Four vegetarian recipes in seven steps


Salt roasted beets and mashed potatoes and aioli.
There is nothing like a lazy cook who puts food in the oven, takes a step back and does all the work. The dish is a perfect example of food inspired by Spanish and French cuisine. It’s also full of color – especially if you use different colors of beetroot and potatoes. You need to soak your cashews overnight to make aioli.
Provide four
1.5 kilograms of coarse sea salt.
750 grams of fresh beetroot, preferably red, yellow and kioja.
750 grams of potatoes, preferably pink and purple.
For the aioli
A pinch of saffron thread (about 20)
200 grams raw cashew, soak overnight, and rinse.
1 tablespoon apple cider vinegar or 1/2 lemon.
2 or 3 garlic cloves, minced.
Set the oven temperature to 200C / 400F/gas 6. Sprinkle half the salt in the bottom of the baking pan. Pierce each potato and beetroot several times with a fork. Place them on a tray and cover with the remaining salt. Bake in the oven for about 1 hour, or until tender.
When vegetables are cooking, make aioli. Put the saffron line in a cup and pour 2 to 3 tablespoons of boiling water. Make it steep for 5-7 minutes.
At the same time, drain the cashew, then use vinegar, 1 teaspoon salt, saffron water (remove line), extra 150ml water and garlic cloves, sparkle until very smooth.
When the vegetables are cooked, cut the excess salt in half, then add the aioli, if you like, with a fresh vegetable salad.
With the pasta.
French sushi is the same as pesto, but gives up Parmesan cheese and pine nuts. This version USES avocado instead of oil to create a rich, creamy texture. Usually the anvil head is quite heavy, which gives it a strong flavor, though you can use less if you want. Broccoli and French beans work well here, but you can also use asparagus or seasonal beans. You can use red lentils, chickpeas, rice or traditional orecchiette pasta. The rest of the sushi is great with some fresh tomatoes and avocado sandwiches.
Supply 4
Cut short pasta 300 grams of French beans, cut in half or one-third.
Broccoli head, cut into small flowers.
2 large pieces of basil (75 grams), roughly chopped.
Quarter of avocado
4-6 garlic cloves, chopped.
1 lemon juice
1 teaspoon of salt

Cook noodles in large quantities of boiled water according to the packing instructions. Bring another pot of water to a boil, add French beans for 7-8 minutes and cover. Add broccoli 3-4 minutes later. Drain and set aside.
At the same time, make sushi. Put basil, avocado, garlic, lemon juice and 1 teaspoon salt in a blender or food processor and add about 60ml of water. Deal with it until smooth. Add 1 tablespoon of water at a time if necessary.
3 drain the pasta and reserve 2 tablespoons of cooking water. Mix pasta with vegetables, sushi and reserved cooking water (make pasta butter). Service immediately.
Boulangere root vegetables
Boulangere is a classic French oven baked potato. The name originates from the boulangerie, which is made from a lack of household ovens.
This version USES a mixture of winter root vegetables rather than traditional potatoes, although it takes a while to cook, but the taste is worth expecting!
Provide four
1.5 kg of mixed winter root vegetables (e.g. European parsnip, potato, carrot)
450ml vegetable soup.
3 tablespoons mixed chopped sage, rosemary and thyme.
1. Preheat the oven to 200C / 400F/gas 6. Peel and coarsely the selected vegetables and place them in an oven with an area of about 30x20cm and a depth of 5cm. Pour the vegetables over the vegetables and sprinkle with herbs.
Cook for about 1 hour on the top shelf of the oven, or until the top is golden and crisp, and the vegetables soften. If the top starts to get too dark, cover with foil. Take out the oven and serve.
Smoking burger (master plan)
If you already have some grains and beans cooked, it’s easy to make them. The key to a delicious burger is simply to give it a strong flavor. Here, caramel Onions and miso sauce make sure it’s just a very satisfying flavor explosion. Serve with onion rings or avocado or lettuce buns, and seasonings.
The six
3 red Onions, chopped.
300g cooked red kidney beans (400g tin, drained)
170 g cooked (100g dry) red rice.
50 grams of fine oatmeal.
1 tablespoon miso
1 teaspoon smoked chili powder.
1/2 teaspoon chili flakes (or more in moderation)
Coconut oil Fried
Fry the onion in medium water until soft, gold and caramel. If necessary, add a little water to prevent burning.
In the food processor, mix the cooked Onions with the remaining ingredients, but leave some structure.
Divide the mixture into six balls. Press them into a round cake. If you have time, put them in the refrigerator for 30 minutes or more.
Fry the small coconut oil in a skillet over medium-high heat for about 3-4 minutes, or until golden and crispy.


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