Vegetarian menu. What I ate this week + 9 recipes
On July 13, 2021 by marghevivianiThose are the favourite dishes of my husband and two-year-old daughter. Since I became a mom I cook a lot, basically every day, few times a day. But, frankly, I am not the person who likes to stay by the oven all day. Here you find easy and fast vegetarian recipes from our menu of this week.
If you would like to learn more about plant-based diet, I have written a guide exactly for this occasion. It called Plant-based Eating: A beginners guide to optimal health, sustainable weight loss and increased energy.
With the help of this guide, you will be ready to step into the world of plant-based eating in no time and set yourself up for success.
- You will learn about plant-based nutrition.
- You will learn about the science behind plant-based eating.
- You will discover the steps to transition to a plant-based nutrition.
- You will discover plant-based recipes.
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- And much more!
The cost of the book is only $7. You can buy it here. Enjoy!
Also take a look of this post where I explain why is better to switch to a vegetarian or vegan diet What is Sattva and why I choose Sattvic diet.
P.S.: There are no exact amounts of ingredients, to let you be free to regulate the taste as you want.
1. Breakfast super smoothie
- Oats
- Banana
- Apple
- All kind of seeds: flаxseed, chia, sunflower, sesame
- Any kind of berries (depends on the season)
- Honey
- Any kind of plant milk, or simply water
How to prepare:
Put everything in the mixer and mix until the consistency you like.
2. Avocado toast with pesto and rucola
- Any kind of bread
- Ready avocado
- Green pesto
- Eggs (optional)
- Sesame seeds or walnuts
- Ruccola
- Lemon
How to prepare:
Toast the bread. Spread pesto over the bread. Add sliced or mashed avocado, add fried or boiled egg, add seeds and nuts and put rucola over. Sprinkle with lemon.
3. Frittata with ricotta and cappers
- Eggs
- Ricotta
- Cappers
- Pepper
- Olive oil
How to prepare:
Put olive oil in the frying pan and put it to heat. Beat the eggs in the bowl and add them to the pan. Cook on the middle fire and let the egg spread everywhere. Add fresh ricotta and washed cappers, as canned cappers are usually too much salty. Cook for about 6-7 minutes and turn or fold it. If your frittata is too big then cut it into four pieces and turn each piece. Cook for another 3 minutes. Add pepper by your taste.
4. Pasta salad with walnuts
- Pasta you like the most (we use only gluten-free types)
- Fresh tomatoes
- Zucchini fresh
- Tofu
- Walnuts
- Red pesto
- Oregano
- Olive oil
How to prepare:
Boil the water in the pan. Add salt and pasta. In the meanwhile chop tomatoes and zucchini in the bowl. Smash fresh tofu. Cut the walnuts. Add tofu and walnuts to the bowl. Add pesto and oregano. When pasta is ready add it to the bowl and mix it all together. When serving add olive oil.
5. Hummus
- Chickpeas canned
- Garlic
- Cumin
- Mint
- Tahini or sesame seed
- Olive oil
- Salt
How to prepare:
Mix all together in the mixer until pure consistency. Serve with pitta or bread, carrots, and celery. This one is my favorite vegetarian recipe.
6. Polenta with lentil stew
- Polenta
- Tomato pulp
- Garlic
- Carrot
- Lentils
- Granulated soya (optional)
- Cream
- Origano
- Olive oil
How to prepare:
To make it faster I use polenta already ready and canned bio lentils and tomato pulp. In a big frying pan or wok stew the garlic with grated carrots until softening. Add tomato pulp and oregano. Add a half glass of hot water together with soya. Let it cook on the small fire for another 5 minutes. In meanwhile cut the polenta into small pieces and add it to the frying pan. Cook for more 3 minutes. Take off from the fire and add cream.
7. Cream leak soup
- Leek
- Potato
- Granulated soya
- Cream
- Nutmeg
- Salt
- Water
- Olive oil
How to prepare:
Wash leek and peel potatoes. Cut everything and add it to the pan with olive oil. Fry for few minutes and add hot water. Add salt to your taste and cook until the potato is soft. Mix all with a blender and add cream. Serve with olive oil and crispy bread or crackers.
8. Rice with tofu and broccoli
- Rice any kind (I love basmati, but my husband likes brown rice)
- Broccoli
- Tofu
- Curcuma
- Paprika
- Salt, pepper
- Olive oil
How to prepare:
Boil broccoli. When broccoli is ready put them on the side in the bowl or plate. Use water from broccoli to cook the rice. Cut tofu in slices and fry with spices. When tofu is ready, serve it all together in a bowl with olive oil.
9. Fresh salad
Here I use any kind of vegetables which can be eaten fresh depends on the season. My favorite salad consists of salad leaves, tomatoes, cucumbers, grated carrots, soya sprouts, sliced champignons, olives, and seeds, all dressed with olive oil.
I know it might be frustrating to create something new everyday. You might do a huge research yourself and save plenty of vegetarian and vegan recipes from different sites and blogs. Or you can check out my Plant-based Eating guide. There you’ll find also few new recipes 🙂
Stay healthy, fresh, and conscious!
Feel free to comment below on which vegetarian recipe you like the most. Ans subscribe for newsletter to be updated 😉
Your Marghe.
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