tag:blogger.com,1999:blog-68397949888966601982024-03-13T22:41:31.613-03:00Green HomemadeReceitas veganas e saudáveisGreen Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-6839794988896660198.post-74604562878113512582013-06-25T10:28:00.001-03:002016-05-09T17:02:14.791-03:00Carpaccio de Beringela ou de Abobrinha<div dir="ltr" style="text-align: left;" trbidi="on">
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Beringelas (ou Abobrinhas)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;">8 c<span style="font-size: large;">olheres (sopa) de Azeite</span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;">2 </span></span></span><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;">c<span style="font-size: large;">olheres (sopa)</span></span></span><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> de Mostarda</span></span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">2 </span></span></span></span><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;">c<span style="font-size: large;">olheres (sopa)</span></span></span> de Acet<span style="font-size: large;">o Bals<span style="font-size: large;">âmico</span></span></span></span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Vinagre </span></span></span></span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Haná-Nirá (ou cebolinha) picado </span></span></span></span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Sal</span></span></span></span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Pimenta do reino</span></span></span></span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Castanha do Pará ralada </span></span> </span> </span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Óleo de Coco</span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Tomatinhos (cereja, pera, uva..) </span></span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Agrião jambu </span></span></span> </li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave e corte as beringelas em fatias bem finas, deixe de molho na água com um pouco de vinagre por 10 a 15 minutos. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Esquente uma frigideira untada com óleo, e coloque as fatias de beringela uma a uma, selando-as dos dois lados.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Disponha-as sobre uma prato raso e grande, </span><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">lado a lado. </span> </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Molho: misture bem a mostarda e o aceto balsâmico, adicione o azeite aos poucos enquanto mexe, use um fouet para facilitar.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Tempere com sal, pimenta e haná-nirá picado, e por último coloque um pouco da castanha ralada.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Espalhe o molho sobre a beringela e salpique mais castanha ralada por cima. Decore com tomatinhos e flores de jambu.</span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Faça o mesmo com as abobrinhas, não sendo necessário deixá-las de molho.</span></div>
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-84992381886135473662013-06-24T19:00:00.001-03:002016-05-09T17:10:10.580-03:00Palmito com Batata Doce ao Forno <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWhgU-HMW7mXXUemTdQSXgk0sXDVZVJLn_Cs2S-Es2qA9bMWJ6ZgPKBCpYcyDbxhMSzra3UDdMaqpvbVRSoUgjhBznJ880XGxGPi4rP0Hjg8bZEThclvuGc5XSuXZ0K_mrRP6SWCUYkjR/s1600/arte+-++Palmito+com+Batata+DOce+ao+FOrno+light.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWhgU-HMW7mXXUemTdQSXgk0sXDVZVJLn_Cs2S-Es2qA9bMWJ6ZgPKBCpYcyDbxhMSzra3UDdMaqpvbVRSoUgjhBznJ880XGxGPi4rP0Hjg8bZEThclvuGc5XSuXZ0K_mrRP6SWCUYkjR/s400/arte+-++Palmito+com+Batata+DOce+ao+FOrno+light.png" width="400" /></a></div>
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">300g de Batata Doce</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 vidro de Palmito </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Pimentão Vermelho em fatias finas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">12 Azeitonas Pretas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Cebola branca em rodelas finas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 lata de Tomate Pelatto</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 lata de Água Mineral</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 pau de Canela</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 1/2 xícara de Leite de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Castanha do Pará ralada a gosto</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Folhas de Louro</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Papel Alumínio</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Cozinhe as batatas doces em água e corte-as em rodelas finas. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Prepare um molho de tomate com o tomate pelatto, colocando-o para cozinhar com água, canela e as folhas de louro. Após uns 20 minutos em fogo médio - baixo, esmague os tomates e deixe apurar mais um pouco. Acerte o sal.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma travessa, coloque uma colher de molho e disponha os palmitos cobrindo todo o fundo. Faça uma camada de cebola; uma de pimentão; coloque metade das azeitonas; e colheradas de molho por cima. Cubra com as rodelas de batatas doces; outra camada de cebola; pimentão; o restante das azeitonas; e molho de tomate. Depeje o leite de coco por cima e espalhe mais algumas colheradas de molho. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Se quiser polvilhe castanha do pará ralada por cima.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Cubra com papel alumínio e leve ao forno pré-aquecido a 180 - 200ºC, por 30 minutos. Retire o alumínio e deixe mais 15 a 20 minutos para secar o molho.</span><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-82475082647157437572012-10-02T17:44:00.001-03:002016-05-09T16:58:40.501-03:00Amornado de Cogumelos com Espinafre<div dir="ltr" style="text-align: left;" trbidi="on">
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<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">300g de Cogumelos Paris fresco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Alhos porós fatiados</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 maço de Espinafre</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Tomatinhos cereja</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">4 a 6 colheres (sopa) de Molho Shoyo</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 colher (sopa) de Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;"><b></b>Laimpe bem os cogumelos.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Fatie os alhos porós finamente e as folhas de espinafre. Corte os tomatinhos em quatro partes.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Fatie os cogumelos não muito finos e coloque-os em uma vasilha. Misture com o alho poró e tempere com shoyo, óleo de coco e uma pitada de sal. Deixe marinando por uns 5 a 10 minutos.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Leve uma panela ao fogo baixo, coloque os cogumelos e mexa.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">A temperatura do alimento não pode passar de 47ºC, por isso use as mãos para sentir a temperatura (deve ser agradável, não pode queimar a mão!).</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Adicione as folhas de espinafre (a quantidade é opcional) e continue mexendo. Coloque os tomates e mexa mais um pouco. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">É só servir! </span><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-31004291522597358312012-09-18T15:20:00.003-03:002016-05-09T17:02:57.260-03:00Folha de Arroz<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">É um ingrediente tradicional da culinária asiática, muito usada na culinária tailandesa e vietnamita.</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">A folha é encontrada em diversos tamanhos. Sua composição é de farinha de arroz, farinha de tapioca e sal. Não contém glúten.</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Tem consistência dura e firme quando seca, parecendo plástico; e translúcida e levemente elástica quando hidratada.</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Uso: Hidrate a folha colocando-a em uma travessa coberta com água gelada por uns 10 segundos. Retire-a da água e coloque sobre um pano de prato limpo e seco. </span></div>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Seque-a colocando outro pano por cima e aperte levemente com as mãos. Espere mais alguns segundos até que amoleça um pouco.</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Disponha o recheio sobre a massa e comece a enrolá-la sobre o recheio. Feche as extremidades do rolinho e enrole-o até o final.</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Eles devem ser consumidos imediatamente ou ficarão com consistência dura.</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;"></span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Onde encontrar: Mercadinhos japoneses e mercearias orientais. </span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: x-small;">Imagem: http://www.lapalma.com.br/</span></span></div>
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-90348290602770860622012-09-18T14:20:00.002-03:002016-05-09T17:03:10.783-03:00Haná-Nirá<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span class="Apple-style-span" style="color: #274e13; font-size: large;">Allium tuberosum</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wjQVFMoU1ypYeQYroIdoDOAu0VTgELZYrvDQ7jsautD7hMuRqDiJ9Z3OWh9X7H9FMvK7PgZq7SCHTIJ2tJB8cn5vaC1KwNspaj_saEmxm1JaYMf10OSkh3N-Iz5JHzMYPR8VWdfhI2_g/s1600/hana+nira%CC%81.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wjQVFMoU1ypYeQYroIdoDOAu0VTgELZYrvDQ7jsautD7hMuRqDiJ9Z3OWh9X7H9FMvK7PgZq7SCHTIJ2tJB8cn5vaC1KwNspaj_saEmxm1JaYMf10OSkh3N-Iz5JHzMYPR8VWdfhI2_g/s1600/hana+nira%CC%81.jpg" /></a></div>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Pertence ao gênero do alho, alho poró, cebolinha e cebola. Originário do Oriente, é usado na culinária e também como medicamento, atuando como poderoso antiviral e antimicrobiano.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Sua folhas são cilíndricas, rígidas e ocas. </span><span class="Apple-style-span" style="color: #274e13; font-size: large;">Haná significa flor. </span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Uso: Pode ser consumido cru ou cozido; como verdura ou tempero.</span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Onde encontrar: Mercadinhos japoneses e em mercearias. </span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;"><span style="font-size: x-small;">Imagem: http://wholefoodcatalog.info/</span></span></div>
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-6380802639716251602012-09-18T13:11:00.002-03:002016-05-09T16:57:29.073-03:00Purê de Mandioquinha Temperado<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdnCwMZxuLoE_EuTd2O7TFz3BCrUBxlr9WPGLQDGyuyT6GiIkmgqhHRrwewz44y2M4Q3_GLRNmk2e72dbwqzUyXj34A8wEzGTXM5ZLgXYOlq1kcorNco9IU7DeQ7gpl_h5p4XAK4WZlo8/s1600/arte+-++Pure%CC%82+de+Mandioquinha+Temperado.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdnCwMZxuLoE_EuTd2O7TFz3BCrUBxlr9WPGLQDGyuyT6GiIkmgqhHRrwewz44y2M4Q3_GLRNmk2e72dbwqzUyXj34A8wEzGTXM5ZLgXYOlq1kcorNco9IU7DeQ7gpl_h5p4XAK4WZlo8/s400/arte+-++Pure%CC%82+de+Mandioquinha+Temperado.png" width="400" /></a></div>
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">600g de Mandioquinha</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/2 xícara de <a href="http://greenhomemade.blogspot.com.br/2012/09/hana-nira.html" target="_blank">Haná-nirá</a> picado</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Água mineral</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta a gosto</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Descasque e cozinhe as mandioquinhas até ficarem bem moles. Esprema-as ou amasse. Lave e pique o haná-nirá.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma panela, aqueça 1 colher (sopa) de óleo de coco e coloque o haná-nirá, 1/2 colher (chá) de sal marinho e refogue. Acrescente a mandioquinha amassada e misture tudo. Aos poucos acrescente um pouquinho de água e mexa. Coloque água o suficiente até chegar na textura desejada.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Adicione mais 1 colher (sopa) de óleo de coco e misture bem. Sal e pimenta a gosto.</span><br />
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</span> <span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: 2 pessoas</span></div>
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-62085140398246399852012-09-17T13:24:00.002-03:002016-05-09T16:55:52.265-03:00Beringela Acebolada<div dir="ltr" style="text-align: left;" trbidi="on">
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Beringelas médias</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Cebolas roxas </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">6 colheres (sopa) de molho Shoyo</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de molho Barbecue vegano</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"> Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta a gosto</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave e pique as beringelas em tamanhos médios. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma tigela, misture o molho shoyo e o barbecue. Coloque as beringelas e misture bem. Deixe marinando por uns 10 a 15 minutos.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Fatie a cebola finamente.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Aqueça um pouco de óleo em uma frigideira. Coloque a cebola e doure-as. Retire a cebola do fogo e coloque as beringelas marinadas na mesma frigideira. Refogue até que seque todo o molho. Acrescente a cebola de volta e mexa bem. Tempere com sal e pimenta a gosto. Diminua o fogo e deixe por uns 2 minutos. Retire e sirva.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Sirva com <a href="http://greenhomemade.blogspot.com.br/2012/09/pure-de-mandioquinha-temperado.html" target="_blank">Purê de Mandioquinha</a> ou como recheio de sanduíches.</span><br />
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</span> <span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: 4 pessoas</span></div>
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-4297775496273553302012-09-16T16:27:00.006-03:002016-05-09T16:55:11.944-03:00Rolinhos de Folha de Arroz recheados de Shitake, Cenoura, Acelga e Sementes de Girassol<div dir="ltr" style="text-align: left;" trbidi="on">
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">6 <a href="http://greenhomemade.blogspot.com.br/2012/09/folha-de-arroz.html" target="_blank">Folhas de papel de Arroz</a></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">200g de Shitake fresco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 xícara (chá) de <a href="http://greenhomemade.blogspot.com.br/2012/09/hana-nira.html" target="_blank">Haná-nirá</a> picado</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Cebola roxa</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Cenoura ralada</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3 Folhas médias de Acelga fatiadas</span> </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sementes de Girassol</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de molho Shoyo</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/2 taça de Vinho Branco seco (ou saquê)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Azeite de Oliva extra virgem </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Gergelim </span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Limpe os shitakes com um paninho ou escovinha macia. Fatie-os e coloque em uma travessa com 2 colheres de sopa de shoyo, misture bem e deixe marinando.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave e pique o haná-nirá. Pique a cebola roxa.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Rale a cenoura e fatie as folhas de acelga finamente. </span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma frigideira, aqueça um pouco de óleo e doure a cebola. Acrescente metade do haná-nirá e mexa bem. Coloque os shitakes marinados no shoyo e mexa. Acrescente o vinho branco e aumente o fogo. Deixe por uns 3 minutos.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Coloque o restante do haná-nirá, e deixe em fogo alto até reduzir todo o líquido. Acerte o sal. Desligue o fogo e deixe esfriar.</span><br />
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</span> <span class="Apple-style-span" style="color: #274e13; font-size: large;">Prepare uma tigela grande com água gelada para hidratar as folhas de arroz. Sobre uma tábua coloque um pano de prato limpo e seco.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Coloque uma folha de arroz na água gelada e deixe por 10 a 15 segundos. Retire-a da água e coloque sobre o pano de prato. Com a outra metade do pano, cubra-a e aperte com as mãos para secar um pouco.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Recheie com o shitake refogado, um pouco de cenoura ralada, acelga fatiada e sementes de girassol. Enrole a folha de arroz, dobrando as pontas.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Sirva com azeite de oliva e sementes de gergelim. </span><br />
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</span> <span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span> <span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: 6 rolinhos</span><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-55786855785073892662012-08-11T15:54:00.001-03:002016-05-09T16:51:33.257-03:00Moqueca de Palmito Pupunha<div dir="ltr" style="text-align: left;" trbidi="on">
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">600g de Palmito pupunha em rodelas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Pimentão Vermelho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Pimentão Amarelo</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Pimentão Verde</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3 Pimentas de Cheiro</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3 Cebolas grandes</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3 dentes de Alho picados </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 e 1/2 latas de Tomate Pelatto</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">200ml de Leite de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Azeite extra-virgem</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Coentro a gosto</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Cebolinha</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta a gosto</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Fatie as cebolas e os pimentões. Pique a pimenta de cheiro.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Misture os tomates pelattos picados com os alhos, o leite de coco e tempere com sal e pimenta. Reserve.</span><br />
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</span> <span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma panela grande coloque azeite até cobrir todo o fundo. Disponha uma camada de cebola, seguida de uma camada de palmito, uma de pimentão vermelho, uma de pimentão amarelo, uma de pimentão verde e salpique parte da pimenta de cheiro. Repita as camadas.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Despeje o molho de tomate com leite de coco por cima. Tampe a panela e leve ao fogo baixo por 40 minutos, com a panela tampada, ou até que os ingredientes estejam macios.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Aumente o fogo e deixe ferver sem a tampa para que o molho seque um pouco.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Desligue e salpique cebolinha picada e coentro a gosto.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Sirva com <a href="http://greenhomemade.blogspot.com.br/2012/08/pure-de-macaxeira.html" target="_blank">Purê de Macaxeira</a> e arroz integral. </span><br />
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</span> <span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: Serve 6 pessoas.</span></div>
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-55192885684266494882012-08-11T15:49:00.001-03:002016-05-09T16:50:34.035-03:00Purê de Macaxeira<div dir="ltr" style="text-align: left;" trbidi="on">
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 kg de Macaxeira (mandioca, aipim)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de óleo de coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Azeite temperado com alho, manjericão e alecrim (a gosto) </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta a gosto</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Cebolinha</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Coloque a macaxeira para cozinhar em uma panela com água, até que fique bem macia.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Escorra </span><span class="Apple-style-span" style="color: #274e13; font-size: large;">e reserve </span><span class="Apple-style-span" style="color: #274e13; font-size: large;">a água. Deixe a macaxeira esfriar um pouco.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Bata-a no liquidificador ou no processador com um pouco da água do cozimento até adquirir a consistência de purê. Tempere com sal e pimenta e acrescente o óleo de coco. Bata mais um pouco.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Coloque o purê na panela e deixe ferver em fogo baixo por uns 3 minutos. Desligue o fogo e coloque um fio de azeite temperado (a gosto) e cebolinha picada. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span> <span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: Serve 4 pessoas.</span><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-4693543197467591722012-08-11T15:47:00.000-03:002016-05-09T16:49:30.913-03:00Massa ao molho de Cogumelos Chilenos<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMj3hvZKV_uqGzwCQ9dJVnzS0VvVdmJ-m7xDsaw0RJeCBsJx9YxecWKKxJReze7VPL6kByJmFiyLm5Wlqents1jKBCHodFFmkzhc3pyZNWOzYOF51wsMN_j-JMvWxYblFNSaiEl5CSlps/s1600/arte+-+Massa+ao+molho+de+Cogumelos+Chilenos.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMj3hvZKV_uqGzwCQ9dJVnzS0VvVdmJ-m7xDsaw0RJeCBsJx9YxecWKKxJReze7VPL6kByJmFiyLm5Wlqents1jKBCHodFFmkzhc3pyZNWOzYOF51wsMN_j-JMvWxYblFNSaiEl5CSlps/s400/arte+-+Massa+ao+molho+de+Cogumelos+Chilenos.png" width="400" /></a></div>
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">200g de Massa (vegana)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">40g de Cogumelos Chilenos secos</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Alho poró fatiado</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 lata de Tomate Pelatto</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Cebola roxa picada</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 dentes de Alho picados</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Canela em pau</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 folhas de Louro secas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Folhas de Manjericão</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span style="color: #274e13;"><span style="font-size: large;">Sal grosso</span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Água mineral</span></li>
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<span style="color: #274e13;"><span style="font-size: large;">Em uma panela, refogue a cebola e o alho no óleo, acrescente os tomates pelattos, as folhas de louro e a canela e misture. Acrescente água e deixe cozinhar em fogo brando, com a panela semi-tampada, por uns 20 minutos. Tempere com sal e pimenta a gosto e reserve.</span></span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave e escorra os cogumelos várias vezes, até que a água saia mais clara.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Coloque 1/2 litro de água para ferver com um pedaço de cebola, alho e ervas. Coloque os cogumelos na água e tampe. Deixe descansar por 30 a 40 minutos. Escorra a água e corte os cogumelos em fatias.</span><br />
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<span style="color: #274e13;"><span style="font-size: large;">Coloque uma panela com água no fogo para cozinhar a massa. Quando estiver fervendo, acrescente um pouco de sal grosso.</span></span><br />
<span style="color: #274e13;"><span style="font-size: large;">Coloque a massa e deixe cozinhar no tempo indicado. </span></span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Coloque um pouco de óleo em outra panela e refogue o alho poró fatiado. Acrescente os cogumelos e mexa. Acerte o sal e aos poucos adicione colheradas do molho de tomate, deixe ferver em fogo baixo.</span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Escorra a massa cozida, acrescente o molho com cogumelos, salpique folhinhas de manjericão e sirva.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span> <span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: Serve 2 pessoas.</span><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-81831924226724566722012-07-14T20:18:00.000-03:002016-05-09T16:46:06.245-03:00Focaccia de Legumes Vegana<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqro0GyNRaecacn8tBBNwF3Oohaaj2qp_WxVntKUj5iLn9deCe7WoweofqJ80ujKV06M44RdJJ7i3hcVmHk4vvoaKFZRAUJ_GLRYNpM2LwfebmxyCrqOzxiu7QnmFP7svfclrVvqNfxss/s1600/arte+-+Focaccia+de+Legumes+Vegana.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqro0GyNRaecacn8tBBNwF3Oohaaj2qp_WxVntKUj5iLn9deCe7WoweofqJ80ujKV06M44RdJJ7i3hcVmHk4vvoaKFZRAUJ_GLRYNpM2LwfebmxyCrqOzxiu7QnmFP7svfclrVvqNfxss/s400/arte+-+Focaccia+de+Legumes+Vegana.png" width="400" /></a></div>
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<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">150g de Farinha de Trigo</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span style="color: #274e13;"><span style="font-size: large;">100g de Farinha de Centeio</span></span><br />
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">50g de Quinoa em flocos</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">120 ml de Água gelada</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">12 ml de Cachaça</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">40g de Creme de arroz (gelado)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta a gosto </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 maços de Brócolis grandes</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"> 2 Alhos Porós grandes</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/2 Cenoura grande </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">10 Azeitonas pretas chilenas </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Alecrim seco</span></li>
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<span style="color: #274e13;"><span style="font-size: large;">Cozinhe os brócolis no vapor e pique com uma faca. Rale a cenoura. P</span></span><span style="color: #274e13;"><span style="font-size: large;">ique grosseiramente os alhos porós e reserve.</span></span><br />
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<span style="color: #274e13;"><span style="font-size: large;">Massa:</span></span><br />
<span style="color: #274e13;"><span style="font-size: large;">Pré aqueça o forno em temperatura máxima. </span></span><br />
<span style="color: #274e13;"><span style="font-size: large;">Em uma tigela grande misture as farinhas e a quinoa. Coloque um pouco de água gelada, a cachaça, e bata com a batadeira. Continue batendo e coloque o restante da água aos poucos. Adicione 40 ml de óleo de coco e o creme de arroz gelado, sempre batendo. Tempere com </span></span><span class="Apple-style-span" style="color: #274e13; font-size: large;">3 g de </span><span style="color: #274e13;"><span style="font-size: large;">sal e bata até que a massa fique homogênea. Desligue a batedeira e misture com as mãos. A massa não deve ficar grudenta. Se necessário coloque um pouco mais de farinha. Divida a massa em duas bolas, cubra com um pano úmido e deixe em local fresco enquanto prepara o recheio.</span></span><br />
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<span style="color: #274e13;"><span style="font-size: large;">Recheio: </span></span><br />
<span style="color: #274e13;"><span style="font-size: large;">Em uma panela grande, aqueça um pouco de óleo e refogue os alhos porós por uns 2 a 3 minutos. Coloque o brócolis picados e mexa. Acrescente a cenoura ralada e as azeitonas picadas. Coloque sal e pimenta a gosto e cozinhe em fogo alto por uns 5 minutos, não deixe juntar muita água. Desligue o fogo.</span></span><br />
<span style="color: #274e13;"><span style="font-size: large;"><br />
</span></span><br />
<span style="color: #274e13;"><span style="font-size: large;">Abra metade da massa em superfície enfarinhada com a ajuda de um rolo ou garrafa. Forre uma forma média de pizza previamente enfarinhada, e leve ao forno alto por 30 segundos a 2 minutos (até que a massa forme bolhas, depende da potência do forno!). </span></span><br />
<span style="color: #274e13;"><span style="font-size: large;">Retire a massa do forno e espalhe o recheio por cima (descarte o caldo se estiver muito molhado).</span></span><br />
<span style="color: #274e13;"><span style="font-size: large;">Abra a outra metade da massa e cubra o recheio, enrolando e juntando as bordas de cima com as de baixo.</span></span><br />
<span style="color: #274e13;"><span style="font-size: large;">Salpique alecrim e leve ao forno alto novamete por 10 a 15 minutos, ou até dourar.</span></span><br />
<span style="color: #274e13;"><span style="font-size: large;"><br />
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<span style="color: #274e13;"><span style="font-size: large;">Rendimento: Serve 4 pessoas.</span></span></div>
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-53298592883963897032012-06-25T16:38:00.005-03:002016-05-09T16:43:52.136-03:00Chuchu com Epeciarias Indianas<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumavYdyWhnFSpml1oQQZ6Jf76tk9kQ_C677q2Gp1tPstIXiUw2vPS3EDcQ5qZ6v0b8V8OORu6sbjqOz9L9UQ1cF7FzOzzh_Nu_ZBK1cpAi7BUkVfef8qNcRfYUArN02_M4A-UEqyzcImu/s1600/arte+-+Chuchu+com+Especiarias.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumavYdyWhnFSpml1oQQZ6Jf76tk9kQ_C677q2Gp1tPstIXiUw2vPS3EDcQ5qZ6v0b8V8OORu6sbjqOz9L9UQ1cF7FzOzzh_Nu_ZBK1cpAi7BUkVfef8qNcRfYUArN02_M4A-UEqyzcImu/s400/arte+-+Chuchu+com+Especiarias.png" width="400" /></a></div>
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<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Chuchus</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 pitada de Assa fétida (ou 2 dentes de alho esmagados)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/2 colher (chá) de Curcuma (Açafrão-da-terra)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/2 colher (chá) de Mostarda em grãos</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/4 colher (chá) de sementes de Erva-doce (opcional)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;"><b></b>Descasque e corte o chuchu em pedacinhos e leve para cozinhar no vapor. Não deixe que ele fique muito mole e desmanche. Retire do fogo e reserve.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma panelinha coloque uma colher (sopa) de óleo de coco, a assa fétida, a curcuma e os grãos de mostarda e esquente. Quando os grãos de mostarda começarem a estourar (cuidado para não se queimar!), coloque o chuchu e refogue, mexendo bem. Coloque o sal, pimenta e as sementes de erva-doce a gosto. Misture tudo e desligue o fogo.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-70824765497443989492012-06-16T20:58:00.002-03:002016-05-09T16:42:28.835-03:00Sopa de Abóbora e Alho Poró<div dir="ltr" style="text-align: left;" trbidi="on">
<table border="0" cellpadding="0" cellspacing="0" style="text-align: justify; width: 680px;"><tbody>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lista:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn79wxKae4n8vb0Py8-unt3tVqjegRygKCdA3Vic9nedqtXogjp7bi9b0u17LyoMayhB2CPJ6-lq33V2z0TDH9CcXcjT5whH3sn-AL4IJNIbsHvtTQasb5fiiykhkmOwFkipv-vxhD3N_2/s1600/arte+-+Sopa+de+Abo%CC%81bora+e+Alho+Poro%CC%81.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn79wxKae4n8vb0Py8-unt3tVqjegRygKCdA3Vic9nedqtXogjp7bi9b0u17LyoMayhB2CPJ6-lq33V2z0TDH9CcXcjT5whH3sn-AL4IJNIbsHvtTQasb5fiiykhkmOwFkipv-vxhD3N_2/s400/arte+-+Sopa+de+Abo%CC%81bora+e+Alho+Poro%CC%81.png" width="400" /></a></div>
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<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Kg de Abóbora</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Alhos porós grandes</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 pedaço (5 cm) de Gengibre</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span style="color: #274e13;"><span style="font-size: large;">3 a 4 dentes de Alho</span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1,5 Litros de Caldo de Legumes caseiro</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Limões</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Água mineral</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta a gosto</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave a abóbora e corte em tamanhos pequenos. Corte os alhos porós em rodelas de 1 a 2 cm. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Aqueça o caldo de legumes.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma panela grande aqueça o óleo e coloque a abóbora e os alhos porós. Refogue. Acrescente o gengibre ralado e os dentes de alho amassados e refogue mais. Coloque um pouco do caldo de legumes e deixe cozinhar alguns minutos até que a abóbora fique macia.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Adicione o restante do caldo e cozinhe mais um pouco. Acerte o sal e pimenta.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Sirva com as raspas e gotinhas de suco de limão.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: 4 pessoas.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-86011922825891184692012-06-06T13:37:00.002-03:002012-09-12T14:42:11.791-03:00Salada de Berinjela com Abóbora<table border="0" cellpadding="0" cellspacing="0" style="text-align: justify; width: 680px;"><tbody>
<tr><td><div class="titulo" style="font-family: Papyrus;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Lista:</span></div></div></div></td><td><br />
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<tr><td><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOcu_rMh0GLvsygFIlGDn-NJQsVKVamYQBbsyZ_8QWPKvd3aLeJeIxkEZ8QsePR0KBYj1DAy89EgbwSQi0LKNVpGd_G7w_2aujFpo5SprOFVB49KyhV47PN0_gwuRd6e_djFg90VdxnZ_/s1600/arte+-+Salada+de+Beringela+e+Abo%CC%81bora.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOcu_rMh0GLvsygFIlGDn-NJQsVKVamYQBbsyZ_8QWPKvd3aLeJeIxkEZ8QsePR0KBYj1DAy89EgbwSQi0LKNVpGd_G7w_2aujFpo5SprOFVB49KyhV47PN0_gwuRd6e_djFg90VdxnZ_/s400/arte+-+Salada+de+Beringela+e+Abo%CC%81bora.png" width="400" /></a></div><span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span></div></div><ul><li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Beringelas </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">300g de Abóbora</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Cenoura grande</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Alho Poró</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Cebolinha</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Azeite</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho </span></li>
</ul><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13;"><b><br />
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<tr><td class="titulo" style="color: #3d4500; font-family: Papyrus;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13;"><b><br />
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<tr><td><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><b></b>Lave bem todos os legumes com as cascas.</span></div></div><div class="txt" style="color: #3d4500; font-family: Papyrus;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div><span class="Apple-style-span" style="color: #274e13; font-size: large;">Rale a abóbora, as beringelas e a cenoura.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Corte o alho poró ao meio e depois fatie-o.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Numa tigela, misture todos os ingredientes e tempere com azeite e sal.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Tranfira os legumes temperados para uma panela, em fogo baixo, e mexa até que murchem um pouco. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Salpique a cebolinha picada por cima.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Sugestão: sirva com pão sírio, wrap ou chapati (pão indiano).</span></div></div></div></div></td><td><br />
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</tbody></table>Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-78251291893907414572012-06-04T18:56:00.000-03:002016-05-09T16:38:09.302-03:00Torta de Cogumelos e Alho Poró <div dir="ltr" style="text-align: left;" trbidi="on">
<table border="0" cellpadding="0" cellspacing="0" style="text-align: justify; width: 680px;"><tbody>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lista:</span></div>
</div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgIvwBgXUwEkzmLT7glwsOt94z9Vgeyz99jvvnYxmf4Xg0mKAGbze7HpZaOh_KtfcnY1t1wXTr0puJFjdnCNwe2gxMJ1Cm0cH8Mc6ZsLtvqsxdW_CXNff-OiJAEl-5jSLd1ocdMyudSuT/s1600/arte+-+Torta+de+Cogumelos+Alho+Poro%CC%81+Vegan.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgIvwBgXUwEkzmLT7glwsOt94z9Vgeyz99jvvnYxmf4Xg0mKAGbze7HpZaOh_KtfcnY1t1wXTr0puJFjdnCNwe2gxMJ1Cm0cH8Mc6ZsLtvqsxdW_CXNff-OiJAEl-5jSLd1ocdMyudSuT/s400/arte+-+Torta+de+Cogumelos+Alho+Poro%CC%81+Vegan.png" width="400" /></a></div>
<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 xícara (chá) de Farinha de Trigo Integral</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 xícara de Farinha de Trigo</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">130g de Azeite</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de Linhaça</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Água mineral</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal Marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">500g de Cogumelos frescos variados</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Alhos Porós grandes</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 dentes de Alho picados</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Cebola roxa picada</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/2 xícara (chá) de Leite de Aveia (ou outro leite vegetal)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 colher (sopa) de Saquê para cozinhar</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 colher (sopa) de Saquê</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de Shoyo</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Cebolinha verde</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Massa: </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Triture no liquidificador a linhaça, adicione 5 colheres (sopa) de água e reserve. A mistura deve ficar um pouco mole, se necessário acrescente mais água.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Numa vasilha, misture com as mãos a farinha, o sal e o azeite. Aos poucos coloque a linhaça batida e 2 a 3 colheres (sopa) de água. Sove um pouco a massa. Embrulhe no filme plástico e leve a geladeira por 30 minutos.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Abra a massa comum rolo ou com as mãos, apertando sobre uma forma de quiche. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Fure a massa com um garfo para que ela não estufe.</span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Recheio:</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Limpe bem os cogumelos com uma escovinha macia e/ou paninho.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Corte os alhos porós ao meio e depois fatie-os. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Refogue o alho e a cebola em um pouco de azeite. Adicione os cogumelos e mexa. Coloque o saquê para cozinhar e deixe cozinhar por 3 minutos. Acrescente o shoyo e mexa. Deixe o fogo alto para secar um pouco o líquido. Coloque os alhos porós e misture. Cozinhe mais 5 minutos e acrescente o leite de aveia. Deixe que o líquido evapore um pouco. Desligue o fogo e junte a cebolinha picada.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"> Coloque o recheio sobre a massa, se sobrar muito líquido descarte um pouco (o recheio deve ficar um pouco úmido).</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Leve ao forno pré aquecido a 180ºC por 35 a 40 minutos.</span><br />
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</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: Serve 6 pessoas</span><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-39322900973935050002012-06-04T18:52:00.003-03:002016-05-09T16:33:40.938-03:00Salada de Abobrinhas<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92LDQFK5RG_olTc7rlMxYJ03IUUpH_8YguSZq9nMZKR8Yyze3LxGQ-KGW7Rr1ruZEIJN7SLJVENXVbjU_j-pNb-vuC0AZ-Wc1sO9VuhubGkyiITnOnorvdhQi3rEW5Q8ZRon5XCxfe5Xo/s1600/arte+-+Salada+de+Abobrinhas.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92LDQFK5RG_olTc7rlMxYJ03IUUpH_8YguSZq9nMZKR8Yyze3LxGQ-KGW7Rr1ruZEIJN7SLJVENXVbjU_j-pNb-vuC0AZ-Wc1sO9VuhubGkyiITnOnorvdhQi3rEW5Q8ZRon5XCxfe5Xo/s400/arte+-+Salada+de+Abobrinhas.png" width="400" /></a></div>
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<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">4 Abobrinhas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/2 maço de Hortelã</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Azeite</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Limão</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;"><b></b>Lave e fatie as abobrinhas finamente.</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Esquente uma frigideira e sele cada fatia por 1 a 2 minutos de cada lado.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma tigela misture as abobrinhas e o hortelã picadinho.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Tempere com azeite, sal e suco de limão a gosto.</span><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-7526267269612433352012-05-28T21:34:00.001-03:002016-05-09T16:32:51.433-03:00Bolinho de Batata Doce, Couve Manteiga e Alho Poró<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1UwVWrP9T3is6sgPwbalu0c6vi-ulDnuwhtvEy0TZ0TZ69x0uE54bV81l_HeQ-EuCdMRnH_iO0LA3HMuOo04qViiSWQcqZ8Wyb9iSvlA-v1cpjxY57RjPSADDKOOhbVP7fvF9id15eai/s1600/arte+-+Bolinho+de+COuve+Manteiga+e+Alho+Poro%CC%81.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1UwVWrP9T3is6sgPwbalu0c6vi-ulDnuwhtvEy0TZ0TZ69x0uE54bV81l_HeQ-EuCdMRnH_iO0LA3HMuOo04qViiSWQcqZ8Wyb9iSvlA-v1cpjxY57RjPSADDKOOhbVP7fvF9id15eai/s400/arte+-+Bolinho+de+COuve+Manteiga+e+Alho+Poro%CC%81.png" width="400" /></a></div>
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<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Kg de Batata doce</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 maços de Couve manteiga</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">4 a 6 dentes de Alho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Alho poró </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 fatias de Pão multigrãos (ou integral) </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta calabresa</span></li>
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<div>
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Pré-aqueça o forno à 200ºC.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Cozinhe a s batatas doces em água e sal e esprema-as. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Refogue a couve bem picadinha no alho e óleo e tempere com sal.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Pique o alho poró bem fininho.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Torre os pães e triture-os no liquidificador. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma vasilha misture a batata amassada, a couve picada e o alho poró. Tempere com sal (será necessário um pouco mais por causa da batata doce) e pimenta. Misture tudo com as mãos.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Faça bolinhos (a medida é uma colher de sopa) e empane-os na farinha de pão.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Leve ao forno alto. Vire-os conforme forem dourando.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: 20 bolinhos </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-70319400975097024232012-05-25T15:57:00.000-03:002016-05-09T16:31:39.070-03:00Dip de Espinafre servido com Batatas Assadas<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkAryQBq5Q7bbQWp2ksfDfRvQg4mbEcw_kRxBoGNL_yaeDhaAm2P_H7yTMxdM5mUmCvoy6ftdewM7rXPaLK6MjxMJO2sQJvQfPIC7PkUroL9aOMgs1v-Z_yKbYi6RFs2yrzizO8gX0A_6/s1600/arte+-+Dip+de+Espinafre+com+Batatas+Assadas.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkAryQBq5Q7bbQWp2ksfDfRvQg4mbEcw_kRxBoGNL_yaeDhaAm2P_H7yTMxdM5mUmCvoy6ftdewM7rXPaLK6MjxMJO2sQJvQfPIC7PkUroL9aOMgs1v-Z_yKbYi6RFs2yrzizO8gX0A_6/s400/arte+-+Dip+de+Espinafre+com+Batatas+Assadas.png" width="400" /></a></div>
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
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<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Kg de Batatas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 maços de Espinafre</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de Quinoa em flocos</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 xícaras (chá) de Aveia em flocos finos</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Cebola roxa picada</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3 dentes de Alho grandes picados</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">4 dentes de Alho inteiros com casca </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de Óleo de Coco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Água mineral</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Azeite</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta a gosto </span></li>
</ul>
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<span class="Apple-style-span" style="color: #274e13;"><b><br />
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<span class="Apple-style-span" style="color: #274e13;"><b><br />
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<span style="color: #274e13;"><b><br />
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<tr><td class="titulo" style="color: #3d4500; font-family: Papyrus;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<span class="Apple-style-span" style="color: #274e13;"><b><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #274e13;"><b><br />
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<div class="txt" style="color: #3d4500; font-family: Papyrus;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Batatas:</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Pré-aqueça o forno à 200ºC.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave bem as batatas com as cascas e cozinhe-as no vapor ou água fervente até que fiquem "al dente". Espere esfriar e corte-as em palitos grossos.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Tempere-as com sal, pimenta e um pouco de azeite. Disponha-as sobre uma assadeira (se necessário unte-a ou use papel manteiga para não grudar), espalhe os dentes de alho inteiros e leve ao forno alto. A cada 20 minutos mexa-as para que dourem por igual. </span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Dip: </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Cozinhe as folhas de espinafre no vapor até murcharem, retire o excesso de água e pique-as.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">No liquidificador, triture a quinoa em flocos até virar uma farinha bem fina e reserve.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Bata no liquidificador a aveia com 3 xícaras de água. Deixe descansar alguns minutos e depois coe em um coador bem fino ou num tecido voil. Reserve o leite de aveia.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Aqueça o óleo de coco numa panela e acrescente a cebola picada para refogar. Coloque o alho picado e misture. Coloque o pó de quinoa e mexa sem parar. Adicione o espinafre picado e continue mexendo para não queimar. Aos poucos acrescente o leite de aveia e vá engrossando até conseguir a consistência de uma creme mole. Espere esfriar um pouco e leve essa mistura ao liquidificador no modo pulsar, ou use um mixer. Bata só um pouco, para homogeneizar levemente. Volte o creme à panela e acerte o tempero.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Disponha as batatas assadas em um prato e sirva com o dip de espinafre.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: serve 2 a 4 pessoas.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<br /></div>
</div>
</div>
</td><td><br /></td></tr>
</tbody></table>
</div>
Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-87504568671372980902012-05-25T15:19:00.002-03:002012-09-12T14:42:53.554-03:00Palmito Pupunha com Alho Poró<table border="0" cellpadding="0" cellspacing="0" style="text-align: justify; width: 680px;"><tbody>
<tr><td><div class="titulo" style="font-family: Papyrus;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Lista:</span></div></div></div></td><td><br />
</td></tr>
<tr><td><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWiHZ0Rx2gbj7GtOBttZSiq9_w3ZPWDrmyzcijqisg4TSBMHJ39jlzGJPfxKxtQCaEdCOz2gicIvRVLnKwvIJIhkKzp0aI_l0U908ehy-3sWAkHJd1ypMwT7eI6ChyphenhyphencBZiV2W4RTn_yPW/s1600/arte+-+Palmito+com+Alho+Poro%CC%81.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWiHZ0Rx2gbj7GtOBttZSiq9_w3ZPWDrmyzcijqisg4TSBMHJ39jlzGJPfxKxtQCaEdCOz2gicIvRVLnKwvIJIhkKzp0aI_l0U908ehy-3sWAkHJd1ypMwT7eI6ChyphenhyphencBZiV2W4RTn_yPW/s400/arte+-+Palmito+com+Alho+Poro%CC%81.png" width="400" /></a></div><span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span></div></div><ul><li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 vidro de Palmito Pupunha (de reflorestamento)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Alho Poró grande</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco (ou Girassol)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta a gosto</span></li>
</ul><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13;"><b><br />
</b></span></div></div></td><td><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13;"><b><br />
</b></span></div></div><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: #274e13;"><b><br />
</b></span></div></div></td></tr>
<tr><td class="titulo" style="color: #3d4500; font-family: Papyrus;"><br />
</td><td><br />
</td></tr>
<tr><td><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave bem o alho poró e separe a parte branca. Pique a parte mais verde bem fininha. Corte o restante em filetes não muito finos.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Corte os pamitos ao meio e depois em quatro e reserve.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Numa frigideira, coloque um pouco do óleo de coco e refogue o alho poró picadinho. Espere murchar e acrescente os filetes.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Adicione o palmito. Tempere com sal e pimenta e mexa com cuidado para não desmanchar. Deixe por 3 minutos e desligue o fogo.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Sirva sobre uma salada verde ou com arroz integral.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: serve 2 pessoas.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span></div></div></td><td><br />
</td></tr>
</tbody></table>Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-19930101991080183962012-05-19T20:01:00.002-03:002012-06-14T12:09:34.179-03:00Torta de Amêndoas com Coco fresco*<table border="0" cellpadding="0" cellspacing="0" style="text-align: justify; width: 680px;"><tbody>
<tr><td><div class="titulo" style="font-family: Papyrus;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Lista:</span></div></div></div></td><td><br />
</td></tr>
<tr><td><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXZFJe5EmzMQ2jtIT6LokX6oITqS5jmDV1T7HeN3ht5a-pInZr75OY3Yk9STpXnKrr826I5qy9mg77Lp-0a9GUrrlRCSHLbeZJo7h4Mp713Ou8RxpHgsgcAu-puQhVUBr915ZxVjV_hs4/s1600/arte+-+Torta+de+Ame%CC%82ndoas+com+Coco+fresco.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXZFJe5EmzMQ2jtIT6LokX6oITqS5jmDV1T7HeN3ht5a-pInZr75OY3Yk9STpXnKrr826I5qy9mg77Lp-0a9GUrrlRCSHLbeZJo7h4Mp713Ou8RxpHgsgcAu-puQhVUBr915ZxVjV_hs4/s400/arte+-+Torta+de+Ame%CC%82ndoas+com+Coco+fresco.png" width="400" /></a><span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span></div></div><ul><li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 xícaras </span><span class="Apple-style-span" style="color: #274e13; font-size: large;"> (chá) </span><span class="Apple-style-span" style="color: #274e13; font-size: large;">de Farinha de Trigo Integral</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 xícara (chá) de Açúcar Demerara</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 colher (chá) de Bicarbonato de sódio</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">4 colheres (sopa) de Margarina sem leite</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3 colheres (sopa) de Linhaça</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">40 Amêndoas inteiras com casca</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">80g de Amêndoas em lascas</span><span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Coco seco partido ao meio</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Água mineral</span></li>
</ul><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13;"><b><br />
</b></span></div></div></td><td><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13;"><b><br />
</b></span></div></div><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: #274e13;"><b><br />
</b></span></div></div></td></tr>
<tr><td class="titulo" style="color: #3d4500; font-family: Papyrus;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13;"><b><br />
</b></span></div></div></td><td><br />
</td></tr>
<tr><td><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #274e13;"><b><br />
</b></span></div></div><div class="txt" style="color: #3d4500; font-family: Papyrus;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div><span class="Apple-style-span" style="color: #274e13; font-size: large;">"Técnica da Lu" para retirar a carne do coco: coloque metade do coco direto sobre a chama do fogão (a parte da casca no fogo), e deixe que a casca queime. Retire-o do fogo, e com uma faca faça cortes na carne facilitando sua retirada. Despreze a pele marrom.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Processe a carne do coco ou rale-a, e reserve.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Bata no liquidificador a linhaça até que fique completamente triturada. Misture um pouco de água para ficar com a consistência de um gel. Reserve.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Ferva meio litro de água e coloque as amêndoas com casca. Deixe cozinhar por 2 minutos. Retire-as da água quente e jogue-as diretamente em uma bacia com água gelada e gelo. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Retire as cascas das amêndoas, apertando-as com as mãos.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma vasilha misture a farinha, o açúcar e o bicarbonato.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Coloque no liquidificador a margarina, a mistura de linhaça e as amêndoas, e bata até que forme uma massa uniforme com consistência um pouco mole. Se necessário, acrecente um pouco mais de água.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Junte essa mistura à farinha, e com as mãos aperte-a formando uma massa.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Disponha-a numa forma de fundo falso untada com margarina. Aperte para que fique uniforme. Coloque o coco ralado por cima, e as lascas de amêndoas.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Leve ao forno pré-aquecido a 180ºC por 35 minutos.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Espere esfriar para desenformar.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Sirva com <a href="http://greenhomemade.blogspot.com.br/2011/11/sorvete-de-banana-e-canela-vegano.html" target="_blank">sorvete de banana e canela vegano</a>. </span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">*Adaptação da receita de Laura Pires. </span></div></div></div></div></td><td><br />
</td></tr>
</tbody></table>Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-16040267389117172462012-05-19T18:39:00.002-03:002016-05-09T13:35:48.134-03:00Buraco quente de Shitake<div dir="ltr" style="text-align: left;" trbidi="on">
<table border="0" cellpadding="0" cellspacing="0" style="text-align: justify; width: 680px;"><tbody>
<tr><td><div class="titulo" style="font-family: Papyrus;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lista:</span></div>
</div>
</div>
</td><td><br /></td></tr>
<tr><td><div style="font-family: Papyrus; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDB9YASG6p5XQg-aOqqch4btY1yuJir9NSfZNvD3-3JU29pApE9Ee1134uXiiGH8nzKDcfu-BIDQqhaUT2M8RUmX_I_D_jkzEOiJFqlA8rmnFYf3zRR4Duge50KdGdbsITPW2bhoSDqTp/s1600/arte+-+Buraco+quente+de+Shitake.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDB9YASG6p5XQg-aOqqch4btY1yuJir9NSfZNvD3-3JU29pApE9Ee1134uXiiGH8nzKDcfu-BIDQqhaUT2M8RUmX_I_D_jkzEOiJFqlA8rmnFYf3zRR4Duge50KdGdbsITPW2bhoSDqTp/s400/arte+-+Buraco+quente+de+Shitake.png" width="400" /></a><span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span></div>
</div>
<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">50g de Shitake desidratado </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/4 maço de <a href="http://greenhomemade.blogspot.com.br/2012/09/hana-nira.html" target="_blank">Haná nirá</a></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span style="color: #274e13;"><span style="font-size: large;">2 Cebolas roxas picadas</span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span style="color: #274e13;"><span style="font-size: large;">1 Tomate picado (sem sementes)</span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de Vinho branco seco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">5 colheres (sopa) de molho Shoyo</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Limão</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Azeite</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Azeite</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">4 Pães tipo francês Integral ou Multigrãos</span></li>
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<div>
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Ferva 1 litro de água e coloque os shitakes desidratados, abaixe o fogo e deixe cozinhar por 20 minutos. Reserve a água para outras preparações! </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Retire os cabinhos dos cogumelos, e fatie-os. Esprema-os com as mãos para tirar o excesso de água.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma frigideira, doure uma cebola roxa picada e refogue os shitakes fatiados. Coloque o vinho branco, uma pitada de sal e deixe cozinhar por uns 3 minutos. Acrescente 3 colheres (sopa) de molho shoyo. Jogue o haná nirá picado por cima e mexa. Desligue o fogo e reserve.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Refogue o restante da cebola em um pouco de óleo de girassol e acrescente 2 colheres de shoyo, espere que o molho evapore e caramelize a cebola. Reserve.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Tempere o tomate picado com o suco do limão, um pouco de azeite e sal.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Corte os bicos do pão tipo francês, deixando-o com as bases retas, e corte o pão ao meio. Retire o miolo, e feche o fundo com o bico cortado. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Recheie cada metade com o shitake um pouco de cebola e o tomate. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Leve ao forno quente por 3 a 5 minutos. </span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: serve 2 pessoas. </span></div>
</div>
</div>
</div>
</td><td><br /></td></tr>
</tbody></table>
</div>
Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-73691542818399650352012-05-19T18:37:00.003-03:002016-05-09T13:34:35.748-03:00Shitakes secos ao Vinho branco<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lista:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqP1wwlmnT9DCHOrCYVIWAw2ArxQm21OERdtcXU6dkgPJVRtiClgoAea-b-QhzNunEQAYnnQ-yhska0pOBILHrvGe9rpqRUP-Ni1uwk8fGCnwbI6nyB-2EeLJt9qwzxeQDAKhKx9um4D-/s1600/arte+-+Shitake+desidratado.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqP1wwlmnT9DCHOrCYVIWAw2ArxQm21OERdtcXU6dkgPJVRtiClgoAea-b-QhzNunEQAYnnQ-yhska0pOBILHrvGe9rpqRUP-Ni1uwk8fGCnwbI6nyB-2EeLJt9qwzxeQDAKhKx9um4D-/s400/arte+-+Shitake+desidratado.png" width="400" /></a></div>
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<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">50g de Shitake secos (desidratados) </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/4 maço de <a href="http://greenhomemade.blogspot.com.br/2012/09/hana-nira.html" target="_blank">Haná nirá</a></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span style="color: #274e13;"><span style="font-size: large;">1 Cebola roxa </span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (sopa) de Vinho branco seco</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3 colheres (sopa) de molho Shoyo</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco</span></li>
</ul>
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<div>
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Ferva 1 litro de água e coloque os shitakes desidratados, abaixe o fogo e deixe cozinhar por 20 minutos. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Reserve a água se quiser, para outras preparações.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Retire os cabinhos dos cogumelos, e fatie-os. Esprema-os com as mãos para tirar o excesso de água.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma frigideira, doure a cebola roxa picada e refogue os shitakes fatiados. Coloque o vinho branco, uma pitada de sal e deixe cozinhar por uns 3 minutos. Acrescente o molho shoyo. Jogue o haná nirá picado por cima e mexa por alguns minutos.</span></div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: serve 2 pessoas </span></div>
</div>
</div>
</div>
</td><td><br /></td></tr>
</tbody></table>
</div>
Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-70778532504895599142012-05-15T14:38:00.000-03:002016-05-09T13:32:54.366-03:00Abobrinhas Recheadas<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Z4puXeSnhYNPxpjV4AyyuEUv29gK6oOsMzMwkGQ4F3Fu9NiFtlbnx1-ltKhym_hyphenhyphen7Ctw9J33Vk4ijB16GRM56D29x9zasGj6Tv2imqhJpNXmS7kVGcGdd57b2D4P18YQCi7x4KZ2sE8K/s1600/arte+-+Abobrinhas+recheadas.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Z4puXeSnhYNPxpjV4AyyuEUv29gK6oOsMzMwkGQ4F3Fu9NiFtlbnx1-ltKhym_hyphenhyphen7Ctw9J33Vk4ijB16GRM56D29x9zasGj6Tv2imqhJpNXmS7kVGcGdd57b2D4P18YQCi7x4KZ2sE8K/s400/arte+-+Abobrinhas+recheadas.png" width="400" /></a></div>
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<ul>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">4 Abobrinhas redondas Amarelas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 Tomates (sem sementes)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Pimentão Verde </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/2 Cebola roxa </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3 dentes de Alho </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">8 - 10 Azeitonas verdes </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;"> 2 colheres (chá) de Amêndoas picadas*</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">2 colheres (chá) de Pão integral torrado e moído*</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 colher (chá) de Levedura de Cerveja*</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco ou Azeite</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta </span></li>
</ul>
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<div>
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Pique a cebola, o alho, o tomate, o pimentão verde e as azeitonas e reserve.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave as abobrinhas e corte a tapa. Retire o miolo, raspando bem com a ajuda de uma colher de chá. Pique o miolo.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma panela refogue o alho em um pouco de óleo. Junte a cebola e deixe murchar. Acrescente a abobrinha, o tomate, o pimentão. Refogue tudo. Tempere com sal e pimenta a gosto. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Se soltar muita água, aumente o fogo para secar ou despreze-a na pia. Por último coloque as azeitonas picadas e recheie as abobrinhas. </span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">No liquidificador, triture o pão torrado e bata com o levedo de cerveja e as amêndoas.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Polvilhe essa mistura sobre as abobrinhas e leve ao forno médio por 35 minutos, deixe gratinar.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.comtag:blogger.com,1999:blog-6839794988896660198.post-44996627097283594762012-05-09T14:20:00.001-03:002016-05-09T13:31:22.579-03:00Charutinho de Acelga recheado de Arroz integral e Abobrinha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lista:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6CLp6kzo4aRH1fdK-hOK8U9Sku3eSDl9ChSm-5uwv75LQo5XBzpOThAWLY-kC9Fwz2Ggdan7odmpRwW4cC7patm6cX-P1eQzujhkGG2LMkFspyPFEJQHNCEoHbVUeAljiJCjQTuWYI5A/s1600/arte+-+Charutinho+recheado+de+Arroz+integral+e+Abobrinha.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6CLp6kzo4aRH1fdK-hOK8U9Sku3eSDl9ChSm-5uwv75LQo5XBzpOThAWLY-kC9Fwz2Ggdan7odmpRwW4cC7patm6cX-P1eQzujhkGG2LMkFspyPFEJQHNCEoHbVUeAljiJCjQTuWYI5A/s400/arte+-+Charutinho+recheado+de+Arroz+integral+e+Abobrinha.png" width="400" /></a><span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
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<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">15 folhas de Acelga grandes</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3/4 xícara de Arroz integral</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 xícara de Cenoura ralada</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">3/4 xícara de Ervilhas congeladas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Cebola roxa picada </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 Abobrinha média picada</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span style="color: #274e13;"><span style="font-size: large;">4 Echalotes</span></span> <span style="color: #274e13;"><span style="font-size: large;">(ou 1 cebola grande)</span></span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">15 Azeitonas verdes picadas</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">150g de Amêndoas sem pele picadas (ou castanha de caju ou nozes)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1/2 maço de Cebolinha picada</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Óleo de Coco ou Azeite </span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">1 colher (chá) de Açafrão da terra (Cúrcuma)</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Sal marinho</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Pimenta a gosto</span></li>
<li class="Lista_de_ingredientes" style="font-family: Papyrus; text-align: justify;"><span class="Apple-style-span" style="color: #274e13; font-size: large;">Água mineral </span></li>
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave o arroz integral e coloque de molho por no mínimo 30 a 40 minutos. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em uma panela, refogue a cebola roxa em um pouco de óleo. Acrescente o arroz integral e mexa. Despeje 1 e 1/2 xícara de água fervente, abaixe o fogo e deixe cozinhar com a panela semi tampada. Tempere com o açafrão, sal e pimenta a gosto.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Quando a água estiver evaporando, acrescente as ervilhas e a cenoura. Misture e deixe terminar de cozinhar. Reserve.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Lave as folhas de acelga. Coloque-as numa panela com água fervendo e sal, uma a uma, por cerca de 2 minutos. Retire-as e deixe secar sobre uma peneira ou pano de prato.</span><span class="Apple-style-span" style="color: #274e13; font-size: large;"> </span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em outra panela, refogue as echalotes cortadas grosseiramente com um pouco de óleo. Coloque a abobrinha picada. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Tampe a panela e cozinhe em fogo baixo até os legumes ficarem macios. Tempere com sal e pimenta. Despreze a água que ficar no fundo.</span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Coloque as amêndoas em uma frigideira quente, mexendo sempre, até que fiquem douradas. Cuidado para não queimar! </span><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Em um bowl grande, misture o arroz, a abobrinha refogada, as amêndoas, as azeitonas picadas, e a cebolinha picada. Acerte o sal.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Recheie cada folha de acelga com a mistura de arroz e abobrinhas, enrole-as formando um charuto. </span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;">Leve ao forno médio, pré-aquecido, por 35 minutos.</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
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<span class="Apple-style-span" style="color: #274e13; font-size: large;">Rendimento: 15 charutinhos. Serve 4 a 6 pessoas.</span></div>
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Green Homemadehttp://www.blogger.com/profile/02323434622842401804noreply@blogger.com