Going out with friends is great, but enjoying good company at home is no comparison! Especially when it comes to eating without guilt and enjoying delicious healthy dishes! We have separated 5 appetizing vegetarian and vegan recipes for you to enjoy with friends!
Eggplant and avocado bruschetta
It seems difficult but this recipe is easy and simple to make and as a result is great!
1 eggplant cut into slices
2 tablespoons of olive oil
8 sliced cherry tomatoes
1 ripe avocado
1/2 cup of grated Parmesan cheese
2 crushed garlic cloves
Basil, salt and pepper
1 Italian bread cut into slices
First, cut the avocado and mash it with a fork. Then season with garlic, salt and olive oil. Then slice the eggplants and season with olive oil, salt and pepper. Finally, grill the eggplant slices until cooked, for about five minutes. Then place them on top of the Italian bread. Then add the avocado cream, the cheese, the garlic. Meanwhile, mix the Parmesan cheese, tomatoes and finally garnish with basil leaves.
Although the original recipe includes meat, vegetarians can also consume this delicacy. Because you can make it in the original and individual format, molding the dumplings, or placing all the dough on the baking sheet.
200g of wheat for kibbeh
250g of grated fresh ricotta
1 finely chopped pepper (red or yellow makes the kibbeh more beautiful)
1 cup of chopped mint
1 large onion, grated
A handful of finely chopped chives
1 medium grated zucchini
1 medium grated carrot
2 tablets of vegetable broth (if you prefer, you can exchange for 1 teaspoon of salt)
Soy sauce and extra virgin olive oil
First place the wheat in a bowl and add 200ml of very hot water and set aside, let it soak for 30 – 40 minutes and the wheat will be hydrated and loose.
Sauté the onion and one of the vegetable broth tablets in the oil of your choice, over medium heat, before they brown, add the finely chopped pepper and continue your stir-fry for about 2 minutes. Add the peppers, carrots and finally the zucchini.
In a saucepan, dissolve a vegetable broth in a little boiling water as this broth will add more flavor to the grated ricotta, mix well, add the sautéed pepper, green vegetables and wheat. Then grease a baking sheet with oil or butter and place her kibbeh on it, make a mixture of soy sauce and olive oil to brush your kibbeh. The sauce corrects the salt in the vegetable broth and adds even more color to the kibbeh! Finally bake the kibbeh in a medium preheated oven for about 30 minutes.
Ready to eat! A delicious, light, vegetarian meal that appeals to everyone!
2 cups (tea) of chickpeas soaked in water for 24 hours
3 Garlic cloves
1 teaspoon of coriander powder
Salt to taste
8 slices of cheese plate
4 Hamburger buns
8 slices of tomato
8 lettuce leaves
First drain and place the grains in the processor, along with the garlic, coriander and salt to taste and grind to a paste and transfer to a bowl. Then, with your hands, shape 4 hamburgers so that they are rounded and firm. Then grill the hamburgers on one side for about 5 minutes on a hot plate, turn, place 2 slices of cheese on each and leave for another 5 minutes or until the cheese has melted. Finally distribute the hamburgers over the breads and finish with the slices of tomato and lettuce leaves.
This recipe requires a little more in its preparation, but it is worth the effort.
1 cup of tree rice
3 cups of vegetable broth
1 small onion
150g of mushroom paris
200g of grano padano cheese
½ cup of white wine
1 tablespoon of butter
Olive oil, salt and pepper
Pasta with spinach and cheese
Wipe your paris mushrooms thoroughly with a clean, damp cloth, never wash, as they absorb a lot of water and can end up being dull and tasteless. Then, in a pan, sauté the onion cut into small cubes in a drizzle of olive oil. When the onion is transparent, add the thinly sliced paris mushroom and sauté everything until the mushrooms start to darken. Finally reserve the stew and in the same pan, add the rice and let it fry a little.
Subsequently, add the wine and when it starts to reduce, gradually add the vegetable broth, stirring constantly. The ideal is to add the broth little by little, so that you do not reach the point of rice and have too much broth in the pan, but it is important that you still stay a little to make the risotto very creamy. When the rice is very soft, add the mushroom stew and the butter. And to finish add the grated cheese and serve immediately.
Simple to make, with few ingredients, but with a striking flavor, this gnocchi recipe uses pumpkin as a base of pasta. To accompany, tomato sauce is a good choice.
1 cup of cooked and mashed pumpkin
1/2 cup of sifted white wheat flour
2 tablespoons of olive oil
Salt and dry spices to taste
First cook the pumpkin with little water, wait for the cooked and mashed pumpkin to cool down. Then mix all the ingredients with a wooden spoon or even with your hands until you get a homogeneous dough. Place a large pot of water and a little oil to a boil, as if making pasta.
Then flour your hands and a smooth surface, make a roll and cut small pieces (if you prefer, make small dumplings) when the water is boiling, throw dumplings there and wait to rise, remove the dumpling from the water with a skimmer and place on a plate or platter. Finally serve with the sauce of your choice.
These were undoubtedly some of the most requested recipes and I hope you enjoyed