Vegetables, in many cases, have been largely forgotten. from haute cuisine. Restaurant diners get caught up in the choice of meat or fish and often forget that the flavor and possibilities of vegetables are hard to match. Not to mention the environmental benefits if people around the world replace some of their animal protein consumption with vegetables.
And those who continue to believe that vegetables are boring are very wrong. Of course, the key how do i prepare them. And also what to combine them with and how to spice it up.
Also vegetable preparations with an excellent option for pre-preparation and for example take it to the office in a tupperware. Because unlike a beef steak, for example, vegetables retain their flavor and texture better when reheated.
We collected it on the occasion of World Health Day. fly recipes vegetables that will conquer even the most skeptical.
vegetarian lasagna
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15 plates of lasagna
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courgette
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an eggplant
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Red pepper
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green pepper
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Onion
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A large jar of crushed tomatoes
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grated mozzarella cheese
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Garlic
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The first step is to make ratatouille, which will be the filling for the lasagna. To do this, all vegetables must be cut into cubes: zucchini, eggplant, onions and two peppers. Put it to boil over medium heat along with two sliced garlic cloves.
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When the vegetables start to soften, add the grated tomatoes, the spices you want (thyme, ground pepper, cumin…) and cook on low heat for at least an hour.
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When the ratatouille is ready, it’s time to cook the lasagna plates. It is recommended not to cook too much to avoid sticking (the oven will do the finishing touch over time) and to put it in cold water to slow down its cooking.
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In a mold, start assembling pasta and ratatouille alternating lasagna until you’re done with the vegetables.
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Put the mozzarella cheese on top and put it in the oven to gratin for about fifteen minutes on high heat.
Zucchini, cheese and mushroom rolls
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two pumpkins
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200 grams of portobello mushrooms
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100 grams of shitake mushrooms
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150 grams of ricotta cheese
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Ketchup
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Garlic
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The first step is to slice the zucchini with the help of a mandolin. Leave them stretched between the kitchen paper for at least half an hour so that they lose as much water as possible.
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To prepare the stuffing, all you have to do is chop the mushrooms and sauté them in a pan with garlic and salt.
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The last thing is to make the rolls. Put the mushrooms and some ricotta cheese on the zucchini base. Roll up and garnish with some tomato sauce.
Spinach and goat cheese salad
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A bag of baby spinach
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black olive
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a handful of nuts
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pumpkin pipes
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A roll of goat cheese
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extra virgin olive oil
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balsamic vinegar cream
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Salt
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This dish basically consists of putting the ingredients together in a bowl. Place the spinach on the bottom, the crushed walnuts, pumpkin seeds and quartered black olives on the top.
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For extra flavor, cut the goat cheese roll into slices and cook in the pan until caramelized.
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Put the cheese in the salad and add oil, salt and vinegar to taste.
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Mix and serve.