Just some slices of orange Continue reading “Posh Vegetarian Breakfast & Champagne @ Black Sea”
Thinking of Greece this summer? Try the Goat’s Cheese Salad and taste Greece at home. Continue reading “Goat’s Cheese Salad – Vegetarian Recipe”
Our newest addition to the salad recipes is delicious and light, perfect for the summer. A fresh vitamin supply for you! Continue reading “Light Summer Salad – Vegan Recipe”
This is one juicy-melty-stuffed dish with bell peppers. Or make it quicker and serve them cold. Vegetarian style!
Stuffed Bell Peppers - Vegetarian Recipe
Serve cold or hot. You will enjoy our Stuffed Bell Peppers - Veg Recipe
Tired of boring breakfast menus? Try our Protein Packed Breakfast, the vegan way. Or, choose from a generous selection of other breakfast recipes
Bacon may be tasty, but tomatoes don’t scream. So try our delicious Tomato Omelette for breakfast and spare Porky today 🙂 Continue reading “Tomato Omelette – Vegetarian Recipe”
Some variations of the rice rolls (cabbage rolls) are very popular in Central and Eastern Europe, Balkans, West Asia. They consist of a cooked leaf (cabbage or other leafy greens) wrapped around the rice, minced meat or mushrooms filling. Today we’ll present to you a vegetarian version of this popular dish.
- 1 cup of rice
- ¼ cup of finely chopped tomato
- ¼ cup of finely chopped red bell pepper
- 1 tbsp of tomato paste
- ½ tsp of salt
- ¼ tsp of pepper
- 1 tbsp of fresh lime juice
- 1 bunch of collard greens
- 1 cup of cream for serving
- 1 tbsp of butter
Rice Rolls Preparation:
Briefly boil the collard greens (2 minutes will be enough). Remove from the heat and drain. Set aside.
Meanwhile, in a large bowl combine the ingredients and mix well. Use one tbsp of this mixture for each roll.
Melt the butter in a deep pot and place the rolls. Add about ¼ cup of water, cover the pot and cook for about 30 minutes over medium temperature.
Serve with cream, cheese or yogurt.
Enjoy your vegetarian rice rolls for lunch!
The Moroccan Sunshine Salad is a slight variation of another salad we have presented earlier on our website.
- 4 egg whites½ cup of cooked lentils
- ½ cup of finely chopped arugula
- ½ cucumber, sliced
- ½ orange, peeled and sectioned
- ½ carrot, sliced
- ½ green bell pepper, sliced
- ¼ cup of fresh cranberries
The Dressing / Balsamic-Dijon Vinaigrette
- ¼ cup of olive oil
- ¼ cup of olive oil
- ½ tsp of ground red pepper
- ¼ tsp of salt
- 1 tsp of balsamic vinegar
Combine the vegetables in a large bowl. Add lentils and mix well. Set aside.
In a smaller bowl, shake together the balsamic vinegar, olive oil, salt, and red pepper. Pour the vinaigrette over the vegetables and mix well. Top with orange and cranberries.
Serve your Moroccan Sunshine Salad cold. Enjoy!
This hearty bean salad is packed with taste and protein. Continue reading “Bean Salad Vegan Recipe”