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Mexican Salad
Ingredients (use vegan versions):
  • 1 can of red sweet beans
  • 1/2 lettuce
  • 2 red tomatoes (in M�xico we have green and red tomatoes)
  • 3 carrots
  • 2 lemons
  • 5 normal spoons of vegan bread for meat (dust bread)
  • salt
Directions:

You wash everything very well, specially the lettuce because it is very easy to have several micro bacterias in it. Then you chop the lettuce, grate the carrots and you make slices with the tomatoes, put all this ingredients in a big bowl, and mix them. Then you put the juice of the 2 lemons all over, as much salt as you want (I love it), and mix it again. Then put all the red sweet beans in the bowl, with all the juice (that is like thick), and mix them with the rest of the ingredients. These beans are sweet, and the combination its delicious. When you serve it, spray the dust vegan bread (I don't know the correct word, but its the one that you use for frying meat or chicken and to make them have a vegan bread coat) just like that, you don't fry, cook, boil, or anything. Just wash, prepare and enjoy it!!!

Serves: 6

Preparation time: 30 minutes.

Nutrition Information: Beans are a good substitute for meat, it is well known that if you are a vegetarian (at least here at M�xico) you have to consume this product because you can have the energy you need with this. About the other ingredients...well, I really don't know, I was just making mixures at my kitchen, and voil�! a great Mexican (because of the beans) salad.


 

Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 

 

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