Healthy Vegetarian Recipies

bellyofecuador:

ROSEMARY OREGANO BAKED POTATOES

Last night, we had a big art party called the “Cuenca Art Project.” A bunch of our friends hung up their work, others sang and played music, there was improv, and lastly, I made food for 45 people. Everyone paid $3, which was probably too little, but I didn’t want to ask for much on our tiny teacher salaries. Because of the financial limits, planning the menu was pretty difficult and required a lot of creativity. I was looking for recipes that were cheap but delicious, and most importantly, were unlike the traditional food we eat here that we are all somewhat sick of after 8 months. So I came up with these potatoes, which cost less than $2. All you need is a pound of potatoes and whatever yummy fresh herbs you have around. 

Ingredients:

• 1 lb. of small potatoes (the smaller the better, you want them to be bite size)
• 2 tablespoons of EVOO
• 1 tablespoon of salt
• Handful of minced herbs of your choosing

Directions:

• Preheat oven to 400°F
• In a large bowl, mix potatoes and rest of ingredients so that all sides of the potatoes are coated with mixture.
• Place on baking sheet and cook until golden brown, around 30 minutes or more.
• Add more salt if needed. Serve with your favorite dip. I used blue cheese dressing.

healthy-fit-happy:

vegan / raw / organic “Om Burger” from Crudessence.

Germinated “bread”, veggie patty, house mustard and ketchup.

prettygirlfood:

Fettuccine Alfredo

(Source: flickr.com)

icehot-addiction:

bigwes:

Yandere Cupcake

Ingredients:
1 Can white frosting
1 Box Red Velvet Cake Mix

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring

Directions:
Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.

Divide cake batter between lined cupcake tins.

Bake according to box instructions. Let cool and frost cupcakes with white frosting.

Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.

Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.

Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.

Source: Tamra Hermosillo

Crying because I will make this one day!

(via professoriversong)

(Source: prettygirlfoodig, via prettygirlfood)

fuckandfit:

thechillspirit:

wow.

Dinner plans, I see you

(Source: rosierosyroze)

(Source: berriescitrusavocado, via lajoiedespetiteschoses)

(via lajoiedespetiteschoses)