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7 recipes for vegetarian dishes


RICE WITH THE GAMBLING
Ingredients:
· 2 pieces of pumpkin without seeds;
· 230 g of cauliflower inflorescence;
· 400 g of vegetables (cabbage or spinach);
· 400 grams of boiled cinnamon or brown rice;
· 400 grams of boiled or canned without salt and small bean additives (adzuka);
· 230 g of soaked seaweed;
Fresh coriander leaves (for garnish);
A piece of ginger measuring 2.5 cm;
· 1 head of garlic;
· 60 g of white miso paste;
· Juice of one lemon;
· 50 ml of olive oil;
· 1 teaspoon of agave syrup or natural honey, if a more sweet taste is required.
Preparation:
1. Put the pumpkin in a steamer or a pan with a grate, located above the boiling water, and cook for 3 minutes.
2. Put the remaining vegetables in a steamer and cook them for about 3 minutes.
3. Lay on the plate beans, rice or kinoa, vegetables and pieces of pumpkin, directed in four directions.
4. Top with algae and fresh coriander leaves for color.
5. In order to cook the garnish, mix ginger, garlic, miso, lemon juice, olive oil and honey, or agave, if you use it in a food processor. If desired, to achieve a more liquid consistency, you can add a little water.
6. Put the side dish on the plate.
Seaweed, miso and kinoa can be found in the Asian department of a supermarket, in the Asian market or in a health food store.
SALAD-TABBULES OF CABBAGE WITH HUMUS
Put half the volume of the next three salads on a plate and add pieces of cucumber and carrots. This will be your portion.
Humus
Ingredients:
· 230 grams of boiled chickpeas;
· 50 ml of soy sauce;
· Juice of one lemon;
· A quarter teaspoon of salt;
A quarter teaspoon of crushed cumin;
· The head of garlic;
· 2 tablespoons of olive oil;
· Sea salt to taste;
· Paprika.
Put the ingredients in a food processor and process for 2 minutes. Add 50 ml of water or more, if needed. Season. Place on a plate and put the paprika on top.
Tabbuluch
Ingredients:
· 400 g of boiled cinnamon;
· 60 g of currant;
· 60 g of chopped raw almonds;
· 100 grams of sliced ​​carrots;
· 60 g of chopped mint;
· 60 g of shallots, sliced ​​thin slices diagonally;
· 60 g of chopped parsley;
· 60 ml of lime or lemon juice;
· 1 teaspoon of agave syrup or natural honey;
· Half a teaspoon of ground cumin;
· 1 teaspoon of sea salt;
· 100 g of olive oil.
You can use only a part of the ingredients that are in your refrigerator.
Mix all the products in a bowl and allow the salad to settle for 20 minutes, then add seasonings.
Marinated cabbage with radish and pine nuts
Ingredients:
· 400 grams of chopped cabbage;
· 4 radishes cut into four parts;
· 2 tablespoons of pine nuts;
· olive oil;
· Juice of half a lemon;
· sea salt.
Mix all the ingredients in a bowl and marinate.
LEAF SALAD
Ingredients:
· 230 g of lentils;
· Half a teaspoon of cumin;
· A quarter teaspoon of turmeric;
· 1 tablespoon grated ginger;
1 head of crushed garlic;
· Juice of 1 lime;
· 60 g of crushed pineapple;
· 50 ml of olive oil;
· Half a teaspoon of sea salt;
· 230 g of ground zucchini;
· 230 g of crushed cucumber;
· 180 grams of sliced ​​carrots;
· 60 g of chopped coriander leaves;
· 60 g shallots;
· 400 grams of washed and dried greens to taste.
Preparation:
1. Put the lentils in a saucepan, pour 600 ml of water, cover the pan with a lid and boil for 30 minutes.
2. When the lentils become soft, remove the pan from the heat and drain the water.
3. Allow the lentil to cool.
4. To prepare the sauce, mix cumin, turmeric, ginger, garlic, lime juice, olive oil and sea salt in a glass jar with a lid and shake it vigorously. Alternatively, place the ingredients, with the exception of pineapple, in the food processor and treat until the mixture has a pasty consistency. Add the pineapple in the last turn to make the sauce become clumpy.
5. Lay the lentils and all vegetables, except for greens, in a bowl.
6. Add the sauce, stir well and allow the dish to stand for 5 minutes to mix the aromas.
7. Top with greens.
In this recipe, it is not necessary to use all the ingredients, you can add only those that you already have or like to the dish, then simply add up the total number of ingredients to calculate the portion.
GREEN GREEN SALAD
Ingredients:
· Half a head of lettuce salad or any other lettuce - sheet or koachnogo, to taste. Rinse, dry and cut into comfortable pieces its leaves;
· 1 bunch of arugula washed and dried;
Dandelion leaves washed and dried;
· 1 chopped carrot;
· 6 radishes cut into four parts;
· 1 cucumber, cut along into four parts, which are then cut into pieces with a length of just over 1 cm;
· 1 avocado, cut into slices;
A handful of germinated sunflower seeds;
· 3 finely chopped shallots;
· 60 g of soaked, chopped almonds;
1 head of crushed garlic;
· Juice of half a lemon;
· 1 tablespoon of apple cider vinegar;
· 1 tablespoon of agave syrup or natural honey;
· Fresh finely chopped thyme, basil or parsley;
· 100 ml of grape seed oil;
· salt and pepper.

Preparation:
1. To prepare the sauce, mix lemon juice, garlic, agave (honey) syrup, greens and grape seed oil in a glass jar with a screw cap and shake the mixture vigorously.
2. Season with salt and pepper.
3. Put in a large bowl of carrots, radish, shallots and cucumber with garnish.
4. Add avocado, sprouted sunflower seeds and almonds.
If desired, you can add 60 grams of shrimp or chicken per serving.
Soaked almonds are easier to digest. To soak the almonds, put it in a saucepan of clear water, cover and leave for at least two hours or overnight.
VEGETABLE ROLLS
Ingredients:
· 1 tablespoon of almond or olive oil;
· 1 teaspoon grated ginger;
· Juice of half a lemon;
· 1 teaspoon of apple cider vinegar;
· 1 head of garlic;
· 1 teaspoon soy sauce without gluten;
A pinch of chili pepper;
· 50 ml of clean water;
· Nori sheets, cut into strips 3 mm thick and 5 cm wide;
· 4 large leaves of lettuce;
· Half of cabbage cut into cabbage;
· 1 chopped carrot;
· 2 thinly sliced ​​shallots;
· 6 thinly chopped pods of young peas;
· 1 cucumber, peeled and seeded and thinly sliced.
Preparation:
1. For almond sauce, mix almond oil, ginger, lemon juice, apple cider vinegar, garlic and soy sauce until the mixture reaches a pasty consistency. If it gets too thick, add a little water.
2. Rinse lettuce leaves and let them dry.
3. Put the remaining ingredients in the bowl, except for the nori.
4. Wrap about a quarter of the mixture in each leaf of lettuce.
5. Pour each roll 1 tablespoon of spicy almond sauce.
6. Add a sheet of coriander and wrap it in strips of nori.
7. Put the dish on the plate.
VEGETARIAN ROLLS WITH NUTS
Ingredients:
· 230 g of soaked sunflower seeds;
· 230 g walnuts soaked in clean water for 2 hours;
· A quarter of a bulb of red onion;
Chopped fresh herbs to taste;
· 1 pack of nori sheets;
1 very thinly sliced ​​carrot;
· 1 cucumber, peeled and peeled and cut into thin strips;
· Half avocado, cut into strips;
· A quarter of a head of red cabbage, thinly sliced;
· Soy sauce without gluten;
· Wasabi;
· Fresh ginger;
· 1 tablespoon of apple cider vinegar;
· 1 tablespoon of water.
Preparation:
1. To cook rice, put sunflower seeds, walnuts, onions and greens in a food processor. Process for 2 minutes or until the mixture has acquired a consistency of rice. Let it stand.
2. Remove the thinly sliced ​​ginger in a mixture of vinegar and water.
3. Take the nori sheet and put a quarter of the rice mixture on it.
4. Add carrots, cucumber, red cabbage, avocado and sprouts.
5. Wrap the sheet in a tight roll.
6. With a sharp knife, cut the roll into approximately 6 parts.
7. Do the same procedure with the other three nori sheets.
8. Lay the rolls on a plate with pickled ginger, wasabi and tamari.

Beans with rice
Ingredients:
· 230 g of dry adzuki beans soaked for 2 hours (or use canned beans without additives);
· A quarter of a bulb of red onion;
230 g finely chopped carrots;
100 g of finely chopped celery;
· 230 g finely chopped pumpkin;
· 1 sheet of seaweed;
· 1 tablespoon of olive oil;
230 g of soaked brown rice;
· 300 ml of cold water.
Preparation:
1. Heat the olive oil in a medium-sized frying pan.
2. Put out onions, celery and carrots.
3. Add beans, algae and water.
4. Bring to a boil, lower the temperature and boil for 40 minutes or until the beans are soft.
5. Remove the frying pan from the heat and allow it to cool.
6. Put the rice into it.
7. Cover and keep on fire until the water is completely absorbed - for 30 minutes (check periodically).
8. Put the rice in the center of the plate. Place the beans on top.
9. Season with fresh herbs.
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7 recipes for vegetarian dishes

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