12 Recetas Vegetarianas Fáciles y Ricas para Cocinar en Casa
¡Por supuesto! Las 12 Recetas Vegetarianas Fáciles y Ricas para Cocinar en Casa es una colección de comida vegetariana deliciosa y fácil de hacer. A continuación, te muestro algunas de las recetas que incluye el libro:
1. Ensalada de lentejas y queso feta
3. Tostada de champiñones y queso
4. Pasta con salsa de tomate y espárragos
5. Ensalada de espinacas, fresas y nueces caramelizadas
6. Curry de garbanzos y espinacas
7. Hamburguesas de frijoles negros y quinoa
8. Falafel con hummus y ensalada
9. Ensalada de zanahoria y garbanzos con tahini
10. Quiche de espinacas y queso feta
11. Tortilla de patatas y verduras asadas
12. Pizza de mozzarella y tomates cherry
En general, las recetas incluyen ingredientes comunes y fáciles de encontrar en cualquier supermercado, así que no tienes que preocuparte por salir en busca de algún ingrediente extraño. Además, todas las recetas son vegetarianas, lo que las hace una opción perfecta para aquellos que buscan opciones de comida saludable y sabrosa.
12 Recetas Vegetarianas Fáciles y Ricas para Cocinar en Casa En este video te comparto 12 recetas sin carne para que disfrutes todos los días en la cocina de tu casa. Atención: Estas recetas vegetarianas no contienen carne, pero sí contienen derivados de animales como lo son la manteca y el huevo. Por eso mismo son recetas vegetarianas y no veganas. Recetas vegetarianas incluidas en este video: 00:00 Zapallitos rellenos 00:55 Tortilla de verduras 01:51 Tomates rellenos 02:42 Salteado de espinacas 03:26 Canastitas caprese 04:11 Ensalada rusa 05:09 Hamburguesas de lenteja 06:00 Pasta al limón 06:50 Ensalada de verano 07:45 Verduras a la crema 08:35 Risotto de hongos 09:33 Milanesas de berenjena Las recetas vegetarianas te ayudarán a mantener una dieta sin carne, que sea variada en alimentos y muy sabrosa. Además son recetas fáciles para preparar en casa y llevar una vida saludable. TAGS: #recetasvegetarianas #recetas #vegetariana #cocina #chef #recetasdecocina
1. Ensalada Caprese de tomate y mozzarella: corta tomates y mozzarella en rodajas y intercala en un plato, agrega hojas de albahaca fresca y aliña con aceite de oliva y vinagre balsámico.
2. Risotto de champiñones: sofríe cebolla y ajo en una cazuela, agrega el arroz y remueve hasta que esté dorado. Añade caldo de verduras poco a poco y agrega los champiñones cortados. Cocina hasta que el arroz esté tierno.
3. Pizza vegetariana: extiende masa para pizza y cubre con salsa de tomate, queso mozzarella, verduras variadas (cebolla, pimiento, champiñones) y hierbas aromáticas. Hornea hasta que esté dorada.
4. Brócoli al vapor con salsa de soja: cuece brócoli al vapor y añade una salsa hecha con salsa de soja, ajo y miel. Sirve caliente.
5. Arroz con verduras: sofríe verduras variadas (puerro, zanahoria, pimiento) y añade arroz previamente lavado. Agrega caldo de verduras poco a poco hasta que esté cocido.
6. Hamburguesas vegetarianas: tritura una mezcla de lentejas, zanahoria y cebolla y forma hamburguesas con ella. Cocina en la plancha o en el horno y sirve con pan de hamburguesa y verduras frescas.
7. Curry de garbanzos: sofríe cebolla y ajo en una cazuela, añade curry en polvo y coco rallado. Añade garbanzos cocidos y caldo de verduras y cocina hasta que esté tierno.
8. Ensalada de quinoa: cocina la quinoa y mézclala con verduras variadas (zanahoria, pimiento, aguacate) y aliña con aceite de oliva y vinagre.
9. Guacamole: machaca aguacates maduros y mezcla con cebolla, tomate, jugo de limón y cilantro picado. Sirve con nachos o tacos.
10. Tortilla de patatas vegana: cocina patatas en rodajas y cebolla en una cazuela, añade una mezcla de leche de soja y harina de garbanzos y cocina hasta que se forme una tortilla dorada.
11. Gazpacho: mezcla tomate, pepino, pimiento, cebolla y ajo en un recipiente y tritura. Agrega agua, vinagre y aceite de oliva y sirve frío.
12. Fajitas vegetarianas: sofríe verduras variadas (cebolla, pimiento, champiñones) y sirve en una tortilla de maíz con guacamole y crema agria vegana.
Green zucchini, we are going to cut them in half, remove the stem, and with a spoon we will remove the stuffing, keep the stuffing because we are going to use it later, it has to look like what you are seeing on the screen.
We boil half of the zucchini for approximately 7 minutes, it has to be soft but not super soft. We take them out and put them in a oven platter with a little bit of oil, we cook chopped onion, plus the stuffing of the zucchini that we also cut it into small squares,
We cut a piece of eggplant into small squares, it also goes to the pot, we add salt, oregano, a splash of white wine, let it cook for approximately 10 minutes and we go with a diced tomato, we are making a kind of ratatuille,
We cook for 5 more minutes and now with that we are going to stuff the halves of zucchini that we cooked previously, so that everything is well stuffed and now to finish we are going to add a little piece of soft cheese on top,
It can be quartirolo cheese, mozzarella, with a little bit of oregano and next the plate will go to the oven for 5 minutes, so that the cheese is well melted and we already have the zucchini stuffed with ratatouille are ready, this is exquisite, I recommend you try it.
Today everything is fast because we have to do many things, pot with oil and add chopped onion, diced bell pepper, salt, mix everything, let it cook, on the other hand, 3 eggs, salt, oregano and we are going to beat it, but well beaten, so that everything is well mixed.
When the onion and the red bell pepper are cooked, we are going to add the spinach cut into small pieces, don't worry about the size because it shrinks as soon as it is cooked, add a little salt and now we add 2 handfuls of grated carrot and we turn off the fire,
When it is like this we are going to add it to the eggs. Don't worry, they won't cook. maybe if it leaves you calmer you can let it cool for 5 minutes. Now you take a frying pan well
Hot and we're going to pour all this mixture and we're going to shape it into a tortilla, we even it out a little bit with a fork and cover it. We let it cook, when the bottom is done and the top a little bit more done, we turn it over,
We put a plate on the frying pan and now we turn everything at the same time, I was distracted for a minute with the video and it burned, from the plate we go back to the pan, we leave it for 1 minute and from the pan back to the plate and look
The vegetarian omelet that you prepared, to this you can add the vegetables that you you want, basically. We start with a pot of boiling water, we add a little bit of coarse salt and now we go with half a cup of rice.
Use a type of rice that you like, we stir it a little bit so that it doesn't stick and we leave it until it's cooked. We take some very round red tomatoes, we cut them more or less at this height to make a little lid and now with
A spoon we are going to take out the whole inside part, you have to get a tomato like this hollow, the inside part we cut it in small squares and reserve it in a bowl. When the rice is ready, we strain it, we put it in a bowl.
In the bowl with the pieces of chopped tomatoes, a little bit of basil, chop it and add it to the bowl. A little bit of olive oil, mayonnaise amount to taste, we mix it and with this we have the filling for our tomatoes.
You can also add a can of tuna, it is very tasty. very rich, I in my case I made it vegetarian because at home comes a person who does not eat meat. We stuff the tomatoes, we can make it
Up to the level of the cut to cover them then with the other part of the tomato or we can fill them a little bit more to decorate them and leave them like this open, as you like. The result is a tomato with
Totally delicious filling, very fresh, special for Christmas and for the holidays. Today a very quick sauté, half an onion, half a bell pepper, we're going to cut it all into strips, a very hot frying pan, we put a little bit of butter, a little bit of oil that melts
Everything and add the onion and the sweet bell pepper. We also add a little bit of oregano and We are going to sauté it until it is cooked, for 4 or 5 minutes when it looks like this.
As you can see now we are going to add spinach that I have cut into large pieces and by this time you better have everything else ready because this is very fast, we are moving it with a wooden spoon to cook the spinach,
Add a little bit of salt and now, yes, this is cooked in less than a minute, we don't want the spinach to be overcooked and melted, we're going to give it a super fast cooking, look it literally took less than a minute
And we are ready to turn off the fire, serve this spinach and onion stir-fry, to accompany any meal, spectacular and gets you out of any trouble. Stone-baked capresse baskets. We start with a tomato and we're going to cut it into very small cubes, and we're going to add it all into a bowl,
On the other hand I have a bunch of basil leaves that I'm also going to cut into small pieces, I add it to the same bowl, I add some freshly ground black pepper and mix it all together. These are the empanada tops that we're going to fold in the following way.
We form like an 'S' on the edge, and then we press it and it's folded over, I'm going to make 5 all the way around these beautiful little baskets. In the wooden shovel of the Sauco Forni we put a little bit of polenta so that they don't stick together,
We put the little baskets and we stuff them with the tomato and basil that we prepared, can also be ham and cheese, salami and cheese, ham and pineapple for the more daring. We heat the Sauco Forni to more than 300 degrees and we add the canastitas to cook,
We leave them covered for a few minutes, they cook quite quickly, quite fast, we finish with a few drops of olive oil and the result is tremendous, tasty and easy. We start this recipe with a handful of peas, in this case they are frozen,
So I'm going to boil them for a few minutes until they get soft, but if you use peas from cans you can add it at the end, you don't need to cook them. On the other hand I have a carrot and a couple of small potatoes,
We start with the carrot that takes the longest to cook, we cut it in half, we take off the ends, we cut it back in half and cut it into small squares. Pot with boiling water, a little bit of coarse salt, we put to cook the carrot,
By this time the peas are ready, we drain them and reserve. Let's go with the potatoes, we peel them, we cut them in the same size as the carrots, we put them to cook in the same pot and we wait until everything is cooked.
Once they are ready, we drain them, we cut the cooking time with cold water and add them to the same compote bowl with the peas, now we are going to add mayonnaise, amount to taste, you can put more, less as you like,
Freshly ground black pepper, we mix so that all the ingredients are integrated, decorate with a little bit of parsley and we have ready this Russian salad that is the first one of all the recipes that we are going to make for Christmas. The Russian salad can vary the ingredients in
A region, here it's used a lot as a starter at parties, birthdays and obviously also at Christmas, I hope you enjoy it because it is delicious. For this recipe I boiled half a cup of lentils, I strained them and now I'm going to add a little oregano,
Seasoning for meat, an egg and all this I'm going to mix it well so that it integrates perfectly. Now what I'm going to do is I'm going to add 2 handfuls of bread crumbs, I'm going to continue mixing,
In this part that you're going to have to help yourself with your hand so that you get a dough like the one you see here. and now with a spoon we're going to take little balls out of the dough and we're going to flatten them inside a mold.
Until we give it the shape of hamburgers. If you don't have a mold, don't worry, you lean the dough ball against the board and smash it. A very hot frying pan, a little bit of oil and we go with our lentil burgers. The lentils are already cooked so
The cooking time is going to be very quick, you just have to cook the egg a little bit and we're left with some absolutely spectacular burgers. Keep in mind that with this recipe they will be quite dry,
So it's better to accompany them with something light as a salad or something that is not so dry. Today we are going to prepare a very easy pasta dish that's very easy to make. We start with boiling water in a pot, we add a little bit of water,
Coarse salt and 3 handfuls of pasta, in my case I put fusili, You can put whatever you want. Here I have some fresh mint leaves that we will cut into strips and we're going to grate half a lemon, only the yellow part of the zest because
The white part will give more bitterness. When the paste is almost ready, we will grate 1 or 2 minutes to go, we are going to strain it and we are going to add it to the same pan with a drizzle of olive oil. We add the mint cut in strips,
The lemon zest and here I have cream cheese, I'm going to put 1 or 2 tablespoons of it, you can add as much as you want. We stir it well, all of this at a minimum heat
And then we have it ready to serve, decorate with a few leaves of fresh mint and look this mint and lemon paste that you are going to eat, spectacular, super fresh, very good for summer days. If you leave a little bit of cooking water,
When you add the cream cheese, you'll get a much creamier will be a much creamier paste. A spectacular salad for hot days. We start with a base of chopped lettuce in small pieces, to this I'm going to add add a handful of arugula,
I like it in big pieces so a single cut in half, add it on top of the lettuce. I have a handful of radishes here that we're going to cut the ends off, and then we cut it into squares. and it goes straight into the bowl. We're also going to add a
Tomato also in squares and into the bowl. Now we continue with the preferred ingredient of many of you, an avocado. We take the peel off, cut it into small squares, also two hard-boiled eggs that we put in squares, it's all in small squares in the recipe. We add all the ingredients to the
Bowl and now we are going to season it with a little bit of oregano, salt, a good splash of oil, a little bit of vinegar or lemon juice to taste and now all that's left to do is to mix it
Well so that these condiments reach all the ingredients and we're ready to eat. Look at the tremendous salad that you you prepared, ideal for the summer. Tell me what ingredient you would add. Here we have a potato, a piece of orange squash and a large onion.
We peel all of this and we cut it into medium sized pieces, as you are seeing in the video more or less, the important thing is that all the cuts are the same size and now we put it to boil for about 10 minutes or until
The vegetables are almost ready, which is a little bit undercooked. We take out all the ingredients, transfer them to a bowl, add a little bit of salt and pepper. little bit of freshly ground black pepper, cream, amount to taste and now we go with all this directly to the oven to finish cooking
For approximately 10 minutes in my case. We take it out, mix the vegetables a little bit, add grated cheese, shredded cheese, the cheese that you like, the amount that you like, the more cheese the better and we go to
The bottom of the oven so that it browns, so that the cheese browns and becomes crunchy and we already have ready these vegetables au gratin. They are totally spectacular, very easy to make and delicious with any meal. Hot casserole, a cube of butter a drizzle of oil,
Cut a white onion in very small squares, a clove of garlic and we put it to cook over medium low heat with a little salt for approximately 5-10 minutes. Once it is cooked we add a half cup of rice and stir it there for a minute to brown it.
To that we are going to add half a glass of red wine and let it cook slowly, so the alcohol evaporates. In the meantime we take mushrooms or portobello, whatever you get. We cut them into slices and we add them to the casserole. Vegetable broth about half a glass,
A handful of sun-dried tomatoes, we chop them up just a little bit with the knife and so like this add them directly to the casserole with the rest of the preparation. We leave all this to cook until the rice is ready,
If it lacks a little liquid, add a little more broth and once the rice is ready, we add a good piece of butter, a handful of grated cheese or grated cheese, the one you like and we mix well so that the cheese is integrated,
The butter, the rice, the mushrooms, so that it is like a paste and I promise you that this is going to make the mushroom risotto with sun-dried tomatoes that we are preparing is going to be spectacular, look how creamy it turned out. This tasted incredible,
I know that the sight is not very attractive but the taste is a delight. In a bowl we put an egg, add freshly ground black pepper, a little bit of provenzal, a little bit of salt, we beat it, we beat it well.
We take an eggplant, we cut off the head. and we're going to cut it in slices lengthwise. They have to be about 1 centimeter thick more or less as you see in the video. Once we have them cut we are going to pass them through bread crumbs,
We press hard so that the bread sticks well, from there we pass them through the mixture that we made of egg and we pass them again through the breadcrumbs. We put bread crumbs and we press again and this way we have our eggplant milanesas.
As you can see this is super easy to make, super fast, they are very healthy, you can cook them as you like. It can be in the frying pan, flip and with a little bit of oil or in the in the oven, I made them in the frying pan,
I put a little bit of cheese when I turned them afterwards, I'm eating them here with a little salad and some slices of squash and some pumpkin slices and they are exquisite. Eggplant milanesas, I hope you like them and I hope you like them and enjoy them.
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