orta veg - ideias sobre comida
gabriela casartellirepositório de experiências e receitas plant based, dicas de uma acadêmica de nutrição com olhar (e texto) crítico da jornalista que habita esse corpo desde 2006
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 16 | Subscribers | Read | gabcasartelli.substack.com |
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Latest Issues
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"Tapioca" de flocão de milho ou "Cuscuz" de frigideira
Não gosto muito de chamar com esses nomes adaptados/aproveitados, mas funcionam para entendimento geral: “tapioca de cuscuz” porque o processo de produção é similar. "Cuscuz de frigideira", porque a base é o flocão de milho tb usado para o ...
Grão de bico em tudo, por favor.
O grão-de-bico é muito mais do que um simples ingrediente: ele é uma verdadeira potência nutricional. Rico em proteínas vegetais, ferro, fibras e vitaminas do complexo B, esse grão ajuda a fortalecer os músculos, melhorar a digestão e mante...
A importância do remolho e como fazer do jeito certo
### Por Que (De)Remolhar é Essencial?
Inacreditável e perfeito: pão de queijo vegano (de beijo, de quê, desqueijo, sem queijo...)
Essa receita não nasceu pronta e vem sendo desenvolvida e trabalhada desde 2018 quando de vegetariana virei vegana e perdi o maior quebra-galho de comida de rua do brasileiro: o pão de queijo. Na hora fiquei triste, mas quando eu descobri q...
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Authors
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jornalista e vegana que se descobriu nutricionista e cozinheira - esse é o tweet
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