Spring is the time of beriberi and winter fatigue. This applies not only to the constant desire to sleep, but also the desire to eat something. Everyone knows this feeling when you want something new … unfortunately, most often it turns out to be a cake that is certainly postponed in the waist area.
Nutritionists believe that the desire to eat “something tasty” is just a signal of the body’s lack of vitamins or other necessary substances. And perhaps than there are cakes from the store, it makes sense to simply increase the amount of vegetables and fruits in your diet.
Below-recipes of vegetable dishes from cuisines of different countries. These recipes can be useful if you decide to diversify your menu. Besides, they are all lean and mean, fit and those who are fasting.
USA: warm roasted pumpkin salad with spinach
Americans have great respect for pumpkin-it is associated with a lot of traditions, also from it prepare your favorite holiday and everyday meals. Pumpkin is one of the main products for the diet menu, so in the United States almost any restaurant you will be offered and pumpkin soup, and the famous pumpkin pie. Suggested below is a warm salad with pumpkin and spinach – a dish for a healthy diet, which is gaining popularity in America.
500 g of pumpkin is cleaned of seeds and cut into small slices. Slices spread on a baking sheet, sprinkle with salt, sprinkle with vegetable oil and put in a preheated oven. Bake 20 minutes at 200°C.
Meanwhile, washed and cut (optional) spinach. In a frying pan, heat the vegetable oil and fry the diced onion until it becomes transparent. Add spinach leaves, 2 crushed garlic cloves, cook for another minute and turn off the fire.
In the salad bowl mix pieces of baked pumpkin, fried onions with garlic and spinach, 3 tablespoons chopped walnuts. All seasoned with 1 tablespoon of lemon juice, salt and pepper – to taste.
Mexico: stewed beans with chili
It is believed that the recipe for stewed beans with hot chili pepper comes from Mexico. However, the dish quickly spread throughout South America, and also got to Texas, where it became a traditional meal of shepherds of large cattle. Usually spicy bean stew includes beef, but in the lean version the meat is replaced with corn. The dish is very spicy, nourishing and has long been the hallmark of the South of the American continent.
A glass of beans sorted, washed and soaked for 6-8 hours, then boiled in a small amount of water (40-60 minutes).
In a deep frying pan heat 2-3 tablespoons of vegetable oil, add diced large onion and 2 sweet peppers, fry 8-10 minutes (until soft). Then add salt, 2 crushed garlic cloves, 2 tablespoons tomato paste (or 3-4 fresh tomatoes), a teaspoon of cumin, 1 tablespoon of chili powder and sweet smoked paprika. Cook for another 2-3 minutes.
Then add the boiled beans together with broth and Bank of the tinned corn (350 g) to a frying pan, draining from it liquid. All mix, bring to a boil and simmer for 15 minutes (until the chili sauce thickens). It is served with bread or boiled rice.
Japan: potato croquettes with shiitake mushrooms
Japanese croquettes are a popular food in Japan, which is cooked both at home and in restaurants or sold in street stalls. There are croquettes with meat, as well as a vegetarian option.
Lean Japanese croquettes are prepared as follows: boil round rice until tender. Potatoes are boiled in the skin, then cleaned, kneaded with a fork, add salt and pepper, a little flour. Mushrooms are finely chopped and fried with onions, and then mixed with rice. From potatoes form croquettes with rice and mushrooms inside. Croquettes are rolled in flour or breadcrumbs and fried in heated vegetable oil. Served with a salad of finely chopped cabbage, sprinkled with lemon juice and sprinkled with chopped green onions.
India: Alu Gobi
India-a country in which almost half of the population adheres to a vegetarian diet. Therefore, Indian cuisine is rich with meatless dishes. One of them — Alu Gobi — stew of potatoes, cauliflower and green peas. Alu Gobi is cooked in a deep pan with a round bottom and a lid, which are common in the East.
To prepare Alu Gobi, clean and coarsely cut potatoes. Cauliflower is disassembled into inflorescences, washed and allowed to drain the water. On average heat 3-4 tablespoons of vegetable oil and fry 1 teaspoon of cumin seeds, 3-4-centimeter piece of ginger, finely chopped, and 1-2 chopped hot chili peppers. Prepare 1-2 minutes, stirring, then add 1/2 teaspoon of turmeric, 1 teaspoon of paprika, 1 teaspoon of salt. Add potatoes and cauliflower, stir, cover and cook on low heat for 15 minutes, sometimes stirring. Then add green peas or sliced sweet pepper and cook for another 5 minutes. At the end, add a half teaspoon of garam masala spice mixture and sprinkle with chopped coriander.
Russia: vinaigrette
Vinaigrette-vegetable salad. It is simple, like all genius, and universal, like all simple. For many years in Russia vinaigrette is eaten on weekdays and on holidays, at the rich and at the most modest table. Eat it by itself, because it is hearty and delicious, and added in the form of vegetable additives to the meat.
To prepare the vinaigrette, boil medium-sized beets, 2 carrots, 2-3 potatoes, cool them and cut into cubes of the same size. Also cut 200 g of pressed sauerkraut, 2-3 pickled cucumbers, 1 medium onion. On the eve of cooking, pre-soaked and boiled until ready ½ Cup of beans (you can use a jar (350 g) of canned beans, draining the liquid from it).
All ingredients spread in a large salad bowl and salted and peppered to taste, seasoned with vegetable oil. If the season allows, sprinkle with chopped green onions on top.
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