Lasagna and baked guinea fowl are not the only viable option for the various dinners that mark the month of December:healthier, lighter and veg alternative exists, you just need to know how to cook it. Here we give you some ideas of veggie recipes to bring a breath of fresh air and vegetables to the Christmas and New Year's table, also suitable for children!
Christmas sandwich sapling
To dye the "White Christmas" atmosphere of a beautiful vegetarian green, let's start with the ad hoc plating of an aperitif that is beautiful to look at and good to eat, in the preparation of which you can be supported by the little ones: a Christmas tree of sandwiches! We found this recipe in "Baby Vegan Chef - cheerful cooking with children" by chef Licia Calia (Terra Nuova Edizioni), a book that teaches share veg choices with children, to prepare dishes with them and to make them passionate about the dreaded vegetables.
Ingredients for people 4
For the rice and caper mayonnaise
- 150 ml of rice milk
- 30 g of rice starch
- ½ lemon squeezed
- 50 ml of extra virgin olive oil
- 50 ml of seed oil
- 1 teaspoon of mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon of capers
Per i sandwich
- 10 slices of veg sandwich bread
- a few leaves of salad
- a few leaves of spinach
- 2 firm tomatoes
- powdered spices to taste (cumin, ginger, nutmeg ...)
Before you start, equip yourself with star molds and flower of various sizes, whisk, juicer, blender and 4 wooden sticks. First we mix thestarch and rice milk in a saucepan, eliminating any lumps with a whisk. Then we heat the mixture on the stove over low heat and stir until it has thickened (it must come off easily from the walls). Then remove it from the heat and transfer it to the glass of the hand blender together with the juice of the lemon, To mustard, All 'vinegar, at a pinch of sale and capers. Then we operate by moving the device from the bottom up, we pour theolive oil and that of seeds flush and continue until a smooth emulsion is obtained. Let it cool in the refrigerator for half an hour. In the meantime we wash the spinach,salad and tomatoes to slice. Then we cut out the bread with molds of various sizes. Let's color the smaller stars with spices, to taste. Let's do the rest with the vegetables and spread them with the rice mayonnaise. We overlap the various canapes, placing the largest stars at the base and continuing with the smaller ones. Block the sandwiches with a wooden stick and place the colored stars on top, and that's it!
Recipe for children: vegetable balls in the shape of a spinning topgo to the gallery
Tasty little balls in the shape of a spinning top to make even the little ones appreciate vegetables! Here's how to make them in 3 simple steps.
This dish, very popular in Arab countries, will surely meet the favor of children, given its own delicate taste and its creamy texture, but also that of the diners attentive to the line: it is in fact one Spreadable cream much less caloric than traditional butter or pate. You can also experiment with its bean variant, which is creamier and more consistent: the secret ingredient to flavor everything is tahini sauce, nutritious and rich in vitamin B and calcium. We found the recipe on the Wannabemum.com website: there is also an idea for making almond biscuits, perfect as a Christmas gift!
Ingredients for people 4
- 2 cans of chickpeas - or red kidney beans
- 4 tablespoons of tahini sauce
- 1 lemon squeezed
- 5 tablespoons of olive oil
- 1/2 tsp curry powder (optional)
- 1 pinch of salt
Open the jar of chickpeas, drain and rinse them. Then pour them into a pot half full of water, and let them boil until the water dries. At this point, pour the contents into a bowl and give a puree of an immersion blender, until the mixture is creamy. Leave to cool and transfer to a bowl, adding a teaspoon ofoil is one of lemon. The optimum is to accompany this delicacy with carasau bread. Serve in cups or small glasses and indulge yourself with decorations made with semi.
An evergreen aperitif, which you can prepare in advance and take out on New Year's Eve, are at pickled onions: a whim suitable for all menus, veg, easy to "pinch" with a toothpick but also with a fork, with a strong flavor but that goes with everything. This recipe, based on the taste and genuineness of the Emilian peasant tradition, is found in the book "Delights under the tree" by Laura Bertelli (Logos Edizioni), which suggests many preparations that can become a gesture of affection for one's own dear, both as gifts to be exchanged under the tree, and in the form of delicacies to be prepared with care and enjoyed at the table all together.
Ingredients (for 4/5 jars of 250 g)
- 1 kg of spring onions | ½ l of red wine vinegar | 15 black peppercorns
- 1 teaspoon of coarse salt | 4 bay leaves
Clean and wash the onions, bring the vinegar with salt, pepper and bay leaf to a boil in a pan, dip the little onions and boil for 2 minutes. Drain them keeping the vinegar, let them cool and place them in the jars, covering with thevinegar and aromas. Seal tightly and store in a cool, dry place. It is not necessary to sterilize the product because vinegar is an excellent natural preservative against bacteria: the only disadvantage is that it continues to "cook" the food during storage, risking making them "soft" or too acidic. My advice is therefore to consume the onions within a few months to enjoy them in all their crunchiness.
The art of sushi ... only with vegetables and colored ricego to the gallery
Is sushi in your imagination raw fish with a little rice? You will have to change your mind by looking at the images of these fictional masterpieces. Here are the most beautiful artistic creations ...
RECIPE ACCORDING TO VEGETARIAN
Stuffed artichokes for New Year's Eve
An excellent vegetable-based first course, which your little ones will surely like, are Christmas Tagliatelle (which you can also prepare on New Year's Eve). The complete recipe can be found in our article Vegan menu for Christmas and New Year.
On New Year's Eve it is difficult not to be interrupted by a train, a count down or a toast every five minutes: bring something fresh and a little lighter than the usual dishes to the table (and above all easy to eat in feet) will be a welcome gesture for all diners. The recipe is taken from "Pregnancy: the ideal diet - Advice and veggie recipes for the health of the expectant mother" by Simona Mezzera (Terra Nuova Edizioni, 14 euro, pp. 115).
Ingredients for people 4
- 8 tender Roman artichokes
- 1 lemon
- 2 cloves of garlic
- salt and pepper
For the stuffing
- 1 tuft for each of: thyme, chives, sage, parsley or a mixture of mint and parsley
- 1 2-garlic cloves
- a few handfuls of crumbled stale bread
- 4-5 C of oil
- salt and pepper
Private i artichokes of the outer leaves, harder; cut off the tips left in the heart. Remove the stems except about 4-5 cm, by peeling them. Remove the internal fluff with the help of a teaspoon. Rub the vegetables with the lemon, so as not to make them dark, and dip them gradually in water acidulated with lemon juice. Prepare the filling by mixing the herb bread andgarlic chopped, adjusted by sale e pepper and seasoned withoil: drain the artichokes and stuff them with the mixture. Put them upright in a pan that contains them, tightly closed. Sprinkle them with a drizzle of oil, add the dressed cloves of garlic, pour water up to about halfway up the artichokes, cover and cook for 30 minutes.
Recipe for children: green pasta in the shape of a butterfly!go to the gallery
Another way to eat pasta while having fun ... with vegetables! The recipe for making green butterflies
VEGETARIAN SWEET RECIPE
Mandarin cubes to be enjoyed at midnight
Arriving at the end of the evening, after hours sitting at the table to eat while waiting for the fireworks, ending with a panettone with zabaglione cream could be very challenging. Why not focus on a lighter dessert, veg and also suitable for the tastes of children? What is left over can also be consumed in the following days, given the practical "cube" version. This recipe is also taken from the book "Baby Vegan Chef - happy cooking with children".
Ingredients for 6-8 people
- 125 g of 00 flour
- 100 g of potato starch
- 110 g of cane sugar
- 50 ml of rice oil
- 240 ml of tangerine juice
- 2-3 mandarins bio
- 1 pinch of salt
- 1 sachet of cream of tartar yeast, 50 ml of maple syrup
Put therice oil, the XNUMX/XNUMX cup sugar and tangerine juice in a large bowl and mix vigorously. In another bowl, mix the flour and starch with a whisk and add them all to the liquid mixture just prepared: continue to turn until the dough is velvety. Then add a pinch of salt and the sifted cream of tartar and stir again until the mixture is smooth and homogeneous. Line a springform pan with a sheet of parchment paper and pour the dough into it evenly. Then bake in a preheated oven at 170 ° for about 40 minutes, then remove the cake from the oven and let it cool completely. Cut it into cubes, on which you will put a wedge of mandarin (or other fruit of your liking) stop them with a stick and sprinkle them with maple syrup. The tasty variant? Pour some chocolate or a little icing sugar over it.
Updated on 22.12.2022TAG:
- healthy nutrition
- vegetable recipes
- vegetarian recipes