ii
1 tablespoon broth
a pinch of salt
a pepper powder
m & # 259rar
& Icirc & # 539i must for cucumber salad & # 539i:
c & acirc & # 539iva castrave & # 539i
a bowl of yogurt (or whole milk)
c & acirc & # 539iva c & # 259 & # 539ei de garlic
m & # 259rar
Prepare the pot:
Wash the mushrooms, cut them into large cubes and boil them a little, then drain them. Put the onion in oil with a little water, then add the mushrooms, the broth and the tomatoes, a pinch of salt, vegetable concentrate and a pinch of pepper powder. 539in & # 259 ap & # 259, then give a few more boils. Separately, cut the other vegetables (and grind them, from which you remove the bulbs and cut them in half) and cut them into a bowl. Boil the rice separately and boil it for a few minutes, until it swells a little, then put the chicken over the vegetables, together with the onion and the mushrooms. Mix well (be covered with water) and put everything in the oven. It is boiled because the sheaths are soft. At the end, beat the egg with a spoonful of water and pour it over it. Sprinkle the dough in the oven, then lower it until it encloses the crusty egg, then turn off the oven.
Ask & # 259te & # 537ti salad at & # 537a:
Cure & # 539i cucumbers & # 539ii, & icirci your cubes & # 539e & # 537i & icirci chicken & icircn yogurt. Grind the garlic with a pinch of salt, put a tablespoon of oil and rub a little with a spoon (in this way you remove the garlic), then put the garlic mixture in it. Cut green onions and mix well with yogurt. This salad is very good after it has been kept cold.
The pot (cold), & icircmpre together with this & # 259 salad & # 259 form & # 259 a combination & # 539ie & enspustoas & # 259 & ensp & # 537i & enspr & # 259coroas & # 259 for the summer days & # 259.
Preparation: 50 minutes Baking: 50 minutes
Re & # 539et & # 259 by Felicia Magdalena B & # 259l & # 259nescu, Alexandria, Teleorman County
Enter here and you will discover a network of pots of delicious vegetables.
The amount of garlic is not specified and not how many degrees the oven is set.
Simply delicious, very delicious
AN EXCELLENT RECIPE - MUST BE TRIED
Yes, very interesting. But what annoys me both in this recipe and in others like this posted in the last season is the fact that it does not take into account the seasonality of vegetables. In Romania pumpkins, eggplants, peppers and leeks reach 1 lei / kg in summer and 8-10 lei and over the winter. Today in the summer no one posts recipes with eggplant and pumpkin. Now I expect - I think it would be useful - to find recipes with "pie" pumpkin and other seasonal vegetables and fruits.
I hope and wish it to be a perfect recipe sprinkled with more LOVE. All the ingredients are healthy, so I invite you to do it too, but don't forget to sprinkle the key ingredient with it: LOVE, because the energy of this ingredient is miraculous, it goes to the soul's house and increases the joy and joy of life. to have a good appetite, with an increase in chosen thoughts. and in healthy recipes it only depends on us what we choose and accept to eat the health we received as a gift, but as we value and keep it so we have it. It only depends on us how and what we think and do. Good health in all! dear ELENA.
Pumpkin stuffed with mushrooms
Simply Vegan Delight provides you without meat, dairy and eggs.
Cooking time: 60 minutes
- 4 zucchini zucchini
- 600 grams of chopped pleurotus mushrooms
- 400 ml coconut milk SanoVita
- 100 grams of vegan cheese
- a small white onion
- a chopped red pepper
- 3 cloves minced garlic
- finely chopped fresh basil
- finely chopped oregano
- finely chopped thyme
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method of preparation:
Preheat the oven. Cut the zucchini lengthwise and scoop out with a spoon.
Put a tablespoon of olive oil in a deep frying pan. Add onion, garlic, red pepper and mushrooms. Let stand for 10 minutes.
Add coconut milk and spices: oregano, basil, thyme, salt and pepper. Leave the composition for another 10 minutes over medium heat.
Fill each zucchini with the composition.
After 30 minutes, add the vegan cheese on top and leave in the oven for another 10 minutes.
Baked vegetable salad
If fresh vegetables can have a bland taste, then when they are ripe, the vegetables release a large amount of sugar and acquire a completely different flavor. That's why a baked vegetable salad or a creamy vegetable soup can be a delicious and healthy choice for a quick meal.
Today we offer you a recipe for cooked vegetable salad, easy and fast. You can use any kind of vegetables you like or have in the fridge, just keep in mind that they cook quickly.
- red bell peppers
- Cherry tomatoes
- olive oil
- 2 cloves of garlic
- For dressing:
- balsamic vinegar
- olive oil
- parsley for decoration
Wash and peel the vegetables, then cut them into suitable cubes. You have to keep in mind that some vegetables cook faster than others. Cut the potato and carrot smaller, because they are harder to cook.
Put all the vegetables except the cherry tomatoes (they will be added later) on a tray lined with baking paper. Season with salt and pepper, sprinkle with olive oil, put the garlic cloves and put the tray in the oven for 30 minutes.
Check after 15 minutes and turn the vegetables over so they don't burn. Now it's time to add the cherry tomatoes. Leave the tray in the oven until the vegetables are cooked.
After the vegetables are cooked, transfer them to a bowl. While it cools down a bit, prepare the dressing: a teaspoon of mustard, a teaspoon of honey, 2 teaspoons of vinegar, 3 teaspoons of oil and dried oregano. Mix well and pour over the salad.
At the end, sprinkle with fresh parsley and serve. Good appetite!
You have to see it too.