Skewers of soy chunks, mushrooms and vegetables

Ingredients:
soy chips
onions and other various vegetables
soy sauce
mushrooms
flour

Preparation: soybean pieces boil, drain, vegetables such as onions, peppers, zucchini, cut eggplant and put all together on the skewers. Prepare the marinade of soy sauce, pepper, garlic and other seasonings as desired. Leave the skewers little to be marinated and then cook them on the grill, or hot oil.

Croquettes of cereals and legumes

Ingredients:
1 cup carrots cut into sticks
water
a pinch of salt
2 cups of cooked rice or millet
1 cup minced parsley
a little flour if necessary
dark sesame oil

Preparation: Boil the carrots for 2-3 minutes with a pinch of salt in the bowl in which 1 cm of water, until tender. Save water to the sauce. Drain the carrots and mix with cooked grains and parsley. Form a ball or oval shapes. If the mixture is too dry, put some flour with little water to wet, to keep the ball shape. If it is moist, roll the ball in dry flour. After formatting, the ball fry in hot oil for several minutes, until they become golden and crispy.

Peppers stuffed with pumpkin and potato

Ingredients:
dozen of green peppers
for the filling: 1 / 2 kg cut into small cubes of potatoes
30 g sliced into small cubes of yellow pumpkin
onion
oil
salt
pepper
a tablespoon of tomato puree

Preparation: Clean the vegetables, slice the potatoes and pumpkin. Fry the onions to be vitreous. All combine and spice. Fill peppers, arrange them in an ovenproof dish and pour any oil. Place in a preheated oven at 220-230 degrees Celsius and bake for 25-30 minutes.

Cannelloni with spinach

Ingredients (3-4 persons):
600 g fresh or frozen spinach
200 g of cannelloni without eggs
3 onions
3 cloves of garlic
4 tablespoons of olive oil
salt
about 2 tablespoons of margarine
3 tablespoons of heavy soy cream
the sauce:
6 tablespoons ofmargarine
6 tablespoons of flour
2 dl of soy milk without sugar
salt
nutmeg powder

Preparation: Wash the fresh spinach, chop into small pieces and then cook for about 5 minutes (frozen is already washed and chopped and blanched). Onion cut into small pieces. In a saucepan heat the oil, onion and simmer about 4 minutes. Add strained / thawed spinach, finely chopped garlic, cream and salt. For the sauce heat the butter, add flour and stir constantly. After about a minute slowly add milk and mix until it densifies. Salt it and add a little nutmeg. Fill canneloni spinach over a bowl that will be used for baking in the oven, the best tea-spoon and your fingers - it does not matter if something ends up in a bowl for baking. Furl cannelloni to each other and all pour over the sauce (make sure that everything is well shed, otherwise cannelloni will remain hard ). Add a couple of 'pile' of margarine on top. Bake for about 40 minutes at 200 ° C.

Baked lasagna with tofu

Ingredients:
1 teaspoon dark sesame oil
1 cup freshly shelled peas
grains of an ear of corn
chopped 1 cup port diced
1 teaspoon tamari sauce
12 lasagna from whole flour 20-25 cm long

Preparation: sauté peas, corn and onions in a pan on the sesame oil for about 5 minutes or until it tender. Mash tofu in suribachi or in a bowl and add vegetables. Sprinkle with tamari at the ingredients, stir well and cook for 1-2 minutes. Lasagna cook separately in a large pot. put a layer of cooked lasagna at the bottom. Alternately put layers of vegetables and tofu lasagna with layers, ending with lasagne. Cover pan and bake for 20-25 minutes in oven preheated to 180 C. When you are finished, lasagne must eventually be crispy. Remove and serve with Kuzu-tamari sauce.

Cauliflower with tomato sauce

Ingredients:

1 large cauliflower
for the sauce:
1 kg ripe tomatoes
2 onions
2 cloves garlic
2 tablespoons chopped basil leaves
1 tablespoon olive oil
1.5 grams of margarine
4 grams of bread crumbs
1 tablespoon chopped herbs ( sage, thyme, rosemary and oregano)
2 tablespoons parsley, salt, pepper

Preparation: Pour tomatoes with hot water so they are easier to peel and cut into cubes. Peel and chop onion and braised it on oil. Add tomatoes, chopped garlic and basil, salt. When you boil, reduce heat and cook for another 40 minutes. Put pepper in it. In the meantime, clean and wash the cauliflower and divide into pieces. Steamed for about 20 minutes and strain. The margarine burned crumbs. Add chopped herbs and parsley, spice. Cauliflower spread on the tray, pour part of the sauce and sprinkle bread crumbs. Serve remaining sauce separately.

Stew of kale and seitan

Ingredients (for two persons):

500 g kale
3-4 cups water
3 tablespoons of oat flakes
1.5 teaspoon salt
1 / 2 cubes vegetable concentrate
4 cloves garlic
300 g seitan
nutmeg, mustard, salt (for marinating)
oil for frying
1 tablespoon olive oil

Preparation: Put the water and cabbage in a pot, washed and cut into strips with a central, hard part of the leaves. When water boils, reduce the flame and cook for 10 minutes. Add oatmeal and all blended solid mixer. Marinate seitan cubes with nutmeg, mustard and salt. Roll marinated seitan in flour and fry in hot oil. Blended kale back to light the flame and add the other spices and cubes of fried seitan. Cook another 5 minutes over low heat to connect components.

Moussaka with vegetables with yoghurt (Serves 4)

* 4 zucchini
* 2 eggplants
* 2 fresh red peppers
* 250 g mushrooms
* 1 sprig of leek
* 1 small hot pepper
* 300 g yoghurt
* 3 eggs
* 40 g grated Parmesan cheese
* 3 tablespoons oil
* 1 Tbsp chopped rosemary needles
* Ground pimet
* Ground nutmeg
* Salt and pepper

Clean and wash vegetables. Then chop pepper, zucchini and eggplant and cut into thin slices, cut leek into rings, green pepper into strips and mushrooms into quarters.

Bake all the vegetables and then, in turn, to a lesser extent, a short in a little oil. then spread it into four or less a larger ovenproof baking pan.

Beat egg, mix them with yogurt and season with salt, steam, pimet, nutmeg and rosemary. Arrange vegetables in sauce. Then sprinkle Moussaka with Parmesan cheese and bake in preheated oven at 175 0C 25-30 minutes.

Spinach Pie (for 6 person)

For the dough:

* 400 g cooked potatoes
* 75 g flour
* Salt and freshly ground nutmeg and pepper
* Butter

For the filling:

* 300 g frozen spinach
* 1 small onion
* 1 teaspoon butter
* 200 g sour cream
* 200 g Gorgonzola cheese
* 2 eggs
* 2 tablespoons sunflower seeds

Peel and mash the potatoes. Mix them with flour, season with salt, pepper and nutmeg and Mix a smooth dough. Place dough in a well-smeared round mold for baking a diameter about 26 cm.

For the filling finely chop the onion and fry it in butter. Add it thawed, coarsely chopped spinach and continue to simmer for 2 minutes.

In another pan, over low heat, heat cream and add it to pieces sliced gorgonzola. Once the cheese melts, remove mixture from heat and let cool slightly. Battered Then stir the eggs and spinach.

Obtained by filling spread the batter and sprinkle with seeds. Food bake in preheated oven at 200 0C for about 45 minutes.

Lasagna with leek (for 4 persons)

* 250 g lasagne sheets
* 500 g cottage cheese
* 2 eggs
* 80 g grated Parmesan cheese
* 800 g leek
* 50 g butter
* The top edge of fresh grated nutmeg
* 1 / 2 teaspoons dried thyme
* 250 g sour cream
* Salt and freshly ground black pepper

Cook the lasagne sheets as directed on package and drain well. Sir Mix the eggs and half Parmesan cheese and season with salt, pepper and muscat.

Clean the leek, wash and cut into thin rings thinner. In a large frying pan boil a half of butter and sauté onions in it. After ten minutes, onion mixture, add cheese and eggs, season with salt, pepper and thyme, then stir sour cream.

At the bottom of the ovenproof dish for baking arrange the lasagna sheets and put on them half mixture of leek, cheese, eggs, cream and spices, then lasagne sheets again, and at the end the second half of the mixture.

On the dish arrange remaining Parmesan cheese and butter, and bake in preheated oven at 220 0C 30-35 minutes.

Vegetables with sauce made of eggs (for 4 persons)

* 1 bunch young carrots
* 1 cauliflower
* 1 bunch broccoli

For the sauce:

* 4 eggs
* 0,2 l of peanut oil
* 2 tablespoons mustard
* 1 Tbsp lemon juice
* The top edge of ground nutmeg
* 250 g mixed soft cheese and sour cream
* Leaf parsley
* Salt and freshly ground black pepper

Wash and peel carrots and chop the cauliflower and broccoli. In boiling, salted water, cook carrots first, and after 10 minutes, put the cauliflower and broccoli in, and cook everything together for another 5 minutes.

Keep at warm the drained vegetables. Cook two eggs for 10 minutes, and two break and detach from the egg yolk. Place yolks in a bowl, slowly, whisking constantly to them, drop by drop, add oil, then mustard and lemon juice. Continue mixing until you get a creamy mass that is mayonnaise.

Mayonnaise season with salt, pepper and nutmeg, and add a mixture of cheese and cream. Hard boiled eggs, finely chop and stir them into the sauce. Then sprinkle the sauce with parsley leaves and serve with steamed vegetables.

How to make delicious tofu burger

Spice up your vegetarian menu with interesting and tasty tofu burger that can be easily prepared.

Tofu is not only very healthy foods but it can be used to make a tasty burger. Here's how to perform:

Ingredients:

- Half a piece of tofu

- 1 teaspoon soy sauce

- 2 tablespoons oil

- 2 cups oats

- The wheat flour bun

Preparation:

Cut tofu into small cubes. Place the tofu cubes in a bowl and crushes it into the mixture.
After the rest of the tofu became mixture, add soy sauce and oats and mix well.
Put the entire mixture into a mold shaped like burgers. Fry tofu burger in oil until it became crispy and takes golden color.
Serve tofu burger on the bun from wheat flour with contributions by choice.