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Low-Fat Spinach Lasagna with Roasted Cauliflower Ricotta & Spinach
Who said that being vegan means you have to skip out on your favorite Italian? This lasagna recipe is not only highly customizable (I sauteed some mushrooms and added them right under the spinach in mine!), but the handful of olives across the top gives this dish the right amount of salty kick without kicking up the amount of sodium in a serving. One serving of this lasagna (1/6 of the recipe) is only 300 calories, but switch that standard pasta out for something whole wheat, and you've got the ultimate diet recipe! --------------------------------------------------- Lasagna with Roasted Cauliflower Ricotta & Spinach To Make Ricotta: 1 medium-size head cauliflower (1 1/2 to 2 pounds), chopped into 1/2-inch pieces 2 teaspoons olive oil 1/2 teaspoon salt 1 pound extra-firm tofu 1/4 cup nutritional yeast flakes 2 tablespoons freshly squeezed lemon juice Several pinches of freshly ground black pepper For the Red Sauce: One (28-ounce) can crushed tomatoes with basil 2 tablespoons chopped fresh thyme 3 cloves garlic, minced 1/2 teaspoon salt To Assemble: 8 ounces lasagna noodles, broken in half, cooked in salted water 1 1/2 cups chopped fresh spinach 1/4 cup chopped black olives 1. First, we’ll roast the cauliflower. Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; that way the cauliflower won’t stick. Place the cauliflower on the sheet and drizzle the oil over it. Spray it with nonstick cooking spray and sprinkle with 1/4 teaspoon of salt. Toss it with your hands to make sure everything is salted. Spread the cauliflower in a single layer and bake for 10 minutes, then flip it with a spatula. You don’t have to flip each and every one, so don’t get OCD about it. Bake for another 15 to 20 minutes, until lightly browned, tender, and toasty. 2. In the meantime, crumble the tofu into a mixing bowl. Use your hands to mash the tofu, squeezing it between your fingers, until it has the consistency of ricotta cheese. Add the nutritional yeast, lemon juice, pepper, and remaining salt. Use a fork to mix well. 3. When the cauliflower is done, transfer it to the mixing bowl with the tofu mixture. Use a potato masher to mash it really well, for a minute or so. If it doesn’t seem to be mashing enough with the potato masher, a few pulses in the food processor should get it nice and crumbly. Set aside. 4. To prepare the sauce, mix all its ingredients together and set aside. 5. Preheat the oven to 350°F. Pour a thin layer of red sauce on the bottom of an 8-inch square casserole. Line with a layer of noodles. Spread with one-third of the cauliflower ricotta. Layer with 3/4 cup of spinach leaves. Pour on about a cup of sauce. 6. Repeat the process one more time, creating another identical layer, starting with the noodles. For the top layer it’s just a little different: Layer with noodles, pour the sauce on first, then layer with ricotta. This layer doesn’t get any spinach. Sprinkle with a layer of olives and press it into the the tofu. 7. Bake for 40 minutes, until the top is browned. Let it cool down before serving.
Concurso de Fotografia para Extranjeros 2012
Ichon Global Village Center presenta su concurso de fotografía 2012 de Extranjeros y ICV se aceptaran las presentaciones de la siguiente manera. -Plazo de inscripcion: 2012, 4/2 - 4/27 (22~27 de abril 2012) -Tema: Seúl, donde yo vivo (a elegir uno de los siguientes temas) 1) Mi vida en Seúl: muestrate a ti mismo explorando en Seúl 2) Atracciones de Seúl: muestranos lugares de interés en Seúl. * Su imagen puede ser en cualquier lugar en Seúl. -Calificaciones: Dirigido a todos los extranjeros residentes en Corea, que pueden asistir a la ceremonia de premiación el 18 de Mayo -Detalles:Ajuntar como max. 3 fotos por participante. Las imágenes deben estar en formato JPG y un archivo inédito (más de 3000x4000 píxeles) -Cómo participar: Por e-mail: ichongvc@gmail.com * Por favor rellene el formulario y adjunte sus fotos. Las entradas sin el formulario no serán aceptadas. Premios: 1º premio - 1 persona (300.000 won en efectivo) 2 º premio - 3 personas (200.000 won en efectivo) 3 º premio - 5 personas (100.000 won en efectivo) -Anuncio de los Premios: Los ganadores serán publicados oficialmente o contactados de manera personal. -Nota: 1. Las fotos de los ganadores para los premios y cerca de 40 fotografías seleccionadas de otros se mostrarán en "Art Hall" en Yongsan Distric Office, a partir de Mayo del 18~24. 2. Yongsan-gu se reserva el derecho a utilizar las fotos premiadas y seleccionadas sin ninguna restricción. Por favor, sepan que todos los fotógrafos son legalmente responsables de cualquier y cualquiera que aparezca en las fotografias. Contacto: Ichon Global Village Center Tel. 02-2199-8881 / 02-796-2018 E-mail: ichongvc@gmail.com Formulario: http://global.seoul.go.kr/village/ichon/community/?Mode=read&CatNum=2&SubNum=0&programType=5&Language=en&nowPage=0&num=14496
Vegan Pastel De Tres Leches (Tres Leches Cake)
Growing up, I took a number of trips to Central Mexico. While my family is Middle Eastern by heritage, I have a lot of family who immigrated to the Coahuila region of Mexico instead of the United States, and because of this, our family somewhat incorporated various Mexican traditions and foods into our lives. When it's my mother's birthday, my father wakes her up with "Las Mañanitas". When my sister and I were little girls, my grandmother taught us Mexican nursery rhymes and children songs. Traditional Mexican food was some of our favorite go-to comfort food. Pan dulce, tamarindo candy, and fruit sprinkled with lime and Tajín were some of our favorite treats. And to this day, pastel de tres leches is my favorite dessert! Tres leches cake is usually made with three different types of milk: evaporated milk, condensed milk, and heavy cream. So I know what you're already thinking - how could you even make this vegan? Fortunately for vegans, we've already got three milks (even more!), and for this recipe, we use almond milk, soy milk, and coconut milk! Try it the next time you're wanting to add a delicious dessert to your spread of vegan Mexican food. It's definitely worth the effort! ------------------------------------------------------------ Vegan Pastel de Tres Leches (Tres Leches Cake) 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 1 tsp. baking soda 1/2 tsp. salt 1 cup vanilla almond milk 1/3 cup warm coconut oil 1 tbsp. pure vanilla extract 1 tbsp. red wine vinegar 1 (15 ounce) can coconut milk (do not shake can before opening) Vanilla soy creamer 1. Preheat the oven to 350 degrees F and grease a 9-inch square baking pan. 2. In a medium bowl, whisk together flour, sugar, baking soda and salt. 3. In the bowl of stand mixer fitted with the paddle attachment, combine almond milk, coconut oil, vanilla extract and vinegar. Blend on medium until smooth. Add flour mixture and blend on medium until ingredients are well combined. 4. Pour batter into a prepared baking pan. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Do not over bake. Set aside to cool. 5. Meanwhile, carefully open the can of coconut milk and spoon the thick cream into a medium bowl. Place this cream in the refrigerator. 6. Pour the remaining thin, watery coconut milk into a 2-cup measuring cup and add enough vanilla creamer to make 1 1/2 cups total liquid. Invert the cake onto a rimmed platter and poke holes on the top of the cake using a dowel. 8. Pour the creamer mixture all over the cake, using a spoon to evenly distribute the liquid and fill the holes in the cake. Set aside for 30 minutes for the liquid to soak in. 9. Use an electric hand mixer to whip the chilled coconut cream until fluffy. Spread whipped coconut cream over the cake. Slice and serve.
Energy-Boosting Breakfast Toast!
Check out these 21 great ideas for some energy-boosting slices of goodness for your morning meal. You could almost have a different combination every day for a month! 1. Sliced Avocado + Crumbled Feta + Pomegranates + Olive Oil 2. Raspberries + Blackberries + Basil + Light Cream Cheese 3. Ribboned Cantaloupe + Chopped Walnuts + Agave + Goat Cheese 4. Sliced Banana + Almond Butter + Chia Seeds 5. Thinly Sliced Celery + Raisins + Peanut Butter 6. Refried Beans + Salsa + Cilantro + Fried Egg 7. Goat Cheese + Sliced Strawberries + Shelled Edamame + Balsamic Vinegar + Sea Salt (Before adding them to the toast, in a bowl pour balsamic vinegar over sliced strawberries and macerate them. This way the bread won’t get soggy.) 8. Sliced Pineapple + Cottage Cheese + Chopped Cashews 9. Sauteed Kale + One-Egg Omelet + Grated Cheddar Cheese 10. Sliced Dried Figs + Ricotta Cheese + Sesame Seeds 11. Sliced Mango + Sliced Fresh Mozzarella + Lime Juice & Zest 12. Mashed Avocado + Shelled Edamame + Sprouts + Lemon Juice 13. Sliced Pear + Ricotta Cheese + Honey 14. Hummus + Chopped Walnuts + Pomegranates 15. Mashed Chickpeas + Tomato Slice + Fried Egg 16. Chopped Mejdool Dates + Sliced Feta + Sliced Almonds 17. Sliced Plums + Sunflower Seed Butter + Flaxseed 18. Sliced Apple + Honey + Blue Cheese 19. Marinara Sauce + Poached Egg + Parmesan + Basil 20. Kimchi + Sliced Hard-Boiled Egg + Black Sesame Seeds 21. Smoked Salmon + Ribboned Cucumber + Light Cream Cheese + Scallions