This recipe highlights each ingredient beautifully, starting with the white beans, which are marinated with parsley, sundried tomatoes, red wine vinegar and garlic, for a big burst of flavour. The zucchini are sliced into ribbons and softened on the grill, and the lemony ricotta brings freshness to the whole. A refined garnish for toasted country bread that makes for fancy open-faced sandwiches.
Рубрика: Vegetarian
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Vegetarian Grilled Corn Tacos
Corn on the cob grilled whole is the highlight of this ultra-fresh taco recipe. Transform it into a salad, balancing the flavours with the sweetness of red pepper, the spiciness of jalapeño chili and the freshness of lime juice. Avocado slices are added to the toppings while pieces of cotija, a firm and salty Mexican cheese, give a boost to the salad. Combine everything into a tortilla and you’re ready to eat!
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Meal-Sized Grilled Asparagus and Silken Tofu Salad
You’ll be charmed by this meal salad which showcases silky tofu in a different light than usual. Instead of grilling it, it’s served raw, as a garnish on the plate. An assortment of roasted vegetables, such as radishes, onions and asparagus, gives a boost to the subtle flavour of the plant-based protein. A sharp vinaigrette made with chives, pumpkin seeds, black olives and lemon zest creates a welcome contrast to all these delicate flavours. A pleasant, uncomplicated dish.
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One-Pot Gnocchi with Vegetables
For an uncomplicated meal, make this gnocchi dish that uses a single pan to cook them with the vegetables, diced tomatoes and a little water. Add the final touch directly on the plate with olives and fresh mozzarella.
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Vegetarian Tempeh Sandwiches
Revisit the BLT with this vegetarian option. Spread mayonnaise on two slices of bread, then top them with avocado and tomato. Marinated and grilled slices of tempeh add a crunchy dose of protein to the sandwich. This is a perfect small lunch, boosted by the sweet saltiness of the marinade and freshness of the vegetables. A single bite will convince even the biggest lovers of this classic sandwich that the veggie version can be just as great.
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Mushroom Risotto (The Best)
To get the best mushroom risotto, you must use a lot of mushrooms. We mean, a lot! The rice cooks in the broth that infused the dried mushrooms, plus roughly chopped fresh mushrooms are also present in every bite. You’ll get a rich, creamy risotto with a lovely, deep flavour.
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Pickled Beet Salad with Peaches and Whipped Ricotta
You took advantage of the abondance of seasonal beets by pickling them? Now you can thank yourself for having taken the time to bottle your beets, packing in the flavour and making this salad a cinch to prepare. This recipe also features fresh peaches, your favourite herbs and whipped ricotta for a slightly salty, tangy touch.
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Cubanelle Peppers Stuffed with Ricotta and Artichokes
In this vegetarian version of the classic stuffed pepper, we’ve used sweet Cubanel peppers and stuffed them with a mixture of ricotta cheese, artichoke hearts and basil. The very thin flesh of this variety cooks very quickly in the oven. The peppers soak in a tomato sauce spiced with gorria chili, which is the same variety as Espelette chili pepper (which must grow in this region of the Basque Country to get its Protected Designation of Origin).
