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    Vegetarian: Our 100 top recipes presented in one cookbook
    Vegetarian: Our 100 top recipes presented in one cookbook
    Vegetarian: Our 100 top recipes presented in one cookbook
    Ebook309 pages1 hour

    Vegetarian: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

    ()

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    About this ebook

    Fabulous cooking without meat!

    Satisfying and tasty meat-free dishes? With our varied recipes from all over the world vegetables are a grand success! Our delicious salads and crisp vegetables, clever potato, rice and noodle dishes as well as those with whole grains and lentils will win over anyone.
    Bring variety to your table and spoil yourself and your family with these enticing ideas and ever new combinations. You'll soon forget meat, sausages and fish.

    - Varied and versatile recipes for every occasion
    - Great photo with every recipe
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateMar 20, 2015
    ISBN9783815587683
    Vegetarian: Our 100 top recipes presented in one cookbook

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      Book preview

      Vegetarian - Naumann & Göbel Verlag

      pressure.

      Salads

      Raw vegetable salad

      with walnut vinaigrette

      Preparation time: approx. 25 minutes

      Per portion approx. 485 kcal / 2037 kJ

      26 g P, 39 g F, 9 g CH

      Serves 4

      150 g carrots

      150 g celery stalks

      2 hearts of romaine lettuce

      1 apple

      4 tbsp white wine vinegar

      6 tbsp oil

      3 tbsp walnut oil

      salt, pepper

      ½ tsp sugar

      50 g walnut kernels

      4 stalks flat-leaf parsley

      1Wash and peel the carrots and cut diagonally into thin slices. Wash and peel the celery, pull off the strings and cut the stalks diagonally into thin slices. Chop the celery leaves and set aside.

      2Trim the romaine lettuce, then wash and spin dry. Wash the apple and cut into quarters, then remove the seeds and cut into thin slices. Blend with 1 tablespoon of the vinegar.

      3Stir together the oil and walnut oil with the remaining 3 tablespoons vinegar, salt and pepper to make a vinaigrette.

      4Dry-roast the walnuts in a non-stick pan until golden. Wash and pat dry the parsley, then pull off the leaves and chop roughly. Arrange the apple slices, vegetables and romaine lettuce on a plate and sprinkle over the vinaigrette. Combine carefully and garnish with the walnut kernels, parsley and chopped celery leaves.

      Courgette salad

      with raisins and olives

      Preparation time: approx. 20 minutes

      Per portion approx. 388 kcal / 1630 kJ

      10 g P, 28 g F, 22 g CH

      Serves 4

      2 tbsp sherry

      2 tbsp sherry vinegar

      4 tbsp olive oil

      1 tsp mustard

      salt, pepper

      100 g raisins

      150 g sheep’s cheese

      200 g pitted black ­olives

      500 g courgettes

      1 lollo rosso lettuce

      1 tbsp oregano leaves

      1Make a dressing out of the sherry, vinegar, olive oil, mustard, salt and pepper. Wash the raisins in hot water, crumble the cheese and slice the olives. Combine with the dressing.

      2Wash and dry the courgettes. Trim the ends, cut the courgettes lengthways into quarters and slice the quarters. Arrange the lollo rosso leaves on plates. Top with the courgettes and pour over the salad dressing. Garnish with oregano leaves before serving.

      Portuguese salad

      with egg and green peppers

      Preparation time: approx. 20 minutes

      Per portion approx. 113 kcal / 474 kJ

      4 g P, 7 g F, 6 g CH

      Serves 4

      2 large, firm tomatoes

      2 green peppers

      3 carrots

      1 Spanish onion

      1 egg

      1 bunch parsley

      5 radishes

      1 lettuce

      1 tbsp freshly chopped dill

      5 tbsp oil

      5 tbsp vinegar

      salt, pepper

      1Wash the tomatoes. Remove the stalks and slice the tomatoes. Trim and wash the peppers and remove the seeds. Cut the peppers into strips. Wash, peel and grate the carrots.

      2Peel and thinly slice the onion. Hard-boil the egg, then peel and slice. Wash and pat dry the parsley, then pull off the leaves and chop them. Slice the radishes. Wash the lettuce, then spin dry and shred the leaves.

      3Place all the vegetables in a salad bowl. Make a salad dressing out of the remaining ingredients, then pour over the salad and combine. Top with slices of hard-boiled egg and sprinkle with parsley leaves.

      Stuffed rice paper rolls

      with mixed vegetables

      Preparation time: approx. 40 minutes

      Per portion approx. 333 kcal / 1399 kJ

      10 g P, 35 g F, 6 g CH

      Serves 4

      8 sheets rice paper

      8 leaves oak leaf lettuce

      1 bunch radishes

      500 g celery stalks

      1 red pepper

      1 yellow pepper

      3 pears

      100 g pine nuts

      225 g yoghurt

      2 tbsp creamed ­horseradish

      100 g curd

      1 tbsp chilli powder

      ½ bunch coriander

      1Soak the rice paper in water briefly, then place on a tea towel and leave to soften. Wash and dry the lettuce leaves.

      2Trim, wash and slice the radishes. Trim and wash the celery stalks and cut them into pieces. Trim and wash the peppers, then remove the seeds and cut the peppers into strips. Trim the pears, then peel and halve them. Remove the seeds and cut the flesh into strips. Combine everything in a bowl.

      3Add the pine nuts to the salad ingredients. Blend the yoghurt with the creamed horseradish, curd and chilli powder. Wash and pat dry the coriander, then pluck off the leaves and add to the dressing. Place a lettuce leaf on each piece of rice paper and arrange the salad ingredients on top. Sprinkle over some dressing, then fold over the sides and roll into a sausage shape. Arrange the rice paper rolls on plates and serve.

      Gourmet frisée salad

      with Gorgonzola and walnuts

      Preparation time: approx. 25 minutes

      Per portion approx. 609 kcal / 2559 kJ

      5 g P, 14 g F, 6 g CH

      Serves 4

      150 g walnuts, chopped

      1 tbsp Dijon mustard

      1 tbsp red wine ­vinegar

      2 tbsp walnut oil

      salt, pepper

      400 g frisée lettuce

      2 pears

      250 g Gorgonzola

      1Dry-roast the walnut kernels in a pan. Stir together the mustard and red wine vinegar, and season to taste with salt and pepper.

      2Wash and dry the frisée and divide into bite-sized pieces. Trim the pears, then peel and halve them. Remove the seeds and dice the flesh.

      3Cut the Gorgonzola into small strips. Combine the salad ingredients, then arrange on plates and drizzle over the dressing.

      Grilled tomato salad

      with paprika

      Preparation time: approx. 20 minutes (plus grilling and standing time)

      Per portion approx. 206 kcal / 865 kJ

      2 g P, 18 g F, 6 g CH

      Serves 4

      500 g firm

      tomatoes

      2 red peppers

      1 red onion

      1 garlic clove

      6 tbsp olive oil

      2 tbsp mild red wine vinegar

      salt, pepper

      1 tbsp freshly chopped

      coriander

      1Wash the tomatoes and peppers, then remove the stalks, trim and dry. Place the vegetables under a hot grill until the skins turn black and start to blister. Leave to cool slightly, then remove the

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