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via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/poligraf/53501051345/in/pool-74921284@N00
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Jackie Alpers has added a photo to the pool:
New food photography of onion rings to-go for a restaurant opening soon by Jackie Alpers: www.jackiealpers.com
Benrose has added a photo to the pool:
Mel Mel (VeganButterfly) has added a photo to the pool:
Green onion cake, garlicky mixed vegetables, and veggie fried rice! Their fried rice dishes usually have egg unfortunately, but they will make it without egg when requested!
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Why veganism:
www.vegankit.com/why
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Benrose has added a photo to the pool:
www.instagram.com/p/C12TC92tQBu/
1 kilo sprouts, trimmed
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar/syrup
1 tsp garlic powder
1 tsp sea salt
Whole garlic bulb
1 kilo potatoes, peeled
2 tbsp plant based butter
3- 4 cloves roast garlic
1 -2 tsp sea salt and black pepper
4 tbsp plant based yogurt
100ml oat milk
2 tbsp white truffle oil
3 tbsp hazelnuts
1 tsp maple syrup
Pinch sea salt
Preheat your oven to 220C
Line a large baking tray with baking paper.
Trim and par boil the sprouts in a pan of boiling water for about 10 minutes on a medium / low heat till just tender. Drain and pat dry on kitchen roll.
Transfer the sprouts to the baking tray, crush a little with the back of a glass and toss with the oil, balsamic, garlic powder and season well.
Add the garlic bulb to the tray
Roast for approx 30 minutes, turning once, or until crisp.
Peel and chop the potatoes into small cubes. Add them to a medium pan of boiling water with a pinch of salt.
Cook on a high simmer for aprox 10 minutes or until soft. Allow to cool a little then drain the potatoes.
Add them to a large bowl with the other ingredients, then mash roughly with a fork or masher until creamy.
Now add 2-4 cloves of the roast garlic and mix again.
Dry toast the hazelnuts in a small pan then add in the maple syrup and a pinch sea salt. Set aside.
Top the mash with the crushed sprouts, hazelnuts and more balsamic and truffle oil.
poligraf has added a photo to the pool:
Le Crac Aliments Sains / La Carotte Joyeuse · rue St-Jean · Québec City
poligraf has added a photo to the pool:
3 ingredients « chocolate » mousse
#carobpowder + #tofu + #dates
Thomas Cizauskas has added a photo to the pool:
Just-roasted chestnuts and a just-picked chrysanthemum blossom...somewhat fancifully displayed.
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Roasted Chestnuts
PROCEDURE
1) Wash chestnuts, discarding any damaged or cracked ones.
2) Submerge in a bowl of clean water for 30 minutes to soften the outer shell.
3) Remove from the water. For each, cut the outer hard shell and just into the thin inner skin, scoring a long 'X' into the top (rounded) side of each chestnut.
4) Again, soak the chestnuts, now scored, in a bowl of clean water but for 2 hours, or better yet, overnight.
5) Arrange chestnuts on a baking sheet, with the cut sides facing up.
6) Roast, uncovered, in an oven at 400 °F (204 °C) for 20-40 minutes. After 20 minutes, begin to check often for doneness (when the shell has become slightly pliable). Do not burn!
7) Remove from oven; cover with a slightly damp tea towel; let cool for 10 minutes, making the shell even more pliable.
8) Peel when still slightly warm. Press on both ends of the shell until the chestnut pops out. Use a knife if necessary. Remove the cooked chestnut from both the outer shell and inner husk. (See: here.)
9) Enjoy immediately...or store in the refrigerator for up to 3 days or in the freezer for up to 3 months. (Uncooked chestnuts will, of course, keep for longer.)
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▶ Photo by YFGF.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
— Follow on Threads: @tcizauskas.
▶ Camera: Olympus OM-D E-M10 II.
— Lens: Lumix G 20/F1.7 II.
— Edit: Photoshop Elements 15, Nik Collection (2016).
▶ Commercial use requires explicit permission, as per Creative Commons.
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The Peddler Steakhouse, Gatlinburg, Tennessee
peddlergatlinburg.com/
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Acme Burger, Cotati, California
www.acmeburgerco.com/
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At Manuka Woodfire Kitchen Fremantle, WA, Australia
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Santa Rosa Original Certified Farmers Market, Santa Rosa, California
sarahstierch has added a photo to the pool:
Santa Rosa Original Certified Farmers Market, Santa Rosa, California