Red beet carpaccio with pomegranate and grapefruit (vegan)
6tbsp. olive oil
2tbsp. apple vinegar
1 red onion
1/2tsp. coriander seeds
1/2-1tsp. brown sugar
Wash the beets and steam for around 50 minutes until done. Allow the beets to cool slightly and peel them. Mix with 2 tbsp olive oil and apple vinegar, add salt and let cool until lukewarm.
Peel the grapefruit, remove the pith, and cut out the segments. Squeeze out the juice from the remaining flesh. Roll the pomegranate in your hand and press it all over to loosen the seeds, then cut in half and scoop out the seeds. Peel the onion, cut it in half and slice it into fine strips. Crush the coriander in a mortar together with the pepper, grapefruit juice, sugar and remaining oil and season with salt.
Arrange the beet slices artfully on a plate, then arrange the grapefruit segments, pomegranate seeds and onion strips on top, drizzle over the dressing and serve.
100 g spelt flour
50 g of corn flour
100 g butter at room temp.
1 g of tartaric acid baking powder
1 g baking soda (sodium bicarbonate)
200 g grated zucchini
Good pinch of salt
300 g grated hard goat cheese
1.5 tablespoon capers
4 g dried apricots, finely chopped
Coarse sea salt and chilli flakes on top
Preheat the oven to 180 degrees celcius.
Grease the muffin baking tin well.
Put the flour, the baking powder together with a pinch of salt in a mixing bowl and mix together.
Add the eggs and butter and mix until a batter.
Stir in courgette, capers and cheese there briefly and fill the muffin pan evenly with the batter.
Straighten the top with the convex side of a spoon
Sprinkle top with some grains of sea salt and chilli flakes.
Finally divide the apricots on top.
Bake in the oven for 35 minutes or until a toothpick that you're in the center comes out clean.
Tip: It is best to use the darker brownish non sulphured apricots, these still contain all the good nutritious substance of the apricots like iron.
In some northern countries midsummer night is THE party of the year. In the old days people believed that
during the summer solstice the plants had medicinal powers. Not our motivation of eating vegetarian of course.
Times have changes and also the meaning of this great event. Also southern countries are adopting this
excuse for a great fest, although they will not experience nights in daylight. Therefore you have to go to
Sweden for instance.
If you never heard of the Swedish midsommarafton, we invite you to watch the video ‘Swedish Midsummer
for Dummies’ made by Visit Zweden, the Swedish Travel Agency.
1 in 15 couples encounter relational troubles when one of the two becomes a vegetarian.
We change our eating habits from time to time. And some people change their love habits from time to time as well; we live in a free country! But we believe that the battle of the sexes should not become a battle of food. Or vice versa.
So people: if you want to eat zero meat, or less meat, or become a vegan, or if you still want to eat meat: do it with respect and love for each other! Have a nice meal.
1 clove of garlic
1-2 green chilli peppers
2 red bell peppers
200 g mushrooms
2 tbsp olive oil
100 g sweet corn, canned or frozen
1-2 tsp lemon juice
Salt and freshly ground black pepper
4 flour tortillas
100 g grated cheddar cheese
Peel the onions and garlic. Dice the onion and cut the garlic into small pieces. Wash, halve and deseed the chillies and bell peppers and cut into fine pieces. Wash the mushrooms and remove the stems. Blanch the tomatoes, rinse them in cool water and quarter them. Next, remove the cores and stalks and cut the quarters into pieces. Cook the onions, garlic and chilli in hot oil in a pan until translucent. Add the bell peppers and mushrooms and sauté with the other ingredients in the pan for 1-2 minutes. Mix the tomatoes and sweet corn together and cook for around 10 minutes while stirring occasionally. Season with lemon juice, salt and pepper. Briefly heat the tortillas in a hot pan. Remove them from the pan and sprinkle with the cheddar. Divide the vegetables on top and roll the tortilla into a log.
Veggy365.com is served by Tivall
The ‘Veggie Capital of Europe’ is ….. Ghent (in Belgium…).
Cities like Berlin and Prague have become popular veggie hotspots. But Ghent, Belgium, actually has the largest number of vegetarian restaurants per inhabitant! And most vegetarian dishes in Belgium are served in this wonderful Burgundian progressive city. Also thanks to the relatively young audience of students living there. The younger generation is more open to vegetarian food than the older generation. Quite promising in our opinion!
If you visit Ghent, have a look at the brochure at Ghent Tourism developed by EVA (Ethical Vegetarian Alternative), the organisation that is also responsible for Thursday Veggie Day. It’s full of interesting veggie information, restaurant suggestions and times and locations of vegetarian markets. And also make sure to try the fantastic beers they serve in Ghent.
Een vegetarische lifestyle is volgens veel theorieën niet alleen gezonder; minder vlees is ook beter voor onze planeet. De meeste milieudeskundigen zijn het erover eens dat voor de productie van maaltijden met behulp van plantaardige ingrediënten, zoals tarwe, soja en groenten, aanzienlijk minder grondstoffen (landbouwgrond, water en gewassen) gebruikt worden en minder afval en broeikasgassen veroorzaakt worden dan voor de productie van vlees.
Bij Garden Gourmet, zijn we voortdurend bezig met de verbetering van onze ecologische ‘footprint’: In 2007 is er een fabriek in Tsjechië gebouwd. Daarnaast worden zo veel mogelijk ingrediënten ter plaatse ingekocht. Onze soja is, zoals voor de meeste Europese bedrijven, van buiten Europa afkomstig. We dragen er echter zorg voor dat onze producten speciaal worden getransporteerd via zeecontainers en een officiële verklaring hebben voor het behoud van het regenwoud. Onze soja is NIET genetisch gemanipuleerd.
Garden Gourmet is gecertificeerd voor ISO 14001 voor milieubeheer en heeft successen behaald in afval, water- en energiebesparing en de vermindering en recycling van verpakkingsmaterialen en andere grondstoffen. Daarnaast is Garden Gourmet gestart met het gebruik van meer milieuvriendelijke koel- en energiesystemen.
Garden Gourmet gebruikt voor haar producten dus uitsluitend niet genetisch gemodificeerde sojabonen die volgens duurzame richtlijnen worden geteeld. De sojaboon is een peulvrucht en verkrijgbaar in verschillende soorten. De soja is niet afkomstig van regenwouden of voormalige regenwouden in het Amazonegebied. Het gebruik van soja is minder schadelijk voor het milieu dan andere eiwitbronnen, zoals rund-, kippen-, varkensvlees en eieren. Dit komt met name door:
- Energieverbruik: de productie van Soja-eiwit is, op basis van energieverbruik veel efficiënter dan eiwitten productie. De fabrieken van Garden Gourmet zijn energie-efficiënt, waardoor de uitstoot van methaan wordt terug gedrongen.`
- Productie efficiëntie: Sojabonen geven per kilo meer bruikbare proteïne per hectare landbouwgrond, dan alle andere vormen van eiwitten.
Voor de productie van sojabonen wordt maar liefst 8 keer minder water verbruikt in vergelijking met de productie van dierlijke eiwitten zoals melk of vlees. Mede ook doordat Garden Gourmet het restwater hergebruikt voor irrigatie.
De meeste producten van Garden Gourmet zijn dus gemaakt op basis van sojabonen. Naast het hoge eiwitgehalte, bevat de sojaboon ook vezels, calcium en magnesium. Onze sojabonen zijn rijk aan onverzadigde vetzuren en NIET genetisch gemodificeerd.
Où les trouve-t-on ?
Où peut-on les acheter?
Les produits Garden Gourmet constituent le choix parfait pour bon nombre de plats à déguster à divers moments. Ils sont en vente dans le rayon frais chez Delhaize et Colruyt.
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