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Lacto-vegetarian sandwich

Lacto-vegetarian sandwich

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  • o chifla
  • cream cheese "something fine" with sour cream, Delaco
  • cheese Desenvis Delaco
  • lettuce
  • maize
  • cucumbers, tomatoes

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Lacto-vegetarian sandwich:

Cut the bun in half.

Grease both halves with cream cheese.

Place the lettuce leaf. Put slices of cheese on top of the salad.

Put tomatoes over the cheese, then the cucumbers and finally the corn kernels.

Mousse with agar-agar & # 8211 lacto-vegetarian and vegan

For about six years I have been trying to get closer to the more vegetarian part of the culinary art.

Okay, for almost twenty years, since I came in contact with the competitive world and the rules of culinary art competitions in which there were vegetarian classes or full three-service menus & # 8211 vegetarian or vegan & # 8211 for static buffet.

In the last six years I started collaborating with Fitness Scandinavia School in the course of Nutritionist Technician, Gastrotechnics module. The beauty of the program is that beyond nutrients I talk to them about food, because a lot of people know a lot about nutrition and nutrients but only a little about food and nutrition.

The classroom is not large and the program has a practical part in which I explain practically differences between different cooking techniques, differences between "raw" and "careful" ie "raw" and "cooked", discovering that people's perception of vegetarian food and / or vegan is limited to salads, guacamole and hoummus. I patiently opened the appetite of many to try recipes and discover their culinary talent :)! And everything was lacto-vegetarian or vegan, without making me a target of this style of cooking!

The challenge really came when I started collaborating with Rawdia Academy, finding that culinary enthusiasts are really the catalysts for my evolution in this world of vegetarian and vegan dishes.

All the products created have a scientific argument, in order for the non-vegan to understand that the same product that he takes as such from nature (for example egg albumin, which by beating absorbs air, turning the liquid into a foam), the vegan must to produce it (with aquafaba, for example).

I tried the recipe below in vegan form, and the result was just as delicious!

Lacto-vegetarian mousse with agar-agar

For 10 silicone forms (cheeses) about 50 g / form:

Raw materials UM Amount
Whipped milk it 0,250
32% liquid cream it 0,250
Sweetener (isomalt, erytrithol, green-sugar) kg 0,012
agar kg 0,004
Lime peel kg 0,005
Blueberries kg 0,050
Cranberries kg 0,050

Method of preparation:

Wash the fruit in a stream of cold water in a strainer, then drain the excess water on paper towel.

The isomalt is dosed in a porcelain bowl and melted in the microwave. After melting, dilute with a tablespoon of warm water. If you have another sweetener, dose it according to the instructions on the label! Isomalt is very similar to sugar, only it has a much lower affinity for moisture in the air, which allows the product resulting from melting to be transparent, shiny and to keep the appearance of "glass" much longer than sugar. It is the favorite of artisan confectioners and many artistic pieces have won medals and the hearts of those who admire the culinary art!

*** If you use another liquid sweetener, you should know that the equivalent of sweet is 2 teaspoons of sweetener (stevia, green-sugar, erytrithol, diamond, agave syrup, barley malt syrup, rice syrup) for a tablespoon of table sugar. If you have no problem with the disaccharide "sucrose" consisting of a molecule of glucose and one of fructose, you can use twice the amount of sweetener in the recipe. Beet sugar or cane sugar or coconut sugar & # 8211 have the same disaccharide, only the proportion between glucose differs, and in addition, coconut sugar has the lowest glycemic index due to a fruit-oligo-saccharide which- naturally accompanies it, inulin!

Inverted sugar can also be prepared at home by boiling a syrup of 1 kg of sugar and 450 ml of water, to which you add, after the sugar has melted and the foam has been removed, the freshly squeezed juice from a large lemon. Strained through a fine sieve into a clean jar, the invert sugar is stored without sugaring at room temperature and can be used as an ingredient in the preparation of desserts that require baking, because it does not change the taste of the product as with saccharin. * **

Agar & # 8211 The agar is mixed with 20 ml of water (one tablespoon) and heated on the hob to about 30 ° C 40 degrees Celsius for about 4 minutes, until it dissolves.

In a bowl of a mixer pour the whipped milk, cream and sweetener. It mixes at the highest speed. During the battery, the molten agar is poured. When they have formed, they grow like waves on the surface of the mixture, lift the mixer and put it in the fridge for 30 minutes.

After the time has elapsed, take it out of the fridge, add the grated lime peel, mix it with a spatula and transfer it to a posh with a sprig.

Pour into silicone molds placed in a tray / tray, decorate with berries (blueberries, currants) and leave in the refrigerator for another three hours.

It can be served with a granola biscuit.

Vegan recipe which I propose is the following:

Raw materials UM Amount
Aquafaba it 0,050
18% coconut cream it 0,250
Sweetener (isomalt, erythtrithol) kg 0,024
agar kg 0,008
Lime peel kg 0,005
Blueberries kg 0,050
Cranberries kg 0,050

Method of preparation:

Aquafaba is mixed with the isomalt prepared as above (or with another sweetener) and foams with the mixer at high speed. Stir over the coconut cream, incorporating lightly with a spatula. Add the molten agar and mix gently, without damaging the structure.

Place the dish in the refrigerator for one hour and then dose with a spray can in silicone cheeses.

Leave to harden for about 2 hours, then decorate with the prepared fruit.

This product will have a much looser consistency, so the perception of sweet will not be similar to the lacto-vegetarian product!

Photo: Internet, personal archive

Passion, without a solid educational foundation, without trials with successes or failures, is impossible to manage!

I am the author of three books: The Practical Chef's Handbook (2006), The Professional Chef's Book (2016) and The Pastry Confectioner's Book (2018), co-author of two others, I have experience in educational management, I have designed several professional kitchens, I have implemented several operational procedures for kitchens, make nutrition labels and hold professional courses.

Taste life in a clean and healthy way with organic Golden Flavors coconut bowls!

Coconut bowls represent the canvas with which you will turn your delicious dishes into true works of art. They are perfect as bowls for smoothies, breakfast or desserts.

They have the original shape and size of coconut, whose surface is polished and smoothed.

Coconut bowls are handmade by skilled craftsmen, who practically give new life to coconut shells thrown away as waste. Each product purchased thus supports sustainability and helps the environment.

20 Easy Vegetarian Lunch Ideas

Lunch is one of the hardest times of the day to eat healthy, right? In the middle of a crazy day, the last thing you want to think about when your stomach is rumbling is clean eating! But Alex and I have found with just a little bit of planning, lunch time can be manageable! Here are a few of the real life recipes that we eat for lunch.

Lacto-vegetarian is a term sometimes used to describe a vegetarian who does not eat eggs, but does eat dairy products. In other words, a lacto-vegetarian diet includes all plant-based foods, including fruits, vegetables, grains and beans, as well as dairy products such as milk, cheese, butter, goat cheese, goat's milk and any other products made from these foods such as ice cream.

In other words, a lacto-vegetarian is a diet which is "vegan plus dairy."

A lacto vegetarian diet would include foods such as vegetarian cheese pizza, bean and cheese burritos, vegetable curries, grilled cheese sandwiches, for example, while excluding scrambled eggs, omelets, and other foods containing eggs such as mayonnaise, egg noodles, egg whites and meringue.

Most people, in everyday conversation, don't differentiate what type of vegetarian they are. It's more common, at least in the United States, for someone who follows a lacto-vegetarian diet to say "I'm vegetarian and I don't eat eggs," or "I eat mostly vegan with some milk and cheese".

The vast majority of Hindus who follow a vegetarian diet are actually lacto-vegetarians (as opposed to lacto-ovo vegetarians) who avoid eggs for religious reasons while continuing to eat dairy. In fact, andIn India, vegetarianism itself is defined as lacto-vegetarianism, since eggs are considered to be a non-vegetarian food. In the United States and in most other western countries, though there may be some small debates and many misunderstandings, vegetarianism is defined as laco-ovo-vegetarianism, and includes both eggs and dairy products.

Buddhists and Jains who are vegetarian for religious reasons are usually lacto-vegetarians, and many (though certainly not all) of the spiritual, new-age and meditation communities in the west which espouse Buddhist and Hindu values ​​often follow this tradition and adhere to a lacto-vegetarian diet.

Bonus fact: The prefix "lacto" comes from the Latin word for milk.

Vegetarian or Vegetarian - Diet or lifestyle?

Let's start with it and talk about vegetalian (vegan) and vegetarian. There is often confusion between the two terms, they are even believed to be synonymous. Well, vegetarians consume no just vegetables but also milk and milk products, eggs, and exclude only meat and fish from the diet. On the other hand vegetalians consume only green vegetables, dried vegetables and cereals, seeks to exclude the use of animals for food, clothing, or any other purpose. Veganism is a diet and a way of life which excludes any form of exploitation and cruelty to the animal kingdom and does not consume products such as: meat, fish, eggs, milk and derivatives, avoiding any type of alternative product that derives totally or partially from animals. Do not eat honey, oysters or snails.

In short, vegetarianism is a diet, and veganism is in addition to a diet, a lifestyle! The adoption of such a lifestyle is based ethical commitment or moral conviction about animal rights, environment, health But and religious or spiritual reasons.

The world is changing every minute, the alternatives for a healthy life are now more, access to information is by far the most important aspect. Going through or building such a lifestyle requires access to a lot of information, commitment and belief.

Today you can buy vegetarian food from stores with organic and natural products, or from supermarkets at special or fasting districts. Those of you who do not have time to cook successfully resort to shopping in stores.

It is very important to know that in a vegetarian and healthy diet at the same time you must follow certain regularly:

  1. As many green vegetables as possible: eat at least 3 times a week vegetables such as lettuce, spinach, cabbage and broccoli. In order to provide the body with the necessary amount of vitamins and minerals, you must eat vegetables of all colors.
  2. Take a vitamin supplement which also includes Vit. B12. This vitamin is found in dairy products, chicken, pork, liver, seafood, fish. If you opt for a vegan lifestyle, you will have to use supplements with confidence, so you will not deprive your body of the vitamins needed for proper functioning.
  3. Consume at least 1.5-2 liters of fluids per day, preferably plain water or natural teas. Teas can promote detoxification of the body through diuretic, purgative, sweating action
  4. Eat raw fruit every day. Unheated vegetables and fruits can be incorporated into various salads, eaten as a snack or in the form of juices squeezed at home.
  5. Reduce the amount of sugar you consume. If you still can't give up completely, choose instead of sugar, sweeteners like stevia, maple syrup or brown rice or agave nectar. Giving up sugar is not about vegetarianism but is beneficial to the organization.

For those who have the inclination to cook, we have prepared some recipes. Here are our choices:

How Do I Make A Veggie Pesto Sandwich?

Similar to my Picnic Sandwich, this Veggie Pesto Sandwich is very make-ahead and packable, when wrapped carefully. I have one kid in particular who needs to up his calories but is often too lazy to make himself a snack. Having portions of this sandwich ready to go in the fridge solves that dilemma.

Feel free to add avocado, a hard-cooked egg, or even sliced ​​turkey into this sandwich. They & # 8217ll all be delicious!

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

    . Pesto is your big ticket items here. Stock up when you see a good sale.
  • Shop at Costco. When I did my big grocery store showdown, I learned that Costco has the best price for a lot of the things I buy, plus they sell all the ingredients needed for this recipe. I love their pesto because it is safe for my daughter who & # 8217s is allergic to walnuts and peanuts. (Other store brands use walnuts in theirs.)
  • Use this Rustic Basil sauce instead for a nut- and dairy-free option that's a bit cheaper because it's, well, nut- and dairy-free.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

1. Bread - A nutritious, whole grain bread should be the foundation of any amazing vegan sandwich.

2. Spread - Hummus is my favorite spread for any vegan sandwich. But I have some vegan salad dressing recipes waiting to be published. Coming soon!

3. Produce - Fresh, everyday, vegetables and fruit. Yep, I said fruit. Check out my recipe below to see my favorite fruit for veggie sandwiches.

4. Toppings - my favorite part of any sandwich are the accouterments, such as nuts / seeds, seasonings, and olive oil or flax oil. The toppings should add nutritional value, flavor, and texture to your veggie sandwich.

These authentic falafel are

  • Vegan
  • Gluten-free
  • Crunchy outside, soft fluffy inside
  • Made using dry chickpeas
  • Has the goodness of herbs and spices
  • Wonderful on their own, or with a middle-eastern inspired sauce.
  • Great in salads, pita sandwiches, burgers, hot dogs

What are falafels?

Falafels are deep fried snack balls from the middle eastern and Mediterranean region. They are believed to have originated in Egypt. They are made of chickpeas / fava beans and a blend of herbs and spices.

What are falafels made of?

In most of the middle-east, falafels are prepared from chickpeas whereas in Egypt, they are also prepared using fava beans. The beans are soaked and ground coarse, along with herbs, spices, garlic and onion and are traditionally deep fried.

Do you have vegan falafels?

Yes, falafels are naturally vegan.

Can canned chickpeas be used to make falafels?

It is not recommended. The best texture comes from soaked dry chickpeas like in this authentic falafel recipe. You would have to add a binding agent if using canned, so that they don't fall apart in oil.

How to serve falafel

  • These authentic falafel taste great plain.
  • Dip them in sauces like tahini sauce or any middle eastern inspired sauces like my easy yogurt sauce.
  • Crumble falafels on your salad bowl and use my middle-eastern inspired yogurt sauce as the dressing.
  • Use them as a burger patty.
  • Use them in hot dogs.
  • Make pita sandwiches.
  • Serve them as a part of mezze.

pita-sandwich falafel-salad falafel-hotdog

Vegetarian magazines for all vegetable lovers

With the explosion of vegetarian and vegan news and recipe magazines, you should be able to find a publication that meets your needs, whether you're an experienced or new vegetarian or vegan. Some of these magazines are printed versions found in the well-stocked health food store or in larger bookstores, others are interactive electronic publications found online. Some are both. All have recipes, characteristic articles and information about the lifestyle of plants.

VegNews is a colorful publication, full of lots of photos and a variety of articles. There are interviews with famous vegetarians and vegans, with news, with city spots and, of course, with a lot of recipes, usually with a theme. This exclusively printed publication also carries articles about vegan products and lifestyle options.

Probably the best known of the vegetarian magazines, Vegetarian Times is marketed to readers who are new to vegetarianism or natural and living foods. The recipes are usually simple with everyday ingredients, and the incredible presentation and photography inspire you to try every dish. Each issue contains vegan and vegetarian recipes. Recipes are indexed for nutritional content and labeled as lacto-vegetarian, lacto-ovo-vegetarian or vegan. The Vegetarian Times has moved from a print publication to electronic subscriptions. This established magazine often brings features about organic life, vegetarian travel and other related topics.

Natural Health Magazine

If you can't choose between subscriptions to Vegetarian Times and Yoga Journal, check out Natural Health magazine, which covers both healthy eating and fitness. The target audience is women, and while it focuses on health and general health rather than vegetarianism, there is much to learn from Natural Health magazine. This UK publication offers subscriptions to print magazines from other countries, including the United States

Vegan Magazine is an incredibly informative publication that covers news, food, interviews, current issues, book reviews and, of course, healthy and creative recipes. Read about various topics such as raw foods, senior nutrition, vegetarian celebrities and summer festivals. Just for fun, there is often a section of comics and crossword puzzles. You can find this magazine in UK health centers or you can subscribe by joining the Vegan Society.

Vegan Health and Fitness Magazine

Vegan Health & Fitness magazine includes features of vegan athletes and health science, along with recipes and articles on whole foods. Vegan Health & Fitness magazine publishes six issues per year. A subscription includes access to the subscriber's content on the site, including digital issues and forums. Copies of the magazine are also available at many US stores

The Vegetarian Journal is a publication of the Vegetarian Resources Group. The magazine comes out four times a year and includes, in addition to recipes, features as diverse as vegetarianism in other countries, book reviews, vegan cooking tips. A subscription includes four current shows per year. Articles archived for many years can be downloaded free of charge from the journal's website.

Vegan Life is full of information for both long-term vegans and those who want to learn more about a plant-based diet. The articles cover recipes and topics related to the vegan lifestyle. Vegan Life offers both printed and digital subscriptions on its website. Single rear copies are also available.

Vegan food and lifestyle

Vegan Food and Living is packed with seasonal recipes and features that include various topics of interest to vegans, such as skin care products, ethical alcohol and dedicated vegan bios. The magazine is a UK publication that sells subscriptions to the press of American readers on its website.

Veggie Magazine is full of recipes, lifestyle, fashion and beauty items and includes facilities for interiors, kitchens and gardening. Cultivators advertise and focus on natural and healthy foods provide an indispensable guide for vegetarians. Veggie is available as a print subscription and as a digital app for iOS, Kindle and Android mobile devices.


VegWorld is an interactive e-magazine dedicated to entertainment inspiration and plant life education. Most issues include a point of interest on an interesting or well-known vegan, many recipes, information for new vegans, and health-related articles.

Video: Vegan Sandwich Ideas for Back to School. Work