6 quick vegetarian recipes to try now!

More and more people decide to eat healthy and follow a "vegetarian diet, without meat and fish. Often, however, especially at the beginning, it is thought that eating" only vegetables "(although the vegetarian diet does not include only vegetables) is synonymous of unappetizing dishes and often with long and boring preparations.To dispel this myth, we offer you six quick vegetarian recipes, pleasing to both the eye and the palate, which you can also offer to friends.

1. Lentil meatballs

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120 gr. of peeled red lentils
4 potatoes of about 45-50 gr. each
1 clove of garlic
About 4 tablespoons of rice flour
Salt to taste.
extra virgin olive oil to taste
sesame (or white poppy seeds) to taste

Wash the lentils, drain them and put them in a pot with about 1/2 liter of water. Start cooking over medium heat and, after about 10 minutes, add a pinch of salt and a clove of garlic. After about 15-20 minutes, remove them from the heat, pour them into a flat plate and leave to cool. Meanwhile, cut the potatoes into small pieces and steam them. Mash the potatoes and lentils. Add 1 tablespoon of olive oil and a lot of rice flour to the lentil and potato mixture until the dough is thick enough to make small meatballs. After preparing the meatballs, pass some of them in the sesame, sprinkle them with a drizzle of oil and then cook them in the oven at 180 degrees under the grill until golden or fry them in hot oil.

2. Fake tagliatelle with sauce

Ingredients for 4 people)
1 carrot a stick of celery
1 small onion
500 ml tomato puree
rosemary a sprig
3 eggs
200 ml milk
50 g chickpea flour
a little bit of oil

Prepare the batter for the omelettes by mixing the grapes with the milk and salt, flour and oil. Leave to rest and cook the omelettes in a non-stick pan, in a thin layer, as if they were small crepes. Meanwhile, prepare the sauce: chop the vegetables for the sauté, place them in a pan to brown with a drizzle of oil. Add the tomato puree and a glass of water, salt and rosemary and cook until it reduces. Roll up the omelettes, cut them into strips as if they were noodles. put the sauce on a plate and place the noodles on top.

3. Curried sweet potato soup

3 American potatoes
150 ml coconut milk
a spoonful of green curry
the peel of a lemon and its juice
some sesame seeds or nigella
bread to accompany
vegetable broth to taste
an onion

Brown the onion in a pan with a drizzle of oil and the curry. Add the sliced ​​potatoes and cover with broth and cook until the potatoes are soft. At this point, blend them, add the coconut milk and continue cooking until the soup is of the density you prefer, add the lemon peel and sprinkle with the juice. Enjoy hot with toasted bread and sesame seeds.

4. Korma of chickpeas

2 cloves of garlic
1 tablespoon of mustard seeds
1 tablespoon of cumin seeds
3 cm of ginger root
1 blonde onion
300 g of boiled chickpeas
1 tablespoon of pepper
300 ml plain yogurt

In a large pan, toast all the spices with plenty of oil. Add the finely chopped onion and let it brown. Incorporate the chickpeas and cook well. Now add the yogurt and cook for 10 minutes. Serve with pilaf rice.

5. Salad with radicchio, tofu and honey vinaigrette

a head of radicchio
100 g walnuts
200 g smoked tofu
50 g of raisins
a large spoon of honey
6 tablespoons of extra virgin olive oil
a tablespoon of vinegar salt

Clean the salad. Meanwhile, slice the tofu into thin slices and sauté them for a few moments on the plate. Leave the raisins to soak in boiling water for about 30 minutes. prepare the dish with the salad, the walnuts, the strips of tofu and the raisins. Season with the vinaigrette made up of well mixed honey, oil, vinegar and salt.

6. Chocolate crepes

for the chocolate cream
100 g dark chocolate
60 g sugar
150 ml soy milk
100 g hazelnuts

for the crepes
3 eggs
250 ml milk
100 g chestnut flour
150 g flour 00

Chop the hazelnuts finely for a long time, until they become a paste. Add the chocolate to the hazelnuts and chop again, then the sugar and finally the slightly heated milk.Put on the fire in a saucepan and let it thicken. Store in the fridge in a jar for at least 12 hours before using it. Mix the flours with the eggs and milk. Leave to rest for half an hour then cook in a hot and lightly greased non-stick pan, in many thin thin omelettes. Fill with the spreadable cream and taste sprinkled with powdered sugar.

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