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sexta-feira, 2 de outubro de 2015

Arroz com Cenoura e Salsinha (vegana)

Arroz com Cenoura e Salsinha (vegana)

1 xícara de arroz basmati
2 xícaras de água ou caldo de legumes
2 colheres (sopa) de azeite de oliva extra-virgem
1 cebola pequena ou alho-poró a gosto
2 cenouras descascadas, cortadas em fatias
1/2 xícara de salsinha picada
Sal a gosto


Lave e escorra o arroz. Coloque a água ou caldo de legumes para ferver. Enquanto isso, aqueça o azeite em uma panela em fogo médio e adicione a cenoura, a cebola ou alho-poró, e sal a gosto. Refogue, mexendo eventualmente, até que os vegetais comecem a amolecer (cerca de 3 minutos) e adicione o arroz. Refogue, mexendo, até que os grãos de arroz comecem a crepitar. Adicione a água ou caldo de legumes quente e deixe ferver. Reduza o fogo, tampe e cozinhe até que todo o líquido seja absorvido. Destampe a panela, coloque um pano de prato limpo sobre ela (o pano não deve tocar o arroz), recoloque a tampa e deixe o arroz descansar por 10 minutos. Em seguida, adicione a salsinha e gentilmente afofe o arroz com a ajuda de um garfo. Transfira para um travessa e sirva.

Rendimento: 4 porções

Fonte: NYT Cooking

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quinta-feira, 1 de outubro de 2015

Happy October from my little witchy-buddy-punkin’ to you! ������

Happy October from my little witchy-buddy-punkin’ to you! ������

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terça-feira, 29 de setembro de 2015

wikihow: Happy National Coffee Day!What do you know about...


Happy National Coffee Day!

What do you know about coffee? Test your knowledge and learn more with this comprehensive guide to all things coffee!

General Coffee

  1. 7 Ways to Make Coffee
  2. 3 Ways to Make Coffee on a Stove.
  3. In the wilderness? Make Cowboy Coffee.
  4. Want to skip the “camp coffee”? - Make Coffee Using a Cloth Bag Filter.
  5. Want to know more about Percolators? 2 Ways to Perk Coffee.
  6. 4 Ways to Make Instant Coffee.
  7. 5 Ways to Make Iced Coffee. Avoid watered down coffee, Make Coffee Ice Cubes. Take it a step further and Make Coffee Granita!
  8. Sensitive stomach? Make Low Acid Coffee.
  9. 7 Ways to Make Dessert Coffee.
  10. How to Order Coffee.


  1. Make an Espresso (Espresso Machine). Make an Espresso with a Stovetop Espresso Maker.
  2. Make Espresso Drinks. Make Espresso Beverages with a French Press.
  3. Make a Pumpkin Spice Latte.
  4. Make an Affogato.
  5. How to Be an Espresso Aficionado.
  6. Make Latte Art.

Coffee Around The World

  1. Make Turkish Coffee.
  2. Make Arabic Coffee.
  3. Make Irish Coffee.
  4. Make Indonesian Kopi Tobruk or “mud coffee.”
  5. Make Thai Iced Coffee (Kah-Feh yen).
  6. Make Mediterranean Coffee.
  7. Make Greek Coffee. Or Make a Traditional Greek Frappe.
  8. Brew Authentic Italian Caffe.
  9. Make a Eiskaffee (Creamy Iced Coffee).

Add Ons

  1. 4 Ways to Steam Milk.
  2. Flavor Coffee Naturally.
  3. Get Creative with Coffee.

Coffee Tips

  1. Clean a Coffee Maker.
  2. Clean a Keurig.
  3. Store Coffee Beans or Ground Coffee.
  4. Test Coffee Freshness with a Zipper Bag.
  5. How to Buy Green Coffee Beans.
  6. Roast Coffee Beans.
  7. How to Grind Coffee Beans Without a Grinder.

Alternative Coffee

  1. Save waste! Make a Reusable Coffee Filter.
  2. Recycle Used Coffee Grounds: Use Coffee Grounds in Your Garden.
  3. Did you know Used Coffee Grounds can work as an anti-cellulite scrub? Use Coffee Grounds as a Body Scrub.
  4. Make a Coffee and Egg White Exfoliating Facial.
  5. Dye Fabric with Coffee.
  6. Dye Yarn with Coffee.

Coffee Desserts

  1. 3 Ways to Make Coffee Ice Cream.
  2. Make Coffee Brownies.
  3. Make Coffee Flan.
  4. Make Concentrated Coffee Extract.
  5. Make Coffee Cream.
  6. Make Coffee Syrup.

Didn’t find what you’re looking for? More coffee articles on

via @notiun
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Salada de Repolho com Cenoura e Maçã Verde

Salada de Repolho com Cenoura e Maçã Verde (vegana)

2 maçãs verdes, sem sementes
1/2 xícara de vinagre de maçã
1 colher (sopa) de suco de limão
3 xícaras de repolho picado
1 xícara de cenoura cortada em julienne
1 xícara de erva-doce em fatias finas (cerca de 1/2 bulbo)
1/2 xícara de nozes pecã picadas
1/4 de xícara de maionese vegetal
1/4 de xícara de creme de soja
Sal e pimenta moída a gosto


Corte as maçãs em pedaços e coloque-os imediatamente numa tigela grande com metade do vinagre de maçã e o suco de limão. Adicione o repolho picado, a erva-doce e as nozes e misture. Num recipiente à parte, junte a maionese vegetal, o creme de soja, o restante do vinagre, sal e pimenta a gosto e misture bem com um batedor de arame. Junte o molho à salada e misture bem. Cubra com filme de pvc e leve à geladeira por cerca de 1 hora antes de servir.

Rendimento: 8 porções

Fonte: McCormick Gourmet

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Vegan Month of Food, Day ??: No Cheese, No...

Vegan Month of Food, Day ??: No Cheese, No Worries.

Well… Between a weekend of frolicking in the ocean, playing under the full moon, and eating basically nothing but simple carbohydrates and a very busy, work-trip Monday, I fell off the MoFO wagon… So, since I have no idea what today’s prompt is, here’s the vegan pizza I had last night (and for breakfast today). With the right, flavorful (non-soggy) toppings, cheeseless pizza is actually awesome; the fact that “pizza marinara” is very common in Italy is a testament to this. On this East End Pizza beauty, I added tomatoes, red peppers, broccoli (❤️), spinach, caramelized onions, and Greek olives, and generously sprinkled on nutritional yeast and crushed red pepper at home.

#iamaninjaturtle #pizza #food #veganpizza #vegan #veggies #veganmofo #veganmofo2015 #vgnmf2015 #dairyfree #whatveganseat #veganfoodshare #vegetarian #veggies #broccoli #vegansofig #vegansoftumblr #crueltyfree #plantbased #yaycarbs

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À La Carte – Cuisiner tous les ingrédients des listes de courses dans des recettes étranges

Avec son projet À La Cart, le photographe américain Tom Lakeman s’amuse à cuisiner ensemble tous les ingrédients écrits sur des listes de courses, afin de créer les recettes les plus étranges. Pour cette série, le photographe collectionne les listes de courses de parfaits inconnus, qu’il trouve par terre par hasard lorsqu’il fait lui même ses courses. Tom Lakeman achète ensuite les éléments correspondants, puis les combine tous ensemble dans une recette. Il documente enfin la liste trouvée côte à côte avec le plat élaboré, créant une série amusante et décalée, mais définitivement immangeable. Le livre du projet est actuellement en cours de financement sur Kickstarter. Je vous recommande aussi de jeter un oeil au projet Eating For Two, les recettes les plus folles des femmes enceintes.









Read the original post À La Carte – Cuisiner tous les ingrédients des listes de courses dans des recettes étranges on UFUNK

-> @notiun
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domingo, 27 de setembro de 2015

Chocolate ice cream comes first? That makes sense in many ways!...

Chocolate ice cream comes first? That makes sense in many ways! :p

#chocolate #icecream #dessert #history #facts #yum #vanilla #ice #cream #sweet #sweettooth #design #love #eat

via @notiun
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sábado, 26 de setembro de 2015

Evolution of Ice Cream PosterThe first ice cream poster with...

Evolution of Ice Cream Poster
The first ice cream poster with recorded history by SweeTooth Design Co.
Please visit:

via @notiun
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sexta-feira, 25 de setembro de 2015

Muffin de Espinafre e Farinha de Arroz (vegana)

Muffin de Espinafre e Farinha de Arroz (vegana)

2 xícaras de farinha de arroz
1 xícara de leite vegetal
2 colheres (sopa) de fermento químico em pó
2 colheres (sopa) de sementes de linhaça deixadas de molho
1 maço de espinafre
3 tomates, sem sementes, picadinhos
1 xícara de cheiro-verde picadinho
1/4 de xícara de azeite de oliva
Sal, pimenta-do-reino e azeitonas verdes picadas a gosto


Escalde rapidamente as folhas de espinafre em água fervente e pique-as. Misture todos os ingredientes em uma tigela grande. Coloque a massa em formas de cupcakes com uma colher de pegar sorvete ou unte uma forma grande e faça uma torta. Asse em fogo médio até dourar.

Fonte: Receita e foto do blog Ser Vegana

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Vegan Month of Food, Day 24: Garfield-Worthy Baked...

Vegan Month of Food, Day 24: Garfield-Worthy Baked Rotini.

Everyone knows that Garfield loves lasagna, so if he decided to go vegan (unlikely, since he is a fictional cat), his favorite food would probably remain lasagna. I actually have a great recipe for vegan lasagna, but it can feel a little bit fiddly to go out and buy lasagna noodles and deal with meticulous layering on a busy weeknight. Enter: the simpler but extremely comforting Pasta Bake! Just watch out that a chubby orange cat - like Garfield or my sweet Bo Jackson - doesn’t eat it all!

(Makes about 6 servings)
-12 oz rotini or penne pasta, cooked al dente
-2 c marinara sauce
-1 ½ c roasted and salted cashews, soaked for at least an hour
-3 cloves garlic
-1 ½ c vegetable broth
-Juice of half a lemon (about 2-3 tbsp)
-1 tbsp Dijon mustard
-2 tbsp Nutritional Yeast
-2 tbsp cornstarch
-1 tsp Tony Chachere’s Creole Seasoning (or your favorite red pepper-based seasoned salt)
-Additional Nutritional Yeast, Tony’s, and some dried basil to sprinkle on top.

-Preheat oven to 350F
-To make a cheesy cashew cream sauce, blend all ingredients below the marinara sauce, and up to the additional Nutritional Yeast, on high (or “liquefy”) until smooth.
-Spread a thin layer of marinara sauce onto the bottom of a large casserole dish. -In the pasta cooking pot, mix the pasta well with about ½ c of the cashew cream mixture. Pour this mixture into the marinara layer.
-As evenly as possible, pour the remaining marinara over the noodles.
-Pour the remainder of the cashew cream sauce over the noodles, to make a thick, “cheesy” top layer. Swirl a bit for some color, and sprinkle generously with the extra seasonings.
-Bake for 15 minutes. Then, broil for 2-3 minutes to make the top golden.
-Serve with love… Or take a cue from Garfield and rub it all over your body, if you’d rather not share.

#vegan #food #veganmofo #veganmofo #vgnmf15 #veganfood #veganfoodshare #pasta #bakedpasta #recipes #garfield #veganrecipes #islandkitties #vegansofig #fatcat #catsofinstagram #cats #vegetarian #healthy #plantbased #bakedziti #nevillenoms #plantbased #crueltyfree #veggies #yum #vegansoftumblr

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quarta-feira, 23 de setembro de 2015

Learn more from our poster, Evolution of Ice Cream!...

Learn more from our poster, Evolution of Ice Cream!

#icecream #dessert #food #sweet #treat #history #knowledge #know #education #doyouknow #yum #delicious #sorbet #cone #strawberry

via @notiun
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Real Talk from Vegan Outreach�� From my own policy work...

Real Talk from Vegan Outreach��

From my own policy work experience, I acknowledge that the incremental changes in farmed animal welfare have resulted in some reduction in animal suffering, and for that, I praise them. However, for those who object only to “factory” farming (if even that…), I recommend soul searching and meditating on this quotation. I cannot say that I would prefer to be killed by a trusted friend than a prison guard or that I would ever consent to someone taking a child from me so that my milk could feed another species… And, as such, I am vegan. As a lifestyle, it is healthy, delicious, and much easier than one might think. I welcome any questions or thoughtful discussion on the topic. Love and compassion to all on this beautiful day.

���� ��������������

(Hostility and bacon jokes will be ignored.)

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nevillenoms: Pumpkin Risotto with Sage and Hazelnuts. This...


Pumpkin Risotto with Sage and Hazelnuts.

This dish is a feast of warm, subtly sweet and earthy autumn flavors. This vegan version is just as creamy as my Parmesan-laden original, and I think it’s even more lush and delicious.

(for about 4 hearty servings)
-1 pie/sugar pumpkin, roasted and cut into chunks
-1 ½ c Arborio rice
-1 ½ c dry white wine
-4 c vegetable broth (homemade is best, but Pacific makes a tasty one)
-1 yellow onion, chopped
-2 tbsp fresh sage leaves, cut into thirds (roughly)
-1 c crushed hazelnuts (roasted if you fancy)
-1 tbsp Earth Balance
-Salt to taste

-Prepare your pumpkin by cutting off the stem, halving it lengthwise, scooping out the seeds, and placing it on a cookie sheet covered with parchment paper, concave side down, and roasting for 40 minutes at 400 F. It will be done when it is fork tender and the skin is a deep orange. Let cool, peel the skin off (it should come off quite easily), and cut into chunks.

For the risotto itself, begin by heating your Earth Balance at the bottom of a large pot and softening the onions over medium heat until they turn translucent. This is a good time to add salt. Add the rice and wine, and stir continuously until the wine is absorbed. Then, lower the heat just a touch, and add the broth, ½ c at a time, stirring continuously and adding more when each round of broth is absorbed. Continue cooking the rice with this method until al dente. Stir in your pumpkin chunks and sage, and mix gently until the sage slightly wilts (you just want to cook off the fuzzy texture without compromising the flavor). Top each serving with ¼ c hazelnuts and savor.

☮ Neville

Vegan Month of Food, Day 23: Dinner for the Autumnal Equinox.

This solid, go-to autumn dish was crafted with Stateside autumn in mind, but we actually do grow local pumpkins, called Calabaza pumpkins, here on St. Croix… Tonight, I hope to make a Crucian version of this comforting, delicious meal.

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terça-feira, 22 de setembro de 2015

Gummy Candy Printer – Une imprimante 3D pour designer des bonbons colorés

La 3D Gummy Candy Printer est une imprimante 3D conçue spécialement pour designer des bonbons colorés, capable de transformer un mélange de sucre et de gélatine en délicieuses créations en 3D. La 3D Gummy Candy Printer a été imaginée par The Magic Candy Factory, une confiserie basée à Berlin, qui propose à ses visiteurs de créer les bonbons de leur choix, puis de regarder en direct leur fabrication. À noter que cette confiserie utilise uniquement des ingrédients naturels et des extraits de fruits, afin d’éviter les nombreux additifs que l’on retrouve habituellement dans les bonbons industriels. Une jolie rencontre entre fabrication artisanale et technologie de pointe !














Read the original post Gummy Candy Printer – Une imprimante 3D pour designer des bonbons colorés on UFUNK

-> @notiun
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Vegan Month of Food, Day 22: Sticky Rice and Local Mango from...

Vegan Month of Food, Day 22: Sticky Rice and Local Mango from Savant! ��

Sometimes, if there is no vegan dessert on the menu, the restaurant will be sweet enough to make one for you, and extra-sweet to make it a dessert with mango grown on-island. Last night, Savant, a local spot where my family and I have all been über-regulars for years, whipped up this awesome little treat for me. (I know the prompt said to make a dish of local produce, so I hope it’s close enough that Savant made it for me!) Most of my mango-sticky rice memories are in Thailand, but I found out last night that, apparently, this is what kickboxers here on St. Croix fuel up on before matches… Who knew?

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