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Miglio con sugo di ceci e peperoni (per 2 porzioni): 150 gr di miglio 400 gr di pelati, con il loro liquido 350 gr di ceci, già lessati 2 peperoni medi 1/2 cipolla rossa 1 fettina di zenzero 1/2 cucchiaino di cumino macinato 1/2 cucchiaino di coriandolo macinato 1/2 cucchiaino di cannella macinata 1 cucchiaino di paprika peperoncino e prezzemolo a piacere

da The Kitchn

Sweet Potatoes with Chickpea Tomato Sauce

Recipe: Sweet Potatoes with Chickpea Tomato Sauce


Linguini with salsa verde, gremolata, tomatoes. From Would Rather Gather.

da HeartBeet Kitchen

Gluten-Free Gratin with Butter Roasted Tomatoes, Beans, and Kale

Cozy Gluten-Free Gratin with Roasted Tomatoes, Beans, and Kale

da The Kitchn

Kale and Black Bean Tacos with Chimichurri

Easy Dinner Recipe: Kale and Black Bean Tacos with Chimichurri Recipes from The Kitchn


Chickpea, Lemon and Basil Pasta Soup

da Food & Wine

Red Lentil Dal with Coconut Milk and Kale

Bloggers Melissa and Jasmine Hemsley serve these creamy, superflavorful lentils with vibrant toppings: spice-cooked onions, red chiles and chopped cilantro. Slideshow: More Lentil Recipes


Creamy Vegan Cauliflower Soup (Glow Kitchen) – thickened with chickpea flour. Uses non-dairy milk and best part is no broth required.


I have been on a vegan sushi kick ever since I got my rice cooker, and this is one of my favorite creations! I took my love for buffalo tempeh and sushi and well, just combined them. I hope you enjoy this extremely satisfying roll as mush as I do! The Buffalo Roll Makes 4 rolls * 1 block of tempeh * 1 tbsp EVOO, extra virgin olive oil * 1 cup of your favorite jarred buffalo, or homemade vegan buffalo sauce * 4 cups of sushi rice, cooked (about 1 1/2 cups…