Vegetable dishes is the basis of a balanced diet. The value of vegetables for the body is due not only to their biological value (the main suppliers of vitamins, minerals and trace elements), but also to the beneficial effect on the entire process of digestion and absorption of nutrients. To stay healthy and active, a person should consume at least 600g every day. vegetables and herbs. Therefore, we are not lazy and cook more tasty and healthy vegetable dishes.
All vegetable recipes
Very tasty and unusual cake - a great dish for a holiday or for a special occasion. Easy to prepare, tasty, cheap and beautiful. Great alternative to meat dishes...
Prepare this vitamin caviar from zucchini, eggplant, lettuce peppers, onions, carrots and tomatoes. It is prepared quickly and simply, it turns out tasty and healthy, a great light dinner...
Prepare this very tasty, healthy and practical dish of eggplant, zucchini and tomato. Previously, ratatouille was considered the food of the poor, today it is served in the most luxurious restaurants in the world...
This dish is prepared very quickly and simply, and if there is a jar of canned beans and lecho, then cooking vegetable stew generally takes a few minutes ...
Try these incredibly tender and juicy lentil patties with onions and carrots. They are prepared quite simply and taste a bit like potato zrazy...
The flu is raging outside, and the garlic dries in the refrigerator? Then I recommend preparing vitamin caviar from garlic - an excellent tool for the prevention and fight against colds and flu....
If you are thinking of cooking something new and unusual, and at the same time to be quick and inexpensive, then try this recipe. Eggplants are tasty and completely without bitterness ...
Summer is the season of zucchini, and how not in summer to cook all kinds of dishes from zucchini, especially since you lose weight very well from them))). These zucchini are prepared very simply, it turns out tasty and beautiful ...
These oven-baked zucchini are so beautiful and tasty that they deserve to become the main decoration of the dining table, and you can serve this unusual and inexpensive dish for a holiday ...
This pate turns out to be tender, tasty and nutritious, in terms of its nutritional properties they are in no way inferior to meat pate. Great recipe for fasting...
An unusual recipe for stuffed zucchini stewed in a very appetizing sour cream sauce. For the dish you will need: zucchini or zucchini, minced meat, onion, boiled rice, low-fat sour cream ...
A delicious, healthy and nutritious recipe that can add a touch of variety to your daily menu. Can be served with or without meat. Suitable for fasting and for vegetarians...
Be sure to try this low-calorie recipe from the German collection. This dish is perfect for vegetarians and those who are fasting. Preparing green beans is very simple ...
Sauteed eggplant is always a great side dish for any meat. No meat? And without meat, sauté flies at the speed of light, you can with bread or boiled potatoes. A practical recipe for practical housewives...
I recommend this simple, tasty and practical recipe. Total with 300 gr. minced meat and a few zucchini, you can make an amazing dinner. So, let's go to the kitchen to cook stuffed zucchini ...
A very simple, cheap, practical and delicious recipe for stewed zucchini with vegetables. Step-by-step photos will help you quickly and easily prepare this diet zucchini dish ...
These vegetable cutlets are perfect as a side dish for poultry or red meat. Very practical and quick to prepare. And to make the cutlets smooth and beautiful ...
I offer my grandmother's recipe, cabbage rolls turn out juicy, tender, fragrant, as if from childhood. They are quite easy to make and delicious. Ingredients: white cabbage, minced meat, tomato sauce...
These lazy cabbage rolls are just as tasty and just as juicy as traditional cabbage rolls, only they cook in half the time. Don't believe? Then try it and see for yourself...
Be sure to cook these amazing zucchini with vegetable filling. They are tasty, beautiful and very useful. A nutritious dish for vegetarians or those on a diet...
An excellent dish for vegetarians and for those who care about their health and a beautiful figure. Salad peppers are stuffed with mushrooms, fried onions, and then baked in the oven ...
Be sure to try this great recipe. Stuffed cabbage rolls baked in the oven are unusually tasty and juicy. Cook and you will see for yourself how different they are from ordinary cabbage rolls ...
All ingenious is simple, like this delicious eggplant dish, which got its name for its spiciness. The mother-in-law tongue is prepared very quickly and does not require any special skills at all ...
Try this easy and delicious pumpkin recipe. The dish is prepared on its own: cut pumpkin, potatoes, onions, put everything in the oven and voila - a beautiful, tasty and healthy dinner is ready!
Everyone loves tomatoes. They make juicy and tasty salads, tomatoes can be stewed, pickled, sauces can be made, and you can also stuff them with meat and bake in the oven. The yummy is amazing...
Beans are always tasty and healthy, and boiled beans with vegetables are simply an indispensable dish for vegetarians and those who fast during Lent. You can cook a dish both with vegetable fat and without ...
Delicious and practical recipe. This cabbage is prepared very quickly, it turns out juicy and crispy. Due to moderate heat treatment, almost all vitamins are preserved ...
This very tasty and beautiful vegetable dish came to us from sunny Italy. And Italians, as you know, know a lot about cooking. Just imagine: potatoes, eggplants and peppers baked in the oven with cheese...
Zucchini is cheap, tasty and healthy. Therefore, in the summer we prepare more zucchini dishes. The easiest recipe that any beginner can handle is fried zucchini with mayonnaise and garlic ...
The stew turns out to be especially tasty if all the vegetables are fried separately, but ... in this case, an excess of oil is inevitable. I offer a simple and practical recipe without excess fat ...
Every good housewife always has delicious sauerkraut in stock. Cabbage will decorate any table as a regular vitamin salad. How to cook crispy and juicy cabbage, read here...
Despite the fact that this dish is quite simple to prepare, it will require you to be collected and organized. But I assure you, you will be rewarded for your efforts. Your family will appreciate your concern for their health...
Everyone loves this dish. Women are for practicality, because stewed cabbage is an excellent side dish for any meat, in addition, it is an excellent filling for pies, and the calorie content is what you need ...
Prepare everyone's favorite vitamin salad from fresh carrots. According to this very simple and quick recipe, Korean carrots turn out moderately crispy, moderately spicy and spicy...
Summer, autumn - it's time for fresh vegetables. Each hostess tries to cook as many vegetable dishes as possible. And the leader among them is vegetable stew. Try this easy and delicious recipe...
Everyone has probably heard of Gazpacho. This is a typical vegetable dish of the southern Spanish provinces, and it is prepared only from fresh vegetables. The main ingredients of Gazpacho are ripe tomatoes, olive oil...
The most popular and most loved pea dish is undoubtedly pea soup. And fresh pea puree soup is not only tasty and nutritious, it is also very healthy...
Zucchini has earned people's love for its cheapness, availability and speed of preparation. But from them you can cook not only everyday dishes, such zucchini stuffed with cheese are also suitable for a holiday ...
There are many recipes for cauliflower, but this cabbage with fried champignons with bechamel sauce turns out to be unusually tender and tasty. Try it, it's so tasty and healthy...
And this cauliflower with smoked meat rolls and avocado paste is clearly for gourmets. A very unusual dish both in appearance and in the combination of products. And it's topped with a special sauce...
Everyone has heard about the benefits of spinach, but not everyone knows how to cook it deliciously. Try this tender spinach baked in the oven with tomatoes and cheese. Delicious and very helpful...
This vegetable dish came to us from Spain. And, as in the case of paella, there is no one recipe. But, despite all the variety, the main thing in this dish are vegetables stewed with mushrooms and bacon...
Try this light and gentle cream. It will energize you, help you maintain health, beauty and figure. And to make the cream really tasty and tender ...
An original vegetable dish that can decorate the most sophisticated table. Unusual taste and even more unusual colors will impress your guests...
Prepare this delicious, hearty and light diet dish at the same time. It will fill you with energy and keep your figure slender. To prepare it, you need quite a bit: broccoli, rice and hake ...
Very simple, practical and quick recipe. You can pickle both cauliflower and regular white cabbage. It takes 3-4 days to prepare, but is eaten instantly. Take care of your vitamins for the winter...
Prepare delicious and healthy pickled eggplants. Having spent quite a bit of time, you will get a vitamin cold appetizer, which is perfect both for a holiday and for every day...
Among the quick, tasty and at the same time healthy recipes, this recipe occupies one of the leading places. This dish turns out so tasty and beautiful that it may well decorate the festive table ...
Eggplants according to this recipe really resemble mushrooms. They are prepared very simply and quickly, which is what people love. And what is more important - they are perfectly stored in the refrigerator under a nylon lid ...
If ordinary sauerkraut is a little boring, then I advise you to cook a very tasty and beautiful cabbage called "Festive". Ready in 5 days! You will need cabbage, beets, garlic, salt, sugar ...
- Wash vegetables and herbs thoroughly before cooking.
- Lettuce, sorrel, spinach, onions and herbs are first sorted out, the spoiled parts are removed, and then they are washed either under running water or in a large vessel, changing the water several times.
- Potatoes, carrots, beets, turnips, celery and radishes are first washed, peeled and then rinsed again.
- Vegetables should be washed in cold water and quickly, long "soaking" leads to the fact that vegetables lose some of the vitamins and soluble nutrients.
- Frozen vegetables intended for the preparation of vegetable dishes are not thawed, they are dipped into the prepared dish without defrosting.
- So that after cooking, green beans, spinach, sorrel, nettles retain their green color, they are dipped in boiling water, brought to a boil as quickly as possible, and then boiled under a lid over low heat. Bringing to readiness, remove from heat, recline on a sieve or colander.
- Steamed vegetables retain their vitamins almost completely.
- Peeled vegetables should not be stored, they are cooked immediately, since the vitamin C in them is quickly destroyed.
- Any vegetables are boiled or fried first over high heat, then the fire is reduced and cooked (done) over low heat.
- The larger the vegetables, the less vitamins they lose when cooked.
- In order for vegetables to retain maximum juiciness, they should be placed in salted boiling water, after boiling, the fire is reduced to a minimum.
- During cooking, potatoes, carrots and other root crops should be covered with water no more than a thickness of one finger.
- During the cooking of vegetables, some of the vitamins and nutrients pass into the water, so do not pour the vegetable stock. It can be used for soups and sauces.
- We must cut off the green head of carrots, because it is bitter and not suitable for food.
- Tomatoes aren't just for salads. If tomato plates are fried in vegetable oil, then they can be served as a side dish or snack.
- To get rid of bitterness, eggplant slices are dipped in salted water for 5-7 minutes. Then squeeze well and cook further according to the recipe.
- If you are cooking eggplant caviar, eggplants should not be passed through a meat grinder. Upon contact with metal, eggplants acquire an unpleasant metallic taste, which, of course, does not have the best effect on the quality of caviar.
- Before cooking cauliflower, dip the head of cabbage in a salt solution (2 tablespoons for every 1 liter of water). If caterpillars hide in cauliflower, they will emerge.
- Cauliflower with greenish buds has a bitter taste, so buy white cauliflower. Cauliflower should not be stored in the light, it quickly darkens and loses its taste.
- Using beetroot decoction with a little vinegar, you can tint boiled or pickled cauliflower inflorescences pink.
- To get rid of the unpleasant smell while cooking cauliflower, put a piece of white bread in a saucepan with cabbage. Also, the pan can be tied with a cloth moistened with vinegar.
- In order for the onion to fry evenly and turn out to be a beautiful golden color, first sprinkle the onion with flour, and then fry it over medium heat.
vegetable dishes. Vegetable dishes are welcome guests on every table, because they are very tasty, healthy and nutritious. Vegetables are easy to digest, have huge health benefits, and are the best companions for anyone on a diet. You can not do without them during the period of religious fasting. And cooking vegetable dishes usually takes quite a bit of time!
You can cook a huge number of delicious dishes from vegetables - salads, sautés, stews, all kinds of winter preparations, soups, battered vegetables, light snacks and even desserts. No less tasty are baked or stewed vegetables, as well as grilled vegetables.
In order for vegetable dishes to always turn out tasty and fragrant, you need to know the basic nuances of cooking vegetables. Before you start cooking cauliflower, you need to lower the head of cabbage for literally ten minutes in cold salted water - this simple manipulation perfectly helps to rid the heads of dirt and insects. And to remove bitterness from cucumbers, they are peeled and soaked in milk, to which a spoonful of sugar has been added.
If you do not cut off the greened carrot tails, carrots can start to taste bitter, and the peel from potatoes with eyes should be cut off as much as two centimeters. White potatoes are the most suitable for mashing, pink tubers are ideal for frying, and yellow potatoes can be safely used to prepare various boiled dishes, including soups. To make potatoes baked in the oven softer and more attractive, they must be greased with vegetable oil, and it does not hurt to add a small pinch of soda to the minced meat for potato cutlets. As for the preparation of mashed potatoes, half a glass of milk is usually taken per kilogram of potatoes, and ideally the milk should be boiled.
To make the taste of onions in the salad less pronounced, it is poured over with boiling water, and in order to make the radish less caustic and at the same time minimize its smell, after it is cut, it is thoroughly washed with cold water.
Before sending it to the soup, onions, carrots and parsley with celery are recommended to be sautéed - in this case, their aroma will be preserved, and the soup will acquire a spectacular golden hue. And in order to noticeably enhance the aroma of fried vegetables, it is better to prefer vegetable oils for frying, and immediately before being ready to add a small piece of fresh butter to the pan with vegetables. If the vegetables are fried for the subsequent preparation of the stew, then it is better to fry them separately - then the stew will turn out much tastier.
Vegetables- an integral ingredient in virtually all dishes of most national cuisines. The exception is desserts and pastries (and even then not always). Vegetable dishes are indispensable for children's and dietary nutrition, as well as during fasting.
Useful substances from vegetables are almost completely absorbed by the body, and fiber has a beneficial effect on bowel function. The catch is that sometimes it is very difficult to feed a vegetable dish to children and even some adults. We'll tell how to cook vegetables to be loved by everyone! We present quick and easy recipes for every taste.
Delicious vegetable dishes
1. Baked broccoli
Divide the broccoli into florets and place on a baking sheet greased with olive oil. Salt and pepper to taste. Cover with foil and bake for 10 minutes at 200 degrees, then remove the foil and cook for another 5-7 minutes. It will be tastier if you sprinkle the cabbage with grated cheese before serving.
2. Baked Chinese cabbage in spicy sauce
Cut the cabbage into 4 pieces and place on a greased baking sheet. Mix a tablespoon each of olive and sesame oil, add a little soy sauce, a minced garlic clove and a handful of sesame seeds. Stir and pour sauce over cabbage. Bake for 7-10 minutes at 180 degrees.
3. Brussels sprouts with cheese
Blanch the Brussels sprouts, drain in a colander. Mix 1 tablespoon of butter with 0.5 cups of milk, 1 egg and 50 grams of grated cheese, add salt to taste and black pepper. Put the cabbage in a mold, fill it with filling and bake for 30–45 minutes at 180 degrees.
4. French fried mushrooms
Throw the prepared mushrooms into a heated pan with a little olive oil. Fry until light brown, add chopped garlic clove, pour in 100 ml of dry white wine. Continue cooking until the wine has evaporated, then season with salt.
5. Baked cherry tomatoes with garlic
Cut the cherry in half. Mix a tablespoon of olive oil with a minced garlic clove, salt and pepper. Pour this mixture over the tomatoes and place in a bowl. Bake for 20-25 minutes at 180 degrees.
6. Fried cauliflower with cheese sauce
Divide the cabbage into inflorescences, pour over with lemon juice and fry until golden. Prepare the cheese sauce by mixing sour cream, grated cheese, salt and pepper. Refrigerate the sauce for 30 minutes, then serve over the cauliflower.
7. Vegetable fritters
Grate kohlrabi, carrots, finely chop the onion. Add an egg, a spoonful of flour, a pinch of salt and pepper. Fry the pancakes in a heated pan with the addition of vegetable oil.
8. Snack zucchini
Cut the zucchini into slices, arrange on a greased baking sheet. Prepare a mixture of grated cheese and aromatic herbs (thyme, oregano, basil), add a pinch of garlic powder. Drizzle zucchini with olive oil and sprinkle with cheese mixture. Bake until lightly browned at 200 degrees.
9. Greek sauce "Tzatziki"
Grate the cucumber. In a deep bowl, mix yogurt, garlic, vegetable oil, salt and a little vinegar. Add grated cucumber and chopped dill.
10. Caramelized Carrots
Cut the carrots, fry in olive oil on one side for 2-3 minutes, then cover and simmer for 15 minutes. Remove the lid, flip the carrots to the other side, season with thyme, black pepper, salt, drizzle with lemon juice, remove from heat and serve immediately.
11. Puree with green peas and onions
Boil potatoes, puree them with hot milk and butter. Blanch green peas for 5 minutes. Brown the peeled small onions with the addition of a small amount of butter. Serve puree with green peas and onions.
12. Fried cabbage with lime sauce
In a blender, combine lime juice, vegetable oil, aromatic herbs, garlic clove, cilantro, salt and sugar. Cut the cabbage into slices, brown on a grill or dry frying pan with a ribbed surface. Serve drizzled with sauce.
A minimum of preparation time and a minimum of heat treatment - all vitamins will remain in place, and thanks to original dressings and sauces, the taste of vegetables will sparkle with new colors.
Ingredients
- 1 large onion;
- 2 cloves of garlic;
- 1 300 g of ripe tomatoes;
- 250-300 g canned white beans;
- 1 sprig of rosemary;
- 350 ml of water;
- salt - to taste;
- 50 g of grated parmesan;
- a few cherry tomatoes;
- a few basil leaves.
Cooking
Place a saucepan or saucepan over medium heat and heat 2 tablespoons of oil. Add finely chopped onion and garlic and sauté, stirring occasionally, for 6-8 minutes.
Add diced tomatoes, beans, rosemary, water, salt and pepper. Bring to a boil and cook for another 20-25 minutes, until the tomatoes are very soft.
Remove rosemary from soup, add grated Parmesan and stir. Puree the soup in batches until smooth.
If the resulting puree seems thick to you, add water. Reheat soup without boiling.
Before serving, garnish with cherry tomato halves and chopped basil, drizzle with remaining oil and sprinkle with salt and pepper.
skinnytaste.com Ingredients
- ½ tablespoon of olive oil;
- 3 cloves of garlic;
- 350 g small tomatoes;
- a pinch of paprika;
- salt - to taste;
- ground black pepper - to taste;
- 1 large zucchini;
- a few basil leaves.
Cooking
Place a skillet over high heat and heat up the oil. Add minced garlic and sauté for 30 seconds. Add halved or quartered tomatoes, paprika, salt and pepper.
Simmer covered over low heat for about 15 minutes until the tomatoes soften. Cut the zucchini into a spiral or thin long strips. If the vegetable is young, you do not need to peel it.
Place the zucchini and chopped basil in the pan. Season the dish with salt and cook over medium heat for 2-4 minutes, shaking the pan occasionally.
greatbritishchefs.com Ingredients
- 2 tablespoons of vegetable oil;
- 1 teaspoon of cumin;
- 3-5 large potatoes;
- salt - to taste;
- ½ teaspoon ground chili;
- ½ teaspoon turmeric;
- 2 cloves of garlic;
- 10 g fresh;
- 200 g of green beans;
- 1 large ripe tomato;
- 1 teaspoon tomato paste;
- ½ lime.
Cooking
Place the skillet over medium heat and heat the oil. Put the cumin in there and fry for 30 seconds to reveal its aroma. Add diced potatoes and cook for 2-3 minutes.
Season with salt, chilli powder and turmeric and sauté for 2 more minutes. Mince the garlic and ginger, add to the potatoes, stir and cook for 2-3 minutes.
Add green beans, finely chopped tomato and tomato paste. Stir and cook for a few more minutes until the potatoes are soft. Remove from heat and pour over lime juice.
jamieoliver.com Ingredients
- 1 large eggplant;
- 150 ml of olive oil;
- 1 large onion;
- 3 cloves of garlic;
- 800 g potatoes;
- 6 medium tomatoes;
- 5 small zucchini;
- 12 cherry tomatoes;
- 300 g trade winds (mashed tomatoes);
- 200 ml of water;
- 1 tablespoon dried oregano;
- ½ bunch of parsley;
- salt - to taste;
- ground black pepper - to taste.
Cooking
Cut the eggplant in half lengthwise and chop into slices. Heat some oil in a skillet over medium heat. Fry the eggplant slices in batches for 5 to 7 minutes, until browned and softened. Put in a deep bowl.
Cut the onion into thin half rings, and the garlic into slices. Throw them into the pan, add a little more oil and fry for about 5 minutes. Then send the vegetables to the eggplant.
Cut the potatoes into cubes, and the tomatoes and zucchini into circles. Put in a bowl with the fried vegetables, add whole cherry tomatoes, passata, water, oregano and chopped parsley. Season with salt and pepper and mix well.
Transfer vegetables to a baking dish and drizzle with oil. Cook in the oven for 30 minutes at 220°C and then another 20-30 minutes at 200°C.
5. Vegetable Stuffed with Feta from Jamie Oliver
jamieoliver.com Ingredients
- 1 small onion;
- 750 g carrots;
- 4 cloves of garlic;
- 25 g almonds;
- 3 tablespoons of olive oil;
- 1 teaspoon of cumin;
- salt - to taste;
- ground black pepper - to taste;
- 8 large savoy cabbage leaves
- several sprigs of dill;
- 50 g feta cheese.
Cooking
Cut the onion and carrot into large cubes and mince the garlic. Coarsely chop the almonds and toast lightly in a frying pan.
Heat up 2 tablespoons of oil and fry the onions and carrots. Add garlic, cumin, salt, pepper and some water. Cook covered for about 5 minutes until vegetables soften. Stir occasionally and add water if the mixture starts to burn.
Dip the cabbage leaves in portions in boiling salted water for 2-3 minutes. Then discuss. Mix sautéed vegetables with chopped dill, nuts and diced feta.
Place about 3 tablespoons of stuffing in the middle of each cabbage leaf. Roll up and place seam side down in a baking dish. Drizzle with remaining oil and bake at 180°C for 15 minutes.
natashaskitchen.com Ingredients
- 4 eggs;
- 3 tablespoons of sour cream;
- 3 tablespoons of mayonnaise;
- 4 tablespoons of flour;
- ½ teaspoon;
- ½ teaspoon cornstarch;
- 450 g cabbage;
- salt - to taste;
- several sprigs of dill;
- a few green onion feathers;
- a piece of butter;
- 120 g mozzarella or hard cheese that melts well.
Cooking
Whisk eggs, sour cream and mayonnaise. In a separate bowl, combine flour, baking powder and starch. Add flour mixture to egg mixture and mix well.
Shred the cabbage, season with salt and remember with your hands. Add finely chopped herbs and stir.
Grease a baking dish with butter. A 22 cm diameter mold is best. Put the cabbage in a mold, pour over the dough and sprinkle with grated cheese. Bake for 35 minutes at 190°C.
cleanfoodcrush.com Ingredients
- 1 head of cauliflower;
- 1 small head of broccoli;
- 1 red bell pepper;
- 1 small onion;
- 150 g green peas;
- 150 g of corn;
- 2 cloves of garlic;
- 2 eggs;
- salt - to taste;
- ground black pepper - to taste;
- 2 tablespoons of sesame seeds.
Cooking
Cut the cauliflower into pieces and grind with a blender so that it resembles rice. Finely chop the broccoli. from the seeds and cut into cubes.
Heat oil in a frying pan over medium heat. Put in the diced onion and fry for 2-3 minutes until soft. Add cabbage, broccoli, peppers, peas, and corn and cook for 5-6 minutes. Throw in the minced garlic and mix well.
Move the vegetables to the edge of the pan and beat the eggs into the free space. Stir the eggs and wait until they are fried.
Mix vegetables and eggs thoroughly. Season with salt and pepper, sprinkle with sesame seeds and toss again.
8. Brussels sprouts baked with cheese
Ingredients
- salt - to taste;
- 900 g Brussels sprouts;
- 2 tablespoons of olive oil;
- 2 cloves;
- a few sprigs of thyme;
- ground black pepper - to taste;
- 100 g mozzarella;
- 30 g parmesan;
- a few sprigs of parsley.
Cooking
Bring salted water to a boil and boil cabbage in it for 10 minutes. Drain the vegetables in a colander to drain excess liquid.
Transfer the cabbage to a baking sheet. Drizzle with oil, sprinkle with minced garlic and thyme, as well as salt and pepper. Mix well.
With the bottom of a glass, press down each head of cabbage so that it becomes flat. Sprinkle with grated cheese and put the baking sheet in the oven preheated to 220 ° C for 25 minutes. Garnish with chopped parsley before serving.
9. Jamie Oliver's Spicy Eggplant Dip
jamieoliver.com Ingredients
- 1 eggplant;
- 1 clove of garlic;
- ½ bunch of parsley;
- ½ green chili pepper;
- 2 tablespoons of olive oil;
- ½ lemon;
- ½ teaspoon paprika;
- salt - to taste;
- ground black pepper - to taste;
- 1 tablespoon is optional.
Cooking
Poke a few holes in the eggplant with a fork or knife. Place the vegetable on a baking sheet and bake at 180°C for 45 minutes. Cool down.
Mince garlic and parsley. Remove the seeds from the chili and cut the pepper into small pieces. Cut the eggplant in half and scoop out the flesh with a spoon.
Grind eggplant pulp, garlic, parsley, chili, oil, lemon juice, paprika, salt and pepper with a blender until smooth.
Add mayonnaise if desired and mix well. Serve the dip with tortillas or saltine crackers.
cleanfoodcrush.com Ingredients
- 1 large cucumber;
- 2-3 large carrots;
- 1 bunch of parsley;
- 1 tablespoon of liquid honey;
- 3 tablespoons of apple cider vinegar;
- 1 tablespoon of sesame oil;
- 1 clove of garlic;
- salt - to taste;
- ground black pepper - to taste;
- 50 g roasted cashews;
- 1 tablespoon of sesame seeds.
Cooking
Cut the cucumber and carrot into a spiral using a special knife. Finely chop the parsley. Place vegetables and herbs in a bowl.
Thoroughly combine honey, vinegar, oil, minced garlic, salt and pepper. Pour this mixture over the salad and mix well. Garnish with cashews and sesame seeds.
- puff pastry;
- 2-3 potatoes;
- 2 tablespoons of olive oil;
- salt - to taste;
- ground black pepper - to taste;
- a few sprigs of rosemary;
- a few sprigs of thyme.
Cooking
Roll out the dough into a thin rectangular layer on a sheet of parchment. Transfer the parchment to a baking sheet.
Bend the edges of the dough about 1 cm. Press them with a fork, forming a beautiful pattern. Poke a few holes in the dough with a fork to keep it from puffing up while baking.
Peel potatoes and cut into very thin slices. Put them on the dough, pour over with oil, sprinkle with salt, pepper and half of the chopped herbs - those indicated in the ingredients, or any others.
Bake at 190°C for 35-40 minutes. The pie should be browned and the potatoes should be soft.
Garnish the finished dish with the remaining herbs and serve with sour cream.
