Becoming Vegetarian is a healthy choice but What to eat?

Becoming vegetarian/vegan is not a matter of pleasure, of what we like to eat or not. It is a difficult but very stimulating commitment on a daily basis, and in the long run. It’s about questioning our food, the one our parents passed on to us, that our society approves of, and it can be difficult to live with every day and many times source of tension, temptations are frequent, believe me, the desire to taste
good meat never leaves you alone.

The good news is that there are very good vegetarian recipes, and their taste is incomparable to beefsteak.

Cook and eat well

 

1.Vegetarian Pad Thai

Image result for vegetarian pad thai

INGREDIENTS

2 Tbsp canola oil

3 Tbsp soy sauce

1 Tbsp chili sauce

1 Tbsp brown sugar

1 Tbsp water

1 lime

1/4-inch flat rice noodles

3 cloves garlic, chopped

2 eggs, beaten

2 carrots, peeled and shredded

8 scallions, white and green parts separated and chopped

2 cups bean sprouts

1 red bell pepper, slivered

2 Tbsp roasted salted peanuts, chopped

INSTRUCTIONS

1. Cook the noodles as directed on the package and drain.

2. In a small bowl, whisk together the juice from 1 lime, soy sauce, chili sauce and brown sugar.

3. In a large pan, heat the oil over medium-high heat. Add the garlic and stir for 15 seconds, then add the white chopped scallions and red pepper. Cook for 1 minute, then push to the side of the pan and cook the whisked eggs until scrambled. Add carrot shreds, and cook for about 1 minute.

4. Mix in the noodles along with 1 tablespoon of water. Once mixed, pour in soy sauce mixture and bring to a simmer.

5. Mix in bean sprouts and green scallions.

6. Plate the dish, and sprinkle on the crushed peanuts.

7. Season with salt and pepper

2.Tofu Tacos with Vegan Lime Crema

INGREDIENTS

  • 1 block extra firm tofu
  • 1 teaspoon smoked paprika (or chili powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3/4 cup chickpea flour (or flour of choice)
  • 2 cups almond milk (or milk of choice)
  • 2 1/2 cups quinoa crispies (from about 1 cup of uncooked quinoa)
  • 2 cups shredded cabbage
  • 1 avocado
  • 1/2 cup finely chopped cilantro (optional)
  • 12 corn tortillas

Press the tofu: Drain and rinse tofu and then press it by placing between two kitchen towels and topping with a heavy book. Allow to sit for at least 30 minutes, or until excess moisture is drawn out. Alternatively, you can accomplish this by using a tofu press.

Prepare the slaw: In a large bowl, combine the cabbage with vinegar and salt. Massage it with your hands for a few minutes then set it aside to marinate.

Cook the tofu: Preheat the oven to 400°F and then line a baking sheet with parchment paper. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown. Then turn the oven off and set tofu aside to cool.

Meanwhile mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well.

Warm the remaining 2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time.

Allow the tofu to sit in the skillet on warm while you prepare the avocado crema.

Make the avocado crema: in a food processor or a blender, combine all of the ingredients and blend until smooth. Add a tablespoon of water if needed to thin.

Warm the tortillas in a skillet or the microwave then place the tofu inside. Top with cabbage and avocado cream and serve immediately.

3.Vegetarian Burgers

Image result for vegetarian burgers

INGREDIENTS

Vegetarian Burgers

¾ cup chopped red onion

½ Tbsp chopped ginger

1 14 oz can of refried beans

¼ cup chickpea flour

1 tsp salt

2 Tbsp chana masala (recipe follows)

2 Tbsp grapeseed oil

a few slices of avocado, for garnish

fresh garden sprouts, for garnish

a few slices of tomato, for garnish

INSTRUCTIONS

Vegetarian Burgers

1. Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt, and chana masala and mix well with hands.

2. Heat a non-stick skillet over medium-high heat and add oil. Form bean mixture into 4 patties and when oil is hot, fry them until they are golden brown on all sides, about 4 to 5 minutes.

3. Serve on whole wheat buns with sliced avocado, sprouts, and tomatoes.

Chana Masala

1. Place spices in a jar with a lid and shake well.

4.Vegetarian Lasagna

Image result for vegetarian lasagna

INGREDIENTS

Tomato-Carrot Sauce

⅓ cup olive oil

4 large cloves garlic, thinly sliced

1 medium onion, chopped

Kosher salt

1 large carrot, shredded on the large holes of a box grater

2 Tbsp tomato paste

¼ tsp crushed red pepper flakes

2 28-oz cans plum tomatoes, crushed by hand

2 bay leaves

1 large sprig basil; plus 1/4 cup leaves, coarsely chopped

1 large sprig thyme

cooking mix with

1 10-oz box frozen chopped spinach, thawed

1 lb(s) ricotta cheese

¾ cup grated Parmesan

1 large egg

Kosher salt

¼ tsp freshly grated nutmeg

12 no-boil lasagna noodles

1 lb(s) shredded low-moisture whole-milk mozzarella (4 cups)

Cooking spray

 

INSTRUCTIONS

Tomato-Carrot Sauce

1. Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme, and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you’ll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn’t scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)

 How to  cook all together

1. Preheat the oven to 350ºF. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.

2. Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won’t touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smash into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.

3. Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.

4. Bake until the noodles are soft and the cheese has melted about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

Bonne Appetit.

5.Slow Cooker Enchilada Orzo

Related image

INGREDIENTS

  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1/2 cup vegetable broth, or more, as needed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup canned black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, cubed
  • 2 cups uncooked orzo pasta
  • 2 tablespoons chopped fresh cilantro leaves

 

     INSTRUCTIONS

  1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
  4. Serve immediately, garnished with cilantro, if you choose to do so.

Enjoy your meal.

Thank you for reading

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