8 recipes for vegetarian dishes

Looking for what to cook? Healthy and tasty? We offer to Your attention 8 recipes for healthy vegetarian dishes.

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LARGE GREEN SALAD

Ingredients:

  • half head of lettuce or any other salad leaf or lettuce, to taste. Rinse, Pat dry and cut into convenient pieces of his leaves;
  • 1 bunch arugula, washed and dried;
  • dandelion leaves, washed and dried;
  • 1 sliced carrot;
  • 6 radishes, cut into four pieces;
  • 1 cucumber, cut lengthways on four parts, which are then cut into pieces of a length slightly more than 1 cm.
  • 1 avocado, cut into slices;
  • a handful of sprouted sunflower seeds;
  • 3 thinly sliced shallots;
  • 60 g soaked, chopped almonds;
  • 1 clove crushed garlic;
  • the juice of half a lemon;
  • 1 tablespoon Apple cider vinegar;
  • 1 tablespoon of agave syrup or natural honey;
  • fresh finely chopped thyme, Basil or parsley;
  • 100 ml grapeseed oil;
  • salt and pepper.
 

Preparation:

1. To make the sauce, mix the lemon juice, garlic, agave syrup (honey), herbs and grape seed oil in a glass jug with a screw cap and vigorously shake the mixture.

2. Season with salt and pepper.

3. Put in a large bowl, carrot, radish, scallion and cucumber with a garnish.

4. Add avocado, sprouted sunflower seeds and almonds.

If desired, you can add 60 grams shrimp or chicken for one serving.

Soaked almonds are easier to digest. To soak almonds, put it in a pot with clean water, cover and leave for at least two hours or overnight.

 

THE SPRING ROLLS

Ingredients:

  • 1 tablespoon almond or olive oil;
  • 1 teaspoon grated ginger;
  • the juice of half a lemon;
  • 1 teaspoon of Apple cider vinegar;
  • 1 head of garlic;
  • 1 teaspoon soy sauce gluten-free;
  • a pinch of chili pepper;
  • 50 ml of pure water;
  • sheets nori, cut into strips 3 mm thick and 5 cm wide;
  • 4 large leaves of lettuce;
  • half of chopped cabbage;
  • 1 sliced carrot;
  • 2 thinly sliced shallots;
  • 6 finely sliced pods of young peas;
  • 1 cucumber, peeled and seeds and sliced thinly.
 

Preparation:

1. To obtain the almond sauce, mix almond butter, ginger, lemon juice, Apple cider vinegar, garlic and soy sauce until the mixture reaches paste-like consistency. If it will be too thick, add a little water.

2. Rinse the lettuce leaves and let them dry.

3. Put in a bowl the remaining ingredients, except for the nori.

4. Wrap each in a lettuce leaf about a quarter of the mixture.

5. Drizzle each roll with 1 tablespoon spicy almond sauce.

6. Add the coriander leaf and wrap everything in nori strips.

7. Put the dish on a plate.

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RICE WITH GINGER

Ingredients:

  • 2 slices of pumpkin without seeds;
  • 230 g of inflorescences of a cauliflower;
  • 400 g of vegetables (cabbage or spinach);
  • 400 g of cooked quinoa or brown rice;
  • 400 g boiled or canned without salt or additives of small beans (adzuki);
  • 230 g of the soaked seaweed;
  • fresh coriander leaves (for garnish);
  • piece of ginger size of 2.5 cm;
  • 1 head of garlic;
  • 60 g white miso paste;
  • the juice of one lemon;
  • 50 ml olive oil;
  • 1 teaspoon of agave syrup or natural honey if you want sweeter taste.
Preparation:

1. Put the pumpkin in a steamer or pan with a grate located over boiling water, and cook for 3 minutes.

2. Put in a steamer the rest of the vegetables and cook them about 3 minutes.

3. Spread out on a plate beans, rice or quinoa, vegetables and pieces of pumpkin to the four directions.

4. Top off with seaweed and fresh coriander leaves for color.

5. In order to prepare the garnish, mix in a food processor the ginger, garlic, miso, lemon juice, olive oil and honey or agave if you use it. If you wish to achieve a more liquid consistency add a little water.

6. Put the garnish on the side of the plate.

Seaweed, miso, and quinoa can be found in the Asian section of the supermarket, Asian market or health food store.

 

SALAD TABBOULEH OF CABBAGE WITH HUMMUS

Put half of the volume of the following three salads on a plate and add the slices of cucumber and carrots. This will be your portion.

Hummus

Ingredients:

  • 230 g cooked chickpeas;
  • 50 ml of soy sauce;
  • the juice of one lemon;
  • a quarter teaspoon of salt;
  • a quarter teaspoon of crushed caraway;
  • head garlic;
  • 2 tablespoons olive oil;
  • sea salt to taste;
  • paprika.
 

Put the components in a food processor and process for 2 minutes. Add 50 ml of water or more if needed. Season. Put on a plate and top off with paprika.

Tabbouleh

Ingredients:

  • 400 g cooked quinoa;
  • 60 g currants;
  • 60 g chopped raw almonds;
  • 100 g sliced carrots;
  • 60 g chopped mint;
  • 60 g shallots, thinly sliced diagonally;
  • 60 g chopped parsley;
  • 60 ml lime juice or lemon juice;
  • 1 teaspoon of agave syrup or natural honey;
  • half a teaspoon of crushed caraway;
  • 1 teaspoon of sea salt;
  • 100 g of olive oil.
 

Can only use part of the ingredients that are in your fridge.

Mix all the products in the bowl and allow the salad to stand for 20 minutes, then add seasonings.

 

MARINATED KALE WITH RADISH AND PINE NUTS

Ingredients:

  • 400 g chopped cabbage;
  • 4 radishes, cut into four pieces;
  • 2 tablespoons of pine nuts;
  • olive oil;
  • the juice of half a lemon;
  • sea salt.
Mix all ingredients in a bowl and prokaryote.

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LENTIL SALAD

Ingredients:

  • 230 g of lentils;
  • half teaspoon of cumin;
  • a quarter teaspoon of turmeric;
  • 1 tablespoon of grated ginger;
  • 1 clove crushed garlic;
  • juice of 1 lime;
  • 60 g crushed pineapple;
  • 50 ml olive oil;
  • half a teaspoon of sea salt;
  • 230 g of shredded zucchini;
  • 230 g of crushed cucumber;
  • 180 g chopped carrots;
  • 60 g chopped coriander leaves;
  • 60 g shallots;
  • 400 g washed and dried greenery to taste.
 

Preparation:

1. Place the lentils in a saucepan, pour in 600 ml water, cover the pan and simmer for 30 minutes.

2. When the lentils are soft, remove the pan from the heat and drain the water.

3. Allow the lentils to cool.

4. To make the sauce, mix the cumin, turmeric, ginger, garlic, lime juice, olive oil and sea salt in a glass jar with the lid and vigorously shake it. Or put the components, except the pineapple, in a food processor and process until until the mixture acquires the consistency of paste. Add the pineapple last so the sauce was lumpy.

5. Put the lentils and all the vegetables, except greens, in a bowl.

6. Add sauce, stir well and let the dish stand for 5 minutes to marry flavors.

7. Top off with greens.

In this recipe do not need to use all the ingredients you can add to a dish are only the ones that you already have or that you like, then, to calculate the portions just add up the total number of ingredients.

 

VEGETARIAN ROLLS WITH NUTS

Ingredients:

  • 230 g of the soaked sunflower seeds;
  • 230 g walnuts, soaked in pure water for 2 hours;
  • quarter onions red onion;
  • chopped fresh herbs to taste;
  • 1 pack of nori sheets;
  • 1 very thinly sliced carrot;
  • 1 cucumber, peeled and seeds and cut into thin strips;
  • half an avocado cut into strips;
  • a quarter head of red cabbage, thinly sliced;
  • soy sauce gluten-free;
  • wasabi;
  • fresh ginger;
  • 1 tablespoon Apple cider vinegar;
  • 1 tablespoon of water.
 

Preparation:

1. To cook rice, place in a food processor with sunflower seeds, walnuts, onions and greens. Process for 2 minutes or until until the mixture acquires the consistency of rice. Let stand.

2. Prokaryote thinly sliced ginger in a mixture of vinegar and water.

3. Take a sheet of nori and place it on a quarter of the rice mixture.

4. Add the carrot, cucumber, red cabbage, avocado and sprouts.

5. Wrap the sheet into a tight roll.

6. With a sharp knife cut the roll into approximately 6 pieces.

7. Follow the same procedure with the other three nori sheets.

8. Put the rolls on a plate with pickled ginger, wasabi and tamari.

 

BEANS & RICE

Ingredients:

  • 230 g of dry adzuki beans, soaked for 2 hours (or use canned beans with no additives);
  • quarter onions red onion;
  • 230 g finely chopped carrots;
  • 100 g finely chopped celery;
  • 230 g of finely chopped pumpkin;
  • 1 sheet seaweed;
  • 1 tablespoon of olive oil;
  • 230 g of the soaked brown rice;
  • 300 ml of cold water.
 

Preparation:

1. Heat the olive oil in a frying pan of medium size.

2. Saute onions, celery and carrots.

3. Add beans, seaweed and water.

4. Bring to a boil, lower the heat and simmer for 40 minutes or until the moment when the beans become soft.

5. Remove the pan from the heat and let it cool.

 



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6. Put it in rice.

7. Cover and keep on the heat until the water is completely absorbed within 30 minutes (check periodically).

8. Put the rice in the center of the plate. On top, place the beans.

9. Season with fresh herbs.

Cook with love!

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