DES RECETTES A ESSAYER

 



CETTE FEMME MIRIAM ECRIT DES LIVRES DE RECETTES VEGAN VOIR ICI

, ELLE A DEJA DES BOUTIQUES EN ANGLETERRE ET AUX USA, ET
 ELLE LIVRE QUELQUES RECETTES ICI 
 DONT CELLE DE LA PHOTO CREDIT PHOTO
ICI
olive oil
1 cup bulghur wheat, presoaked in room temperature water for at least 30 minutes (be sure that the water covers the bulghur by at least one inch)
25og Pioppini Mushrooms, or other variety of your choice, washed – chop these slightly
1 hot chilli pepper, chopped
2 to 3 cloves garlic, finely chopped
2 Tbsp sultanas
salt to taste
3 Tbsp (45ml) soya sauce
1 Tbsp vegan butter (optional)
1 Tbsp agave nectar
¼ tsp garlic granules
a handful of flaked almonds
1 Tbsp freshly and finely chopped coriander
a squeeze of fresh lime

METHOD

1. Presoak the bulghur wheat in a bowl for around half an hour, by which time this it will have absorbed the water. If not, pass it through a sieve and press any excess water out. Set aside in a bowl.
2. Fry the chillies and garlic in a large saucepan, then slowly add all the mushrooms and the vegan ‘butter’ – let the mushrooms do their magic and yield their juices
3. Now add the remaining ingredients, except for the almonds and freshly chopped coriander.
4. Incorporate all the ingredients well, mixing almost all the time, then garnish with almonds and coriander. Serve immediately & Enjoy !