Fasting ratatouille
Components:
500 g blue eggplant,
400 g tomatoes,
500 g zucchini,
a few peppers (not hot),
a few onions,
1 clove of garlic,
first,
marjoram,
sage,
so,
pepper,
olive oil.
Preparation:
Peel and cut the unpeeled blue eggplant into cubes, add salt and let it stand in a bowl to release the bitter juice. It should stand for 3-4 hours.
Then put in olive oil to fry a few heads of a peeled onion, then add 400 g of peeled tomatoes, cut into longitudinal thin slices, and cleaned of seeds. Add another 500 g of zucchini cut into thin slices, finely chopped garlic and a few peppers, cleaned of seeds and veins.
Then add the blue eggplant, washed, drained, and dried from the salt.
Fry and finally add spices, primrose, marjoram and sage, salt, and pepper.
Cook it all for at least another half an hour so that it simmers well, but stays soft and moist.
Lean baked macaroni in Basilico sauce
Components:
1 jar of Basilico sauce (tomato sauce, onion, basil, a little sugar, and salt),
1 pack of lean macaroni,
2-3 cloves of garlic,
1 large tomato,
olive oil,
so.
Prepared by:
Boil the macaroni in salted water.
In a pan, cook a short basil sauce with finely chopped garlic and a little water.
Drain the cooked macaroni and place in a fireproof bowl. Chop over fresh tomatoes and pour over the prepared sauce.
Add olive oil, mix well and bake in the oven.
Serve warm. Pleasant!
Shrimp risotto
Components:
200 g shrimp,
1 cup of rice,
1-2 cloves of garlic,
soy sauce,
so,
olive oil.
Preparation:
Defrost the shrimp in cold water. Wash them, drain and pour soy sauce and olive oil. Leave them in the refrigerator for at least two hours before cooking.
Wash the rice and cook in slightly salted water so that the water evaporates completely.
While the rice is cooking, grill the shrimp in a well-heated pan, which you previously drained well from the sauce in which they were standing. Add a little more soy sauce and mix until the sauce completely evaporates.
Add the cooked rice to the shrimp and stir in the pan for a few more minutes.
Remove from the heat and add olive oil and finely chopped garlic.
Serve warm. An excellent side dish to this dish is lettuce or boiled beets chopped into thin rings and seasoned with finely chopped garlic, balsamic (or apple) vinegar, and olive oil.
Oystercatcher on the water
Components:
300 g oyster mushroom,
1 zucchini,
1-2 onions,
2-3 carrots,
soy sauce,
so sauce,
so.
Preparation:
Saute finely chopped onion, carrot, oyster mushroom, and zucchini in a little water.
At the end of the stew, add a little soy sauce, very little salt, and a tablespoon or two of tan sauce.
Serve warm.
Lean stuffed zucchini
Components:
1 kg zucchini,
100 g of wheat,
200 g flaxseed,
200 g mushrooms,
150 g chopped onion,
Chen garlic,
a little primrose and basil,
pepper,
1 dl oil,
olives,
dry spice,
so.
Prepared by:
Peel a squash, grate it and cut it into thicker rings.
Boil the rings in hot water and pour over the ice-cold ones.
Cut the rest of the fleshy part of the zucchini into cubes and add salt.
Pour hot water over the wheat, cool, strain, dry, beat in a mortar to remove the husks, wash and cook.
Soak flax seeds in lukewarm water.
Saute chopped onion in heated oil, seasoned with pepper, salt, and chopped garlic.
Drain the flax seeds, cut the mushrooms into cubes, add the onion and continue to simmer.
Drain the cooked wheat, season with chopped parsley and basil, and add to the stewed mass.
Drain the zucchini baskets, fill the cavity with spicy wheat.
Serve with tofu cheese.
Lean roasted vegetables
Components:
700 g tomatoes,
2 zucchini,
1 eggplant,
4 cloves of garlic,
2 sprigs of rosemary,
4 bay leaves,
olive oil,
so,
pepper,
a pinch of hot pepper.
Preparation:
Wash, dry, and cut blue eggplant, zucchini and tomatoes into 5 mm thick rings.
Heat 4 tablespoons of oil in a pan, add the zucchini rings, bake for 5 minutes on each side, then remove from the pan and place in a bowl.
Fry blue eggplant rings in the same oil for 7 minutes on each side.
Preheat oven to 180 degrees.
Arrange eggplant, tomato, and zucchini rings alternately in an oiled refractory bowl.
Add salt, pepper, and chopped garlic.
Add a pinch of hot pepper, bay leaves, and rosemary, pour oil, salt, and pepper.
Bake for about 30 minutes.
Jota
100 g beans,
250 g sauerkraut,
250 g potatoes,
100 g tomato puree,
onion head,
50 g flour,
50 g garlic,
oil,
so,
black pepper.
Preparation:
We cook a piece of potato in one sherpa.
In another pan, cook a larger piece of cabbage.
We cook beans in the third sherpa.
Fry the onion in a pan with heated oil, then add the flour. Pour water over the fried mixture and let it cook.
Add cooked beans, potatoes, and cabbage to the pan with the powder.
Add mashed garlic cloves and tomato puree.
Let's add salt and pepper.
Towards the end of cooking, add finely chopped parsley.
Fasting French shaker
Components:
250 g zucchini,
eggplant,
400 g tomatoes,
2 onions,
red and yellow peppers,
2 cloves garlic,
3 sprigs of thyme and oregano,
2 sprigs of basil and rosemary,
3-4 tablespoons oil,
2 tablespoons tomato puree,
100-150 ml of vegetable broth,
salt and pepper.
Preparation:
Wash zucchini, eggplant, tomatoes, and peppers and cut into smaller pieces.
Peel a squash, grate it and chop finely.
Wash, dry, and chop the herbs.
Heat the oil in a pan, put the chopped onion, diced peppers, and fry for about five minutes, stirring constantly.
Then add zucchini, eggplant, tomato, and garlic.
Stir in tomato puree and herbs, add salt and pepper, stir and simmer briefly.
Pour the broth and simmer on medium heat for about 15 minutes.
The author
@Andjela99
