Vegetaries / Vegan

AARTAPPEL-SAMPIOEN-EN-UIE-GEBAK

Posted on March 23, 2014 by Linda Venter

Posted in Glutenvrye Resepte / Gluten Free Recipes, Groente / Vegetables, Vegetaries-Vegetarian / Vegan Leave a comment

AARTAPPEL-SAMPIOEN-EN-UIE-GEBAK
Daarsy my aartappel-week bydrae vir die Gluten en Dairyfree kosmakers, perfek vir n braai bykos en jou gaste sal nie eens weet dis n ‘freeB-meal’ nie – enjoy!
12 – deurgekookte aartappels (gaar maar nie sag nie) in die skil, in dikkerige ringe gesny
1 bakkie portabello sampioene
2 medium uie in half-ringe gesny
1 goeie teelepel knoffel
3 teelepels pietersielie
3 teelepels paprika (moenie suinig wees nie)
so bietjie rooipeper
sout
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OUVROU ONDER DIE KOMBERS VIR VEGETARIERS

Posted on March 1, 2014 by Linda Venter

Posted in Eenskottel / All -in-one Dish, Vegetaries-Vegetarian / Vegan 1 Comment

OUVROU ONDER DIE KOMBERS VIR VEGETARIERS
Foto en resep: Martie Fourie Moolman
Bietjie aanpassing gemaak. Lekker vir vegetariese ete, of vleislose Maandag. Kan dit ook met maalvleis maak. Genoeg vir 4 mense.
1 kopkool, gehalveer
Sous:
1 x 410 blik gekapte tamaties
4 teelepels suiker
sout en peper
Vulsel:
2 knoffelhuisies, gekap
2 blikke cannellini boontjies (ek het 1 blik cannellini en 1 blik swart bekkie boontjies gebruik), dreineer
2 wiele feta kaas, gekrummel
2 eiers
5 ml suurlemoensap
1 eetlepel gemengde droë kruie. (Ek het vars tiemie, knypie naeltjies en pietersielie gebruik)
sout en peper
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MEDITERRAINEAN VEGGIE BURGER

Posted on November 18, 2013 by Rina Kleinhans

Posted in Hamburgers / Burgers, Vegetaries-Vegetarian / Vegan Leave a comment

MEDITERRAINEAN VEGGIE BURGER
Quick to make and packed with flavor, these vegan burgers make a great weeknight meal.
1 x 15 oz (425 g) can of chickpeas, drained
1 cup cooked farro (I use a pre-cooked farro/rice blend by Village Harvest, but whatever hearty grain you have on hand should work fine)
1 garlic clove, chopped
1 tablespoon tahini
1 rounded tablespoon nutritional yeast
½ tablespoon egg replacer powder or corn starch
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon oregano
salt, to taste (amount varies depending on whether you’re canned chickpeas are salted – I used about ¼ of a teaspoon)
¼ cup roasted, salted pumpkin seeds Continue reading→

VEGATARIESE LASAGNE MET KLAPPERMELK

Posted on October 12, 2013 by Rina Kleinhans

Posted in Vegetaries-Vegetarian / Vegan Leave a comment

VEGATARIESE LASAGNE MET KLAPPERMELK
3 eetlepels olyfolie
5 medium wortels gerasper
1 groot ui fyn gekap
2 stingels seldery fyn gekap
6 ryp tamaties ontskil en fyn gekap
1 eetlepel fyngekapte knoffel
3 vars lourierblare
5 stingels oreganum vars gepluk
100 ml organiese droë witwyn (van WW)
2 blikkies lensies (ongedreineer)
sout en peper
1 blik klappermelk Continue reading→

GLUTEN FREE ZUCCHINI PATTIES WITH CURRY SAUCE

Posted on June 10, 2013 by Rina Kleinhans

Posted in Glutenvrye Resepte / Gluten Free Recipes, Vegetaries-Vegetarian / Vegan Leave a comment

GLUTEN FREE ZUCCHINI PATTIES WITH CURRY SAUCE
These patties turned out to be a great way to use up the leftover zucchini from yesterday. You can easily double this recipe if desired.
I served these zucchini patties with the creamy curry sauce for lunch.
(2 servings)
2 packed cups grated zucchini, about 14oz
1 teaspoon salt
2 large eggs
2-3 tablespoons rice flour
2-3 tablepspoons coconut flour
1 green onion, sliced
1 small clove garlic, minced
1 teaspoon minced ginger
freshly cracked pepper Continue reading→