VEGETARISMO - UN NOBILE STILE DI VITA
 
Behind the Scenes: Green Gratitude Dinner and Dance in Chicago, USA      


Parsley Dust
  1. Take the tops of the parsley, de-stem it, and then chop it up really fine.
  2. Strain the parsley and squeeze all the juice out of it, and it will be like a fine dust that will be sprinkled as like a garnish on the actual meal.
Infused Water:
  1. Take out the water from young Thai coconuts.
  2. Take some orange pieces with a clove stuck in them, some cinnamon sticks, and some lemon slices.
  3. Put the coconut water and the orange, lemon, and cinnamon in a jar and fill it full with filtered water.
  4. The infused water is ready.
Portobello Fillet
  1. Remove the gills from the portobello mushrooms.
  2. Slice the mushrooms in half and then slice them again into two half, like slivers.
  3. Marinate the mushrooms in a rosemary, orange, miso, and garlic.

File NO: 1168
 
Trovare le tue ricette vegane
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat - P1/3
 A Rawsome Vegan Christmas: Stuffing & Apple Pie - P1/2
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding - P1/2
 Slovenian Barley and Bean Stew with Smoked Tofu - P1/2
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown - P1/2
 Faith, the Brave Little Dog Who Stands Tall P1/2
 Vegetarians in Paradise Celebrate Hanukkah - P1/3:Cabbage Rolls
 Chef Miyoko Schinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Happily Ever After at Story Book Farm Primate Sanctuary - P1/2
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu