Vegetarian recipes cookbook – Roast Vege Salad
Some cool cookbook images:
Vegetarian recipes cookbook – Roast Vege Salad
Image by wherefishsing
Food painting art from the vegetarian cookbook full of easy, delicious and YUM meatless meals. Free vegetarian dinner recipes for everyone at www.wherefishsing.com/cookbook
Original artwork is available for purchase in the Official Art Store
Vegetarian recipes cookbook – Velvety Cucumber Soup
Image by wherefishsing
Food painting art from the vegetarian cookbook full of easy, delicious and YUM meatless meals. Free vegetarian dinner recipes for everyone at www.wherefishsing.com/cookbook
Original artwork is available for purchase in the Official Art Store
“Eat Your Colors Salad” Recipe
A few nice recipes images I found:
“Eat Your Colors Salad” Recipe
Image by cproppe
Close up of organic salad made today from Farmer’s Market fruits and veggies, and backyard flowers, herbs & tomotoes.
Split Pea Soup (Recipe)
Image by Ruthieki
This soup was a mainstay in my house when I was growing up. The end result is thick, delicious, and happens to be exceedingly healthy and fat free. The total ingredient cost, assuming you’ve already got the spices, is around three dollars. Also happens to be vegan, but don’t let that scare you off. This soup disappears from the fridge faster than any of the other soups I’ve made this year.
Split Pea Soup
1 package of green split peas (2 1/2 cups)
8 cups water
2 cups chopped onion
3 carrots, peeled and chopped
1 large potato, chopped
2 ribs celery, chopped
2 bay leaves
1 tsp thyme
1 tsp marjoram
1 tsp salt
Rinse the peas throroughly, and put them in a large soup pot with the water over high heat. Meanwhile, chop all the vegetables and add them to the peas. Add the spices.
Lower the heat so the soup is just at a simmer, and let it cook, stirring ocassionally, for about two hours. The split peas should completely dissolve and the soup should thicken. Taste, and add salt and black pepper to taste.
Vintage Ad #716: Grandma’s Greatest Recipes and Fry’s Cocoa
Image by jbcurio
Source: Canadian Living, November 1979
Flickr Photo Recipe: Faruk’s healthy salad (1/18)
A few nice recipes images I found:
Flickr Photo Recipe: Faruk’s healthy salad (1/18)
Image by kurafire
I’ve mentioned my salads to many people, and since plenty of people have asked for the recipe I decided to document the making of my salad tonight, and do a Flickr Photo Recipe.
First, let’s be clear about this: there is nothing special about this salad. It’s all very straightforward, basic salad making. However, it’s a much more interesting and tasty salad than just some lettuce, cucumber and olive oil tossed together, which is what a lot of people tend to do because it’s quick and easy.
Making a good but simple salad isn’t difficult, and I’ll show you just how to create a salad great for serving to guests in very little time. Again, there is no special skill involved, so anyone can do this.
The ingredients:
– baby leaf salad
– crispy mixed leaf salad
– curly parsley
– chives
– salad onions
– green olives
– one or two sweet peppers
– balsamic vinegar
– white wine vinegar
– olive oil
Optionally, you can add if you wish:
– one or two tomatoes
– Italian herb seasoning
Note that the amounts I’ve purchased (and pictured above) are good for two servings of 2-3 people. I often make these bowls to serve as a full meal for myself, so if you’re like that, note that about half of all of this will be good for one full one-person meal.
Also note that it is very important to get quality ingredients. Choose carefully when you buy them: check that there are no discolored/brown leaves in the salad bags or on the parsley; make sure the chives and salad onions look fresh and dark green; choose a cucumber and sweet peppers that feel firm when you slightly squeeze them. For the olives, I recommend Turkish or Spanish olives. Get pitted olives without any special treatment or additions.
Alright, now let’s get started!
one of my muffin recipes
Image by MrTopf
So here is one recipe (there are 1000 others).
1. Butter a muffin baking-tin and put it into the fridge
2. preheat the oven at 180-200° C
3. Beat an egg until it’s foamy and then add 1 package vanilla sugar
and honey as you like (don’t know the exact amount, just do as you think 🙂
Also add 200 g yogurt and mix everything together.
4. Take 200g flour and 3/4 package of baking powder and mix it together.
5. Take 3/4 bar of chocolate (like Milka) and hack/cut it in pieces. Add to the flour
6. Add the flour mix to the egg cream and stir just until it’s roughly mixed.
7. Take the baking-tin out of the fridge and fill each hole 3/4 of it’s size.
8. Put into the oven and let it about 20 mins bake (until they are brown).
At the end put powdered sugar on top of it.
(Hope I haven’t forgotten something 🙂
this is what happens when you try to make potatoes from an old family recipe at 6 am
Image by erinblatzer
In a bowl that’s too small.
With 2 lbs too many potatoes.
And not enough cream cheese.
Disaster.
But the potatoes, however, are delicious.
And if you would like to try (I recommend it, totally, if not at 6 am), here’s the recipe:
5 lbs potatoes, peeled and diced
1 cup sour creme
8 oz creme cheese
2 tbs butter
1/4 tbs pepper
2 tsp onion salt (not onion powder -this is actually important)
parmesan cheese (the powdered stuff – we’re not fancy here.)
Boil the potatoes and mash them with all the ingredients (except the cheese). Once its mixed well, spread the parmesan cheese on the top, with some extra pats of butter.
(And if you’re me, spend an hour cleaning up).
Heating them takes *forever* so I recommend making them right before you’re ready to eat.
Then – voila! Delicious.
Flickr Photo Recipe: Faruk’s healthy salad (17/18)
Check out these healthy food choices images:
Flickr Photo Recipe: Faruk’s healthy salad (17/18)
Image by kurafire
(This picture is part of an 18-picture salad recipe. Start the recipe here!)
If you have some herbs or spices that you feel go well in a salad, add them now. I use some Italian herb seasoning which you can buy in any grocery store or supermarket, and comes in a little bottle. If you can find bottles or bags of Salad Mix, you’re even better off.
Add your spices of choice, if any, to the salad and then add, in this order, the balsamic vinegar, the white wine vinegar and the olive oil.
For the vinegars, hold your thumb on the opening and just drip each on there a little. If you like your food a bit spicier and more acidic, add some more of the vinegars.
A regular ratio between oils and vinegar is: 6 parts oil, 1 part balsamic and 1 part white wine vinegar.
What I do myself: 4-5 parts oil, 1 part balsamic and 1 part white wine vinegar. I don’t like to drown the salad in olive oil and have that dominate the taste, and I don’t want the salad to taste a little dry either.
If there’s any challenge at all in making this salad, it would be the ratio between oil and vinegars. This, ultimately, makes or breaks the flavor and overall quality of the salad. Fortunately, experimentation leads to experience, so just pay attention to how much you use each and learn from every time you make the salad.
healthier choice for food
Image by Ben Piven
February 1, 2009: Food and Flickr
Image by Mr.Thomas
Sunday evening. Mrs.Thomas is prepping food for the week and I’m looking at Flickr. She’s sick, so I guess that makes me a slacker.
