Giulianas Restaurant & Food Recipes

Archive for the ‘Vegetarian Recipes’ Category

For the roasted tomato sauce:
500 grams of cherries tomatoes
5 cloves garlic
50 grams of oregano
1 tbsp sugar
Olive oil
Salt and pepper to taste
200 g smoked bacon
250 g boconccino
Basil leaves c / n

In a plate put the cherry cherries.
Sprinkled with sugar, oregano and garlic.
Sprinkle with olive oil.
Cook in hot oven.

In a pan put a little olive oil.
Fry the bacon cut into small pieces.
Add a crushed clove of garlic whole.
Add the cherry tomatoes cooked in the oven.
Cook for a while.
Incorporate the basil leaves.
Add boconccino.

For the mushroom ragout:
3 leeks
2 cloves garlic
50 grams of dried mushrooms
300 grams of champignons
300 grams of portobello
4 tbsp olive oil
4 tbsp parsley
50 cc of white wine
Bird broth c / n
300 ml cream

In a pan put a little olive oil. Saute chopped leeks there.
Season.
Add the portobello and champignons.
Add the dried mushrooms.
Add the white wine and let evaporate.
Place the cream.

For the gnocchi:
500 g ricotta
1 / 2 cup grated cheese
1 cup flour 0000
Variety of herbs c / n
Nutmeg, salt and pepper to taste

In a bowl mix the ricotta (if you have a long serum previously wrapped in a cloth to absorb excess whey).
Add nutmeg, salt, chopped herbs and chopped parsley.
Add grated cheese and then flour.
Mix with your hands so that the ingredients are compacted.
Further work on the clean table.
Form the dough sausages. Sprinkle with enough flour to be sealed.
Cut the gnocchi into squares. Not passed by the device to make gnocchi or by the holder as they are with ricotta.

Remove them to coat with flour.
Place them on a plate covered with plastic wrap. No cover them with plastic wrap on top.
Cooking: In boiling water.

To Freeze raw frozen “into squares” and then pocketed by the slice.

Serve accompanied by one of the two sauces

Vegetarian menus are also labeled in Christmas dress and present surprising combinations that fill the dishes with an explosion of colors. Find out in this report some healthy recipes, delicious and imaginative.
Vegetarian Christmas

This Christmas will not try the sea bream or lamb, or even a lobster tail. According to the Vegan Society, two million people follow vegetarian diets in Spain. A figure that grows every year, couples to rise to maintain a healthy, natural and balanced to help improve our quality of life.

The attraction of this alternative power lies not only in the undisputed nutritional virtues of the ingredients of vegetables, fruits, cereals, pasta, vegetables and nuts, mainly. In recent years, vegetarian cuisine has undergone a revolution, shedding dull and insipid adjectives to enrich themselves with new ideas and products arrived, mostly from Asia and South America in the hands of immigrants.

Food from other culinary cultures, such as tofu, soy, seitan, seaweed, rambutan, lychee and kumquat, offer multiple culinary possibilities and are increasingly present in the vegetarian menus. The result, brimming with imaginative recipes, color, textures and flavors that will surprise you.

Lifestyle

Its practitioners claim to be vegetarian is more than just a food choice. It’s a lifestyle. There is no single reason why a person decides to stop consuming animals. “People become vegetarian for your health, keep fit, and ethical convictions, ecological, religious, or simply because they prefer to eat vegetables,” says Ana Moreno, head of Mundovegetariano.com, the first Internet portal vegetarian in Spanish. In his case, “my natural tendency since childhood was to reject the flesh, never liked me.”

Naturopath, nutritionist, cooking teacher and author of a dozen books, Moreno acknowledges that today, “it easier to find vegetarian options in restaurants, supermarkets and grocery stores. We are becoming more and feel more understood by society, which until recently we crossed out of weirdos. “

There are several vegetarian currents. The one with most adherents is the ovo-lacto-vegetarian, which allows consumption of honey, eggs, milk and dairy products. Against those who doubt the benefits of this diet, Ana Moreno argues that “if it is sufficiently varied and abundant, contains all the nutrients that humans need to be properly fed.”

Unknown Flavors

If you’ve ever sat at the table of a vegetarian restaurant and culinary know the amazing profits of certain foods that are not usually part of traditional cuisine. These are some of the typical ingredients of many vegetarian diets:

* Algae are ‘sea vegetables’. Usually dry and home purchase should be kept away from light. Some varieties require cooking before being consumed.
* Soybeans: the Chinese call ‘the boneless meat. ” Staple in Asian cuisine, is an excellent source of protein, higher than that gives us the egg, meat or fish.
* Tofu, soy cheese. Has multiple culinary possibilities, but to exploit all the nutrition is advisable to combine it with cereal.
* Seitan: wheat comes from, specifically gluten. Once dough can be cooked in many ways: grilled, fried, breaded, stews, and filled croquettes, to make meatballs …
* Sprouts: Any seed that grows naturally. Usually eaten raw in salads, dressed or in the company of natural fruits and sauces.
* Macrobiotic, practiced strict dietary principles of Zen Buddhism. Their food must be in harmony with nature and avoid all foods adulterated by man.

Tips for beginners

Going to these parties, Ana Moreno offers advice for those taking on their first ‘green Christmas’: “If you do not want to run when they are a source of roast on the table it is best to plan, talk to your family and avoid waiting until the last moment. “

In his first Christmas as a vegetarian, dined Ana “fried eggs with potatoes. Little by little I learned, until one year I came to pray as the Christmas present to cook a vegetarian dinner for my family. It was great. “

This Christmas is she who gives our readers an exclusively vegetarian holiday menu that will delight not only addicted to the cause, but also lovers of good food. Natural recipes as well as enliven the palate, will help to keep the line since the New Year without a kilo more.

Chafardeando among cookbooks in bookstores, are sometimes very interesting things, like this book I present today. It’s about vegetarian cooking and food, also offering many interesting recipes.

In an introduction, 40 pages, talks on vegetarianism and vegetarian diet, vegetables, food types, techniques and a few basic recipes.

Then presents 80 recipes, divided into five chapters:

• Shoots, roots and stems
• fruit and vegetables, Cucurbits
• The family of the onion and mushrooms
• Nuts, seeds and legumes
• Brassicaceae and other leafy

Each chapter of recipes is headed by a couple of pages of product introduction. The recipes are relatively simple, modern and basically seasonal ingredients, very tasty. The picture is good, very good when compared with many other vegetarian cookbooks. You can click on the images to enlarge.

But also it is an excellent value for money. A good solid hardcover binding, good paper and publishing in full color, and less than 15 euros. Since then, a book highly recommended, both for its quality and its content.

Interestingly, no author stated, but two advisory editor: Nicola Graiman and Fiona Biggs, both authors of several books on vegetarian cooking, so I do not know who are the recipes, or is a compilation of other books. Although the cooking style and photography is very homogeneous, not to have been made specifically for editing.