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    Our Vegetable Foodie Friends: 100 Healthy and Delicious Vegetarian Cooking Creations
    Our Vegetable Foodie Friends: 100 Healthy and Delicious Vegetarian Cooking Creations
    Our Vegetable Foodie Friends: 100 Healthy and Delicious Vegetarian Cooking Creations
    Ebook146 pages1 hour

    Our Vegetable Foodie Friends: 100 Healthy and Delicious Vegetarian Cooking Creations

    By Baking and Cooking Lounge

    ()

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    About this ebook

    Our Vegetable Foodie Friends: 100 Healthy and Delicious Vegetarian Cooking Creations (Healthy Vegetarian Cookbook)
     
    Discover "Our Vegetable Foodie Friends," your go-to vegetarian cookbook featuring 100 flavorful plant-based meals. Dive into easy vegetarian cooking, from meatless dishes to vegan-friendly delights. Whether you're a beginner or a seasoned chef, find vegetarian recipe inspiration, healthy vegetarian meals, and expert meal prep tips. Elevate your kitchen creations with international vegetarian cuisine and fresh ingredients. A must-have among top vegetarian cookbooks, this collection offers gourmet vegetarian dishes that celebrate taste and wellness. Experience the joy of nourishing vegetarian family meals and embrace a healthier, delicious lifestyle today.
     
     
    Our specialty is everyday recipes, in which good taste and healthy nutrition complement each other perfectly. In our "BAKING & COOKING LOUNGE" you will find delicious recipe ideas that surprise your family and friends. Let yourself be inspired by the delicious cooking creations.
     
    All recipes in the cookbook with detailed instructions.
     
    The "BAKING & COOKING LOUNGE" consists of a group of people who possess a great deal of expert knowledge in the field of health and nutrition. They want to help their readers live in harmony with themselves.
    LanguageEnglish
    PublisherBookRix
    Release dateJan 3, 2024
    ISBN9783755465911
    Our Vegetable Foodie Friends: 100 Healthy and Delicious Vegetarian Cooking Creations

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      Book preview

      Our Vegetable Foodie Friends - Baking and Cooking Lounge

      Inhaltsverzeichnis

      Zucchini tomato casserole with manchego

      Fast corn buffers with herb cream cheese

      Ginger and chilli carrots with camembert and Harz cheese

      Carrot and kohlrabi gratin with herb quark

      Green vegetable pasta with spinach, asparagus and peas

      Tofu-Meatballs with yoghurt dip

      Radish sprouts salad with Harz cheese

      Baked sheep's cheese packets with rosemary and tomatoes

      Brussels sprouts pasta with parsley pesto

      Tagliatelle with asparagus puree and sheep's cheese

      Vegetable omelette with tomatoes and paprika

      Spaghetti with Mushroom Bolognese and Fennel

      Bean Pasta with Rucola

      Spaghetti with herb-soyacreme and smoked tofu

      Green chickpea soup with scrambled eggs crostini

      Bread dumplings on vegetables with chives and pumpkin seeds

      Fried pickled cabbage with parsley quark

      Fried sheep's cheese with lemon red cabbage

      Savoy cabbage lasagne with tomato sauce

      Spelt pancake with tomato and courgette vegetables

      Paprika-Polenta-Soup with sheep cheese

      Gratinated polenta corners on leaf spinach

      Gratinated zucchini with quinoa filling and mango sauce

      Quark dumplings on paprika vegetables with green pepper

      Wholemeal pasta with green sauce and Parmesan cheese

      Wholemeal spaghetti with pumpkin sauce and Daikon cress

      Pizza Primavera with broccoli, peas and tomatoes

      Asian fried noodles with sprouts and egg

      Farfalle noodles with pointed cabbage in creamy Parmesan sauce

      Gorgonzola Spinach Pasta with Pink Pepper Berries

      Roasted mung bean sprouts from the wok

      Indian vegetable curry with pineapple

      Roasted tofu mushroom vegetables in salad leaf

      Baked potato slices with vegetable quark dip

      Tofu vegetable curry with mango and almonds

      Tofu cucumber salad with sweet and sour pesto

      Gorgonzola pasta with savoy cabbage strips

      Spicy mozzarella noodles with dried tomatoes, oregano and pine nuts

      Lentils-vegetables-Bolognese with pasta

      Rucola penne with cherry tomatoes and garlic

      Green bean pasta with pesto and pine nuts

      Braised artichokes in citrus-basil-sauce

      Baked mushrooms with rosemary and parmesan cheese

      Steamed Broccoli with Sesame, Honey and Soy Sauce

      Eggplant lasagne with leaf spinach and tomatoes

      Quinoa with leek and fennel

      Pasta with tomato sauce and smoked tofu

      Black bean soup with pepper tofu

      Aubergine casserole with tomatoes, parmesan and mozzarella

      Broccoli Tofu Wok with Paprika and Cashew Nuts

      Pickled cauliflower with lemongrass, ginger and star aniseed

      British vegetable relish with mustard

      Baked cheese noodles with herbs, onions and mountain cheese

      Piquant pea and bean pie with pine nuts and mint

      Gnocchi alla Romana baked with artichokes and tomatoes

      Romanesco kohlrabi ragout with curry coconut sauce

      Mushroom and Kaiserslautern with curd cheese and marjoram

      Tofu goulash with paprika, potatoes and tomatoes

      Fried eggplant schnitzel with vegetable tofu ragout and chive oil

      Potato and feta cheese pancakes with stewed paprika vegetables

      Roasted tofu with cabbage and mushrooms served in pancakes

      Indian carrot salad with yoghurt, mustard seeds and mint

      Vegetable tortillas with smoked tofu

      Salad of white beans with Parma ham

      Mixed salad with vegetable strips and sheep cheese

      Onion soup with roasted onions, fennel and tomatoes

      Colourful vegetable salad with apple and yoghurt sauce

      White asparagus in paper packet with carrots and ginger

      Indonesian salad with egg rolls, peanuts and coriander

      Clear green cabbage soup with chick peas and tomatoes

      Japanese noodle salad with tofu and radish

      Buttermilk wholemeal pancakes with curd cheese and berries

      Broccoli-leek vegetables with spicy yoghurt dip

      Marinated green beans with peanut kernels

      Potato and radish salad with mixed sprouts

      Pumpkin stew with green beans

      Cream of carrot soup with almond flakes

      Beetroot salad with herb quark

      Paprika and savoy cabbage vegetables with lemon thyme

      Millet vegetable pot with mint yoghurt sauce

      Hot black salsifies with radicchio salad

      Vegetable relish on celery with olives

      Warm mushroom salad with dandelion

      Blackberry and nectarine salad with quark

      Stewed cucumber vegetables with parmesan cheese

      Mangold carrot vegetables with mint quark

      Marinated tofu with fennel-tomato vegetables

      Pureed parsnip soup with North Sea crabs

      Bean and pear salad with sunflower seeds

      Fried pumpkin slices with tomato and lentil vegetables

      Mushroom vegetables on chickpea puree with leek

      Sugar pea salad with papaya strips

      Baked rosemary potatoes with mushroom vegetables

      Stuffed eggplants with tomato sauce

      Rice and vegetable casserole with chives yoghurt

      Vegetable gratin with wholemeal crumbles

      Kohlrabi noodle gratin with peas and courgettes

      Vegetarian cabbage rolls with millet, tomatoes and sheep's cheese

      Vegetable cassler stew with pearls of barley

      Vegetable tart with almonds

      Zucchini tomato casserole with manchego

      Zucchini tomato casserole with manchego

      Ingredients for 4 portions

      3 onions (à 50 g)

      2 cloves of garlic

      1 carrot (100 g)

      1 piece Manchego (50 g)

      10 tomatoes (approx. 750 g)

      1 tbsp olive oil

      100 ml classic vegetable broth

      salt and pepper

      2 tsp paprika powder (sweet)

      1 tsp dried thyme

      3 tbsp spelt flour type 630 (30 g)

      3 courgettes (approx. 750 g)

      1 ½ EL Rapeseed oil

      3 tbsp breadcrumbs (30 g)

      preparation

      Peel and finely chop the onions. Peel the garlic cloves and chop very finely.

      Wash, peel and dice the carrot. Grate the cheese finely.

      Dip the tomatoes briefly in boiling water, remove, rinse with cold water and peel off the skin. Cut the stems of the tomatoes into wedges and dice the flesh.

      Heat olive oil in a saucepan, fry onion and garlic cubes until translucent. Add the carrot cubes and stew for 3-4 minutes.

      Add tomato cubes and vegetable stock. Season with salt, pepper and paprika powder. Add thyme and cook at medium heat for 10-12 minutes.

      Meanwhile put the flour on a plate. Clean, wash and dry the courgettes and cut them into cubes of about 2 cm in size. Season with salt and flour.

      Heat 1 tablespoon rapeseed oil in a large pan and fry the zucchini cubes light brown over medium heat, stirring constantly.

      Grease an ovenproof dish with the remaining rapeseed oil. Fill the zucchini and tomato mixture in layers. Sprinkle with breadcrumbs and grated manchego. Bake in a preheated oven at 200 °C (circulating air: 180 °C, gas: stage 3) for about 20 minutes until golden brown.

      tip

      We recommend wholemeal rice, pasta or couscous as a side dish. Not only do they absorb the sauce well, they also provide energy-giving carbohydrates with fibre and ensure a longer-lasting feeling of satiety.

      Per serving: 241 Kcal

      Fast corn buffers with herb cream cheese

      Ingredients for 2 portions

      40 g corn semolina (instant product: 3 minutes cooking time)

      70 ml milk (1,5 % fat)

      ½ bunch chives

      ½ bunch parsley

      100 g spelt flour Type 630

      2 eggs

      140 g corn (drained net weight, tin)

      salt and pepper

      2 tbsp rapeseed oil

      80 g cream cheese (13 % fat)

      preparation

      Boil 200 ml water with 1 pinch salt in a small pot. Add the corn semolina and stir with a wooden spoon. Remove from heat, stir in 50 ml milk and allow to cool briefly.

      In the meantime, wash the herbs, shake dry and chop finely.

      Put the cornmeal in a bowl. Stir in flour, eggs, drained corn and half of the herbs with a fork. Season the dough with pepper.

      Heat 1 tbsp. oil in 2 coated pans. Add dough in portions of 2 tbsp each and form into small buffers. Fry the buffers on each side for about 2 minutes at high heat until golden brown.

      Mix the remaining milk and herbs with the cream cheese and season with salt and pepper.

      Drain the corn buffers on kitchen paper and serve with the herb cream cheese.

      tip

      Delicious in addition and an additional source of vitamins and fibre: raw vegetable salad made from freshly grated carrots with a dressing of lemon juice, sugar (or liquid sweetener), salt, pepper and rapeseed oil.

      Per serving: 557 Kcal

      Ginger and chilli carrots with camembert and Harz cheese

      Ingredients for 2 portions

      Carrots (à 100 g)

      1 piece ginger root (approx. 8 g)

      1 clove of garlic

      1 red chilli pepper

      1 sprig rosemary

      1 organic orange

      1 tbsp olive oil

      salt and pepper

      1 tbsp light balsamic vinegar

      ½ bunch parsley

      60 g Camembert (30 % fat)

      2 small Harz cheese (à 30 g)

      preparation

      Clean, wash and peel the carrots and quarter them lengthwise.

      Peel ginger and garlic. Halve chilli pepper, remove seeds, wash and chop finely.

      Rinse off rosemary, shake dry, pluck and chop the needles.

      Rinse orange hot and finely grate about 1 teaspoon bowl. Halve the orange and squeeze out.

      Heat the oil in a coated pan. Fry the garlic, ginger, chilli and rosemary for about 1 minute while stirring.

      Add carrots with orange juice and peel and cook at medium heat for about 10 minutes until al dente,

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