ABACAXI GRELHADO
Ingredientes
1 fresh pineapple
4 tablespoons () rum
4 tablespoons () brown sugar
1 spoon (soup) ground cinnamon
1 / 2 teaspoon (tsp) ground ginger
1 / 2 teaspoon (tsp) nutmeg powder
1 / 2 teaspoon (tsp) clove powder
Preparation
Peel the pineapple and leaving it whole, remove the core. Divide it into 8 slices. Put them in a shallow glass bowl or a resealable plastic bag. In a small bowl, combine the brown sugar, cinnamon, ginger, nutmeg and clove. Pour this mixture over the pineapple and cover the bowl. Leave it in the refrigerator for 1 hour or overnight.
Preheat the grill on high heat. Bake the slices of pineapple on the grill, over hot coals for 15 minutes, turning once, or until the outside is dry and charcoal grilled. Serve pineapple with remaining marinade.
Yield: Serves 4
Source: All Recipes
A BERINGELA ITALIAN
BAKED cassava with Broccoli
Ingredientes1 fresh pineapple
4 tablespoons () rum
4 tablespoons () brown sugar
1 spoon (soup) ground cinnamon
1 / 2 teaspoon (tsp) ground ginger
1 / 2 teaspoon (tsp) nutmeg powder
1 / 2 teaspoon (tsp) clove powder
Preparation
Peel the pineapple and leaving it whole, remove the core. Divide it into 8 slices. Put them in a shallow glass bowl or a resealable plastic bag. In a small bowl, combine the brown sugar, cinnamon, ginger, nutmeg and clove. Pour this mixture over the pineapple and cover the bowl. Leave it in the refrigerator for 1 hour or overnight.
Preheat the grill on high heat. Bake the slices of pineapple on the grill, over hot coals for 15 minutes, turning once, or until the outside is dry and charcoal grilled. Serve pineapple with remaining marinade.
Yield: Serves 4
Source: All Recipes
A BERINGELA ITALIAN
Ingredients
For the eggplant:
2 eggplants, cut into thick slices
2 spoons (soup) of vinegar
1 cup vegetable broth
For the sauce:
1 can of tomatoes peeled
1 tbsp (tablespoons) grated onion
3 cloves garlic, crushed
1 tbsp (tablespoons) olive oil
2 tbsp (tablespoons) tomato paste Salt to taste
1 teaspoon (tsp) oregano
1 tbsp (tablespoons) chopped parsley
1 spoon (soup) capers
2 spoons (soup) of vegan cheese , grated
Preparation
Eggplant:
Place the eggplant to soak in water with vinegar for 15 minutes. Drain and reserve. In a nonstick skillet, heat half a cup of good vegetable stock. Dip the eggplant slices, turning them once. Remove and arrange in a baking dish.
Sauce:
Whisk the tomato in a blender and reserve. In a saucepan, saute onion and garlic in olive oil for five minutes. Add the reserved tomato, tomato paste and remaining broth. Season with salt and oregano. Simmer until thickened. Add the parsley and turn off.
Completion:
Put a tablespoon of sauce over each eggplant, put a few capers and sprinkle the cheese. Bake for 15 minutes and serve.
Yield: 6 servings
Source
For the eggplant:
2 eggplants, cut into thick slices
2 spoons (soup) of vinegar
1 cup vegetable broth
For the sauce:
1 can of tomatoes peeled
1 tbsp (tablespoons) grated onion
3 cloves garlic, crushed
1 tbsp (tablespoons) olive oil
2 tbsp (tablespoons) tomato paste Salt to taste
1 teaspoon (tsp) oregano
1 tbsp (tablespoons) chopped parsley
1 spoon (soup) capers
2 spoons (soup) of vegan cheese , grated
Preparation
Eggplant:
Place the eggplant to soak in water with vinegar for 15 minutes. Drain and reserve. In a nonstick skillet, heat half a cup of good vegetable stock. Dip the eggplant slices, turning them once. Remove and arrange in a baking dish.
Sauce:
Whisk the tomato in a blender and reserve. In a saucepan, saute onion and garlic in olive oil for five minutes. Add the reserved tomato, tomato paste and remaining broth. Season with salt and oregano. Simmer until thickened. Add the parsley and turn off.
Completion:
Put a tablespoon of sauce over each eggplant, put a few capers and sprinkle the cheese. Bake for 15 minutes and serve.
Yield: 6 servings
Source
COZIDO DE MANDIOQUINHA COM BRÓCOLIS
Mandioquinha é uma delícia, não é verdade? Então, que tal uma maneira saudável de saboreá-la?
4 porções
102 Kcal
Ingredientes
2 mandioquinhas cortadas em rodelas
1 maço de brócolis
1 cebola picada
2 dentes de alho amassados
1 colher de chá de gengibre picado
1 colher de sopa de azeite de oliva
3 colheres de sopa de molho shoyu
1 e ½ xícara de chá de caldo de vegetais
1 colher de sopa de cebolinha picada
1 maço de brócolis
1 cebola picada
2 dentes de alho amassados
1 colher de chá de gengibre picado
1 colher de sopa de azeite de oliva
3 colheres de sopa de molho shoyu
1 e ½ xícara de chá de caldo de vegetais
1 colher de sopa de cebolinha picada
Modo de preparo
Em uma panela, coloque o azeite e refogue a cebola, o alho e o gengibre. Junte o brócolis e a mandioquinha e regue com o shoyu e o caldo de vegetais. Tampe e deixe cozinhando por cerca de 15 minutos em fogo baixo. Coloque em uma travessa, salpique a cebolinha e sirva em seguida.
Ingredients
2 peruvian sliced
1 bunch broccoli
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon (tsp) ginger
1 tbsp (tablespoons) olive oil
3 tbsp (tablespoons) soy sauce
1 and 1 / 2 cup vegetable broth
1 tbsp (tablespoons) chopped chives
Preparation
In a saucepan, place the olive oil and saute onion, garlic and ginger. Add the broccoli and drizzle with the Peruvian and soy sauce and vegetable broth. Cover and simmer for about 15 minutes on low heat.Place on a platter, sprinkle with chives and serve immediately.
Yield: 4 servings
Source
2 peruvian sliced
1 bunch broccoli
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon (tsp) ginger
1 tbsp (tablespoons) olive oil
3 tbsp (tablespoons) soy sauce
1 and 1 / 2 cup vegetable broth
1 tbsp (tablespoons) chopped chives
Preparation
In a saucepan, place the olive oil and saute onion, garlic and ginger. Add the broccoli and drizzle with the Peruvian and soy sauce and vegetable broth. Cover and simmer for about 15 minutes on low heat.Place on a platter, sprinkle with chives and serve immediately.
Yield: 4 servings
Source
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