I like to cook but I’d say that writing about food and recipes is not my cup of tea (I don’t even drink tea!) so when Veronika of The Daring Kitchen wrote me a nice email we came up with the idea of three easy and healthy veggie recipes.
I became vegetarian at nineteen and so far I considered it one of the best decisions I’ve ever made. I try to eat healthy food and meals, even if it’s not always easy (also because I’m sweet-toothed), and I think that many people often mistake healthy with boring and not satisfying but it’s anything like that. That’s why I decided to publish this post. Maybe I’ll enjoy and keep posting about food, once in a while.
These are three easy, healthy and yummy vegetarian/vegan recipes.
Vegan pancakes. Ingredients:
1 cup all-purpose flour (I only use type 1 or 2 or whole flour because they are not too refined)
2 tablespoons powdered sugar
1 tablespoon baking powder
¼ teaspoon salt
¾ cup any non-dairy milk (soy milk, coconut milk, almond milk, etc.)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Maple syrup, to serve
Directions
1. In a bowl, add the flour, sugar, baking powder, salt, and mix it all nicely.
2. Create a well at the center of the bowl by moving the dry ingredients towards the side.
3. Pour milk, vinegar, and vanilla into the bowl.
4. Mix the ingredients well with each other so that no lumps are present.
5. Let the batter rest for about five minutes.
6. In the meantime, heat a non-stick pan on medium flame.
7. Pour a heaped ladle into the pan and let it cook on low flame.
8. Flip the pancake when bubbles start to appear on the surface.
9. Cook the pancake on both sides until light or golden brown in color.
10. Repeat the process with the remaining batter.
11. Serve vegan pancakes with maple syrup and enjoy!
Photo: The Daring Kitchen
Vegan bowl. Ingredients:
1½ cups cooked rice
1 medium onion, chopped (I usually don’t eat onion and garlic but I know many do)
1 large tomato, chopped
1 cup button mushrooms, quartered
1 cup zucchini, diced
1 cup carrot, peeled and diced
½ cup kidney beans, drained and rinsed (canned) OR partially boiled in salted water (raw)
¾ cup green beans, roughly chopped
¾ cup green capsicum, roughly cubed
1 cup baby spinach
2 tablespoons olive oil
½ teaspoon black pepper powder
A few fresh coriander sprigs, for garnish
2 lemon wedges, for garnish
Directions:
1. Heat half quantity of oil in a wok and sauté onions in it until translucent in color.
2. Add tomato to the wok and cook until it softens. Season the veggies with salt and pepper.
3. Stir in rice and mix everything well. Cook rice for a minute until it heats up nicely.
4. Remove the cooked rice into the two serving bowls.
5. Add a little oil to the wok and sauté beans in it for about two minutes. Transfer the cooked beans equally on top of the rice.
6. Again add a little oil to the wok and sauté carrots in it for about a minute. Transfer the cooked carrots equally on top of the rice.
7. Add a little oil to the wok and sauté capsicum in it for about a minute. Transfer the cooked capsicum equally on top of the rice.
8. Add the remaining oil to the wok and sauté mushrooms in it for about a minute. Transfer the cooked mushrooms equally on top of the rice.
9. Add zucchini to the wok and sauté it for about a minute. Transfer it equally on top of the rice.
10. Add baby spinach to the wok and sauté it for a few seconds until the leaves start to wilt. Transfer the cooked greens equally on top of the rice.
11. Lastly, sauté the kidney beans for a few seconds and transfer it equally over the rice as well.
12. Garnish the veggie bowls with lemon wedges and coriander sprigs.
13. Serve immediately and enjoy!
Photo: The Daring Kitchen
Veggie Tacos. Ingredients:
6 taco shells
1 cup guacamole
½ cup kidney beans, drained and rinsed (canned) OR partially boiled in salted water (raw)
½ cup cabbage, shredded
½ cup red bell pepper, thinly sliced
½ cup green capsicum, thinly sliced
1 cup red onion, halved and thinly sliced
1 cup zucchini, halved and thinly sliced
1 medium tomato, chopped
6 lemon wedges
¼ cup feta cheese, crumbled
2 jalapeno, roughly chopped
Salt, to taste
½ teaspoon black pepper powder
1 tablespoon olive oil
¼ cup fresh coriander leaves, for garnish
Directions:
1. Heat oil in a wok and then add half of the red onion to it. Sauté the onions until translucent in color.
2. Add red bell pepper, capsicum, zucchini, and kidney beans to the wok. Cook everything for another 2 minutes until the vegetables soften a bit.
3. Season the vegetables with salt and pepper. Turn off the heat and keep the wok aside.
4. Spread a tablespoon of guacamole at the center of one taco shell.
5. Carefully place a heaped tablespoon of cooked veggies over the layer of guacamole.
6. Top it up with a few sliced onions, cabbage shreds, tomato cubes, and jalapeno pieces.
7. Add some crumbled feta over the layer of raw veggies.
8. Garnish taco with lemon wedges and coriander.
9. Repeat the same process with the remaining taco shells, and serve immediately!
Photo: The Daring Kitchen
If you don’t have a wok, on The Daring Kitchen you can read this complete review and guide. The other tools you need to prepare these meals are a spatula, a knife, a peeler, a chopping board, a cooking pan (preferably non-stick), tablespoons and bowls, so I’m sure you have them all.
Now that I published a post about food I think I could write one about beautiful kitchen tools and cookware, so you can prepare your meals with style. What do you think?
I’d like to start eating pancakes for breakfast, which is my favorite meal, and I definitely want to eat tacos, at least once in my life. In Italy, most of all in the area where I was born, we eat a kind of similar food, which is piadina, the typical food of the Romagna Riviera. It’s delicious, one of my favorite food, ever. It’s as good as pizza, trust me!
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