When I was debating working part-time in London, the idea of commuting was exhausting but at the same time, I was excited by the potential new challenges- and particularly the thought of some serious food exploration. I asked a lot of friends for recommendations, primarily as my choices are usually centred around markets and street food- and dumplings. Franco Manca was suggested by several people and when I found myself with some time to kill between meetings today, I wandered in, eager for some cheesy, delicious carbohydrates. I toyed with a few different menu options and eventually settled on the simple Margherita, resisting the urge to amplify it with pesto, caramelised onion and burrata. It arrived looking delicious- and huge, portion wise. The crust soft and doughy, the tomato sauce sweet yet tart and the cheese plentiful. I enjoyed every bite, though I was sadly rendered too full to give the tiramisu a go. And I did regret not getting the onions about half-way through. The food coma starting, I sat back and sipped my fresh orange juice, watching the tattooed pizza chef carefully create his perfect pizzas. Great meal. The kind that makes you want to build a brick pizza oven in your back yard, and spend your days learning how to make the perfect dough🍕#London#Dubliner#Pizza#FrancoManca#Veggie#VeggieDinner
Oi gente!!! Sei que dei uma sumida master por aqui, mas estava aproveitando a minha viagem e quase não peguei no celular. Essa semana irei postar dicas para quem for pra Salvador e quiser comer saudável e sem sofrimento animal! Esse prato eu montei no restaurante Orgânico e simplesmente fiquei apaixonada pelos sabores de cada coisinha que coloquei no prato! Botei bastante massa, eu sei 😅 mas valeu a pena, por que o gosto tava maravilhosooooo. Aí tem penne no azeite com rúcula, macarrão alho e olho, batatas com alecrim, feijão tropeiro vegano (😍😍), couve flor e vagem no azeite e uma tortinha de espinafre ma ra vi lho Sá. O prato custou 34 reais, um preço que achei caro, mas a qualidade tava muito boa! #nadaconvencionalemssa#vegetarianaporamor#veggiedinner#vegetarianfood ✅💚🙏🏼
Courgetti with salmon --- I've wanted to make courgetti for ages. Last week I made it for the first time (not my first time eating it though) with Mirjam, and after that I decided to create my own recipe using pesto. It turned out soooo well! It was delicious and it kept me full for the rest of the evening. You might think that you'll get hungry soon when you have no carbs from the spaghetti, but this recipe proved me wrong! It's also a perfect way to eat loads of veggies for dinner! --- Annabel
--- Ingredients (for 2) ---
- 2 courgettes (=zucchini)
- 1 broccoli
- 250g mushrooms
- A few tsp pesto (I used red but I think green works better!)
- 150 to 200 g salmon (pieces or slices that you cut into chunks yourself)
- A couple of pinenuts
- About 10 cherry tomatoes
- Salt and pepper
Cut off the top of your courgettes (not the bottom: you can use this as a handgrip!) and spiralize them using a spiralizer: make long spaghetti strings. In a big bowl, cut them a couple of times if the courgetti is too long (otherwise it will take ages to divide over 2 plates). Cut off the florets of the broccoli and bake them with olive oil for about 2 mins in a pan. Add about 1.5cm of boiling water and let the broccoli steam for 6-8 mins, or until al dente. Slice your mushrooms and bake them in a frying pan with a bit of olive oil. Drain your broccoli and add the mushrooms to the pan, leaving the mushroom fluid in the pan. In the now empty pan, add the courgetti and bake for a couple of mins. Stop before they get watery! In another pan, roast the pine nuts without oils until gold. Cut the cherry tomatoes and salmon. Add a couple of tsps of pesto to the mushrooms and broccoli, then add the salmon and cherry tomatoes and warm up for a couple more mins. On 2 plates, divide the courgetti and the pesto greens. Top up with the pine nuts, salt and pepper.
I'm being more selective with the meats I decide to eat...which means making other kinds of meals between eating the good stuff on occasion. Luckily, I'm a veggie over meat person anyway 🥗🤓So this slop is Brussels sprouts in oil, cider vinegar, minced garlic, black pepper, oregano, Parmesan cheese with 1/2 can of diced tomatoes and 1/4 jalapeño chopped. And I nom all of it.