Enjoy the taste of 50 delicious and satisfying vegetarian dinner recipes - Сабадырь Алексей

Enjoy the taste of 50 delicious and satisfying vegetarian dinner recipes

Алексей Сабадырь

© Алексей Сабадырь, 2024

ISBN 978-5-0062-1325-8

Created with Ridero smart publishing system

Quinoa and Black Bean Salad with Lime and Cilantro Vinaigrette

Instructions:

Start by cooking the quinoa. Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water has been absorbed. Fluff the quinoa with a fork and let it cool to room temperature.

In a large bowl, combine the cooked quinoa, black beans, red bell pepper, red onion, cherry tomatoes, and cilantro. Toss to combine.

In a small bowl, whisk together the lime juice, olive oil, cilantro, honey, cumin, and salt and pepper.

Pour the vinaigrette over the quinoa and black bean mixture and toss to coat.

Gently fold in the diced avocado.

Season the salad with salt and pepper to taste.

Serve the salad immediately, or cover and refrigerate for at least 30 minutes to let the flavors meld.

Roasted Vegetable Roll with Hummus and Spinach

Ingredients:

1 medium eggplant, thinly sliced

1 large red bell pepper, thinly sliced

1 large yellow bell pepper, thinly sliced

1 large zucchini, thinly sliced

1 large red onion, thinly sliced

3 tablespoons olive oil

Salt and black pepper, to taste

1 cup hummus

1 cup fresh spinach leaves

4 large flour tortillas

1/4 cup crumbled feta cheese (optional)

1/4 cup chopped fresh parsley (optional)

Balsamic glaze for drizzling (optional)

Instructions:

Preheat the oven to 400° F (200° C).

In a large bowl, toss the sliced eggplant, bell peppers, zucchini, and red onion with the olive oil, salt, and black pepper until well coated.

Spread the vegetables out in a single layer on a baking sheet and roast in the preheated oven for 2025 minutes, or until they are tender and slightly browned.

Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.

Warm the flour tortillas in a dry skillet over medium heat for 12 minutes on each side, or until they are soft and pliable.

Spread a generous layer of hummus onto each tortilla, leaving a 1-inch border around the edges.

Arrange a handful of fresh spinach leaves on top of the hummus on each tortilla.

Place a portion of the roasted vegetables on top of the spinach leaves on each tortilla.

If desired, sprinkle a tablespoon of crumbled feta cheese and a sprinkle of chopped fresh parsley over the vegetables on each tortilla.

Drizzle a small amount of balsamic glaze over the vegetables on each tortilla, if desired.

Fold the sides of each tortilla towards the center, then roll the tortillas up tightly to enclose the filling.

Slice each rolled tortilla in half on the diagonal and serve immediately.

This recipe can easily be customized to include your favorite roasted vegetables, such as mushrooms, asparagus, or cherry tomatoes. Feel free to experiment with different types of hummus and add-ons such as olives or sun-dried tomatoes for added flavor.

Tomato and Mozzarella Panini with Pesto Sauce

Ingredients:

Instructions:

Preheat your panini press or sandwich press.

In a small bowl, mix together the olive oil and minced garlic. Brush one side of each slice of sourdough bread with the garlic-infused olive oil.

On the opposite side of each slice of bread, spread a generous amount of basil pesto.

Place a layer of sliced tomatoes on top of the pesto on 2 of the slices of bread.

Arrange the mozzarella cheese slices on top of the tomatoes.

Season the cheese with salt and pepper to taste.

Place the remaining slices of bread on top of the cheese, pesto side down, to form sandwiches.

Once the panini press is hot, place the sandwiches inside and cook for 46 minutes, or until the bread is golden brown and the cheese is melted.

Remove the panini from the press and let them cool for a minute before slicing them in half.

If you dont have a panini or sandwich press, you can also make this recipe using a regular skillet or grill pan. Simply cook the sandwiches over medium-high heat, pressing them with a spatula, and flipping them halfway through the cooking time until the bread is golden and the cheese is melted.

Greek Salad with Chickpeas and Olives

Ingredients:

1 can of chickpeas, rinsed and drained

1 cucumber, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon dried oregano

Salt and pepper, to taste

Instructions:

In a large salad bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Taste and adjust seasoning as needed.

Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld together before serving.

Lentil Soup with Crispy Whole Grain Bread

Instructions:

Rinse the lentils under running water and set aside.

In a large pot, heat a little olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

Add the minced garlic, cumin, smoked paprika, and thyme to the pot. Stir and cook for another 12 minutes until fragrant.

Pour in the vegetable or chicken broth and add the rinsed lentils to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 3040 minutes, or until the lentils are tender.

While the soup is cooking, preheat the oven to 350° F. Place the whole grain bread slices on a baking sheet and drizzle with a little olive oil. Bake for 1015 minutes, or until the bread is crispy and golden.

Once the lentils are cooked, use an immersion blender to blend the soup until smooth. If you dont have an immersion blender, you can carefully transfer the soup to a regular blender and blend in batches.

Season the soup with salt and pepper to taste.

Ladle the lentil soup into bowls and serve with the crispy whole grain bread on the side.

Classic Caprese Salad with Balsamic Glaze

Ingredients:

Wash and slice the tomatoes into 1/4-inch thick rounds.

Slice the fresh mozzarella cheese into similar-sized rounds.

Wash and dry the fresh basil leaves.

On a serving platter, arrange the tomato and mozzarella slices in an alternating pattern.

Tuck fresh basil leaves between the tomato and mozzarella slices.

Drizzle extra-virgin olive oil over the tomato and mozzarella slices. Use a good-quality olive oil for the best flavor.

Sprinkle salt and freshly ground black pepper over the salad to taste. Be mindful of the salt, as the mozzarella can already be salty.

Generously drizzle balsamic glaze over the assembled Caprese salad. Start with a small amount and add more to taste.

Serve Immediately:

The Caprese salad is best enjoyed fresh. Serve it immediately to preserve the vibrant flavors of the tomatoes, mozzarella, and basil.

For extra flavor, you can add a sprinkle of balsamic reduction or a few drops of aged balsamic vinegar.

Optionally, you can garnish the salad with a pinch of flaky sea salt for an added burst of flavor.

Garnish the platter with additional fresh basil leaves for a beautiful presentation.

Serve the Caprese salad as a refreshing appetizer or a light and flavorful side dish. It pairs well with crusty bread or as a topping for bruschetta.