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Vegetarian receipes.

Guacamole with vegetable chips.

Vegetarian receipes.

Required products:

Potatoes — 2 pcs.;
Carrots — 2 pcs.;
Pasternak — 2 pcs.;
Fennel — 2 pcs.;
Beet — 2 pcs.;
Frying oil — 1 l;
Salt pepper.

For guacamole:

Avocado soft — 2 pcs.;
Green Apple — 1 pc.;
Cucumbers — 2 pcs.;
Shallots — 1 pc.;
Lemon — 1/2 pcs.;
Green chili pepper — 1 pc.;
Olive oil — 70 ml;
Salt pepper.

Preparation of the recipe:

Clean all vegetables. Chop the slices (3 mm thick).
Frying oil in a deep saucepan to heat.
Fry all vegetables separately until crispy.
Put on paper towels. Lightly sprinkle with salt and pepper.

Prepare guacamole. All fruits and vegetables cleaned. Avocado to release from the stone. Apples are from the core.
Squeeze out the juice from the lemon.

All the ingredients can be cut randomly. In the blender, grind the ingredients (to the consistency of the cream). Salt. Spice up.
Let it brew. Insist should be in the refrigerator for 30 minutes.
Serve guacamole in a deep cup, with vegetable chips.

 

Vegetarian receipes.

 

Eggplants in hot tomato sauce.

Eggplants with a hot tomato sauce — a tasty, useful and very easy to assimilate dish. Add a small amount of Georgian hops-suneli spice to the sauce, and in general you will not be able to tear yourself away from it! The amount of garlic and chili take to taste, so you do not have to put out a fire in your mouth.

Ingredients:

2 tablespoons olive oil
2 large eggplants
4 large tomatoes
4 cloves of garlic
1 tsp apple cider vinegar
1 tsp hops-suneli
Chopped chilli — to taste
1 tsp shallow sea salt
½ tsp black ground pepper
A bunch of cilantro

Recipe:

In a saucepan, heat 1 tbsp. oil. Cut the tomatoes into cubes, chop the garlic and send everything into the pan. Simmer over medium heat for about 5 minutes, then add chili, hops-suneli, salt, pepper and simmer until tomatoes are completely softened.

Remove the pan from the fire, add the vinegar, a little chopped cilantro and carefully, not to burn yourself, grind with a submerged blender.

Eggplant cut into slices and fry them from two sides to golden on the remaining olive oil. Lay in a deep bowl of circles in one layer, from above evenly distribute a portion of the sauce.

Then again lay out the eggplant slices, pour the sauce again. Strip until the eggplants run out. Sprinkle on top with chopped cilantro and let the dish brew for an hour. Ideally, the eggplant should be insisted on during the day.

 

Vegetarian receipes.

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