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Happy Thanksgiving!

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Vegan Mofo: Reheating of eggplant with pesto pasta

Hello!

I hope you had time to make eggplant Parmesan. We were so pleased with the recipe, which, fortunately, to prepare it reached for two refractory and today we could eat reheated leftovers.

And as they say it always tastes better reheated on this occasion was no exception.

only thing we changed was rice and some pasta with pesto, which helped add a touch more Italian.

Pesto buy it but it is very easy to make, simply mix in food processor:

Pesto Pasta

Pasta of screws (or your choice, follow the cooking instructions)

a bunch of fresh basil

3 tablespoons or more olive oil a little fist

raw pine nuts 3 cloves garlic medium

freshly grated Parmesan cheese (optional)

In a food processor, process all ingredients, leaving the olive oil until emulsified final. Add it to pasta and disfútalo!

I love to use different sauces for pasta and do not always use tomato sauce. and you, do you have any favorite sauce for pasta?

Have a great day and thanks for visiting my blog.

Namaste,

Lau-raw = o)

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Vegan Mofo: Eggplant Parmesan

Hello!

Santi was a little cold these days, so we decided nose and there was not all week to avoid unnecessary cooling and getting them to recover as soon as possible.

Al

tooooodo be home the day, many days, I had the opportunity to read several blogs that I loved, not only because they are blogs with delicious recipes, but because they combine a healthy diet (mostly vegan) with exercise (almost All runners who write are inveterate and participated in several marathons, without first being super athletic people) and talk as a combination of healthy eating and exercise is what gives a balance in health and wellness.

One of these blogs is to Be Fit Be Full Meg and has delicious recipes like this one of Eggplant Parmesan.

Uuuuyyy! so many memories come to mind with the eggplant parmesan ... The first time I tried it and was in Miami, in a sandwich in a resaturante of Ocean Drive is no longer. I remember perfectly that it looked delicious and the aroma of tomato sauce, eggplant and parmesan cheese were delicious! I liked it so much after we returned to eat another sandwich of these and sadly saw that the restaurant was no more = '(

From there, when he had the opportunity to eat eggplant Parmesan in a restaurant as did, but failed to replicate the same taste I had of Miami, until I found this recipe for muucho was higher than the first.

addition, as Meg says it is rich and without the calories in zillions which is completely fried.

not say more, and here's the recipe with some modifications:

Eggplant Parmesan

(adapted from here and here )

• 2 (1-pound) eggplants
• 2 eggs, lightly beaten
• 1 1 / 4 cup seasoned croutons (I used 2 cups)
• 1 / 4 cup vegan parmesan cheese (I used 2 / 3 cup)
• vegetable cooking spray
• 2.5 cups of grated cheese
• vegan mozzarella 1 / 2 cup shredded cheddar cheese
• 1 jar marinara sauce

Thoroughly wash the aubergines and cut into thickish slices.

Place in a bowl with water and let them soak for at least 30 minutes. Over that time, remove from water and dry them with a towel or clean cloth.

Meanwhile, crush the croutons

I crush them by putting them in a plastic bag and press with a measuring cup = o)

mix them with grated Parmesan cheese

In another bowl, place the beaten egg and start your production line: First, pass the eggplant on both sides, the egg . Then pass them by the combination of cheese and croutons and place on a baking sheet greased with vegetable spray.

Bake (roast or broil) for 5 minutes per side or until golden and crisp.

In a baking dish, place 1 / 3 of the marinara sauce until it is completely covered the base, arrange a layer of eggplant, marinara sauce and a little Cheese, repeated again and ending with the cheese and croutons dusted for further "Crunch".

Put in the oven for 30 minutes at 350 degrees F or until you see the sauce bubbles and the cheese begins to brown.

Let stand 5 minutes before serving

and accompanied by a rich green salad and some white rice.

wowww! not believe the delight of flavors that are mixed in your mouth!

I think one of the many reasons why I love to cook, is to create these scents to perfume the home and help you bring those memories to just breathe.

I think this will be a new favorite dish, the crispy outside and soft in texture makes ... just .... YUUUMMMYYY!

to the rabbit loves to eat! hahaha!

What is one of your new favorite food?

Thanks for visiting my blog and have a great and delicious day!

Namaste,

Lau-raw = o)

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Vegan Mofo: Bean Soup & enfrijoladas

Hello!

I've gone a few days the blog for this to be new mom is ... some applicant! Santi is beautiful to be with both, who suddenly seeing time I will smile and "talking" with him. However, that does not mean that I have not been cooking vegan dishes and best of all, sharing with the people I love: my family ...

By the way, I can not wait to get you started to give papillitas, juices, and cereals to Santi, I think it will be fun for both!

But in the meantime, you may make a few rich black beans from the pot and turn them into a rich enfrijoladas.

Often this bean to get a little lazy by thing that they take too long to cook, however, time is greatly reduced if you put to soak beans overnight.

Boiled beans

2 cups black beans (cleaned and soaked overnight)

1 / 2 onion

1-2 cloves garlic salt to taste

water

Put all ingredients in a pot with enough water (about the double or triple bean water) and let boil for 2 hours or until you take a bean that is tender but consistent. If water begins to evaporate, heat more water and add it to the pot so that the beans do not stick or burn and can be followed by cooking. Rectify the seasoning and enjoy them.

bean soup

(1 serving)

broth 1 cup of boiled beans (see recipe above)

1 / 4 cup

boiled beans

a sprig of epazote

white onion chopped cilantro, chopped avocado

white rice (optional) Fresh cheese

(Optional - not vegan)

Put the broth, beans and epazote until they release their first boil. This is to get the flavor of epazote is so fond of Henry, ')

Serve in a bowl and add some cilantro, onion and avocado. You may want to put some white rice and a little cheese.

And the beans were taaannn rich a broth was not enough, so we made some delicious enfrijoladas! Yummm!

Enfrijoladas

2 cups of boiled beans (see first recipe)

hot bean broth (the needed until desired consistency) hot

salt and pepper to taste

6 corn tortillas

cheese (not vegan, but you can use tofu)

cream (not vegan or animal-free version)

chopped cilantro for garnish

Place the beans in blender and blend until creamy, is adding a little stock if at first is very thick bean sauce. Once ready, correcting the taste and set aside.

addition, in a tortilla put a little cheese and fold in half. Arrange on a baking dish that can fit in the oven and repeat until you finish with 6 tortillas. Add bean sauce until all tortillas are well covered. Put in the oven for 15-20 minutes at 300 degrees F.

Remove from oven and garnish with a little cream and cilantro. Serve on individual plates and enjoy! They are delicious! = O)

hustle Meanwhile, I forgot kept refrigerated leftover beans, bad option, because beans are SÚUUUUPER delicate and spoil easily. = '(Good thing there were no more goals and we could enjoy them in various ways.

I hope you enjoyed the recipe as much as us!

Thanks

for visiting my blog and have a great week.

Namaste,

Lau-raw = o)

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Vegan Mofo: espincas soup ready to make taco!

Hello!

Who says breakfast has to be sweet?

Sometimes when I wake up craving something sweet, fruit, a green smoothie, a bowl of ceral, oatmeal with maple syrup or a few hot-cakes , but there are days, like today, that I wanted to eat some snacks and caldosito. So I peered into the refrigerator and found a nice spinach clamored to be eaten. And, using a very proven and successful combination in this house, I decided to make them with onions, tomato broth and a few grains of corn.

is very much like the pumpkin soup last week right?

Yes, I must confess that I really like the combination of ______ (any vegetable) with onions, garlic , tomatoes and corn.

spinach soup tacos ready to be

2 cups spinach, washed and disinfected

1 / 2 sliced \u200b\u200bonion 1

-2 minced garlic cloves

1 tablespoon olive oil

1 / 2 cup tomato puree

1 / 2 cup

water 1 cup corn kernels

salt and pepper to taste

Sauté garlic and onion in olive oil, add spinach, mashed tomato, water and corn kernels. At boil, add salt and pepper to taste, let stand 5 minutes and serve.

But also, as we are talking versatility, this "soup" can easily become filling for tacos. If! Enrique loves to make tacos all, and as close to here sell some freshly made corn tortillas delicious, it is difficult to want to make tacos so whatever you eat them. hahaha! = O)

So we decided to make this soup in tacos and just had to bring:

spinach tacos with corn

A portion spinach soup recipe above, but without broth

corn tortillas green or red sauce (according to everyone's taste)

Avocado (which life would be without avocado!)

few drops of lemon (without lemon!)

Place in a tortilla, a bit of spinach, add a piece of avocado, a squeeze of lemon, salt and a little salsa. Aaaaam! (that was a bit) lol! Is that they were so rich that neither had time to take pictures when I realized we were done with everything!

dishes were left spic! (By the way, to just not cute?)

What are your favorite ingredients with different dishes you can recreate? Do you have a special ingredient that at the first opportunity to add it to any recipe?

Have a great day.

Thanks for visiting my blog,

Namaste,

Lau-raw = o)

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CINE FILM OF THE RED CROSS

attended class today cultural center "Don Diego" to watch a movie, given by the Red Cross. The movie was titled "Children of the red light district."

A film starring a group of children living in a problematic area in India, and a woman photographer. She shared

children cameras to photograph their environment (their reality) and tries to get children into school to help them out of that future problems.

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Vegan Mofo: Vegan chef salad and infusion of jamaica

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Vegan Mofo: Oatmeal with maple and chocolate chips

Hello!

We are almost half of Vegan Mofo! that fast pass the time ...

And time is what is sometimes less about today will make a super quick oats but not as much sugar as they come in packets of flavors.

But first, I must confess I never had been a fan of oatmeal, as you input before it did anything I was not appetizing and as they say that "love is born in sight" because I did not dare to try it. Until I realized that oatmeal is super nutritious and helps you take care of the heart by controlling fat and cholesterol in the body. So I said let's try it and I really enjoyed. Though initially it was consumed by packets that comes cargadísima sugar, until I thought I needed to eat in a more natural and less processed. From there I started it myself and just adding a little honey to sweeten it and give it a richer flavor.

Oatmeal with maple and chocolate chips

1 / 2 cup oatmeal

1 cup hot water or almond milk, soy or one you like (more or less as the consistency that you like)

1 tablespoon natural wheat bran

1 tablespoon maple syrup

Chocolate Chip (which you like! do not limit myself, lol)

Place oats in a bowl,

add hot water

and mix well.

cover with a plate for 10 minutes or until the oats have absorbed the water.

Sprinkle bran, honey and chocolate chips.

Stir and enjoy!

Yummy! Rich, full of fiber and very good for the heart = o)

And you, Do you like oatmeal? What's along?

Have a great day and take care of that heart.

Thanks for visiting my blog,

Namaste,

Lau-raw = o)