A vegetarian diet is not, and never will be, synonymous with bland food. Increasingly, this type of food gains new followers and conquers even those who do not follow a restricted diet.

And don’t think that a vegetarian meal is just made up of salad and vegetables. Not only these, but many other ingredients can be part of the life of those who don´t eat meat. How about learning practical vegetarian recipes to make at home?


Falafel with tahini sauce

Ingredients

Chickpea nuggets

1 cup dry chickpeas

2 chopped garlic cloves

1/2 medium onion, chopped

1 tablespoon cumin

1 cup chopped fresh parsley

1-2 teaspoons of salt

½ teaspoon of black pepper

1 tablespoon lemon juice

4 tablespoons of olive oil

2 tablespoons of wheat flour

Sauce

¼ cup mint leaves

3 tablespoons of olive oil

½ lemon

Pinch of salt

¾ cup of tahini (sesame paste)

Method of preparation

Falafel: Soak the chickpeas overnight, about 8 hours at room temperature. Drain the water. Beat the chickpeas with salt in the processor to get flavor and then add the remaining ingredients.

To prevent the cookie from falling apart, add the wheat flour (to make baked cookies, flour is not necessary).

Assemble the dumplings and fry in hot oil. Sauce: Beat all the ingredients in the processor and add a little water to reach the sauce consistency.


Garlic Bread with Cheese Crust

Ingredients

Italian bread (or of your choice)

4 cloves of garlic

4 tablespoons butter

Mozzarella cheese

Oregano and Salt to taste

Method of preparation

Cut the bread in half so that both parts have enough crumbs. In a bowl mix the softened butter with the crushed garlic, salt and oregano.

Pass the butter and garlic paste on the two parts of the bread, cover with aluminum foil and bake for 10 minutes in an oven preheated to 180 ° C so that the butter penetrates the bread.

Cover with plenty of mozzarella cheese and light to melt or brown if you prefer a firm crust.


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Pea and Pesto Risotto

Ingredients

1 tablespoon of olive oil

1 onion cut into small cubes

375g of tree rice

1 ½ liters of hot vegetable broth

100g of peas

4 tablespoons of pesto sauce

Grated Parmesan cheese to taste

Basil to decorate

Method of preparation

Heat the oil in a large pan and fry the onion until tender, but not browned. Add the rice and stir.

Gradually add the hot broth, one cup at a time, stirring constantly, until the liquid has been absorbed. Add the peas, just before the end of cooking and heat well.

Just before serving, mix the pesto sauce and then serve with some parmesan shavings and basil leaves.


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Pumpkin cream

Ingredients

1 kg of chopped pumpkin

1 and 1/2 liter of water

5 tablets of vegetable broth

1 glass of coconut milk

Method of preparation

Cook the pumpkin with a little water, squeeze and blend it.

Return this puree to the fire with the water and the vegetable broth, allowing it to cool until it becomes a cream.

Add the coconut milk at the time of serving. Serve with chopped parsley and grated Parmesan cheese.

Eggplant and avocado bruschetta

Ingredients

1 eggplant cut into slices

2 tablespoons of olive oil

8 sliced ​​cherry tomatoes

1 ripe avocado

1/2 cup grated Parmesan cheese

2 crushed garlic cloves

Basil, salt and pepper

1 Italian bread cut into slices

Method of preparation

Cut the avocado and mash it with a fork. Season with garlic, salt and olive oil.

Slice the eggplants and season with oil, salt and pepper. 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, and the tomatoes. Decorate with basil leaves.

Spinach Lasangna

Ingredients

500g of mozzarella cheese

750g of lasagna dough

2 sauces of spinach

1 large onion

5 cloves of garlic

Seasoning

the sauce

1 and 1/2 liter of milk

150g grated Parmesan cheese

1 glass of curd

50g of mozzarella

5 tablespoons cornstarch

Method of preparation

Separate the spinach leaves from the stem. Then sauté with onion, garlic and season to taste. Reserve. Dissolve the corn starch in the milk and then add the other ingredients of the sauce.

Bring to a simmer, stirring until thickened. Assemble the lasagna alternating layers of white sauce and spinach stew, placing a layer of mozzarella in each of the layers.

Cover the lasagna with white sauce in the last layer and place in a medium preheated oven for 40 minutes.

Light and delicious recipes for you to enjoy! Rich and varied and includes sufficient protein sources for the body’s need.

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