5 best vegetarian recipes

 

The team of chefs who invented these recipes for The Guardian, focused on the middle, a very busy British citizen who does not have 2-3 hours to cook some incredibly complex recipes. So the following recipes are not only ethical and green, but also practical.

 


1. Pasta with turnip greens and red chili

The birthplace of this pasta called Orecchiette (oreset) – Puglia in Eastern Italy. All the "boot" is known to joke about the fact that all Apulian thick thumbs, because they daily make pasta oreset. The shape of macaroni product resembles an ear, and during cooking it is necessary to push the Central part of the breadcrumbs – this explains the peculiar (but good) joke.

For 4 persons:

• Greens (tops) turnip, or, if not then broccoli – 3 small beam;
• extra virgin olive oil – 5 tbsp;
• garlic – 2 cloves (finely chopped);
• fresh red pepper – 2 pod of medium size, without seeds (chopped);
• pasta oreset (or, if not, the "shells") – 400 g;
• salt and pepper – to taste.

Blanch the turnip greens (or broccoli) for 1 minute in boiling salted water. Then drain in a colander and squeeze out the water. Cut as small as possible.

Heat half the oil in a large saucepan, add the garlic and Chile. Gently fry these spices, not allowing them to darken.

Then add greens (or broccoli) and stir. Add another tablespoon of olive oil.

At the same time put on the fire a large pot of water. Bring to a boil, add salt, add pasta. Cook for a minute less than directed on package to al dente polucilasi. Fold the pasta in a colander, drain.

Then add pasta into the pan where the sauce is prepared. Fry, stirring, for 2-3 minutes, so the greens are well mixed with the pasta.

Add remainder of olive oil, stir well – and serve!

 

2. Zucchini, feta, pea and mint flatbreads

This recipe most lunch, or even a picnic than a full dinner. You can take it to work!

To cook two tortillas with the filling:





 

• Zucchini – 1 PC.;
• olive oil extra virgin – 4 tbsp;
• garlic – 3 cloves (chopped);
• fresh (or, if not, frozen) green peas – pods weight over 130 g;
• feta cheese – 80 g;
• Greek (or "live", can be homemade) yogurt – 80 g;
• juice and finely chopped zest of one lemon (separately);
• fresh, seasonal onion – 1 onion (cut into rings);
• flatbread "pita", 2 small, if you have a choice – better than whole grain;
• lettuce – 1 big or a few smaller;
• mint leaves (preferably fresh) a handful;
• red chili (finely chopped), salt and black pepper – to taste.

Preheat the pan. Zucchini cut into rings, then each ring split into three slices (shaped like chocolate "Toblerone"). Roll in olive oil, mixed with spices and chopped garlic. Place on pan, cover do not end up with a sheet of foil and cook for 4 minutes before turning to the other side.Alternatively, you can fry the zucchini is not in the pan, on the grill or in the oven.

Slightly crush the peas, pressing with a rolling pin. Fry in remaining oil with a small amount of spice.

In a bowl mix with a whisk feta and yogurt. Mix the peas, lemon zest, onion rings and a little spice.

If your tortillas are not perfectly fresh pita, warm them slightly in the oven. Then put filling in them in this order: lettuce leaf, a mixture of feta+yoghurt, roasted zucchini, mint leaves. Sprinkle with lemon juice and season with pinch of salt. Try to place all of the ingredients carefully – it will affect the taste.

 

3. Beet Bourguignon

The classic recipe for Bourguignon, which is usually prepared based on meat were converted to vegetarian, with beets. This recipe is 100% vegan and gluten-free.

• Olive oil extra virgin – 4 tbsp;
• onion – 1 onion (chopped);
• garlic – 4 cloves (finely chopped);
• beets – 8 small tubers (remove skin and cut into 4 pieces);
• carrots – 6 tubers (cut into rings);
• Bay leaf – 3 PCs.;
• fresh thyme (thyme) – 2 sprigs;
• tomato puree – 2 tbsp;
• red wine (vegan) – 250 ml;
• vegetable broth – 500 ml;
• Puy lentils – 400 g;
• mushrooms – 12-13 PCs. (finely chop);
• pearl onions – 10 tubers (cleaned from the husk);
• arrowroot (a natural starch) – 2 tbsp (dissolve in 2 tbsp water);
• sea salt exactly as freshly pulped and black pepper – to taste;
• thyme – a few sprigs (as a decoration).

Preheat a frying pan with a thick bottom 2 tablespoons olive oil (on medium heat). Mix the onion and garlic and cook until soft.

Add the beets, carrots, Laurel, thyme, salt and pepper, and simmer for another 5 minutes, stirring occasionally.

Add the tomato purée, red wine and vegetable broth, and simmer on low heat for 20 minutes.

At the same time, rinse the lentils under running water. Boil 1 liter of water and add the lentils. Reduce heat to medium and cook 15-20 minutes. When almost ready, add a pinch of salt. Drain the water, cover and leave to stand.

Heat the remainder of olive oil in a large frying pan, reduce heat and sauté mushrooms and pearl onions, stirring occasionally, until browned. Add spices to taste and put aside.

Taste the soup and taste, add a bit more wine, broth or spicy seasonings.

Add to soup arrowroot. Stir until thickened.

Add mushrooms and onion, cook for another 10 minutes.

Remove the Bay leaf and thyme sprigs, pour into plates, garnish with fresh thyme.

 

4. Fried tomatoes breaded with thyme

Simple and very tasty recipe!

• 6 large tomatoes (but not "bull's heart");
• a few thick sprigs of fresh thyme (thyme);
• olive oil;
• 2 cloves of garlic;
• freshly made breadcrumbs (from white bread).

Preheat the oven to 180 degrees. Cut the tomato halves and set aside time aside in a shallow bowl. Separate the thyme leaves from the sprigs and place in a bowl, pour 80 ml of olive oil.

Peel and carefully chop the garlic cloves, mix them in olive oil, generously add sea salt and black pepper.

Sprinkle over tomatoes the bread crumbs and bake 40 minutes or until tender. Tomatoes should be soft and the breadcrumbs are slightly browned.

 

5. Bruschetta with beans, mint and ricotta

 




 

• Peeled peas – 1 handful with a slide;
• olive oil – 2 tbsp (and a bit of bread);
• the zest and some juice of 1 lemon;
• fresh mint leaves — 10 (roughly chopped);
• sea salt and black pepper;
• 2 slices of bread;
• 1\2 clove of garlic;
• ricotta – 3 tbsp

Cook the peas for 5 minutes, then remove from heat and let cool in cold water, remove the water, peel. Place the peas in a bowl, season with olive oil with lemon peel, a little lemon juice and most of the chopped fresh mint. Season with salt and pepper.

Fry (or heat in the oven) bread so that from outside there was a crust, and the inside of the bread remained soft. RUB the surface of both pieces of bread with garlic while bread is still hot. Drizzle with olive oil.

Mix ricotta with sea salt and black pepper (to taste), then spread ricotta on bread. There lay the remains of the peas and garnish with chopped mint.

Fivefold wish Bon appetit!

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: vegetarian.ru/recipes/5-luchshikh-vegetarianskikh-retseptov-gazety-the-guardian