Traditional recipes

Vegetable Tian with Milk Core

Vegetable Tian with Milk Core

Finely chop the onion and onion, cut the carrot and green onion into rounds.

Put the 2 tablespoons of butter in a pan until it melts, add the onion and garlic and cook.

Put the carrot and the broccoli bouquets and let it cook for another 2-3 minutes.

Grease a tray with the 2 tablespoons of olives and add the hardened vegetables, distributing them on the entire surface of the tray.

Peel the potatoes and zucchini.

Eggplant and tomatoes are peeled and sliced.

We also cut the cheese into slices.

Place the slices of vegetables and cheese alternately over the hardened vegetables in the pan.

Add salt and pepper, cover the tray with aluminum foil and put in the oven over medium heat for about 25-30 minutes until the vegetables soften, then remove the foil and leave for approx. 15 minutes until golden brown.

Good appetite!!!

Among the early martyrs of Christianity, this soldier in the guard of the Emperor Diocletian wrote, in the year 303 AD, a unique page, full of piety and courage. Imprisoned and tortured to renounce his faith, stabbed with a spear, with heavy stone slabs placed on his chest, pulled on the wheel, thrown into the lime pit, beaten on his feet and forced to wear shoes with nails, then hit his neck a poisoned drink, whipped with oxen and subjected to other tortures - nothing managed to make him give up the Christian faith! "You will lose weight more easily by torturing me than by being worked," Gheorghe told his executioner, as he tells us. Kera Calița from Jariștea Locantă.

The Holy Great Martyr George is also credited with the legend according to which he would have killed a dragon to save a virgin, but this is a late, medieval legend.

The icons show the Saint on horseback, shooting down a dragon with a spear, which for Christians will have a symbolic meaning. The virgin escaped by the plague of strife with the Beast is founded to be our own pure faith, the blameless one. That is why, symbolically, Saint George is our bearer of victory! Protector of the Romanian army, the image of Saint George killing the dragon is also present on the flag of medieval Moldavia, embroidered with gold and silver thread and beaten in jewels, sent by Stephen the Great to the Zograf Monastery on Mount Athos. Saint George announces the victory against sin, cowardice and lies. That is why he is shown killing the dragon, the symbol of the devil, of the evil in this world.

In the popular calendar of the Romanians, the Saint, called Sân-Giorgiul or Sângiorzul, has another meaning. Greener of nature and sower of all seeds, protector of herds and flocks, Sângiorzul is the "first guardian of time", the one who opens the Pastoral New Year, brother of Sâmedru (Saint Peter), the gatherer of fruits. On April 23, Sângiorz received the keys of the seasons from Samedru's hand, then, in a great hurry, he closed the bad weather with a key, and with the other he opened the summer, the core of which was on July 20, in Sântilie. Being a protector of Nature, in the morning of his day he sits on the pillars of gates and houses, on windows and doors, wreaths of green branches, especially wicker. Stinging was also done on this day, because in this way people will be more alert, hardworking and healthier throughout the summer.

Beyond the popular traditions of the abundance brought by Saint George, the boyars honored him with rich meals, spread for the mosaics with thin cheeks, because then the best dishes were brought from the pantries, and the damsels with the best bruises were taken out of the cellars.

In ancient times, often on the feast of St. George, the canons of Lent were no longer taken into account, so they first brought to the table the tips loaded with bowls full of carp and pike caviar salads, goose eggs and duck stuffed with liver, ham and expensive cheeses, sprinkled with saffron oil and honeycomb, dough sprinkled with leurd and yolks and the like.

Then came from the oven the baked chicken with spices or the capon stuffed with minced meat and greens, sprinkled with Madeira, fish stuffed with vegetables, crabs with lemon and garlic and beef skewers, next to which sat the salads with fresh spinach leaves, hazelnuts and goat cheese with negrilica and sulemenita with paprika. In the end, there was a waste of bird's milk, flavored with vanilla pods, floating in the bowl a lot of egg white lumps boiled in two boils.

After such a hearty meal, the boyars indulged in aniseed vutci, their cocoons were pampered with sweet fruit liqueurs, and the children received carafes of fresh lemonade, to which were added two or three mint leaves.

And, later, at the hour of calm, the game of stos and taclale, came the kettles with marzipan, the old soft drink, made from highly concentrated black coffee, in which the pieces of ice were placed, adorned with well-beaten sweet cream. For the ladies, a cup of milk was added to the drink, a wonderful caffe-frape came out, as in the Parisian secret cafes, often trampled by them in the early autumn hours, when their sworn spouses were entitled to collect from the tenants. the money on the abundant harvests of the summer famous since the spring of the blessed day of Saint George.

Tradition says that on Saint George's Day it is good to have nettle food on the table.

Nettle dish with garlic, horseradish and polenta

You need: 3 piles of nettles, 1/2 onion, 3 cloves of garlic, 1 tablespoon flour, a glass of milk, 1 tablespoon oil, salt & freshly ground black pepper (to taste), 1 horseradish root.

Clean the nettles, wash them in a little water and boil them in a pot of water. Bring to the boil 2-3 times, then remove, drain and finely chop. Meanwhile, chop the onion, peel and crush the garlic, and fry for a few minutes over medium heat in a pan with a tablespoon of oil. When they start to soften, reduce the heat and add the flour, stirring until the composition becomes homogeneous. Then pour the milk and mix again over medium heat for another 10-15 minutes. If you want the food to be creamier, you can add a little cream at the end.

Cod liver pie

You will need: 200 gr cod liver or other large fish, 2 tablespoons oil or lard, 1 red pepper cut into strips, 1 bunch of chopped green onions, dill and green parsley, 1 cup of broth, puff pastry, pepper, salt , 1 tablespoon butter to grease the pan.

Cut the liver into cubes and simmer in a little oil. Then add the dissolved broth with a cup of water, finely chopped pepper, onion and greens, then simmer over low heat until reduced. Season to taste. Grease the pan with butter. Cover the base and the walls of the tray with half of the dough, pour the composition evenly and cover with the rest of the dough. Optionally, you can grease the dough with beaten egg. Put the tray in the preheated oven for 40 minutes on the right heat.

Fish meatballs and potatoes

You need: 250 gr lightly boiled boneless fish, 250 gr boiled potatoes, 2 eggs, white bread crumbs, 100 gr golden breadcrumbs, 2 cloves garlic, 1 bunch of green parsley, salt, pepper, oil for frying.

The fish is checked for any remaining bones and skin, and the potatoes are passed, then a homogeneous mixture of these basic ingredients is made. In this fish puree add the soaked and pressed bread crumbs, as well as crushed garlic, salt, pepper and parsley - to taste. Mix everything very well and then, with a wet hand, form meatballs that are passed through breadcrumbs and fried in hot oil.

Vegetable Tian with Milk Core - Recipes

On the occasion of the fast-approaching Easter holidays, this time we offer you a menu from other lands & # 8230 If you want to try something other than our traditional dishes, the recommendations below are a bit more sophisticated, but also include the indispensable lamb & # 8230 8230 prepared, however, as in the mountainous area of ​​Abruzzo. We hope you try and appreciate the news proposed by

I. is a cake invented by mistake in Italy in the 15th century. The preparation of a cook, who legend has it called Toni, was burned, so he had to quickly bury something in place.

Using a few simple ingredients, he made a kind of cake, which conquered the taste buds of Ludovico di Moro, who, delighted, asked who made the bread. He was told that Toni! Ludovico replied: "This should be Toni's bread" & # 8211 meaning "pane di Toni", panettone! There is a big difference between homemade and bought Panettone. If you don't believe us, try the recipe!

Ingredients and quantities:

& # 8211 30 grams of dry yeast
& # 8211 600 grams of flour
& # 8211 100 grams of powdered sugar
& # 8211 200 grams of butter
& # 8211 a few tablespoons of milk,
& # 8211 3 eggs
& # 8211 The peel of an orange and a lemon, finely grated
& # 8211 200 grams of raisins (white and red)
& # 8211 100 grams of dried apricots, cut into raisin-sized pieces
& # 8211 Roasted and crushed almonds in pieces
& # 8211 a pinch of salt.

Method of preparation:

1. Dissolve the dry yeast in two or three tablespoons of warm milk and mix it with a teaspoon of flour, then let it rise for 20-30 minutes in a warm place.

2. Mix the prepared yeast and salt in the freshly sifted flour, adding the soft butter, sugar and eggs in turn. Knead the dough until it becomes soft.

3. Mix the raisins, chopped apricots and almonds, lemon peel and orange into the dough.

4. Grease a tall-walled pan well with butter and line it with aluminum foil. Grease with butter and then line with flour.

5. Make a large crust out of the whole dough and put it in the pan. Let it grow for about an hour, in a warm place, covered with a clean towel and slightly damp. Grease it with beaten egg and put it in the oven (heated well at 180 degrees), over low heat, about 45 minutes.

6. It is ready when it has become firm, acquiring a golden crust. Let it cool well in the pan in which it was baked, then you can serve.

Tip: It is deliciously powdered with sugar or greased with honey, along with a sweet wine or cocoa with milk. It can be glazed with chocolate or fruit cream.


Ingredients and quantities:

& # 8211 3 sour apples, peeled and peeled, cut into thin slices
& # 8211 100 grams of toffu (soy milk cheese), cut into cubes
& # 8211 2 Cut celery
& # 8211 6 lettuce leaves
& # 8211 2 tablespoons white rice or apple cider vinegar
& # 8211 2 tablespoons mayonnaise (made without eggs)
& # 8211 2 teaspoons sesame seeds, sea salt and pepper to taste.

Method of preparation:

1. Mix the apples with the celery, vinegar and toffu.
2. Put the lettuce leaves on plates and then place the composition.
3. Mix the mayonnaise with the sesame seeds and place on top.

III. Endive salad

Ingredients and quantities:

& # 8211 1/2 kg of endive
& # 8211 30 ml lemon juice
& # 8211 40 ml oil
& # 8211 10 grams of sea salt.

Method of preparation:

The endives are carefully cleaned of the outer leaves and any impurities, washed quickly under a strong stream of water (otherwise they become bitter), cut into suitable cubes, salted and then mixed with the sauce made of oil and lemon juice.

IV. Lamb leg ALL & # 8217ABRUZZESE

A hot dish typical of the mountainous area of ​​Abruzzo. Traditionally, mutton should be used over an open fire in a large copper bowl. But the lamb is so tender that its flesh comes off its bones. The steak is delicious with polenta (the famous Italian polenta).

Ingredients and quantities:

& # 8211 700 grams of onions
& # 8211 3 large hot peppers (chilli)
& # 8211 6 cloves of garlic
& # 8211 2-3 kg lamb leg
& # 8211 45 ml of oil
& # 8211 tarhon
& # 8211 75 ml of dry white wine
& # 8211 3 cans of 400 grams of peeled tomatoes
& # 8211 salt and pepper
& # 8211 400 grams of polenta.

Method of preparation:

1. Cut the onion not too small. Cut the peppers into strips the length of a finger. Finely chop the hot pepper.

2. Peel the garlic and leave the puppies whole. Season the lamb well.

3. Heat 15 ml of oil in a large, deep saucepan or a roasting pan large enough to fit the lamb's foot. Brown the lamb well everywhere. Set it aside and remove the burnt fat.

4. Heat the remaining oil and lightly fry the onion, hot peppers, garlic and tarragon, together, over medium heat, stirring occasionally, until they begin to turn golden. Everything takes about 5 minutes.

5. Add the wine and tomatoes, boiled for 10 minutes. Place the lamb over the vegetable mixture and season well. Sprinkle with grease and cover with a lid. Bake on the right heat for 4 hours, greasing with fat from time to time. Let it cook, then uncover the dish for more than an hour.

6. To serve, remove the lamb leg and cut it into pieces. Serve with sauce and polenta, both placed separately in large bowls.

V. Desert specific italian & # 8211 Cassata di sulmona

No less famous than Cassata Siciliana, the dessert we propose will delight your taste senses: a Madeira cake syruped with Amaretto liqueur, with chocolate icing and a layer of pralines, chocolate cream and hazelnuts.

Ingredients and quantities:

& # 8211 125 grams of caster sugar
& # 8211 50 grams of peeled, fried almonds
& # 8211 175 grams of chocolate
& # 8211 125 grams of fried hazelnuts
& # 8211 2 tablespoons grated sugar
& # 8211 2 tablespoons grated cocoa powder
& # 8211 300 ml of cream
& # 8211 350 grams of sponge cake
& # 8211 150 ml of Amaretto liqueur
& # 8211 50 grams of butter.

Method of preparation:

1. Lightly melt the sugar in a small bowl with a thick bottom. Do not mix. When the sugar has turned golden, remove from the heat. Stir in the almonds, pour over a sheet of waxed paper and let cool.

2. Finely grind the almonds. Set them aside in a medium-sized bowl. Cut into not too small pieces 90 grams of chocolate and hazelnuts. Mix them and set them aside in another medium-sized bowl. Sift the powdered sugar and cocoa into a third medium-sized bowl.

3. Beat the cream very lightly until it becomes hard (without exaggerating, so that it does not cut or become buttery). Spoon a third of the amount of cream into each bowl.

4. Cut the Madeira cake (sponge cake) into thin slices. Line a cake pan or cellophane cake. Base on a layer of sponge cake, covering the entire bottom of the pot. Sprinkle with a little liqueur. Spoon almond cream on top, place another layer of sponge cake, sprinkle again with liqueur.

5. Sprinkle chocolate and hazelnut cream on top, add another layer of sponge cake and sprinkle with liqueur. Top with all the cocoa cream, then what's left of the chocolate and hazelnut cream. Cover with another layer of sponge cake and sprinkle with what's left of the liqueur. Cover with cellophane and place something heavy on top, over a cardboard the size of the tray in which you put the cake. Refrigerate overnight.

6. Melt the remaining chocolate in a bain-marie in butter in a small bowl of Jena. Mix them well. Remove the cassata from the cold, remove the cellophane and pour the melted chocolate on top. Smooth and coat the cake in melted chocolate with a spatula. You can serve immediately or you can even freeze the cake until the date of serving.

It starts with caramelizing the nuts. Caramelize the sugar in a saucepan until light brown, add a tablespoon of butter and coarsely crushed walnut kernels.

Stir constantly to soak the nuts in the caramel sauce. Remove the pan from the heat and pour the caramelized walnuts on a flat surface (plate) covered with aluminum foil. After cooling and hardening, they are passed through a nutcracker.

For the cake top, mix the egg whites with a pinch of salt and gradually poured sugar. Then add the vanilla sugar, 1 tablespoon of rum, 1 tablespoon of lemon juice, 200 g of ground caramelized nuts and flour. Stir until smooth. Pour the composition into a cake tin lined with special baking foil and place in the preheated oven for about 40-45 minutes, until the toothpick sample passes.

For the cream, rub the yolks with the sugar, in a bowl placed in a bain-marie, add the milk gradually and stir constantly until it thickens. Remove from the heat and allow to cool.

Separately, rub the butter butter, then add the cream little by little, rubbing further, until it is completely homogenous. At the end, add the almond essence.

Cut the cake top into two horizontal slices and place the cream between them, keeping one side for garnish.

Spread the preserved cream over the cake, sprinkle the remaining caramelized walnuts over it, add a few whipped cream ornaments with the help of the posh and leave this cake with cold milk cream for a few hours before being sliced ​​and served.

Pasta colored with vegetables and & ldquofantome & rdquo of white cheese

Nutritionists say that at a table you should have as many colors as possible. Here's how this plate would please any rascal. It leaves your mouth watering, it's colorful, what's more. you can't resist them!


  • 2 cans of White Calcica Cheese & ldquo praline & rdquo 108g
  • 250g wholemeal pasta (after & # 259 preferred & # 259)
  • 1 green pepper
  • 1 red pepper
  • & frac12 small onion
  • 4 cloves of garlic
  • 1 zucchini
  • 6 cherry tomatoes
  • olive oil
  • 1 tablespoon flour
  • 0.5l milk

Method of preparation:

1. Boil the pasta and drain according to the instructions on the package

2. Cut the onion and garlic into small pieces and fry them in a little olive oil.

3. When the onion starts to soften, add the sliced ​​peppers

4. After the peppers are slightly softened, add zucchini cut in half into rounds and cherry tomatoes in half.

5. Leave it on the fire for a few minutes, then remove the vegetables in a bowl and add 1 tablespoon of flour and 0.5l of milk to the juice left. Stir continuously to avoid lumps.

6. Add 8-10 pieces of Milk Core, season with salt and pepper to taste and mix until it starts to thicken.

7. Place the pasta on a plate, cover them with the sauce obtained and vegetables.

8. Decorate the plate with the rest of the Milk Core pieces

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Milk core with rice and vegetables

With Delaco cheese you can also prepare delicious hot snacks, such as Milk Core with rice and vegetables.

For this delicious and nutritious food, we will boil the rice together with the peas, carrots and red peppers for about a quarter of an hour.

After the first 10 minutes of cooking, add the well-squeezed corn and season with salt and pepper to taste.

When the rice and vegetables are cooked, take them out and place them in a bowl covered with slices of Natural Milk Core.

Rice dish with vegetables and milk core is served hot.

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Preparation with Thermomix:

  1. Concentrate the rice in the basket, wash it well and then hydrate it for a few hours (2-3). Then search it for more water.
  2. Pour the water & icircn bowl, add a teaspoon of salt, a little oil, the dried vegetable mixture, then insert the basket & icircn bowl and add the rice. Put the lid and measuring cup then cook 25 minutes / 100 & degC / speed 4.
  3. Meanwhile, prepare the vegetables and the rest of the ingredients. Cut the pickles into pieces.
  4. Remove the measuring cup, place the varoma bowl on the lid, add 2 eggs (peeled), then cover the vegetables, cover with the lid and cook for 16 minutes / varoma / speed 2. Peel the eggs and cut them into slices or cubes. Wash the mint leaves and finely chop them to release the flavor.
  5. Prepare a large bowl for the salad, add the rice, then the vegetables, add the pickles, olives, cherry tomatoes, egg slices, chopped mint, sprinkle with olive oil, apple cider vinegar or lemon juice, salt and pepper to taste, then mix gently to combine the flavors.

Thermomix is ​​the ideal appliance in any kitchen. Nicknamed the smallest mobile kitchen in the world, & icircnglob & acircnd over 20 functions, it helps us cook fast, healthy and tasty, and access to the international Cookidoo platform, with over 65,000 recipes from around the world, gives us inspiration and new ideas & icircn each day.

For today's recipe, Thermomix helped me weigh all the ingredients, boil the rice and vegetables gently steamed and boil the eggs.

If we made you curious, contact us for a free culinary demonstration!

This recipe was lovingly prepared by Cristina and Mihai from Magie with Thermomix.

Quick vegetable recipe with Bechamel milk sauce

The dish can be cooked with various vegetables: potatoes, carrots, green peas, green beans, asparagus, etc. Vegetable food with Bechamel milk sauce can be cooked in one way or, in this case, in a vegetable mix. In winter, you can buy frozen vegetables ready to be cooked, do not make any effort for this step.
Bechamel is a white sauce, the basis for food or used to obtain other sauces by adding cheese, mustard, dill, etc. It consists in the gradual incorporation of milk in a butter rantas. The technique of making bechamel sauce without lumps consists in taking the following measures: low heat, using a whisk (made of silicone if the pot has a non-stick coating or white enamel), the milk should be warm and always mix in the sauce.
More images during the preparation of Bechamel sauce can be found HERE (click)
The recipe is taken from an old book of & # 8220 household tips & # 8221, published in 1959, which also includes an interesting collection of recipes.

Preparation time 10 minutes

Cooking time 10 minutes


  • 400-500 g vegetables (potatoes, carrots, peas, green beans, asparagus, broccoli, etc.)
  • 1/2 teaspoon salt

Ingredients for Bechamel milk sauce

  • 50 g butter
  • 1 tablespoon flour
  • 250 ml of hot milk
  • salt, pepper, nutmeg

PREPARATION vegetables with Bechamel milk sauce
1. If the vegetables are not frozen and ready to be cooked, then clean, wash, slice or unwrap the bouquets (cauliflower and broccoli).
2. Boil the vegetables for 10 minutes, putting them in boiling water (about 1.5 liters) with 1/2 teaspoon of salt. Strain them and place them in portions on plates, or on a plate on a festive day, next to the sauce dish that the guests will use or you will serve yourself, who are the host.
3. Next you have two options. As I described in step 3, or put the vegetables together with the sauce in the oven and au gratin together for 15-20 minutes, in which case you make the sauce from 300 ml of milk. The milk sauce should have the consistency of sour cream at the end.
PREPARATION of Bechamel sauce
1. Melt the butter over low heat in a saucepan.
2. Add the flour and mix well until you get a cream, then leave it on the fire for another 1 minute, to fry the flour, but always mix.
3. Pull the pot off the stove and start to incorporate the warm milk little by little at the beginning. If the milk is too hot, it is not a problem just that it thickens quickly and must be put less and quickly homogenized with the aim.
4. If the milk is not very hot, the operation of incorporating the milk from the beginning is done by pouring little by little. If the pot has stability, work with two hands, pouring slowly… like mayonnaise.
5. At the same time, turn the sauce over. Continue like this: pour a little milk, stir in the milk, and mix until the milk runs out (work with both hands, pour the milk with one hand and handle the milk with the other). When you have put all the milk and it is a bit boiled, if the sauce has a thicker consistency than you want, you can add a little more milk. Let the sauce boil for another 1 minute, stirring constantly.
6. Season with salt and pepper and possibly a little nutmeg.

It is a quick and tasty food, enriched by the white sauce.
Other dishes prepared with Bechamel sauce:
& # 8211 Lamb and eggplant puree with bechamel sauce
& # 8211 Lasagna with ragu sauce - original recipe
Liv (e) it!

Cold soup - recipe


  • 1-2 tomatoes
  • 2 bell peppers or kapia
  • ¼ cup of diced pumpkin
  • 4 cloves of garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons oil
  • salt and pepper to taste

Wash and chop all the vegetables, reserving a pepper. Pass them with a blender or a robot. Add oil, lemon juice, salt and pepper.

You can also add water or whey & # 8211 if you think the soup is too concentrated or thick.

The soup obtained is served in bowls. Add the reserved pepper, finely chopped.

If you want the soup to be fuller, you can add croutons, chopped walnut kernels, sunflower or pumpkin seeds, almonds or other dried fruit.

People with very sensitive stomachs should avoid raw foods.

Article source: Mihalea Bășoiu, Mihai Bășoiu, Cold Soup, 203 Living Food Recipes, Meteor Publishing House, pp. 19-20, p. 74

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Are eggs considered dairy?

Although we all know that eggs come from chickens, some of us wonder if eggs are dairy. Maybe this is because the eggs are shredded in the dairy section of the supermarket or because the eggs are often grouped with cheese and milk in nutritional images. The confusion over whether eggs are dairy could also be due to the similarity of the terms Dairy products and of animal by-products . But contrary to this misconception, eggs are not dairy products.

While eggs are indeed animal products and therefore an animal by-product, they are not dairy products or dairy products. A dairy product refers to a product of the mammary glands of mammals, such as cows, goats, sheep and others, as well as products derived from them, such as milk, cream and butter.

Allergies to milk and eggs

Many people who do not eat dairy products do not eat eggs because of allergies, food restrictions, ethical beliefs or other reasons. However, people who avoid dairy products due to milk allergies or who are lactose intolerant - but who do not have an egg allergy - can eat eggs as part of their diet, without the negative results associated with milk intolerances or allergies.

Dairy-free diet without eggs

In addition to causes other than allergies, there are two groups of people who eliminate milk and eggs from their diet. Vegans are people who choose to refrain from eating eggs and milk - a vegan diet is devoid of any animal products or by-products, which means that not only meat, but also eggs, milk and butter are allowed.

There are also some Jewish communities that do not eat eggs with milk if the egg was found inside the chicken and was not laid. This is because an uneaten egg is considered meat and it is not kosher to consume dairy with meat (not because eggs are considered dairy).

Rice without vegetables without recipes

To find some milk-free and egg-free recipes, just look for a vegan cookbook.

What could be the most challenging dishes are desserts, but there are actually several egg-free desserts without milk, where you will find many delicious options for pies, cakes, cheeses, cakes, ice cream, fudge and puddings. A chocolate marble cake is devoid of eggs and butter, and looks tasty and impressive, so much so that it needs no frost. A smart chocolate banana recipe replaces egg bananas, while soy milk and milk-free chocolate are included to satisfy any chocolate craving and keep the milk and egg-free recipe. And who would have thought that cheesecake could be milk and without eggs? You won't think a vegan cheesecake can be so creamy and delicious.