Vegan recipe – Pumpkin and zucchini stew with trio of rice dishes

Pumpkin and zucchini stew with trio of rice dishes

Vegan recipe with a lot of flavor and nutritional value. It is easy to prepare, although cooking brown rice takes at least half an hour. Serve as a garnish or as a main dish depending on the amount consumed. The ratio of rice and vegetables is one to two, that is, twice as many vegetables as rice.

I am lucky to use a pumpkin from my garden, it is delicious; It has no comparison with what I have bought so far. It is the second that we have taken and we have a third that continues to sunbathe. Our first harvest of pumpkins in a handful of dirt, we are very happy.

The zucchini is one of the last that the plant that I have in front of my house has given me. She has been extremely generous this year, giving us delicious, tender and juicy zucchini for months.

Anyway, green is also from home, mizuna and coriander. The mizuna can be replaced by spinach or the green part of the chard. We are taking advantage of what we have planted in the garden or in pots since the cold will soon arrive and the cool will end.

I have used a mixture of three types of organically grown brown rice: white rice, red rice, and wild (black) rice.

Ingredients:
(For two)

250g of pumpkin cut into cubes
250g of zucchini with the skin cut into cubes
A large onion
60 g of organic rice trio
A handful of tender green leaves (mizuna or spinach …)
Salt flower
Freshly ground black pepper
A teaspoon of turmeric
A teaspoon of cumin
A couple of tablespoons of chopped fresh coriander leaves (if you don’t have it, use parsley)
A pinch of piment d’espelette (Espelette pepper) in cream or hot paprika
Extra virgin olive oil
Pumpkin seeds, peeled and unsalted

preparation:
Cook the brown rice following the manufacturer’s instructions. In general, triple the amount of water than rice and cooking over a moderate heat covered. Add a taste of salt. It requires about 30 minutes of cooking. Start the pumpkin cooking halfway through the rice cooking.
Peel and finely chop the onion. Sauté over moderate heat in a frying pan with a little olive oil.
Add the pumpkin and zucchini pieces and stir. Season with salt and pepper and let it cook for about five minutes.
Sprinkle with spices, turmeric and cumin. Add half a teaspoon of pepper or hot paprika to taste.
Add the green leaves cut into small pieces. Let it cook covered for another five or ten minutes.
Once the rice and the pumpkin and zucchini are cooked almost ready, mix everything in the pan where the pumpkin is being cooked. Add the chopped cilantro and stir.
Serve with the pumpkin seeds garnishing the stew.

Zucchini with Olive Oil

Zucchini Recipe with Olive Oil
With the zucchini recipe with olive oil, you will prepare a very light olive oil for dinner and be full of health.
Ingredients for Zucchini Recipe with Olive Oil
4 Zucchini
1/2 tea glass of olive oil
1/2 tablespoon tomato paste
1 large onion
1 large tomato
1 teaspoon of sugar
1 teaspoon of black pepper
1 teaspoon of salt
1/2 bunch of dill
Key Point of Zucchini Recipe with Olive Oil
You can perform variegated chopping using a fork. Pull the fork from top to bottom from one end of the pumpkin to the other. Be sure to chop the courgettes quite large too. Sugar is added to most olive oil dishes, so the olive oil becomes more pronounced. You can also let the olive oil freeze to make the meal more delicious by resting it after cooking the dishes with olive oil, or even keeping it in the refrigerator for a day and serving it.

Cooking Suggestion of Zucchini Recipe with Olive Oil
Do not exceed the cooking time too much. Otherwise, you can cause the squash to become runny and lose both their vitamins and colors.

How to Make Zucchini Recipe with Olive Oil ?
Thoroughly wash the courgettes and peel them mottled. Chop into pieces slightly larger than the bird’s head.

Chop the onions for cooking. Chop the tomato into cubes.

Take the oil in a large-bottomed pan and heat it. Then add the onions and start roasting.

When the color of the onions turns, add the tomato paste and continue frying with the tomato paste.

Add the courgettes and mix and cook for a while.

Then add the tomatoes, sugar and spices, mix.

Cook on low heat for about 25-30 minutes until the pumpkins come to the tooth, do not forget to open the lid and stir.

Remove from heat and sprinkle finely chopped dill and serve. Bon Appetit.

Service Suggestion of Zucchini Recipe with Olive Oil
You can serve it by sprinkling plenty of dill on it.
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Mücver Recipe

Mücver Recipe
Ingredients for Mücver Recipe
3 squash
2 eggs (scrambled)
1 carrot
3 coffee cups flour
1 bunch of scallions
1 bunch of dill
1 teaspoon of salt
1 teaspoon of black pepper
Cooking Suggestion of Mücver Recipe
You can also fry the gruel in a deep fryer. You can increase the amount of flour in the mozzarella mortar and bake it like a cake. You can also bake it by spreading it lightly on oiled paper with a spoon.

How to Make Mücver Recipe?
Grate the courgettes that you have washed in plenty of water with the large part of the grater.
In order not to dilute the stone; Squeeze the juice out of the grated zucchini.
In a large bowl, combine the grated zucchini, carrot, 2 beaten eggs, 1 bunch of spring onion, 1 bunch of dill, 1 teaspoon of salt, pepper and 3 coffee cups flour.
All ingredients are blended with each other and mix with a spatula until it becomes a paste.
Set each muffin to be 1 heaped tablespoon.
Fry in hot oil until golden yellow.
Drain the excess oil of the gruel on a towel, then take it on a serving plate and serve with whipped yogurt.
Useful Information: Tips for Struggle to Make Them Get Blushed Without Greasing and Dispersion
For you, we have taken the secrets of the brownies, which are perfectly browned without oil, from our mothers. We give all the tricks of zucchini patties in their style. If there are those who are not fully cooked, those who are not crispy, and those whose taste is spoiled due to the fat, they will not have this problem afterwards.
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Winter soup with ginger and turmeric

Winter soup with ginger and turmeric
The cooling of the weather brought along an increase in corona virus cases and the risk of flu infection. The immune system must be strong in this process. Ginger and turmeric are also included in our winter soup. The immune-boosting properties of ginger and turmeric are known to everyone. We should also take care to use ginger and turmeric in our soups, especially in winter.
Winter soup with ginger and turmeric to strengthen the immunity.
1 onion,
2 sprigs of celery,
2 sprigs of green milk,
2 carrots,
1 zucchini,
1 bell pepper.
For the dressing of the soup:

2 tablespoons of flour,
Half a glass of yogurt,
1 egg yolk,
Lemon,
Salt,
Ginger,
Turmeric,
Black Pepper

Preparation:

4 tbsp oil is taken into a pot. Onions are cut into small pieces and sauteed in oil. Small sliced ​​vegetables according to their cooking time; Add carrots, green onions, red peppers and zucchini and roast. Add 6 cups of water. It is boiled for 10 minutes on medium heat. Its seasoning is prepared and added to the soup. Finally, spices are added. When serving, it can be served with finely chopped parsley.

For the dressing of the soup:

Half a glass of yogurt is put in a bowl. Add 2 tablespoons of flour, 1 teaspoon of salt, 1 egg yolk to the mixture. Then 3-4 drops of lemon are added. It is mixed until it reaches a homogeneous taste. Ginger, turmeric and salt are added to the boiling soup. Then the dressing is gradually added to the soup.
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Potato zucchini patty recipe – How to make zucchini patties with potatoes?

Potato zucchini patty recipe – How to make zucchini patties with potatoes?
Zucchini steak recipe is one of the very easy and delicious flavors. This time, we add potatoes to the pumpkin pancake recipe and enrich its taste. Potato pumpkin mücver If you’re wondering how, that potato hash browns recipe for pumpkin …
Materials for making
3 eggs
3 tablespoons yogurt
3 zucchini
1 potato
1 handful of parsley and dill grass
5 sprigs of scallions
Salt, black pepper, chili pepper
Preparation
Zucchini patties is one of the most popular delicacies. Zucchini has an important place in cuisine, as it is easy to make and delicious. This time, we made the pumpkin pancakes more delicious by adding potatoes. If you are wondering how to make zucchini patties with potatoes, here is the recipe for zucchini with potatoes …

Step 1: Mix the egg and flour in a bowl until it forms a thick slurry.

Step 2: Grate the courgettes and potatoes and squeeze out the juice with a cheesecloth.

Step 3: Add the courgettes, onion and parsley that you are sure are dry.

Step 4: Add the spices and make sure you have a thicker consistency.

Step 5: Pour oil in a pan and wait for it to heat.

Step 6: Put the slurry into the pan with a spoon and press it a little.

Last step: When both sides are browned, you can remove them from the pan. Here is the pumpkin pancakes with potatoes.
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Eggplant & Zucchini „Sandwiches“

Eggplant-Zucchini-Sandwich-2-748x520

Yield: Serves 6 – 8

Prep Time: 15 mins

Cook Time: 25 mins

Ingredients:

3 Medium Sized Eggplants
2 Medium Zucchini, Grated
3/4 Cup Grated Fontina Cheese
Salt & Pepper To Taste
1 Tablespoon Capers, Chopped
Egg Wash & Breading:
2 Large Eggs
1 Cup Breadcrumbs
1/2 Teaspoon Dried Oregano
Salt & Pepper To Taste
1 Teaspoon Finely Chopped Fresh Parsley
Tomato Relish:
1 1/2 Cups Diced Ripe Tomatoes
1 Clove Garlic, Minced
1 1/2 Tablespoons Chopped Fresh Basil
Salt & Pepper To Taste
Extra:
Olive Oil Spray
Olive Oil

Directions:

Preheat oven to 400 degrees F.
Line two baking sheets with foil, and cut the eggplants crosswise into 1/2 inch slices.
Brush the baking sheets with oil, then lay the slices side by side.
Bruch the tops of the eggplant and then bake for 5 to 7 minutes or until the eggplant is soft.
Remove from the oven and let cool.
In a skillet, heat a tablespoon of olive oil and cook the grated zucchini until wilted over medium heat, about 3 minutes.
Place the zucchini in a bowl and cool to room temperature.
Add the cheese, capers, salt and pepper to the zucchini, and mix well.
Matching equal sized slices of eggplant, spoon the zucchini mixture over one slice, then cover with an equal sized slice of eggplant.
Continue to fill and match the rest of the eggplant.
Beat the eggs with a tablespoon of water until foamy in a bowl.
In a second bowl, place the breadcrumbs, oregano, salt, pepper, and parsley and mix well.
Dip each eggplant sandwich first in the egg wash, and then in the breadcrumbs and place on foil lined baking sheets that have been lightly brushed with olive oil.
Continue to coat all of the sandwiches and place on the prepared baking sheets.
Lightly spray the eggplants with olive oil spray, and then bake for 10 minutes.
Carefully turn, and bake another 5 minutes or until both sides are golden brown and crispy.
While the eggplant sandwiches are baking, mix together the ingredients for the tomato relish.
Serve the eggplant on a platter with the relish spooned on top, or in a separate bowl.

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