Hoje o Desafio Meat Free Monday - Segunda Sem Carne no Brasil traz as receitas da semana 8 do Inverno:
Café - a tradicional Rabanada à Francesa
Almoço para viagem - uma deliciosa Caçarola de Feijão e Coentro, com páprica - milho - cenoura...
Almoço - a imbatível Tortilla de Batatas espanhola
Acompanhamento - uma Cebola recheada com Castanha e Lentilha que vai te surpreender
Jantar - um Satay de Legumes, pra quem não conhece é um molho à base de manteiga de amendoim, leite de coco, tamarindo... sem palavras...
Sobremesa - um Bolo de Chocolate e Castanhas, que é mais um brownie bem simples e divino!
Assim você não tem desculpa para não aderir ao Segunda Sem Carne! Então vamos às receitas:
Café
da Manhã
|
Rabanada à Francesa
|
Numa tigela, coloque 4 ovos
orgânicos e bata com um garfo. Adicione 1 colher (chá) de açúcar cristal, uma
pitada de sal e250ml de leite orgânico. Numa frigideira andiaderente, derreta
um pouco de manteiga em fogo baixo. Corte 8 fatias de pão branco e
mergulhe-as na mistura de ovo, uma de cada vez. Molhe somente as fatias que
você conseguir fritar de uma só vez. Coloque-as na frigideira e frite
lentamente, até ficarem bem douradas. Vire e doure do outro lado. Sirvas as rabanadas
com manteiga e xarope. Serve 2.
|
Almoço para Viagem
|
Caçarola de Feijão com Coentro
|
Coloque 250g de feijão-fradinho
de molho por 8-10 horas. Escorra e cozinhe em bastante água por cerca de 45
minutos, até ficar macio. Escorra bem. Numa panela, aqueça 2 colheres (sopa)
de óleo de girassol e frite 1 cebola picada até dourar. Quando a cebola
começar a dourar, junte 2 dentes de alho picados. Acrescente 1 colher (sopa)
de páprica, 1 pimenta-malagueta sem sementes e bem picada e 125g de cenoura
em cubinhos. Deixe cozinhar até a cenoura ficar al dente. Adicione 1 lata
(400g) de tomate pelado picado e o feijão escorrido e cozinhe por mais 5
minutos. Junte 320g de milho verde em conserva, um pouco de molho de pimenta,
sal e pimenta-do-reino moída na hora e cozinhe por mais 6-7 minutos, cuidando
para que não seque. Retire do fogo e misture um punhado de coentro picado
fino. À parte, misture 125ml de creme de leite azedo, 10g de coentro picado
grosso e 1 colher (sopa) de suco de limão. Tempere com sal e pimenta e
adicione à caçarola. Serve 4.
Pra variar seu feijão básico, essa receita traz vários níveis de sabor, revelando-se um prato delicioso! |
Almoço
|
Tortilla de Batata
 |
Essa é a
classica tortilla espanhola que deve ser frita lentamente de um lado, virada
e frita do outro. Deixar a batata cozida misturada com o ovo por algum tempo
antes de fritar faz com que fique mais macia, e a fritada, mais compacta.
1kg de batata
cozida em fatias de 3mm
1 cebola
cortada em fatias de 3mm
Azeite de
oliva, para fritar
10 ovos
orgânicos
1 pitada de
sal
Aioli, para
servir
Frite a batata
e a cebola em azeite por 12-15 minutos em fogo alto, até que estejam cozidas
e douradas. Mexa de vez em quando para que frite por igual. Enquanto isso,
bata os ovos com o sal. Escorra a mistura de batata e cebola, adicione ao ovo
batido e mexa. Deixe descansar por 30 minutos.
Coloque um
pouco de azeite numa frigideira grande antiaderente e leve ao fogo médio.
Despeje a mistura de ovo e diminua para fogo mínimo. Quando a tortilla
apresentar pouca umidade na superfície, coloque sobre a frigideira um prato
de diâmetro um pouco maior. Segurando firmemente a frigideira pelo cabo com uma
mão e o prato com a outra, vire-a de modo que a tortilha passe para o outro prato.
Deixe-a deslizar de volta à frigideira, com o lado já dourado para cima. Continue
o cozimento até dourar do outro lado. O tempo do cozimento varia, dependendo da
espessura da tortilla. Sirva com aioli. Serve 4.
Na Espanha é muito comum o bocadillo, um sanduíche de tortilla. Pegue um baguete e e esfregue um dente de alho cortado ao meio em cada metade em um dos lados da baguete, faça o mesmo com . um tomate bem maduro. Coloque um bom pedaço da sua tortilla e regue com um azeite de boa qualidade. Está pronto seu bocadillo de tortilla espanhol. |
Acompanhamento
|
Cebola Recheada com Castanha e Lentilha
|
Preaqueça o forno a 160ºC. Esmigalhe
6 fatias de pão integral amanhecido, coloque em uma assadeira e torre por 10-15
minutos, até dourar. Deixe esfriar. Numa panela grande, aqueça um pouco de óleo
e refogue em fogo baixo algumas folhas de sálvia picadas, um punhado de folhas
de tomilho, as folhas de um ramo de alecrim e 4 talos de salsão picados fino até
ficar macio. Junte 250g de castanha portuguesa cozida e picada e cozinhe por mais
1 minuto. Acrescente 400g de lentilha em conserva e as migalhas de pão torradas.
Adicione um punhado de salsa picada e tempere com sal e pimenta-do-reino moída
na hora. Deixe esfriar. Elimine o fundo de 4 cebolas roxas grandes, corte uma
tampa e descasque-as. Aumente a temperatura do forno para 180ºC. Passe um pouco
de óleo nas cebolas, tempere-as com pimenta-do-reino e asse, junto com as tampas
por 20 minutos, até que comecem a amaciar. Retire do forno e deixe amornar. Empurre
o miolo das cebolas para fora, afim de abrir espaço para o recheio. Pique os miolos
e adicione ao recheio. Preencha o espaço com o recheio, tampe e coloque as cebolas
de volta na assadeira. Asse por mais 30 minutos. Serve 4.
Uma imagem vale mais que mil palavras... |
Jantar
|
Satay de Legumes
|
Prato tailandês
em que o satay, molho à base de amendoim, é aqui feito com amêndoa. Uma alternativa
saborosa em que a doçura do molho casa muito bem com os legumes caramelizados.
1 colher (sopa)
de óleo de gergelim
1 colher (sopa)
de óleo vegetal
1 pimenta vermelha,
sem sementes e picada fino
2 dentes de alho
amassados
2cm de
gengibre picado fino
½ colher (chá)
de cúrcuma em pó
1 colher (chá)
de pasta de tamarindo
50g de amêndoa
moída
2 colheres (sopa)
de manteiga de amendoim
350ml de leite
de coco
Suco e casca ralada
de 1 limão
1 colher (chá) de sal marinho
1-2 batatas doces
2-3 cenouras
2-3 nabos
Numa frigideira,
aqueça os dois tipos de óleo e frite a pimenta vermelha, o alho, o gengibre, a
cúrcuma e a pasta de tamarindo. Adicione a amêndoa moída, a manteiga de amendoim,
o leite de coco, o suco e a casca de limão e o sal e refogue em fogo baixo por
2-3 minutos. Deixe esfriar.
Preaqueça o forno
a 180ºC. Descasque os legumes e corte-os em cubos de 2,5cm. Coloque-os para marinar
no molho por 5 minutos. Transfira os legumes para uma assadeira, cubra com uma
folha de papel alumínio e asse por 25-30 minutos, até que estejam macios, mas
não dourados. Deixe esfriar. Monte espetinhos com os cubos de legumes e grelhe
em fogo alto até dourar. Aqueça o molho restante e sirva à parte. Serve 4.
|
Sobremesa
|
Bolo de Castanha e Chocolate
|
Preaqueça o forno a 180ºC. Unte uma
fôrma de aro removível de 20cm, forre o fundo com papel-manteiga, unte o papel
e polvilhe cacau em pó. Numa frigideira pequena, coloque 200g de castanha portuguesa
cozida, 2 colhers (sopa) de açúcar e 100ml de leite integral orgânico. Cozinhe
por fogo médio por 5 minutos, até a castanha ficar macia. Coloque no processador
de alimentos e bata até obter um purê liso. Adicione 1 colher (chá) de essência
de baunilha e deixe amornar. Derreta 100g de manteiga sem sal e 150g de chocolate
meio amargo em banho-maria ou no microondas em potência baixa. Mexa até ficar
liso e deixe amornar. Junte o chocolate derretido ao purê de castanha, mexa bem
e reserve. Bata 3 ovos orgânicos com 75g de açúcar até ficar claro e fofo e dobrar
de volume. Adicione à mistura de castanha, mexendo delicadamente. Despeje a massa
na fôrma e asse por 30 minutos na prateleira central do forno. Quando o bolo tiver
crescido e formado uma casquinha na superfície, retire do forno e coloque na assadeira
sobre uma grade. Enquanto esfria, o bolo pode afundar e rachar, mas isso faz parte
do seu charme. Polvilhe cacau em pó e sirva com creme de leite batido. Serve 4.
|
Usamos óleo de coco ao invés de manteiga e substituímos a castanha portuguesa pela castanha do brasil, nada contra Portugal, mas o sabor da castanha do brasil casa perfeitamente tanto com o chocolate, quanto com o coco. Simplesmente divino e mais saudável!
Ótima semana para você!
Alimento e Você
Morning of Monday, begins another week! Opportunity to build new roads.
Today the Meat Free Monday Challenge - Meatless Monday in Brazil brings revenues of 8 winter week:
Coffee - the traditional French toast to French
Packed lunch - a delicious casserole of beans and coriander, paprika - corn - carrot ...
Lunch - the unbeatable Spanish Potato Tortilla
Side- a stuffed onion with lentil and chestnut that will surprise you
Dinner - one Satay vegetables, for those not familiar is a peanut butter-based sauce, coconut milk, tamarind ... speechless ...
Dessert - A Chocolate and Nut Cake, which is another very simple and divine brownie!
So you have no excuse not to join the Meatless Monday! Here the recipies:
Breakfast
The French toast
In a bowl, put 4 organic eggs and beat with a fork. Add 1 teaspoon (tsp) of crystal sugar, a pinch of salt e250ml organic milk. Andiaderente a frying pan, melt a little butter over low heat. 8 Cut slices of white bread and soak them in the egg mixture, one at a time. Soak only the slices that you can fry at one time. Put them in the pan and fry slowly until golden brown. Turn and brown the other side. Serve the french toast with butter and syrup. Serves 2.
Packed Lunches
Bean casserole with coriander
Place black-eyed peas 250g soak for 8-10 hours. Drain and cook in plenty of water for about 45 minutes until tender. Drain well. In a saucepan, heat 2 tablespoons (soup) of sunflower oil and fry 1 chopped onion until golden brown. When the onion begins to brown, add 2 chopped garlic cloves. Add 1 tablespoon (soup) of paprika, 1 chili, seeded and finely chopped and 125g of carrots into cubes. Cook until the carrots al dente. Add 1 can (400g) chopped peeled tomatoes and the drained beans and cook for another 5 minutes. Add 320g of green canned corn, a little pepper sauce, salt and black pepper freshly ground and cook for another 6-7 minutes, taking care not to dry. Remove from heat and stir in finely chopped coriander handful. Separately, mix 125ml sour cream, 10g coarse chopped cilantro and 1 tablespoon (soup) of lemon juice. Season with salt and pepper and add to the casserole. Serves 4.
Lunch
Potato Tortilla
This is the classical Spanish that must be fried tortilla slowly from one side, turned and fried another. Leave the baked potato mixed with the egg for some time before frying makes becomes softer, and fried, more compact.
1 kg of cooked potato slices 3mm
1 onion, cut into 3mm slices
Olive oil, for frying
10 organic eggs
1 pinch of salt
Aioli, to serve
Fry the potatoes and onion in olive oil for 12-15 minutes over high heat until they are cooked and golden. Stir occasionally to fry evenly. Meanwhile, beat the eggs with the salt. Drain the mixture of potatoes and onions, add the beaten egg and stir. Leave for 30 minutes.
Put a little oil in a large non-stick and cook over medium heat skillet. Pour the egg mixture and reduce to minimum fire. When the tortilla have little moisture on the surface, place the pan on a diameter dish slightly higher. Firmly holding the frying pan by the handle with one hand and the plate with the other, turn it so that the tortilla pass to the other plate. Let it slide back to the skillet with the already golden side up. Continue cooking until golden on the other side. The baking time varies depending on the thickness of the tortillas. Serve with aioli. Serves 4.
Accompaniment
Onion Stuffed with Chestnut and lentil
Preheat oven to 160 ° C. Crumble 6 slices of stale bread, place on a baking sheet and tower for 10-15 minutes until golden brown. Let cool. In a large saucepan, heat a little oil and fry over low heat a few sage leaves chopped, a handful of thyme leaves, the leaves of a rosemary branch and 4 chopped celery stalks fine until tender. Add 250g of cooked and chopped chestnut and cook for 1 minute. Add 400g of lentils canned and toast bread crumbs. Add a handful of chopped parsley and season with salt and black pepper freshly ground. Let cool. Eliminate background 4 large red onions, cut a lid and peel them. Increase oven temperature to 180 ° C. Lightly oil the onions, season with black pepper and bake kingdom, along with the covers for 20 minutes, until they begin to soften. Remove from oven and let cool. Push the core of onions out in order to make room for the stuffing. Chop the brains and add the filling. Fill the space with the filling, cover and place the onions back on the baking sheet. Bake for 30 minutes. Serves 4.
Dinner
Satay Vegetables
Thai dish in which satay, peanut-based sauce, here made with almond. A tasty alternative to the sweetness of the sauce home very well with caramelized vegetables.
1 tablespoon (soup) sesame oil
1 tablespoon (soup) vegetable oil
1 red pepper, seeded and finely chopped
2 cloves garlic, crushed
2cm finely chopped ginger
½ teaspoon (tsp) ground turmeric
1 teaspoon (tsp) of tamarind paste
50g ground almonds
2 tablespoons (soup) peanut butter
350ml coconut milk
Juice and grated rind of 1 lemon
1 teaspoon (tsp) sea salt
1-2 sweet potatoes
2-3 carrots
2-3 turnips
In a skillet, heat the two types of oil and fry the red pepper, garlic, ginger, turmeric and tamarind paste. Add the ground almonds, peanut butter, coconut milk, juice and lemon peel and salt and cook over low heat for 2-3 minutes. Let cool.
Preheat oven to 180 ° C. Peel the vegetables and cut them into 2.5cm cubes. Put them to marinate in the sauce for 5 minutes. Transfer the vegetables to a baking sheet, cover with a sheet of aluminum foil and bake for 25-30 minutes, until soft but not browned. Let cool. Monte skewers with cubes of vegetables and grill over high heat until golden brown. Heat remaining sauce and serve on the side. Serves 4.
Dessert
Chestnut and Chocolate Cake
Preheat oven to 180 ° C. Grease a removable rim of pan 20cm, line the bottom with parchment paper, grease the paper and sprinkle cocoa powder. In a small skillet, place 200g of cooked chestnut, 2 colhers (soup) of sugar and 100 ml of organic whole milk. Cook for medium heat for 5 minutes, until brown is tender. Place in a food processor and blend until a smooth puree. Add 1 teaspoon (tsp) vanilla extract and let cool. Melt 100g unsalted butter and 150g of dark chocolate in a double boiler or in the microwave on low power. Stir until smooth and let cool. Add the melted chocolate to chestnut puree, stir well and set aside. Beat 3 organic eggs with 75g sugar until light and fluffy and doubled in volume. Add to the mix of brown, stirring gently. Pour batter into pan and bake for 30 minutes in the middle of the oven shelf. When the cake has grown and formed one cone on the surface, remove from oven and place on baking sheet on a rack. As it cools, the cake can sink and crack, but that's part of its charm. Sprinkle cocoa powder and serve with whipped cream. Serves 4.
Today the Meat Free Monday Challenge - Meatless Monday in Brazil brings revenues of 8 winter week:
Coffee - the traditional French toast to French
Packed lunch - a delicious casserole of beans and coriander, paprika - corn - carrot ...
Lunch - the unbeatable Spanish Potato Tortilla
Side- a stuffed onion with lentil and chestnut that will surprise you
Dinner - one Satay vegetables, for those not familiar is a peanut butter-based sauce, coconut milk, tamarind ... speechless ...
Dessert - A Chocolate and Nut Cake, which is another very simple and divine brownie!
So you have no excuse not to join the Meatless Monday! Here the recipies:
Breakfast
The French toast
In a bowl, put 4 organic eggs and beat with a fork. Add 1 teaspoon (tsp) of crystal sugar, a pinch of salt e250ml organic milk. Andiaderente a frying pan, melt a little butter over low heat. 8 Cut slices of white bread and soak them in the egg mixture, one at a time. Soak only the slices that you can fry at one time. Put them in the pan and fry slowly until golden brown. Turn and brown the other side. Serve the french toast with butter and syrup. Serves 2.
Packed Lunches
Bean casserole with coriander
Place black-eyed peas 250g soak for 8-10 hours. Drain and cook in plenty of water for about 45 minutes until tender. Drain well. In a saucepan, heat 2 tablespoons (soup) of sunflower oil and fry 1 chopped onion until golden brown. When the onion begins to brown, add 2 chopped garlic cloves. Add 1 tablespoon (soup) of paprika, 1 chili, seeded and finely chopped and 125g of carrots into cubes. Cook until the carrots al dente. Add 1 can (400g) chopped peeled tomatoes and the drained beans and cook for another 5 minutes. Add 320g of green canned corn, a little pepper sauce, salt and black pepper freshly ground and cook for another 6-7 minutes, taking care not to dry. Remove from heat and stir in finely chopped coriander handful. Separately, mix 125ml sour cream, 10g coarse chopped cilantro and 1 tablespoon (soup) of lemon juice. Season with salt and pepper and add to the casserole. Serves 4.
Lunch
Potato Tortilla
This is the classical Spanish that must be fried tortilla slowly from one side, turned and fried another. Leave the baked potato mixed with the egg for some time before frying makes becomes softer, and fried, more compact.
1 kg of cooked potato slices 3mm
1 onion, cut into 3mm slices
Olive oil, for frying
10 organic eggs
1 pinch of salt
Aioli, to serve
Fry the potatoes and onion in olive oil for 12-15 minutes over high heat until they are cooked and golden. Stir occasionally to fry evenly. Meanwhile, beat the eggs with the salt. Drain the mixture of potatoes and onions, add the beaten egg and stir. Leave for 30 minutes.
Put a little oil in a large non-stick and cook over medium heat skillet. Pour the egg mixture and reduce to minimum fire. When the tortilla have little moisture on the surface, place the pan on a diameter dish slightly higher. Firmly holding the frying pan by the handle with one hand and the plate with the other, turn it so that the tortilla pass to the other plate. Let it slide back to the skillet with the already golden side up. Continue cooking until golden on the other side. The baking time varies depending on the thickness of the tortillas. Serve with aioli. Serves 4.
Accompaniment
Onion Stuffed with Chestnut and lentil
Preheat oven to 160 ° C. Crumble 6 slices of stale bread, place on a baking sheet and tower for 10-15 minutes until golden brown. Let cool. In a large saucepan, heat a little oil and fry over low heat a few sage leaves chopped, a handful of thyme leaves, the leaves of a rosemary branch and 4 chopped celery stalks fine until tender. Add 250g of cooked and chopped chestnut and cook for 1 minute. Add 400g of lentils canned and toast bread crumbs. Add a handful of chopped parsley and season with salt and black pepper freshly ground. Let cool. Eliminate background 4 large red onions, cut a lid and peel them. Increase oven temperature to 180 ° C. Lightly oil the onions, season with black pepper and bake kingdom, along with the covers for 20 minutes, until they begin to soften. Remove from oven and let cool. Push the core of onions out in order to make room for the stuffing. Chop the brains and add the filling. Fill the space with the filling, cover and place the onions back on the baking sheet. Bake for 30 minutes. Serves 4.
Dinner
Satay Vegetables
Thai dish in which satay, peanut-based sauce, here made with almond. A tasty alternative to the sweetness of the sauce home very well with caramelized vegetables.
1 tablespoon (soup) sesame oil
1 tablespoon (soup) vegetable oil
1 red pepper, seeded and finely chopped
2 cloves garlic, crushed
2cm finely chopped ginger
½ teaspoon (tsp) ground turmeric
1 teaspoon (tsp) of tamarind paste
50g ground almonds
2 tablespoons (soup) peanut butter
350ml coconut milk
Juice and grated rind of 1 lemon
1 teaspoon (tsp) sea salt
1-2 sweet potatoes
2-3 carrots
2-3 turnips
In a skillet, heat the two types of oil and fry the red pepper, garlic, ginger, turmeric and tamarind paste. Add the ground almonds, peanut butter, coconut milk, juice and lemon peel and salt and cook over low heat for 2-3 minutes. Let cool.
Preheat oven to 180 ° C. Peel the vegetables and cut them into 2.5cm cubes. Put them to marinate in the sauce for 5 minutes. Transfer the vegetables to a baking sheet, cover with a sheet of aluminum foil and bake for 25-30 minutes, until soft but not browned. Let cool. Monte skewers with cubes of vegetables and grill over high heat until golden brown. Heat remaining sauce and serve on the side. Serves 4.
Dessert
Chestnut and Chocolate Cake
Preheat oven to 180 ° C. Grease a removable rim of pan 20cm, line the bottom with parchment paper, grease the paper and sprinkle cocoa powder. In a small skillet, place 200g of cooked chestnut, 2 colhers (soup) of sugar and 100 ml of organic whole milk. Cook for medium heat for 5 minutes, until brown is tender. Place in a food processor and blend until a smooth puree. Add 1 teaspoon (tsp) vanilla extract and let cool. Melt 100g unsalted butter and 150g of dark chocolate in a double boiler or in the microwave on low power. Stir until smooth and let cool. Add the melted chocolate to chestnut puree, stir well and set aside. Beat 3 organic eggs with 75g sugar until light and fluffy and doubled in volume. Add to the mix of brown, stirring gently. Pour batter into pan and bake for 30 minutes in the middle of the oven shelf. When the cake has grown and formed one cone on the surface, remove from oven and place on baking sheet on a rack. As it cools, the cake can sink and crack, but that's part of its charm. Sprinkle cocoa powder and serve with whipped cream. Serves 4.
Great week for you!
Alimento e Você
@alimentoevoce
facebook.com/alimentoevoce
@alimentoevoce
facebook.com/alimentoevoce
As receitas contidas neste post foram extraídas do livro Meat Free Monday, Segunda Sem Carne, 2014.
The recipes are from Meat Free Monday recipe´s book.
As fotos pertencem ao site alimentoevoce.com.br.
Photos copyright site alimentoevoce.com.br.
The recipes are from Meat Free Monday recipe´s book.
As fotos pertencem ao site alimentoevoce.com.br.
Photos copyright site alimentoevoce.com.br.
