Here you can find vegetarian dishes that you can eat for lunch and dinner or just as a garnish. You can read a variety of vegetarian recipes for main dishes, vegetables, cereals, legumes and other products here. It will be a delicious and hearty meal for the whole family!
Nowadays, it`s becoming more and more popular to lead healthy lifestyle among adults and teenagers. But some of them change their lifestyles radically becoming vegetarians.
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter. Vegetarianism, or more often referred to as the power supply system - the "green diet", it has its distinct advantages and disadvantages. And before declaring himself, a vegan should carefully weigh the pros and cons specific to a loved one. It is imperative that the system of which you eat from day to day was comfortable for you, not just a useful or fashionable.
It`s worldwide known that people should consume certain amount of proteins, fats, carbohydrates, it especially refers to vegetarians who refuse eating some animal-producing items and cannot gain some minerals and proteins. It is believed that vegan food is rich in vegetables, different kind of beans and fruits, that it is plain and a bit nourishing. But not everyone knows about that even vegetarian dishes can be delicious. Being a vegan does not mean that a person has to sacrifice the pleasures of eating and cooking.
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There are some of the most delicious vegetarian recipes. I offer for you very easy vegetarian recipes, some of them well-suited for kids.
1. Zucchini Herb Casserole
- 3 zucchini, diced
- 2-3 tomatoes, chopped
- 200 g shredded sharp Cheddar cheese, divided
- 1 cup sliced green onions
- 1 clove garlic, minced
- 1/3 cup uncooked long grain white rice
- 2/3 сup water
- 2 tablespoons vegetable oil
- 1 1/4 teaspoons salt
- sweetpaprika,basil,dried oregano to taste
Put the rice and add water in a pan, and bring to a boil. Reduce heat to low, cover, cook until rice becomes tender (almost 20 mins). Wash vegetables and prepare them. You ought to preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season withpaprika, oregano, basil, and salt. Add vegetables to the cooked rice, and mix them with 1 cup cheese. You should cook and stir until the dish is heated through. Then top the whole dish with remaining cheese and bake uncovered 20 minutes, or until cheese gets melted and bubbly.
2. Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, frozen or raw
- 2 gloves garlic
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
Trim ends of Brussels sprouts and removes yellow leaves. Put sprouts in hot water and boil until they are tender. Drain sprouts. Pour oil into a skillet; add chopped garlic, vegetables, and pepper. Cook until sprouts are getting brown. Serve at once. Adjust kosher salt to taste.
3. Baked Penne with Pumpkin Cream Sauce
- 12 ounces dried penne
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1 (15-ounce) can puréed pumpkin (not pumpkin pie mix)
- 1 teaspoon dried rubbed sage
- 11/4 teaspoons salt
- 3 large cloves garlic, minced
- 5 tablespoons yeast flakes
- 1/4 cup raw unsalted cashews, soaked for at least 2 hours and drained
- 11/2 cups soymilk or almond milk
- 3/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
Preheat the oven to 400°F. Grease a ceramics or glass baking dish. Add the penne into a large pot of lightly salted boiling water and cook according to producers directions until al dente. While the pasta is cooking, prepare the sauce. In a large cast-iron skillet, heat the oil over medium-high heat and sauté the onion until soft. Add the garlic and cook a few more minutes. Remove from the heat. You should pure the onion mixture, soymilk, pumpkin, yeast, cashews, salt, sage, and nutmeg in a blender. Blend well so that the mixture becomes super-smooth and velvety, and there will be no traces of nuts remain. Add the pumpkin sauce to the pasta, well-drained before, stirring until the pasta is enough coated. Add salt and pepper to taste. Put the mixture into the prepared baking dish. Sprinkle the crumb topping over the top of the casserole. Bake for 20 to 25 minutes, or until the casserole is hot and the top is lightly browned. Remove from the oven and serve hot.
4. Sweet Potato Pie Smoothies
- 1/4 cup cooked sweet potato, cold
- 1¼ cups vanilla soymilk
- 1/4 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1 container (6 ounces) fat-free vanilla yogurt
- 1 tablespoon honey
Place ingredients in blender or food processor and blend on high speed about 1 minute or until the mixture gets smooth. Serve immediately pouring into glasses.
- 2 spring onions,
- 1 red pepper
- 1kg ripe plum tomatoes, cored
- 1 peeled cucumber
- 75g stale crusty white bread
- 2 garlic cloves
- 2–2½ tablespoons sherry vinegar, or to taste
- 1 green pepper
Deseed peppers, tomatoes, cucumber and then chop all ingredients. After that, place them in a large bowl. Add the bread (also chopped) and season well with salt and pepper. Spring the mixture with the sherry vinegar and add a couple of tablespoons of olive oil and mix with your hands, pressing down to squeeze out the juices. Leave to marinade and chill for at least 30 mins or overnight. Make the vegetable mixture smooth with a blender or food processor. Cover and chill again, until freezing. Taste and adjust the seasoning as necessary. You’re ready to serve.
So you can see that being a vegetarian has more pros than cons among which are keeping animals safe and sound, taking care of your health, keeping fit and eating delicious things. So if you still are not a vegetarian, maybe it is time to think about it.