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Vegetarian Cooking: Enjoying fresh ingredients
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About this ebook
No meat and simply delicious!
Vegetarian cuisine is not only healthy but tasty and full of variety. This book is full of wonderful recipes for meat-free dishes that are easy to prepare and cook. Yummy vegetables, tofu and Mediterranean pasta are only a part of vegetarian cuisine. Salads and soups, pasta and potatoes, vegetable dishes and meals with pulses - there is something on the menu for everyone, not just vegetarians.
Here is a selection of what's on offer:
- Italian bread salad
- Pumpkin soup with Parmesan
- Tabbouleh
- Falafel
- Pancakes stuffed with ricotta
- Red cabbage and goat's cheese quiche
Our recipe ideas make meat, fish and sausage dishes a distant memory. Cooking is child's play with our vegetarian recipes!
Vegetarian cuisine is not only healthy but tasty and full of variety. This book is full of wonderful recipes for meat-free dishes that are easy to prepare and cook. Yummy vegetables, tofu and Mediterranean pasta are only a part of vegetarian cuisine. Salads and soups, pasta and potatoes, vegetable dishes and meals with pulses - there is something on the menu for everyone, not just vegetarians.
Here is a selection of what's on offer:
- Italian bread salad
- Pumpkin soup with Parmesan
- Tabbouleh
- Falafel
- Pancakes stuffed with ricotta
- Red cabbage and goat's cheese quiche
Our recipe ideas make meat, fish and sausage dishes a distant memory. Cooking is child's play with our vegetarian recipes!
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Serves 4-6, Prep and Cook: 1 hour, 15 mins 500g diced pumpkin2 tblsps olive oil200g sliced mushrooms2 cloves garlic, crushed250g pkt frozen chopped spinach, thawed, drained500g tub smooth ricotta1 cup finely grated parmesan½ tsp ground nutmeg½ x 375
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Book preview
Vegetarian Cooking - Naumann & Göbel Verlag
eggs
Green pasta salad
Serves 4
250 g short spaghetti salt
100 g sugar snap peas
1 red pepper
1 bunch spring onions
1/2 bunch fresh dill
1/2 bunch basil
1 bunch flat parsley
4 tbsp yoghurt
4 tbsp cream
1 tbsp horseradish
pepper
Preparation time: 30 minutes
Per portion approx. 255 kcal/1071 kJ
10 g P, 2 g F, 48 g CH
1. Cook the spaghetti until firm to the bite in plenty of salted water according to packet instructions. Wash and briefly blanch the sugar snap peas. Pour into a colander, rinse in cold water and drain.
2. Wash, halve and de-seed the pepper and cut into small pieces. Wash the spring onions and cut into thin rings. Wash and dry the herbs, and chop finely.
3. Drain the spaghetti. Mix the yoghurt with the cream and horseradish. Season to taste with salt and pepper. Mix the dressing with the vegetables. Fold in the spaghetti and serve the salad lukewarm.
Lentil salad with vegetables
Serves 4
250 g brown lentils
750 ml vegetable stock
1 red and 1 green pepper
2 tomatoes
1 onion
1 bunch mixed herbes de Provence
100 ml lemon juice
6 tbsp olive oil
salt
pepper
Preparation time: 30 minutes (plus soaking and cooking time)
Per portion approx. 297 kcal/1247 kJ
16 g P, 7 g F, 40 g CH
1. Soak the lentils overnight in plenty of cold water, then drain. Cook them in the boiling vegetable stock for approx. 35 minutes in a covered pan until firm to the bite.
2. Wash, de-seed and dice the peppers. Wash the tomatoes, pat dry, remove the cores and dice. Peel the onion and chop finely. Wash the herbs, shake dry and chop finely.
3. Drain the lentils, rinse under cold water and drain again. Mix them with the vegetables in a bowl.
4. Mix the herbs with lemon juice, oil, salt and pepper, and pour over the salad. Mix everything together well and allow to rest for 30 minutes before serving.
Italian bread salad
Serves 4
150 g stale white bread
125 ml vegetable stock
1 onion
1 garlic clove
200 g tomatoes
200 g cucumber
1 bunch basil
2 tbsp white balsamic vinegar
4 tbsp olive oil
salt
pepper
2 tbsp freshly grated Parmesan
Preparation time: 20 minutes
Per portion approx. 173 kcal/724 kJ
5 g P, 7 g F, 22 g CH
1. Dice the bread and soak in the cold vegetable stock for 15 minutes. Peel the onion and garlic, and chop finely. Skin the tomatoes, remove the seeds and dice. Peel the cucumber and dice. Wash the basil, shake dry and shred, keeping a few leaves for garnishing.
2. Prepare a dressing from the balsamic vinegar, oil, salt and pepper. Remove the bread from the stock. Mix it with the remaining ingredients, pour over the dressing and sprinkle with Parmesan and basil leaves.
Herb salad with mushrooms
Serves 4
400 g porcini, bay boletus or agaricus mushrooms
80 ml oil
1 onion
salt
pepper
300 g tomatoes
3 tbsp white balsamic vinegar
1 tbsp honey
1 bunch radishes
1 bunch lovage
1 bunch chervil
1/2 bunch flat parsley
1/2 bunch chives
1 box of cress
Preparation time: 30 minutes (plus resting time)
Per portion approx. 212 kcal/890 kJ
6 g P, 18 g F, 5 g CH
1. Clean the mushrooms, wipe with a damp cloth and slice. Heat 2 tablespoons of oil in a frying pan and fry the mushrooms for approx. 7 minutes whilst stirring. Peel and dice the onion, and add
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