Does eating without meat, milk, eggs, fish and other animal products seem boring and unappetizing to you? In a hurry to upset, among the recipes for vegans there are many delicious alternatives to bloody steak and sweet milkshake. We present to you 3 recipes that are worth adopting even for staunch meat eaters.
Quinoa with almonds and vegetables
Ingredients:
- Quinoa - 240 g.
- Frozen peas - 500 g.
- Almonds -150 g.
- Olive oil - 8 tablespoons
- Garlic - 4 cloves
- Chili Flakes - Large pinch
- Kale cabbage - 200 g.
- Zucchini - 2 pieces
- Tamari - 2 tablespoons
- Juice of 1 lime
- Salt
- Pepper
Preparation:
- Rinse the quinoa, cover with cold water in a ratio of 1 to 2, bring to a boil and cook over low heat for 15 minutes under a lid, stirring occasionally.
- While the quinoa is cooking, roast the almonds in a large skillet with tamari until caramel brown on each side. Do not overcook!
- Put the almonds on a plate and add the olive oil, crushed garlic, and chili flakes to the same pan. Heat the mixture until bubbles appear. Now add chopped kale and zucchini to the skillet. Simmer for 5-10 minutes until tender.
- Place the peas in a saucepan with cold water, bring to a boil, drain the water. Pour half of the peas into a blender, sending olive oil, lime juice, a little salt and pepper there. Bring to a puree.
- Now add the remaining half of the peas, zucchini, kale, a spoonful of tamari and a little olive oil to the quinoa and stir.
- Serve with mashed peas and toasted almonds.
Baked vegetables with cinnamon
Ingredients:
- 2 turnips, cut into quarters
- Fennel, cut into quarters - 1 piece
- Champignons, cut in half - 6 pieces
- 3 cloves of garlic
- Thyme sprigs
- Ghee spoon
- 1 teaspoon ground cinnamon
- Salt
- Pepper
Preparation:
- Cover the baking sheet with parchment paper. Brush all the ghee vegetables and place them on the lined baking sheet. Sprinkle vegetables with cinnamon, salt and top with thyme sprigs.
- Bake for about 30 minutes, until tender. Serve with porridge or as a separate dish sprinkled with olive oil (see also: "Olive oil for skin and hair: 5 beauty life hacks").
Almond soup
Ingredients:
- Olive oil - 4 tablespoons
- 2 cloves of garlic, peeled and crushed
- Salt - 1 teaspoon
- Raw peeled almonds - 150 g.
- Water - 400 ml.
- Rye bread - 1 slice
- 12 green grapes, cut into quarters.
Preparation:
- In a saucepan, heat the olive oil along with the garlic and salt. Be careful not to brown the garlic. Use a chisel to flip the cloves over and over to heat them on all sides. Once the garlic has developed its flavor, add the blanched almonds to the pan. Toss the nuts with butter and add water. Stir again and reduce heat to low. Leave the nuts to simmer for about five minutes.
- While the soup is cooking, take a slice of bread and toast it until crisp on both sides. Leave to cool.
- After five minutes, pour the soup into a powerful blender and grind the nuts until mushy. It will be most convenient to do this in parts.
- Once everything is ground, pour the soup back into the saucepan and add a little water if necessary.
- Now take the toast and grind it in a blender until it crumbs. Serve the soup sprinkled with rye crumbs and garnish with grape quarters. You can also drizzle a little olive oil over it.
Photo: Getty Images
Related materials
- Try it: Vegan Pancake Recipe
- Sirtfood diet: a new way to lose weight before the wedding (and not only)
- What to eat for vascular health