@mela16161:

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Wednesday 04 December 2024 08:12:48 GMT

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وصية الشيخ للسوريين . . #وليد_اسماعيل

وصية الشيخ للسوريين . . #وليد_اسماعيل

Stop throwing your wilted vegetables and make this delicious zero waste scarpaccia! INGREDIENTS:🥒🧅🧄 * 3 zucchinis, thinly sliced with a mandolin * 1 onion, thinly sliced with a mandolin * 1 tsp salt * 1 tsp herbs of your choice (e.g., basil, oregano, or thyme) * 2 tbsp nutritional yeast * 3 minced garlic cloves * 1 cup all-purpose flour * 1/4 cup cornmeal * 1 cup water (use the one squeezed from the zucchini) * 2 tbsp olive oil INSTRUCTIONS 🥣 * Slice the zucchinis and the onion thinly using a mandolin. * Place the sliced zucchinis and onions in a colander and sprinkle them with 1 tsp of salt. Let them sit for about 15 minutes to release excess moisture. * After 15 minutes, squeeze the zucchini and onions to remove excess liquid. Reserve the liquid in a separate bowl, as you will use it later in the recipe. * Preheat your oven to 375°F (190°C). * In a mixing bowl, combine the all-purpose flour, cornmeal, nutritional yeast, minced garlic cloves, and your choice of herbs. * Gradually add the 1 cup of reserved zucchini and onion liquid to the dry ingredients, stirring continuously to create a smooth batter. Adjust the consistency with a little water if needed. * Gently fold the squeezed zucchini and onion slices into the batter. * Grease a baking dish or tray with the olive oil. * Pour the zucchini and onion mixture with batter into the greased baking dish, spreading it evenly. * Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the Scarpaccia is golden and firm. * Once cooked, remove from the oven and let it cool for a few minutes. * Slice into squares or wedges and serve your vegan Scarpaccia with zucchini and onions as a delicious and savory dish. #vegetables #zerowaste #healthyrecipes #EasyRecipes

Stop throwing your wilted vegetables and make this delicious zero waste scarpaccia! INGREDIENTS:🥒🧅🧄 * 3 zucchinis, thinly sliced with a mandolin * 1 onion, thinly sliced with a mandolin * 1 tsp salt * 1 tsp herbs of your choice (e.g., basil, oregano, or thyme) * 2 tbsp nutritional yeast * 3 minced garlic cloves * 1 cup all-purpose flour * 1/4 cup cornmeal * 1 cup water (use the one squeezed from the zucchini) * 2 tbsp olive oil INSTRUCTIONS 🥣 * Slice the zucchinis and the onion thinly using a mandolin. * Place the sliced zucchinis and onions in a colander and sprinkle them with 1 tsp of salt. Let them sit for about 15 minutes to release excess moisture. * After 15 minutes, squeeze the zucchini and onions to remove excess liquid. Reserve the liquid in a separate bowl, as you will use it later in the recipe. * Preheat your oven to 375°F (190°C). * In a mixing bowl, combine the all-purpose flour, cornmeal, nutritional yeast, minced garlic cloves, and your choice of herbs. * Gradually add the 1 cup of reserved zucchini and onion liquid to the dry ingredients, stirring continuously to create a smooth batter. Adjust the consistency with a little water if needed. * Gently fold the squeezed zucchini and onion slices into the batter. * Grease a baking dish or tray with the olive oil. * Pour the zucchini and onion mixture with batter into the greased baking dish, spreading it evenly. * Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the Scarpaccia is golden and firm. * Once cooked, remove from the oven and let it cool for a few minutes. * Slice into squares or wedges and serve your vegan Scarpaccia with zucchini and onions as a delicious and savory dish. #vegetables #zerowaste #healthyrecipes #EasyRecipes

#CapCut _#اعادة_النشر🔃 _#syria

#CapCut _#اعادة_النشر🔃 _#syria

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