Carrots - the base product. Used in stews and fresh as gnawing green. Have you tried carrot soup? O

Home cookery school Vegan Vegan Catering Catering Lunch System Mobile Cook Vegan, vegetarian Christmas party catering 2014 Blog Overview Vegan Recipes Dinner Children That resembles the sweet kitchen Fruit Gluten-dairy milk HCLF Raw Guides Events About Plant pushers About Us About our recipes Contact Menu
Overall, one can say that vegan cuisine can easily be done cheaply and healthy, and that it is easy to concoct a meal together without necessarily having to buy in first. Here is an overview of what is hidden in our kitchen.
Always constitute the majority of meals at home. We will alternate between the most potatoes, rice and pasta. In addition to the one pictured, include: Rye bread - Mathias Baker about every 10th day two of rye bread from a sourdough living in our fridge. It is also very easy to buy bread without animal ingredients. diy kitchen cabinets Rispapirruller to make delicious, crispy spring rolls. Grains - used a bit like rice and can eg. used bygotto or a hearty salad (like whole spelled, oats, etc.)
Potatoes - they are cheap, they are healthy, they fill you up, they taste great. We use them as a headliner for dinner, a hearty snack or just cooked as 'food on the go', etc. Try also super crispy shake potatoes. Rice - white or brown. Pasta - wholemeal pasta and possibly gluten-free pasta. Maize grits - we use rarely, but may for instance. used for polenta. Can be made for polentafritter or as a base for filling in a traditional pie. Not to be confused with cornmeal (<been there) Oatmeal - eaten solid for breakfast as oatmeal or raw with plant milk. Can also throw in pizza or pancake batter to make a coarser version. Can be processed into flour in coffee grinder. Available gluten-free. Quinoa - tastes delicious, but is pretty low calorie (also in relation to the price) so they are hard to eat their fill. That's why we use them rarely, but eg for gluten free tabouleh or to give texture to the veggie-dor, or what gluten quinoalasagne. Lasagne Sheets, whole grains - use them for example. in this or this delicious lasagna recipe. diy kitchen cabinets
Red lentils - are the ones we use the most equal to race a couple of handfuls of the tomato sauce. When they are cooked, boil the brand and gives the sauce a thick and creamy consistency. Can also be used in vegge-dor. the Puy lentils - are more solid in consistency. Are good for salads or other dishes where the lenses are to maintain their shape. Belugalinser - small and very fast. Really beautiful in a salad. You can also use them for a rich pizza sauce or cooking them in the coconut / curry soup Green Lentils - looser in consistency, but does not boil out like the red. We use them mostly in stews. They form the base of this eerily convincing 'pâté'
The course varies greatly from season to season. When you buy what is in season, you usually get the most for the money and the opportunity to buy Danish. But remember that imported southern European open-air green (eg tomatoes) has a smaller CO2 footprint than similar Danish greenhouse vegetables (see more here). Right now this find with us.
Carrots - the base product. Used in stews and fresh as gnawing green. Have you tried carrot soup? Onions diy kitchen cabinets - bass product. Forms the base for all stews, soups, wok (is?), Etc. when they are fried with garlic (and also crushed spices) before the rest of the ingredients come in. Broccoli - big favorite at home. The most use in addition to the previous two. We use both florets and stems either steamed or boiled with the food. Cauliflower - we have the best when there is either broccoli or cauliflower in the house. Use a bit like like broccoli or try to bake them in the oven as 'h ot wings'. Get expanded your horizons cauliflower radically right here. Beetroot - can ovnbages with potatoes, juices, or torn to add volume and moisture in vegge-dor or raw vegetables. Celery - mainly used for juicing, but we nicked and fry it too along with onions diy kitchen cabinets and garlic diy kitchen cabinets as the start to a good stew. Tomatoes - buy them smells good! If they do not smell when you buy them you can be lucky that they ripen further after 1-3 weeks at room temperature. Squash - stay at home most commonly used for squash pasta, but we have a residue is cut off and thrown in the food. Make any. squash paste on a spiralizer or with a 'large julienne'. Lettuce diy kitchen cabinets - we're doing great never 'a salad' at home. We wash a head of lettuce and bring it to the table and eat the leaves as they are. Corn - oh corn! Buy them when the season diy kitchen cabinets there and eat them they stand you out of your ears. It's so little time and so it takes a whole year ... Tastes wonderful, cooked bright yellow and sprinkled with a little salt and / or lemon juice. Can be thrown on the grill with the leaves on - THAT is good! Cut them from the flask and use in place of canned corn. Cucumber - bl