geekgirl397 + food 283
Hugh Fearnley-Whittingstall: the joy of veg | Life and style | The Guardian
august 2011 by geekgirl397
"It began as an exercise, but became nothing short of a small revolution. Notorious carnivore Hugh Fearnley-Whittingstall now eats little or no meat or fish. "
Fearnley-Whittingstall
theguardian
food
cooking
meat
vegetarianism
ecology
environment
health
hfw
august 2011 by geekgirl397
Kosheri - Egyptian rice, pasta, lentil, spicy dish
june 2010 by geekgirl397
Kosheri (also spelled kushari, kosheree, kosheree, kochary, kochari) is an inexpensive, filling, and nutritious Egyptian fast-food dish: In Egypt, kosheri is sold by street vendors and in specialized kosheri restaurants that serve nothing but . . . kosheri (your choice of small, medium, or large).
Kosheri is an Egyptian version of the Kichri (kitchree, khitcherie) of India, which is always a combination of rice and lentils. Kichri is also the ancestor of the British/Scottish kedgeree which was a culinary byproduct of the British imperial Indian experience.
Kosheri
kushari
kosheree
kochary
kochari
egypt
egyptian
food
cooking
recipe
vegetarian
vegan
spicy
rice
lentils
Kosheri is an Egyptian version of the Kichri (kitchree, khitcherie) of India, which is always a combination of rice and lentils. Kichri is also the ancestor of the British/Scottish kedgeree which was a culinary byproduct of the British imperial Indian experience.
june 2010 by geekgirl397
Egyptian Koshari Recipe - Allrecipes.com
june 2010 by geekgirl397
Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish
recipe
koshari
egyptian
rice
pasta
lentils
egypt
food
cooking
vegetarian
vegan
june 2010 by geekgirl397
Soba Noodles With Ginger Scallion Sauce
june 2010 by geekgirl397
Ginger Scallion Sauce
Makes about 3 cups
Ingredients:
2 1/2 cups thinly sliced scallions (greens and whites, from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or neutral oil
1 1/2 teaspoons usukuchi (light soy sauce)***
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste
Directions:
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge.
food
recipe
noodles
pasta
asian
ginger
scallions
spring_onions
lunch
Makes about 3 cups
Ingredients:
2 1/2 cups thinly sliced scallions (greens and whites, from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or neutral oil
1 1/2 teaspoons usukuchi (light soy sauce)***
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste
Directions:
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge.
june 2010 by geekgirl397
Eating Animals: Facing the truth about food - Telegraph
march 2010 by geekgirl397
"If we were to one day encounter a form of life more powerful and intelligent than our own, and it regarded us as we regard fish, what would be our argument against being eaten?"
animals
eating
food
agriculture
animal_rights
meat
vegetarianism
veganism
jonathansafranfoer
safranfoer
agribusiness
march 2010 by geekgirl397
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