Wednesday, 27 July 2016

Spicy Recipes for the Summer Heat

Hello! It is time again to share some simple and quick cooking recipes. This time summer heat has inspired me to cook spicy and colorful food. I have made these recipes lacto-vegetarian but you can leave the cheese out if you like.

1. Vegetarian tortilla

Vegetarian sauce:

2 big spring onions
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili
400g chopped tomatoes (= one can)
2 tbsp tomato puree
1 tbsp chipotle sauce
2 garlic cloves
1 tsp oregano
400g green lentils (=one can)
black pepper
vegetarian oil

Mince onions and sweat in vegetarian oil with cumin, smoked paprika and chili. Add chopped tomatoes, tomato puree, chipotle, minced garlic and oregano. When the sauce is boiling add green lentils. Let the sauce stew in mild temperature and add salt and pepper if needed.

Serve with:
and fresh vegetables like

2. Potato salad

Potato salad

4 boiled potatoes
1 garlic clove
1 spring onion
1 dl green peas
1 1/2 dl sour cream
4 radishes
1 tsp mustard
salt, sugar, black pepper

Chop potatoes. Slice onion and radishes. Mince garlic. Mix all ingredients together, spice with just a pinch of salt, sugar and pepper.

3. Vegetarian stuffed paprika

Stuffed paprika

4 red paprika
2 dl boiled bulgur wheat
1 courgette
2 garlic cloves
1 spring onion
1 tbsp tomato puree
2 tbsp green pesto
2 red onions
11 cherry tomatoes
black olives
1 tbsp lemon juice
salt and black pepper
3 dl smoked cheese

Mince and sweat red onions. Sweat chopped cherry tomatoes. Peel and chop the courgette and spring onion. Mince the garlic. Split olives. Mix all ingredients together. Split paprika and remove the seeds. Put in the stuffing and crust with smoked cheese. Put in the preheated oven 200 Celsius degrees for 30 min. To prevent cheese drying put a baking sheet on the paprika after 15 mins and continue baking for the rest 15 mins.

4. Creamy vegetarian soup with wasabi

Vegetarian soup

500g carrots
2 big potatoes
1 onion
1/2 cauliflower
1 vegetarian bouillon
1/2 dl cream cheese
1 tsp wasabi paste
chili, black pepper and salt

Peel vegetables and chop to a kettle. Add a vegetarian bouillon and cover the vegetables with water. Boil until the vegetables are soft. Use a hand blender to mash the vegetables and add cream cheese, wasabi and spices. Serve with fresh herbs and bread.


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