Delicious Vegetarian Recipes For Beginners
ITALIAN “BUSIATE” PASTA WITH WALNUT AND SAGE PESTO
Vegan, Healthy and incredibly Creamy
Ingredients
30g Walnuts
30g Soy yogurt or Soy Milk
Extra virgin olive oil
Garlic powder
Fresh Sage
Salt and Pepper
Water
Directions
Place the walnuts, the soy yogurt, the extra virgin olive oil, the garlic powder, the sage, the pepper and a pinch of salt in a blender. Continue to mix everything until all of the ingredients are well blended. Add some soy milk or some water from the cooking pasta to make the pesto cream softer. Season with salt and pepper.
In the meantime, make the pasta boil in a pot with hot water for approximately 10-15 minutes and then drain it.
Add your delicious pesto to it, mix everything and enjoy !
MEDITERRANEAN SALTED TART WITH TOFU, TOMATOES AND BASIL DRESSING
Vegan, Dairy free and delicious
Ingredients
For The Dough
Dough
100g Flour
50g Oat Flour
50g of Buckwheat
100ml of Water
Extra Virgin Olive Oil
Salt
For the filling
360gr Silken Tofu
5 Dried Tomatoes
10 Datterini Tomatoes
Oregano
Thyme
Basil
Extra virgin olive oil
Water
Basil Dressing
1 bunch of Basil
10 peeled Almonds
Salt and Pepper
DIRECTIONS
Start by preparing the base of your savoury pie by mixing all the ingredients together (dough, flour, oat flour, buckwheat, water, extra virgin olive oil, salt) until you obtain a smooth and homogeneous dough. Let it rest in the fridge for 15/20 minutes.
In the meantime, blend the tofu with dried tomatoes, the thyme, the oregano, a few basil leaves, the extra virgin olive oil, the pepper and enough water to obtain a cream. Once everything is well combined, let the filling rest.
To create your basil dressing, blend some fresh basil leaves together with the almonds, the extra virgin olive oil, the salt and the pepper. Once ready, let it rest.
After 30 minutes, roll out your dough on a baking sheet and prick the bottom of it with a fork to create some little wholes. Then add a layer of your amazing basil pesto dressing together with the tofu cream.
Now cut the tomatoes in half and season them with Oregon, olive oil, salt and pepper and then place them on top of the tart.
Bake everything in the oven at 200º for 40 minutes.
Enjoy with your best friends or family!
AUBERGINES ROLLS with MINT HUMMUS AND CRISPY CHICKPEAS
Vegan, Gluten free, Creamy and Crunchy
Ingredients
1 Eggplant
250g Cooked Chickpeas
2 tablespoons of Tahini
1 tablespoon of Extra Virgin Olive Oil
1 pinch of Salt
1 teaspoon of Garlic Powder
1 Lemon Juice
A few fresh mint leaves
Rosemary
Water to taste
DIRECTIONS
Cut the eggplant into slices and grill them. Once ready, set them aside.
Season 50g of chickpeas with extra virgin olive oil, salt, pepper and chopped rosemary and then toast them in the oven at 200 degrees for about 30 minutes.
In a mixer, combine the chickpeas, the tahini, the lemon juice, the garlic powder, the salt, the pepper, the extra virgin olive oil and the mint and blend everything until you obtain a creamy consistency. Add water if needed.
Once the grilled aubergines have cooled down, fill each one of them with a spoonful of hummus and then close them by creating several small rolls.
Add a drizzle of olive oil, pepper, a few mint leaves and the crispy chickpeas and enjoy with your dear ones as a healthy yet delicious appetiser!
GRILLED ZUCCHINI WITH FETA AND PINE NUTS
Vegetarian, Gluten free and Fresh
Ingredients
3 Courgettes
Extra Virgin Olive Oil
1 tbsp Pine Nuts
Fresh Mint
Fresh Parsley
Salt and Pepper
Garlic Powder
½ Lemon Juice
2 tbsp Raisins
80gr Organic Goat or Feta cheese
Directions
Cut the zucchini into diagonal slices and then cook them on a high heat grill for 3/4 minutes, Once ready, transfer them on a plate and let them cool down.
Prepare the tasty oil in a small bowl by mixing the extra virgin olive oil with the lemon juice, the garlic powder, the salt, the pepper, the raisins, the parsley and the mint. Mix everything well and let it rest for 1 hour so that the ingredients perfectly blend together and the aromatic herbs release their natural aroma.
On a small pan, toast the pine nuts for 1 minute, making sure they do not burn and then let them cool down.
Once the grilled courgettes have cooled, pour the dressing on top of them and add some crumbled feta and the toasted pine nuts to give it an extra crunch and flavour!