VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Potpourri Pasta Salad Primavera (In Spanish)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
Ringlet rice pasta
Filtered water for the pasta
Carrot, grated
Celery, chopped
Red bell pepper, chopped
Parsley, chopped
Pecans, chopped
Black raisins
Sesame seeds
Fresh thyme
Olive oil
Sea salt





  1. To cook the rice pasta, boil adequate water, add in some olive oil to enhance the taste.
  2. Add gently the rice pasta into the water. Keep stirring it with wooden spoon for the firs 2 or 3 minutes to avoid stickiness.
  3. Coo the rice pasta for about 12 minutes. Once it is “al dente”, cool them quickly by dipping them in cold water.
  4. First, add the carrots, then the celery. Add some red bell pepper, and then the raisins, and the parsley.
  5. Add the sesame seeds.
  6. Add a little salt.
  7. Add the pecans. Sprinkle it over the dish.
  8. Lastly, splash a little olive oil on top and some fresh thyme.
  9. And gently toss the salad, allowing them to mix well.
  10. In the end, add some more sesame seeds.
  11. Ready to be served.



 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ