Resultaten voor onion bhaji
http://boeddhamumglutenfree.blogspot.be/2015/06/penne-met-geroosterde-aubergines-en.html
... pepper200g cherry tomatoes6 cloves of garlic, whole and crushed with the back of a knife1 big bell pepper, in big chunks3 spring onions, roughly chopped1 can of chickpeas, drained1 tsp oreganosalt and pepperolive oilfor the basic tomato sauce or sugo:1 400g can of peeled tomatoes1 onion, chopped fine1 clove of garlic, chopped fine4 sprigs of basil pepper and saltolive oilgluten free pennehandful fresh basil(vegan) Parmesan (optional)Pre heat the oven on 425°FWash and chop all vegetables and drain the chickpeas.Put bell pepper, eggplant, tomatoes, spring onions, garlic cloves, chickpeas on a baking tray, season with oregano, freshly ground pepper and sea salt and enough good olive oil to cover all veggies. Mix with your hands and bake in the middle of the oven for 45 minutes. Halfway turn the vegetables carefully. In the meantime cook your sugo or basic tomato sauce:Heat some olive oil in a sauce pan and softly fry the onions with the garlic for 5-10 minutes, then add the basil sprigs, stir round till they wilt and then add the peeled tomatoes. Squash the tomatoes with the back of your spoon. Pour in half a can of water by using the can, so all the left juices are added into the sugo. Bring to the boil and season with salt and pepper. Let it simmer softly for 20-25 minutes till reduced a little and tasts great.Cook the penne as mentioned on the packet.Mix roasted vegetables and sugo in a Dutch oven and when the penne are done, mix them in too.Serve with some fresh basil and (vegan) Parmesan. ...
http://boeddhamumglutenfree.blogspot.be/2015/06/salade-van-geroosterde-zoete-aardappel.html
... erover lijkt me ook erg lekker! Geniet ervan!avocado dressing1 small avocadohandful of fresh basil, parsley and coriander2 spring onions1 small clove of garlic3 tbsp olive oil2 tbsp nice vinegar or lemon juice2 tbsp brown rice syrup2-4 tbsp waterpepper and salt Peel the avocado en take the pit out, wash the fresh herbs and cut them roughly, chop the spring onions and garlic and put everything in a food processor together with the olive oil (use a tasty one), vinegar or lime juice, rice syrup, 2 tablespoons of water and pepper and salt. Wiz everything into a more or less smooth sauce, taste and add more water if too thick and more pepper and salt to your own taste. Set aside.For the salad you’ll need for 2 persons:1 big sweet potatopepper and salt2 tbsp olive oil or coconut oil½ cup/125 g black quinoa½ cup/125 g beluga lentils2 spring onionssome radishes and/or a piece of cucumber Pre heat the oven on 190°C.Peel the sweet potato and cut into equal chunks. Mix with the olive oil, pepper and salt and bake in the middle of the oven for 2 x 20 minutes till done and golden. Turn them half way.Cook the quinoa according to the packet with a pinch of salt. Let it stand with the lid on till use.Wash the lentils and put them on the gas with 2 cm of water above them and a bouquet garni of bay leaf, parsley stalks and some thyme sprigs and a piece of (spring)onion. Bring to a soft simmer and after 15 minutes check them. When they are almost done add a little salt and cook for another 5 minutes. Let them stand in the cooking liquid with the gas off.Wash and slice the radishes, the spring onions, white and green parts, maybe pieces of cucumber and some lettuce.Take a beautiful bowl or platter and if all ingredients are ready, create your own composition and dress the salad with the super green dressing. Some toasted pumpkin seeds on top might be a nice addition too! Enjoy! ...