Many people are raised by society to enjoy animal-based products. Whether it is cheese, beef, chicken, or eggs, we as a society eat a lot of it. However, for those who want to go from meat-eater to vegan, how do they go about in doing so?
Many people don’t have a wide knowledge of nutrition, and many simply eliminate animal products without
Pumpkin and Sweet Potato Soup
Pumpkin is a fabulous vegetable, great for both sweet and salty preparations. It is characterized by a delicate taste, can be baked in the oven, or can be used for making soup. Pumpkin is also ideal as cake dough, or it can be blended to make a cream and much more.
It is rich in benefits: it fights constipation, it is good for sight and heart, it has calming and anticancer properties, it is good for skin care and it has also diuretic effects. Today, I will use it to prepare a thick and velvety pureed soup with carrots and potatoes, served with some crunchy toasted bread: a simple, healthy and quick dish!
Vegan Rice Omelette
Many argue that cooking vegan food is not that easy because one has to pay close attention to its preparation, but, according to my personal experience, there are little secrets for cooking successful vegan food. For example you can prepare different dishes a few days before and store them in the fridge in watertight containers, to preserve the freshness and the taste of the ingredients. Furthermore, one can even use lunch left-overs and transform them into new tasty dishes.
Yesterday, for example, I prepared some Basmati rice and pumpkin omelettes that I am going to eat tonight. For this recipe, I will sauté pumpkin with some onion and sage, combine it with some rice and dip the dough in some chickpea flour to get a crisp surface with a soft and tasty heart. It is important to say that, Basmati rice contains a lower glycemic index, a more delicate taste and is more digestible for the content of a particular starch, than other type of rice, so I prefer it to the common one.
Enjoy your week with this irresistible recipe!