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Annabel Langbein: Vegetarian barbecue (+recipes) - shopping trolley bbq grill

by:Longzhao BBQ     2020-05-25
Annabel Langbein: Vegetarian barbecue (+recipes)  -  shopping trolley bbq grill
Ah, promise. promise.
Every January 1, we are filled with strong, heartfelt determination. . .
What will this year look like?
Do more exercise. . .
Learn something new. . . lose weight . . . drink less . . .
Spend less time in front of the screen. . .
Be a better person. . .
Open the door for others. . .
75 of us a week later (
If you believe in research)
, Still on track, but in six months, about half of the time will disappear from their best intentions.
I really believe that giving up the bar will make things easier.
This gives you a better chance of success.
Thinking about the well-
Both on a personal level and on a planetary level, it makes me realize that eating less meat is a valuable idea and a 2017 achievable solution.
The huge global initiative, known as Meatless Monday, has been around for about 14 years and is now active in 44 countries around the world.
You will find it from east to west.
From Bhutan to Hungary, from Denmark to Peru.
Helping to support the environment and reduce our carbon footprint is the idea that one day a week can change the world while adopting more factories
Diet-based has a positive impact on your own health.
Health report by American food activist Michael Poland
The well-known mantra: "Eat food, not too much, mainly plants. " It's a no-
When you think of it
You can save money (
The meat is big.
Ticket items in shopping cart)
Be healthier and use less of the resources of this troublesome planet while not feeling like you missed it. Feels like win-win all round.
In your life, it may not just be that Monday becomes meatless, but that a designated day provides a focal point for you to use less, waste less, feel healthier and be wiser.
So, here are some meat-free food cooked during the barbecue this summer, designed to always dispel the idea that the only benefit of cooking on coal is meat!
Cool in 35 minutes. Serves 4-
6 2 eggplants, cut into 3-
4 cm chunks3 Tbsp olive oil 1 Tbsp honey Salt and ground black pepper, taste 2 big red peppers2 big tomatoes, core and sliced12 cherry tomatoes, A cup of packaged Basil's leaf cup boutique extra virgin olive oil 1 cloves of garlic and chopped the eggplant with oil, honey, salt and pepper.
Cook on a medium fire on a preheated barbecue rack, often turning until it is completely soft and there is no sponge left behind.
At the same time, place the whole pepper on the grill for cooking until the skin is deeply burnt and blistering.
When eggplant and pepper are cooked, place the basil leaves in the sieve and pour them into the boiling water to wither, thus making the seasoning.
Cool under running water, drain water, then stir and taste in the food processor with oil, garlic, salt and pepper. (
Or, if you wish, just dilute it with 3 tablespoons of garlic sauce with a little olive oil. )
Remove the vegetables from the grill, cover the peppers and leave for 10 minutes so they can be steamed a little and peel more easily.
Peel and remove the peppers, tear them into strips and place them in a bowl containing eggplant, tomatoes, mozzarella cheese, salt and pepper.
Toss the combination.
Topped with basil or rocket leaves, topped with Basil seasoning and served at room temperature.
Ready in 20 minutes.
As a side of Asian eggplant, it grows in half.
Freshly squeezed olive oil, add salt and ground black pepper, taste 2 teaspoons of roasted sesame paste, 2 tablespoons of tahini2 tbsp of water, 1 teaspoon of ground fresh ginger, and 1 tablespoon of lemon stir all the ingredients together.
Brush with olive oil, season with salt and pepper, grill with medium fire
Low heat until soft and slightly brown (
It takes about 8 minutes for asparagus and 5 minutes for eggplant
6 minutes per side).
Place the platter and top with sesame paste and roasted sesame seeds.
Ready in 30 minutes.
Supply 4 cups of steamed cou Cup 400g of boiling water to rinse and drain hummus beans. A glass of extra virgin olive oil, 2 cloves of garlic, mix 4 teaspoons of tomato sauce or tomato sauce with 1 teaspoon of lemon juice, 4 small green or yellow zucchini, large red, orange or yellow peppers cut into small pieces on diagonal or longitudinal lines, cut and cut into six or eight, cut 3 cm cubic cups of parsley leaves, roasted pine nuts or sunflower seeds (optional)
Put the steamed water in a bowl and cover it with boiling water.
Allow absorption (About 5 minutes).
Place the chickpeas in a pot of oil, garlic, tomato sauce mixture, cumin and lemon zest.
Cook until the mixture hisses and smells fragrant (2 minutes).
Take it out of the fire, add lemon juice and stir, and then add the steamed milk.
It can prepare to this in advance and refrigerate for 2 days before it is needed.
Preheat the grill or grill.
Barbecue vegetables halloumi-
Zucchini, Pepper takes about 5 minutes each side
3 minutes on each side, about 1 minute on each side.
When preparing for serving, stir parsley, pine nuts, or sunflower seeds (if used) into a mixture of steamed coarse milk and pile them on a platter serving vegetables on top
Service is available at warm or room temperature.
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