Autumn is the perfect time to prepare vegetarian dishes, as it is the season of many delicious and healthy fruits and vegetables, such as pumpkin, pomegranates, apples, pears etc. If you don’t eat meat because of dietary restrictions or are just looking for nameclientcache to spice up your diet, these 5 recipes are exactly what you need.
Salad of wild rice and pomegranate
Ingredients
- 2-3 medium (2 1/2 cups) sweet potato, peeled and chopped
- 1 and 1/2 tablespoon olive oil
- Fresh ground pepper and salt
- 120 g of a mixture of long grain and wild rice
- 1 Cup pomegranate seeds
- 1/2 Cup chopped almonds
- 250-300 g mixed salad
- 50-100g crumbly goat’s cheese or feta
Lemon honey sauce:
- 1 tablespoon of honey
- 1 large lemon (2 tablespoons juice 1/4 teaspoon zest)
- 3/4 tbsp red wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Fresh ground pepper and salt, to taste
Method of preparation
- Preheat the oven to 200 degrees. Peel and cut the sweet potatoes small pieces. Toss potato slices in olive oil and sprinkle generously with salt and pepper. Mix.
- Bake potatoes for 10 minutes, flip and return to oven for another 10 minutes, and then flip and bake another 10 minutes, or until potato slices are tender and roasted. Watch them carefully, so as not to overcook.
- Meanwhile, prepare wild rice according to the instructions on the package.
- Mix baked sweet potato with cooked wild rice in a large bowl and place in the fridge, pre-prepared dressing.
- Mix all the ingredients for the filling in a small Bank. Cover it and shake well so the ingredients are mixed.
- Add the sauce to the cooled mixture of potato and wild rice. Add lettuce and pomegranate seeds with almonds.
- Stir the ingredients and add feta or goat cheese. If necessary, increase the number of pomegranate seeds or almonds.
Pumpkin steak with a sauce of brown butter and sage
Ingredients
- 1 large pumpkin Butternut squash
- 1 tbsp olive oil extra virgin
- 2 tbsp unsalted butter, cut into pieces
- 6 sage leaves
- 2 cloves garlic, crushed
- 1 tbsp fresh lemon juice
- Salt, freshly ground pepper
Method of preparation
- Cut the top of the pumpkin, leave the bottom for another use. Clean the upper part of the pumpkin, and then cut it in half. Cut off the outer rounded side of each part to obtain two steaks (about 170 g each).
- Heat the oil in a large heavy pan over medium heat. Prepare the steaks from the squash, turning every 3 minutes to deep frying on both sides (only about 15 minutes).
- Add butter, sage and garlic in the pan. Tilting pan grease the bottom, using a spoon to coat the steaks. Cook until then, until oil stops bubbling and brown (about 1 minute). Remove the steaks from the heat and brush with lemon juice. Season with salt and pepper.
- Transfer the steaks from the pumpkin on a plate and with a spoon pour the sauce.
Orechiette with Brussels sprouts and broccoli
Ingredients
- 180 grams of pasta orecchiette
- Olive oil extra virgin
- 1 Cup halved Brussels sprouts
- Cup chopped Kale stems
- Half a medium broccoli, florets separated and cut into small pieces
- A little white wine or vegetable broth
- Cup cooked chickpeas
- Cup pesto
- A little Pecorino cheese, optional
- Sea salt and freshly ground black pepper
Method of preparation
- Bring water in a large pot to a boil and cook the pasta according to the directions on the package. Drain the pasta, and sprinkle them with olive oil so they don’t stick together.
- Cover the bottom of the pan with a small amount of olive oil and heat over medium heat. Add Brussels sprouts, Kale stems, broccoli and a pinch of salt, and cook, stirring occasionally, about 13-15 minutes.
- Add some wine and stir. Cook for 30 seconds, then reduce the heat to low. Add the pasta and chickpeas and gently toss to reheat. Season with salt and pepper to taste
- Put on plates and serve with pesto sauce and shavings of cheese.
Beet burgers
Ingredients
- 1 Cup water
- 1/2 Cup millet (rinsed in hot water)
- A pinch of fennel seeds
- Salt
- 4 small beets
- 1/2 zucchini
- 1 large carrot
- 1 onion
- 4 eggs
- 1 handful of chopped lemon balm
- Sea salt and pepper
Method of preparation
- Boil water in a small saucepan. Add millet, salt and fennel and cook over low heat for 10 minutes.
- Put cooked wheat porridge and grate the beets, zucchini, carrots and onions.
- Mix wheat cereal, grated vegetables, eggs and spices in a bowl. If the mixture is too runny, you can add the flour, oats or more millet.
- Heat oil in a pan and fry the patties for 2 minutes on each side over medium heat.
- Assemble burgers with your favorite ingredients such as fresh cucumbers, tomatoes, blue onions, asparagus and sprouts.
Casserole with quinoa, broccoli and cheese
Ingredients
- 1/4 large yellow onion, finely diced
- 1 Cup quinoa, uncooked
- 4 cups chopped broccoli inflorescences
- 1/4 teaspoon sea salt
- 1.5 cups of broth (any kind)
- 1.5 cups of 2% milk (or any milk)
- 250 g cheddar cheese, grated
Method of preparation
- Preheat the oven to 180C and grease a dish for cooking casserole coconut or any other oil.
- Put the quinoa, onions and broccoli on the bottom of the dish. Set aside.
- Then add the milk, chicken broth and salt in a medium saucepan. Put it on medium heat and use a whisk to constantly stir. When the liquid is hot, gradually add 115 g of grated cheese and взбива1те until then, until the cheese has dissolved in the mixture.
- Pour the mixture of ingredients in the dish and toss so that everything is mixed up.
- Cover with foil and place in the oven at 180C for 30 minutes. Take out and stir.
- Sprinkle with the remaining 115 g of chopped cheese and put in oven (uncovered dish) for another 15 minutes.