Belila Vegan Friendly Recipes

BELILA (VEGAN FRIENDLY)

Belila (Vegan Friendly) image

Cooked wheat berries in milk from Egypt. Please take into consideration the time necessary to soak the wheat berries overnight and to cook them for one hour. Good for either breakfast or dessert but we enjoyed it better as the former. Wheat berries have quite a chewy texture so if you've never cooked with them before at least you know what to expect. As found in the cookbook 'Mediterranean Light' by Martha Rose Shulman. Vegan friendly.

Provided by COOKGIRl

Categories Breakfast

Time 1h13m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup wheat berries
3 cups water
2 cups milk (or your favorite milk substitute)
1 tablespoon honey, to taste
1/2 teaspoon ground cinnamon (or a small piece of cinnamon stick)
1/4 teaspoon freshly grated nutmeg, to taste
1/2 teaspoon vanilla extract
1 tablespoon orange flower water (DO NOT omit)
1 apple, diced
honey or powdered sugar
toasted almond (slivered or sliced)

Steps:

Soak the wheat berries overnight in water to cover. Drain the next morning.
Combine the wheat berries with 3 cups of fresh water; bring to a boil.
Reduce heat, cover and simmer 1 hour or until the skins split. Drain.
In the same pot heat the milk (or milk substitute) with the honey, cinnamon or piece of cinnamon stick and nutmeg. Gently heat until the spices start to become fragrant.
Remove pan from the burner and stir in the vanilla extract and orange flower water. Note: if you used a piece of whole cinnamon stick remove it now.
Stir in the cooked wheat berries and heat through if necessary. Or, as we did: spoon a serving of the wheat berries into a bowl and pour milk all around.
Garnish the wheat berries with diced apple, powdered sugar or a drizzle of honey and the almonds.

STUFFED MUSHROOMS - VEGAN FRIENDLY

Stuffed Mushrooms - Vegan Friendly image

These are delicious and no one was more surprised than I was, the confirmed carnivore-they satisfy that fifth 'umami' taste for savory, protein-rich foods. They are easy to make and, frankly, better than a lot of recipes I have that involve meat (!) This is an adaptation of a recipe I found online. It's vegan-friendly but also appeals to omnivores. If you want to jump-shift to vegetarian, top them with parmesan cheese rather than the nutritional yeast. These may be made up to 24 hours ahead.

Provided by One Happy Woman

Categories Vegan

Time 42m

Yield 24 mushrooms, 12 serving(s)

Number Of Ingredients 14

Ingredients

24 brown button mushrooms
3 tablespoons olive oil
1/2 onion
1 stalk celery
3 garlic cloves
2 -3 tablespoons breadcrumbs
1/2 cup walnuts
1/2 cup tempeh or 1/2 cup tofu
1/2 cup vegetable broth
1/4 cup nutritional yeast
salt or soy sauce
1 teaspoon lemon pepper
1 tablespoon dried parsley flakes
1 teaspoon poultry seasoning

Steps:

Remove the stems from the mushroom caps and chop them, along with the onions and celery.
Put the garlic through a press and saute the garlic with the chopped vegetables.
Chop the walnuts.
Add the rest of the ingredients and pulse in a food processor.
Adjust the texture with broth or breadcrumbs.
Place the mushroom caps on a greased baking pan and sprinkle with salt.
Stuff the caps and top with a sprinkle of nutritional yeast (or the Parmesan, if you're going vegetarian).
Bake, uncovered at 350 for 30 minutes if at room temperature, 40, if chilled.

Nutrition Facts : Calories 108.3, Fat 7.8, SaturatedFat 1, Sodium 25.3, Carbohydrate 6.7, Fiber 1.8, Sugar 1.1, Protein 5.1

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