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8 de fevereiro de 2014

Tacos de Quinoa

Black Bean and Quinoa Soft Tacos

Servings: 4-6



1/4 cup safflower oil (or vegetable oil)

1/2 cup diced yellow onion

3 cloves garlic, minced

2 tablespoons dried sage

1 teaspoon oregano

1 teaspoon red pepper flakes

1 tablespoon chili powder

1 tablespoon ground cumin

2 cups cooked quinoa (I used a mixture of pearl and red quinoa)

1 cup (or just use one 15-ounce can) of black beans, rinsed and drained

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce (If you are a strict vegan, make sure you use a vegan-friendly brand)

Pinch sea salt

For the tacos:

Tortillas (I used 6-inch four because that’s what I had on hand; warming them slightly in the microwave will help with assembly)

Spinach, tomato, onion, cheese, etc.



1. Heat the oil in a saute pan over medium heat until shimmering.

2. Add the onion, garlic, sage, oregano, red pepper flakes, chili powder, and ground cumin, and cook for about 3-5 minutes, stirring frequently.

3. Add the cooked quinoa, black beans, soy sauce, and Worcestershire sauce, mixing to thoroughly combine.

4. Reduce the heat to medium-low and cook, stirring occasionally, for about 5-7 minutes.

5. Assemble each taco as desired.


Source:  Adapted from VegNews.


10 de dezembro de 2013

Super Chocolate Quente



Cacau em pó
Leite de Amêndoa 
Óleo de coco

Aquece o leite e depois mistura os ingredientes e bate. 

O leite de côco da-lhe a textura cremosa e espessa de um bom chocolate quente. O mel substitui o açúcar e a canela além do toque característico ajuda a controlar os níveis de açúcar no sangue.

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