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7 recipes for vegetarian dishes


RICE WITH GINGER
Ingredients:
· 2 pieces of pumpkin without seeds;
· 230 g cauliflower inflorescences;
· 400 grams of vegetables (cabbage or spinach);
· 400 g cooked quinoa or brown rice;
· 400 g boiled or preserved without salt and additives of small beans (adzuka);
· 230 g soaked seaweed;
· Fresh coriander leaves (for garnish);
· A piece of ginger 2.5 cm in size;
· 1 head of garlic;
· 60 g white miso paste;
· Juice of one lemon;
· 50 ml of olive oil;
· 1 teaspoon of agave syrup or natural honey, if a sweeter taste is required.
Cooking:
1. Put the pumpkin in a double boiler or saucepan with a grate, located above the boiling water, and cook for 3 minutes.
2. Put the rest of the vegetables in the steamer and cook them for about 3 minutes.
3. Lay out on a plate of beans, rice or quinoa, vegetables and pieces of pumpkin, aimed in four directions.
4. Top with algae and fresh coriander leaves for color.
5. To make a side dish, mix ginger, garlic, miso, lemon juice, olive oil and honey, or agave in a food processor, if you use it. If desired, a little water can be added to achieve a more fluid consistency.
6. Place the side dish on the side of the plate.
Algae, miso and quinoa can be found in the Asian department of a supermarket, in the Asian market or in a health food store.
SALAD-TABBULEH OF CABBAGE WITH HUMUS
Put half the volume of the next three salads on a plate and add the cucumber and carrot pieces. This will be your portion.
Hummus
Ingredients:
· 230 g boiled chickpeas;
· 50 ml of soy sauce;
· Juice of one lemon;
· A quarter of a teaspoon of salt;
· A quarter of a teaspoon of crushed cumin;
· Garlic head;
· 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. Spice up. Put on a plate and place paprika on top.
Tabbuleh
Ingredients:
· 400 g of boiled quinoa;
· 60 g of currants;
· 60 g minced raw almonds;
· 100 g chopped carrots;
· 60 g chopped mint;
· 60 g shallots, cut into thin slices diagonally;
· 60 g chopped parsley;
· 60 ml of lime or lemon juice;
· 1 teaspoon of agave syrup or natural honey;
· Half a teaspoon of crushed cumin;
· 1 teaspoon sea salt;
· 100 g of olive oil.
You can use only part of the ingredients that are in your fridge.
Mix all the products in a bowl and let the salad stand for 20 minutes, then add the seasonings.
Marinated cabbage with radish and pine nuts
Ingredients:
· 400 g 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 ingredients in a bowl and marinate.
SALAD FROM THE LADY
Ingredients:
· 230 g lentils;
· Half a teaspoon of cumin;
· A quarter teaspoon of turmeric;
· 1 tablespoon of grated ginger;
· 1 head of crushed garlic;
· Lime juice 1;
· 60 g chopped pineapple;
· 50 ml of olive oil;
· Half a teaspoon of sea salt;
· 230 g of ground zucchini;
· 230 g of chopped cucumber;
· 180 g of chopped carrots;
· 60 g of chopped coriander leaves;
· 60 g shallots;
· 400 g of washed and dried herbs to taste.
Cooking:
1. Put the lentils in the pan, pour 600 ml of water, cover the pan with a lid and boil for 30 minutes.
2. When the lentils are soft, remove the pan from the heat and drain.
3. Let the lentils cool.
4. To make the sauce, mix the cumin, turmeric, ginger, garlic, lime juice, olive oil and sea salt in a glass jug with a lid and shake it vigorously. Or, place the ingredients, with the exception of pineapple, in a food processor and process until the mixture has a pasty consistency. Add the pineapple last, in order to make the sauce lumpy.
5. Put the lentils and all the vegetables, except the greens, in a bowl.
6. Add the sauce, mix well and let the dish stand for 5 minutes to blend the flavors.
7. Put greens on top.
In this recipe, it is not necessary to use all the ingredients, you can add only those that you already have or that you like into the dish, then to calculate the portion, simply add up the total number of ingredients.
GREAT GREEN SALAD
Ingredients:
· Half of the head of lettuce or any other lettuce - sheet or head, to taste. Rinse, dry and chop its leaves into comfortable pieces;
· 1 bunch of arugula, washed and dried;
· Dandelion leaves, washed and dried;
· 1 sliced ​​carrot;
· 6 radishes, cut into four parts;
· 1 cucumber, cut lengthwise into four parts, which are then cut into pieces a little more than 1 cm long;
· 1 avocado, cut into slices;
· A handful of germinated sunflower seeds;
· 3 finely chopped shallots;
· 60 g 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 thinly chopped thyme, basil or parsley;
· 100 ml of grape seed oil;
· salt and pepper.

Cooking:
1. To make the sauce, mix lemon juice, garlic, agave syrup (honey), herbs and grape seed oil in a glass jug with a screw cap and shake the mixture vigorously.
2. Season with salt and pepper.
3. Put the carrots, radishes, shallots and cucumber in a large bowl with a side dish.
4. Add avocado, sprouted sunflower seeds and almonds.
If desired, add 60 grams of shrimp or chicken per serving.
Soaked almonds are easier to digest. To soak the almonds, put it in a pan with clean water, cover with a lid and leave for at least two hours or overnight.
VEGETABLE ROLLS
Ingredients:
· 1 tablespoon of almond or olive oil;
· 1 teaspoon of grated ginger;
· Juice of half a lemon;
· 1 teaspoon of apple cider vinegar;
· 1 head of garlic;
· 1 teaspoon of gluten-free soy sauce;
· A pinch of chili;
· 50 ml of pure water;
· Nori sheets, cut into strips 3 mm thick and 5 cm wide;
· 4 large leaves of lettuce;
· Half of the chopped cabbage;
· 1 sliced ​​carrot;
· 2 thinly sliced ​​shallots;
· 6 thinly chopped pea pods;
· 1 cucumber, peeled and peeled and thinly sliced.
Cooking:
1. For almond sauce, mix almond oil, ginger, lemon juice, apple cider vinegar, garlic and soy sauce until the mixture reaches a paste-like consistency. If it turns out too thick, add some water.
2. Rinse the lettuce leaves and allow them to dry.
3. Put the remaining ingredients in the bowl, except for nori.
4. Wrap about a quarter of the mixture into each sheet of lettuce.
5. Pour each roll with 1 tablespoon of spiced almond sauce.
6. Add the coriander leaf and wrap everything in a strip of nori.
7. Put the dish on a plate.
VEGETARIAN ROLLS WITH NUTS
Ingredients:
· 230 g of soaked sunflower seeds;
· 230 g of walnuts, soaked in clean water for 2 hours;
· Quarter of red onion bulbs;
· 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 the head of red cabbage, thinly chopped;
· Gluten free soy sauce;
· Wasabi
· Fresh ginger;
· 1 tablespoon of apple cider vinegar;
· 1 tablespoon of water.
Cooking:
1. To cook rice, put sunflower seeds, walnuts, onions and greens in a food processor. Process for 2 minutes or until mixture reaches the consistency of rice. Let stand.
2. Marinate finely chopped ginger in a mixture of vinegar and water.
3. Take a sheet of nori and place 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. Use a sharp knife to cut the roll into about 6 pieces.
7. Repeat the same procedure with the other three sheets of nori.
8. Place the rolls on a plate along with pickled ginger, wasabi and tamari.

BEANS WITH RICE
Ingredients:
· 230 g dry adzuki beans, soaked for 2 hours (or use canned beans without additives);
· Quarter of red onion bulbs;
· 230 g of finely chopped carrots;
· 100 g finely chopped celery;
· 230 g finely chopped pumpkin;
· 1 sheet of seaweed;
· 1 tablespoon of olive oil;
· 230 g soaked brown rice;
· 300 ml of cold water.
Cooking:
1. Heat olive oil in a medium-sized frying pan.
2. Stew onions, celery and carrots.
3. Add beans, algae and water.
4. Bring to a boil, reduce the temperature and simmer for 40 minutes or until the beans are soft.
5. Remove the pan from the heat and allow to cool.
6. Put the rice in it.
7. Cover with a lid and keep on the 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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