Food

9 recipes with greens for a scrumptious meatless Monday

Vegetable Pie Blender | Photograph: Cooking Information

Photograph: Cooking Information

For Meatless Monday, vegetable recipes are the most suitable choice, as they produce tasty, wholesome and full meals. Pumpkin, chayote, carrot and eggplant are some examples of greens that may simply change into a part of your day by day life. And simply from this record, you’ll be able to think about the number of dishes.

On this huge universe of scrumptious greens, Guia da Cozinha has chosen cold and warm recipes for lunch, dinner and even breakfast. Try the ideas, choose your favorites, and prepare for the entire household!

Study 9 recipes with greens stuffed with taste

Vegetable pie within the blender

Vegetable Pie Blender |  Photo: Cooking Guide

Vegetable Pie Blender | Photograph: Cooking Information

Photograph: Cooking Information

Time: 1 hour

Efficiency: 12 servings

Issue: simple

elements

  • 3 eggs
  • 2 cups (tea) of milk
  • 1/2 cup (tea) of oil
  • 2 cups of flour (wheat)
  • 1 cup (s) of grated Parmesan cheese
  • Salt, pepper and oregano to style
  • 1 tablespoon of baking powder
  • Margarine and wheat flour for greasing and flour
  • grated parmesan to sprinkle

Filling

  • 1 grated carrot
  • 1 can of drained peas
  • 1 chopped seedless tomato
  • 1 can of drained inexperienced corn
  • Salt, pepper and oregano to style

Technique of preparation

Beat the eggs, milk, oil, flour, cheese, salt, pepper and oregano to style in a blender till easy. Add the yeast and blend with a spoon. In a bowl, combine the carrots, peas, tomato and corn.

Season with salt, pepper and oregano. Pour half of the dough right into a greased and floured 35cm x 25cm pan.

Roll out the filling and canopy with the remainder of the dough. Sprinkle with Parmesan and bake in a preheated medium oven for 35 minutes or till golden brown. to serve.

Completely different vegetable meatball

Meatball of different vegetables |  Photo: Cooking Guide

Meatball of various greens | Photograph: Cooking Information

Photograph: Cooking Information

Time: 1h20

Efficiency: 6 servings

Issue: simple

elements

  • 3 tablespoons of oil
  • 1/2 chopped onion
  • 1 chopped eggplant
  • 1 grated carrot
  • 2 eggs
  • 1 grated Brazilian courgette
  • 2 cups broccoli (chopped)
  • Salt and black pepper to style
  • 2 cups of breadcrumbs (approx.)
  • Fry oil
  • sage to brighten

Sauce

  • 4 tablespoons of olive oil
  • 1/2 chopped onion
  • 2 minced garlic cloves
  • 6 chopped tomatoes
  • 3 tablespoons of tomato paste
  • 1 cup (tea) of water
  • 1/2 cup (tea) of recent sage
  • Salt to style

Technique of preparation

For the meatballs, warmth a pan with the oil and brown the onion for two minutes. Add the aubergines, carrots, courgettes, broccoli, salt, pepper and sauté till all of the greens are tender. Flip off, depart to chill and add the eggs and breadcrumbs, a bit of at a time, mixing till a homogeneous and agency mass is fashioned.

Season with salt and, if needed, add extra breadcrumbs. Form into balls by urgent. Slowly fry in sizzling oil till golden brown. Drain on absorbent paper and put aside.

For the sauce, warmth a pan with the oil and sauté the onion and garlic till golden brown. Add the tomato paste, extract, water, sage, salt and cook dinner for 10 minutes, stirring a few instances. Season with salt, add the meatballs and cook dinner for one more 3 minutes.

Switch to a serving dish, garnish with sage and serve.

vegetarian floor beef

Vegetarian minced meat |  Photo: Cooking Guide

Vegetarian minced meat | Photograph: Cooking Information

Photograph: Cooking Information

Time: 45 minutes

Efficiency: 6 servings

Issue: simple

elements

  • 2 diced potatoes
  • 2 diced carrots
  • 1 courgette, diced
  • 200 g of diced pumpkin
  • 2 tablespoons of oil
  • 2 minced garlic cloves
  • 1 chopped onion
  • 1 dice of eggplant
  • grated parmesan to sprinkle

white sauce

  • 2 tablespoons of butter
  • 2 tablespoons of wheat flour
  • 3 cups of milk (tea)
  • 1/2 teaspoon of grated nutmeg
  • Salt and black pepper to style

Technique of preparation

In a skillet, over medium warmth, cook dinner the potato, carrot, courgette and squash individually till al dente and put aside. In one other pan with the oil, sauté the garlic, onion, eggplant and pre-cooked greens for five minutes over medium warmth. For the sauce, in one other pan, over medium warmth, soften the butter, add the flour and progressively add the milk, stirring continuously, for five minutes or till it melts evenly. Add the nutmeg, salt, pepper and proceed stirring for one more 5 minutes. Add the sauce to the sautéed greens, combine, sprinkle with grated cheese and serve.

Pottage

Vegetable soup |  Photo: Cooking Guide

Vegetable soup | Photograph: Cooking Information

Photograph: Cooking Information

Time: 50 min

Efficiency: 6 servings

Issue: simple

elements

  • 1 chopped onion
  • 1 chopped seedless tomato
  • 3 tablespoons of oil
  • 1 diced carrot
  • 1 diced potato
  • 2 cubes of vegetable broth
  • 1.5 liters of boiling water
  • 50 g of chopped inexperienced beans
  • 1 cubed chayote
  • 1 small courgette, minimize into cubes
  • Salt to style
  • 150 g of frozen broccoli
  • 1 teaspoon of paprika

Technique of preparation

In a big skillet, warmth the oil and sauté the onion till it wilts. Add the tomato and let it soften. Add the boiling water, the vegetable inventory cubes, the inexperienced beans and cook dinner for 10 minutes over medium warmth. Add the carrot, cook dinner for five minutes, add the potato and cook dinner for one more 10 minutes. Add the chayote and courgettes and cook dinner for one more 10 minutes. Add the broccoli and paprika, flip off the warmth, let it relaxation for 10 minutes. Season with salt and serve instantly.

Palm and vegetable pie

Heart of palm pie and vegetables |  Photo: Cooking Guide

Coronary heart of palm pie and greens | Photograph: Cooking Information

Photograph: Cooking Information

Time: 40 min

Efficiency: 8 servings

Issue: simple

elements

  • 1 sachet of crumbled water and savory biscuits (200 g)
  • 3 tablespoons of butter
  • 1 Chiara
  • 1/2 cup grated Parmesan cheese for sprinkling

Filling

  • 1 glass of chopped palm hearts (300 g)
  • 1 can of drained legume seleta
  • 3 eggs
  • 1 field of bitter cream (200 g)
  • Salt and chopped parsley to style

Technique of preparation

For the filling, combine the hearts of palm, greens, eggs, bitter cream, salt, inexperienced odor and put aside in a bowl.

To make the center of palm and vegetable pie dough, combine the crumbled biscuit, butter and egg white in a bowl till it varieties a moist crumb.

Line the underside and sides of a medium form with detachable edge with farofa and pour the filling over it.

Sprinkle with Parmesan cheese and bake in a preheated medium oven for 20 minutes or till effectively puffed and golden. Take away from the oven, let cool, unmold and serve.

Chayote salad

Chayote Salad |  Photo: Cooking Guide

Chayote Salad | Photograph: Cooking Information

Photograph: Cooking Information

Time: 20 min

Efficiency: 6 servings

Issue: simple

elements

  • 3 diced chuchu
  • 1 sliced ​​crimson onion
  • 2 cups chard (strips)
  • 1/2 cup chopped parsley (inexperienced)
  • 100 g of chilli
  • Juice of 1 lemon
  • 2 tablespoons of white vinegar
  • Salt to style

Technique of preparation

Steam the chayote for five minutes or till al dente. Drain and depart to chill. In a bowl, place the cooled chayote, onion, chard, parsley, pepper, lemon juice, vinegar, salt and blend. Switch to a salad bowl and serve instantly.

Baked eggplant salad

Baked eggplant salad |  Photo: Cooking Guide

Baked eggplant salad | Photograph: Cooking Information

Photograph: Cooking Information

Time: 1h (+ 2h within the fridge)

Efficiency: 8 servings

Issue: simple

elements

  • 3 aubergines into strips
  • 1 yellow pepper minimize into strips
  • 1 onion into strips
  • 1/2 cup seedless white raisins
  • 1 cup of chopped inexperienced olives
  • 1/2 cup (tea) of olive oil
  • Salt and oregano to style
  • 4 tablespoons of vinegar
  • 1/2 cup chopped parsley (inexperienced)
  • 1/2 cup chopped walnuts
  • Toast to accompany

Technique of preparation

In a bowl, combine the aubergines, peppers, onion, raisins, olives, oil and season with salt and oregano. Pour right into a pan and bake in a low, preheated oven for 40 minutes, stirring midway via cooking. Take away from the oven and depart to chill. Add the vinegar, parsley, walnuts, combine and switch to a salad bowl. Refrigerate for two hours. Take away from the oven and serve with toast.

Chayote Stroganoff

Chayote Stroganoff |  Photo: Cooking Guide

Chayote Stroganoff | Photograph: Cooking Information

Photograph: Cooking Information

Time: half-hour

Efficiency: 4

Issue: simple

elements

  • 2 tablespoons of margarine
  • 1 chopped onion
  • 2 nipples
  • 1 tablespoon of cornstarch
  • 1/2 cup (tea) of milk
  • 200 g of bitter cream
  • Salt, pepper and grated nutmeg to style

Technique of preparation

Peel the chayote, take away the core and minimize it into 3 cm cubes. Warmth the margarine in a pan and sauté the onion and chayote over low warmth for 10 minutes or till delicate. Add the cornstarch dissolved within the milk, stirring till it thickens. Add the cream, salt, pepper and nutmeg and cook dinner for five minutes. Serve instantly with white rice.

vegetable dumpling

vegetable dumpling |  Photo: Cooking Guide

vegetable dumpling | Photograph: Cooking Information

Photograph: Cooking Information

Time: 2h

Efficiency: 40 items

Issue: simple

elements

  • 2 eggs
  • 1 tablespoon of grated Parmesan cheese
  • 2 cups (tea) of milk
  • 1 1/2 cups (tea) of wheat flour
  • 1 tablespoon of baking powder
  • 2 cups of leftover greens (cooked, sauteed, and even uncooked)
  • 1 tablespoon of chopped parsley
  • Salt and black pepper to style
  • Fry oil

Technique of preparation

In a bowl, beat the eggs, Parmesan, milk, flour and yeast collectively till the combination is easy. Add the greens, parsley, season with salt and pepper. Fry the dough, little by little, in boiling oil, by immersion, in spoonfuls, making it fry and brown it evenly. Take away from the oven, drain on absorbent paper and serve instantly.

Tip: Use a spoon (soup) to gather the dough and with one other spoon push the dough into the pan with the new oil. On this recipe you need to use cooked greens or these left within the fridge. Use them finely chopped or grated. You should utilize carrots, potatoes, inexperienced beans, peas, peppers, candy potatoes, chayote amongst others.

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