minhchay

Nhà hàng buffet chay – Minh Chay - Crokes



Nhất Tâm trở thành một trong những nhà hàng buffet chay đáng thử nhất Hà Nội. Toàn bộ các nguyên liệu tại đây đều được nhập khẩu từ những đơn vị uy tín, được kiểm định khắt khe, đảm bảo an toàn vệ sinh thực phẩm, khách hàng có thể hoàn toàn yên tâm khi sử dụng.
Thông tin liên hệ Buffet chay Hà Nôi tại Nhất Tâm:
· Địa chỉ: Số 2F ngõ 81 đường Láng Hạ, quận Ba Đình, Hà Nội.
· Hotline: 090 345 3929
· Giá tham khảo: 120.000 đồng/người.






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Apple Pie Chia Breakfast Parfait – No Sugar Added!
This delicious and super-healthy breakfast was dreamed up by Oh She Glows. Look how yummy!! Naturally sweet Apple Pie Chia Jam is layered with hearty overnight oats to give you all wholesome fuel you need to have a great day. It's vegan, gluten free, and totally awesome for you :) You'll love it! Apple Pie Chia Jam & Breakfast Parfait Prep Time: 15 min. Cook Time: 20 min. Chill Time: Overnight. Difficulty: Easy Photos from / Recipe adapted from Oh She Glows Makes 2 parfaits Ingredients For the apple pie jam: 3 large apples, peeled and diced 3/4 cup 100% pure apple juice 2 tablespoons chia seeds 3/4-1 teaspoon cinnamon 1/2 teaspoon pure vanilla extract (optional) pinch of fine grain sea salt (optional) For the parfait: 1/2 cup gluten-free rolled oats 1 + 1/4 cups homemade or store-bought almond milk 2 tablespoons chia seeds 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon sweetener, to taste (optional) Apple Pie Jam (from above) Chopped toasted walnuts (optional) How to Make It (so easy!) 1. For the Jam: Combine all jam ingredients in a saucepan. Bring to a boil. Cover and simmer 15-20 mins. over medium-low heat, stirring occasionally. When apples are tender, remove from heat. Mash half the mixture and stir together, creating a thicker texture. Let cool. 2. For the overnight oats: Combine oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl and whisk to combine. Place in the fridge overnight (or for 1-2 hours minimum) to thicken. It's ready when oats are softened and liquid mostly absorbed. 3. To make parfaits: Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if you like! Store leftover jam in the fridge in an airtight container for up to 2 weeks. Enjoy this delicious vegan breakfast!! Your body will thank you <3 Follow my Simple Cooking and Favorite Fall Recipes collections for more easy recipes! :D And you have any requests for a recipe, never hesitate to let me know ;D
Make Super Easy Curry – Just 30 Minutes!
Let's be real. Getting a healthy, delicious dinner on the table can be a real chore sometimes, especially after a long, tiring day of work or school. That's why I'm always on the lookout for fast, easy-to-make recipes – then I've got no excuse NOT to eat healthy, homemade food! You guys are going to love this simple curry – it takes just 30 minutes to throw together, and won't leave you with tons of dishes to wash. Plus, it's like multiple recipes in one – you'll see why! Keep this on hand for those nights when you're too tired to cook; the promise of this delicious payoff for so little work will motivate you to forget the takeout, and whip up some curry. :) Step One: Choose Your Curry Sauce Depending on whether you're in the mood for a savory, lightly spicy yellow Indian-style curry, or a sweet Thai-inspired mango curry, choose one of the sauces above. They're both equally simple to prepare! Step Two: Choose Your Protein Vegans, are you in the mood for quinoa? For vegetarians, perhaps some paneer cheese. Or, if you're a meat eater, lean chicken or turkey breast would go great with either sauce, and you can even try a flaky white fish with the mango curry. Adventurous vegetarians might want to try subbing in tempeh or another meat substitute! Step Three: Choose Your Vegetables Snow peas, peppers, broccoli, carrots, zucchini, green beans, potatoes, even eggplant or butternut squash – choose a mix of your favorite veggies! Step Four: Cook It Up! Follow the recipes below and whip up your satisfying meal! :) Note: If you chose quinoa as your protein, cook separately, and then spoon curry on top to serve. Classic Yellow Curry 1 onion, roughly chopped 1 tsp each ground coriander, ground cumin, and ground turmeric 2 cans of tomatoes, chopped a pinch of sugar 1 inch piece root ginger, peeled and finely chopped 2 cloves garlic, chopped 2 red chillies, deseeded and finely chopped 12-14 oz. reduced-fat coconut milk juice of ½ lime 3 tbsp chopped cilantro In food processor, blend onion, coriander, cumin, turmeric, and 6 tbsps of water to make a paste. Heat 1 tbsp of olive oil in a pan, and add paste, tomatoes, sugar, and 1 tsp of salt. Simmer, stirring often, for 5 mins. Stir in ginger, garlic, chili, and coconut milk. Bring to a simmer. Add protein. Cover and gently simmer for 5-15 mins (until protein is nearly cooked through). Add veggies. Remove lid and simmer over medium heat, about 5-10 minutes, until veggies and protein are cooked, and sauce has thickened slightly. Stir in lime juice and cilantro. Serve over rice or quinoa. Sweet Mango Curry 1 onion, finely chopped 1 red pepper, sliced 1 tsp medium curry powder 2 tbsp tomato purée 1 cup vegetable stock 1 tbsp mango chutney 12-14 oz. chopped tomatoes in tomato juice 7-8 oz. baby spinach, washed In a pan, heat 1 tbsp olive oil over medium heat and sauté onion and red pepper for 10 min or until softened. Stir in curry powder and tomato purée, and sauté for 30 secs. Add stock, chutney, and tomatoes. Simmer uncovered for 10 minutes. Add protein; simmer for 5-15 mins (until protein is nearly cooked through). Add veggies, and simmer for 5-10 minutes. Stir in spinach just before serving, and season to taste with salt and pepper. Serve over rice or quinoa. YAY! That's how easy it is to have a delicious curry dinner for you and the fam :) Hope you guys enjoy! Let me know if you give one a try – I wanna see pictures and hear all about the reactions :) Tagging my foodie Vinglers – made this one for you guys with love! @alywoah @RobertMarsh @marshalledgar @thePinkPrincess @jordanhamilton @rodiziketan @JPBenedetto @Arellano1052 @amendasaeyang @Syowa @FreddyAlaniz @ericasyummyfood @HomemadeHooplah @cupcakelady @myfitfriends @ThyAreMyCreator @jazziejazz @NickyHerring @mandaheartsong @MikasaChan @lindathai92 @LizArnone @AaronFox @kaminisingh @damionreynolds @falcon4daisy @MissB82 @carolinian87
{Vegan, Nut-Free} 3-Layer Coconut Dream Cups!
Vegan Halloween candy?! Yes please!! For all my Vegans out there who want to enjoy the sugary delights of Halloween, but have trouble finding vegan candy – here's some you can make yourself!! These 3-Layer Dream Cups are comprised of homemade coconut butter (mmm...), naturally sweetened sunflower seed butter (creamy, nutty, and yet – nut-free!), and rich chocolate. Perfect for those with nut allergies, vegan cooks, and people looking to enjoy a delicious all-natural alternative to store bought candy. Recipe adapted from // Photos by Oh She Glows! P.S. – From the delectable taste, you'd never guess these were vegan and nut-free!! What You'll Need to Make Them A silicone or lined mini cupcake tray FOR THE BASE LAYER: 3 tablespoons melted coconut butter FOR THE MIDDLE LAYER: 1/4 cup sunflower seed butter 1 tablespoon + 1 teaspoon pure maple syrup 2 tablespoons virgin coconut oil, softened 1/2 teaspoon pure vanilla extract (optional) pinch fine sea salt FOR THE TOP LAYER: 1/4 cup virgin coconut oil 1/4 cup unsweetened cocoa powder 2 tablespoons pure maple syrup pinch fine sea salt 2 1/2-3 tablespoons unsweetened large flake coconut Step One: Make homemade coconut butter by placing 3-4 cups of unsweetened shredded coconut in a heavy-duty food processor, and processing for 7-10 minutes, until smooth and liquid. If consistency isn't liquid enough, just add a little heat! :) Place a teaspoon of melted coconut butter in each mold and spread out so it's even. Pop in the freezer to harden while you make the filling. {continues below!} Step Two: In a small mixing bowl, add sunflower butter, maple syrup, oil, vanilla (if using), and salt, and stir to combine. Pull your cups out of the freezer and add a tablespoon of filling in each cup. Smooth out, then put back in the freezer. Step Three: In a small saucepan over low heat, melt coconut oil. Remove from heat and whisk in cocoa powder, maple syrup, and salt. Mixture should be smooth. Take your cups out of the freezer yet again and add a tablespoon of melted chocolate to each. Sprinkle a teaspoon of large flake coconut on top for decoration, and lightly press down to make sure they stick. Step Four: Freeze until solid, about 25 minutes. Let sit at room temp for 5 minutes before enjoying. Finally, enjoy your delicious sweet treat! :D You can store these in the fridge until ready to eat! Aren't they so pretty – and amazingly scrumptious-looking? This is a must try recipe for vegans with a sweet tooth! If you make some, as always, be sure to report back on how it went for you :) Made with love for my vegan Vinglers!! @Lloydm @Thyaremycreator <3
[미국/데블드 에그Deviled Egg] 삶은 계란의 반란
데블드 에그는 미국 가정식의 클래식으로 통합니다. 북미뿐 아니라 유럽에서도 많이 즐기는 간단한 요리로, 계란을 삶을 줄 아는 사람이라면 누구나 쉽게 도전해볼 만한 핑거푸드입니다. 개성껏 토핑과 속재료를 선택할 수 있고, 그래서 만드는 사람의 취향과 문화에 따라 맛과 모양도 달라집니다. 지난 10년간 전세계를 돌면서 셰프로 활동해온 원파인디너의 미국 호스트 찰스 슬로네이커 씨가 말해주기를, 뉴욕의 한 레스토랑에 갔다가 김치가 들어간 데블드 에그를 본 적도 있다고 하네요. 이번에 선택한 재료는 파프리카 가루입니다. 고추가루를 써도 좋아요. RECIPE by 찰스 슬로네이커 주재료 계란 6개 마요네즈 120ml 파프리카 가루(또는 고추가루) 1작은술 소금, 후추 약간 1. 계란 완숙을 만듭니다. 끓는물에 계란을 10분간 삶고 얼음물에 식혀줍니다. 그리고 껍질을 까고 세로로 2등분해요. 2. 노른자를 분리해 볼에 담고, 마요네즈와 소금 후추로 간을 합니다. 3. 노른자가 덩어리지지 않도록 으깨면서 잘 섞어줍니다. 4. 스패출러를 이용해 재료를 짤주머니(pastry bag)에 담습니다. 5. 속이 빈 흰자에 섞은 재료를 채워주고, 파프리카 가루를 살짝 뿌려 마무리합니다. 완성입니다. 맛있게 드세요. :) = 레시피를 소개하는 찰스 슬로네이커 씨는 미국 캘리포니아 출신으로, 아주 어릴 적부터 셰프는 멋진 직업이라고 생각했다고 합니다. 여러 나라를 여행할 수 있고, 어디서든 일할 수 있으며, 어디에서나 맛있는 음식을 먹고 배울 수 있다고 믿었기 때문입니다. 막연했던 꿈은 현실이자 인생이 되었습니다. 찰스 씨는 지난 10여년 간 유럽과 아시아 등 20개국을 돌아다니며 다양한 음식을 만들어 왔습니다.