Dinner without meat

Dinner without meat is the choice of those who prefer to eat exclusively light foods before bed that the stomach does not have to digest until the morning. Unload your body and prepare hearty and very tasty dishes from vegetables with various additives or cereals with all kinds of sauces for dinner for the whole family. This article will be especially interesting for those who have completely given up meat or are trying to lose weight.

Vegetable stew with eggplants and zucchini

Vegetable stew with eggplants and zucchini is a healthy and very tasty dish, filled with macro- and microelements that the human body so needs with the onset of cold weather. Prepare a bright and aromatic dish without any fuss and enjoy the wonderful taste.

1. 
   How to cook a quick and tasty dinner without meat? We wash the vegetables under running water and allow time to dry.Cut eggplant and zucchini into medium-sized cubes. To get rid of bitterness, sprinkle the eggplant pieces with salt for 15-20 minutes, and then rinse with water.
2. 
   Remove the seeds and membranes from the bell pepper and chop as desired.
3. 
   Pour boiling water over the tomatoes and remove the skin, randomly chop the pulp into pieces.
4. 
   Heat the oil in a frying pan and saute the onion half rings and garlic cloves for several minutes over medium heat.
5. 
   Add the sweet pepper to the transparent onion and fry for 3-4 minutes over high heat.
6. 
   Place the sliced ​​eggplant and zucchini in a heat-resistant bowl, mix and fry over high heat for another couple of minutes.
7. 
   Now we supplement the assorted vegetables with tomato pulp, stir and simmer under the lid on a minimum flame for about 20-25 minutes. Salt and pepper 10 minutes before cooking.
8. 
   Meatless dinner is ready! Place the delicious stew on plates and garnish with herbs. Bon appetit!

Cauliflower in batter in a frying pan

Cauliflower in batter in a frying pan is a great way to supplement your family’s diet with a tasty and healthy dish that will take you no more than half an hour to prepare. Small inflorescences covered with a mixture of milk, eggs and hard cheese will please everyone!

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Cauliflower – 250 gr.
• Milk – 40 ml.
• Eggs – 1 pc.
• Hard cheese – 30 gr.
• Corn flour – 30 gr.
• Laurel leaf – 1 pc.
• Granulated garlic – ½ tsp.
• Italian herbs – ½ tsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Divide the cabbage forks into medium-sized inflorescences, boil with the addition of salt and laurel for 1-2 minutes after boiling.

Step 2.For the batter, break the egg into a bowl and beat with a pinch of salt.

Step 3. Season the beaten egg with granulated garlic, aromatic herbs, black pepper, and add milk.

Step 4. Grind the cheese using a grater with small holes and pour it into the batter along with the flour.

Step 5. Mix the mixture thoroughly and dip the inflorescences.

Step 6. Fry the cabbage in batter in oil on all sides until golden brown.

Step 7. Bon appetit!

Stewed zucchini with rice and vegetables

Stewed zucchini with rice and vegetables is a dish that is ideal for those who are fasting or have completely abandoned the consumption of animal products. Despite the fact that the composition includes only cereals and vegetables, the finished dish turns out to be very satisfying and tasty.

Cooking time – 25 min.

Cooking time - 5 minutes.

Portions – 2.

Ingredients:

• Rice (boiled) – 100 gr.
• Zucchini – 150 gr.
• Carrot – 60 gr.
• Onion – 1 pc.
• Green beans – 60 gr.
• Tomatoes – 2 pcs.
• Vegetable oil – 1 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Peel and peel the vegetables and rinse with water. Cut the onion and carrots into medium-sized segments and sauté in hot oil for about 3-4 minutes, stirring occasionally.

Step 2. Add vegetables with zucchini cubes and green beans, fry over high heat for another 3-4 minutes.

Step 3. Pour boiling water over the tomatoes, remove the skin, chop the pulp and add to the vegetables in a frying pan, add some salt.

Step 4. At the moment when all the vegetables have become soft and browned, add one hundred grams of boiled rice.

Step 5. Mix the ingredients of the dish thoroughly and heat for 4-5 minutes under the lid.

Step 6. Serve the aromatic dish into portioned bowls and serve. Bon appetit!

Broccoli and Cauliflower Casserole

Broccoli and cauliflower casserole is a low-calorie and healthy dish that will pleasantly surprise you with its taste characteristics and incomparable aroma. To make the dish more refined, we recommend adding a little grated cheese and sour cream for juiciness.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Broccoli – 250 gr.
• Cauliflower – 250 gr.
• Hard cheese – 80 gr.
• Milk – 80 ml.
• Sour cream – 40 gr.
• Eggs – 4 pcs.
• Sunflower oil – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Boil broccoli and cauliflower inflorescences in salted water for five minutes.

Step 2. To pour into a bowl, break the eggs, add milk, sour cream, salt and ground pepper for piquancy.

Step 3. Beat the eggs with additives using a mixer or hand whisk.

Step 4. Add grated cheese and mix.

Step 5. Coat the baking dish with a thin layer of oil and distribute the vegetables.

Step 6. Fill the broccoli and cabbage with the egg mixture and, if desired, flavor the top with a handful of cheese.

Step 7. Bake the food for 40 minutes at 180 degrees.

Step 8. Serve the casserole warm and enjoy. Bon appetit!

Macaroni Cheese and Egg Casserole

Macaroni cheese and egg casserole is a very easy to prepare, but at the same time incredibly tasty dish that is perfect for a complete and satisfying lunch or dinner for the whole family. In addition, not only fresh pasta is suitable for cooking, but also yesterday’s pasta.

Cooking time - 30 min.

Cooking time – 7 min.

Portions – 3-4.

Ingredients:

• Pasta – 250 gr.
• Eggs – 3 pcs.
• Dill – 1 bunch.
• Hard cheese – 100 gr.
• Green onion – 1 bunch.
• Mayonnaise – 1 tbsp.
• Vegetable oil – 1 tsp.
• Ground pepper mixture - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Boil the pasta in salted water until tender.

Step 2. At the same time, prepare the filling: beat the eggs with the addition of mayonnaise, chopped herbs, a mixture of peppers and salt.

Step 3. Beat with a fork until smooth.

Step 4. Drain the excess liquid from the pasta and pour into a heat-resistant form seasoned with oil.

Step 5. Fill the pasta with the egg mixture with herbs and place in the oven for 20 minutes (180 degrees).

Step 6. After the time has passed, sprinkle the food with cheese shavings and put it in the oven for a few more minutes.

Step 7. Carefully remove the mold from the hot oven.

Step 8. And after cutting it like a cake, serve it to the table. Cook and have fun!

Classic ratatouille in the oven

Classic ratatouille in the oven is a traditional dish of Provence, which has gained popularity in our latitudes quite a long time ago. Which is not at all surprising, because the combination of baked vegetables turns out to be so successful that once you prepare it, you will return to this recipe again and again!

Cooking time – 55 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Green pepper – 1 pc.
• Onions – 300 gr.
• Garlic – 3 teeth.
• Eggplant – 250 gr.
• Zucchini – 250 gr.
• Tomatoes – 300 gr.
• Olive oil – 4 tbsp.
• Laurel leaf – 1 pc.
• Provençal herbs - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. We “free” the onion and garlic from the husks and cut them: the onion into half rings, the garlic into slices.

Step 2.We clean the pepper from the seed capsule, cut out the stalk, and cut into arbitrary slices.

Step 3. Cut the zucchini and eggplant into cubes of the same size.

Step 4. Cut juicy tomatoes into cubes.

Step 5. Heat the olive oil in a saucepan and sauté the onion and garlic.

Step 6. After 4 minutes, add pepper, eggplant, aromatic herbs, salt and bay leaves to the same heat-resistant bowl - mix and fry for 10 minutes, then reduce the flame and simmer under the lid for 10 minutes.

Step 7. Then add the zucchini pieces, stir and simmer for another 5 minutes.

Step 8. Next, add the tomatoes and bring the vegetable mixture to a boil. Season with salt and black pepper to your taste.

Bon appetit!

Salad with arugula, tomatoes and avocado

Salad with arugula, tomatoes and avocado is a popular and incredibly tasty appetizer that can be found on the menu of most restaurants and cafes. Today we will prepare this bright and healthy dish at home and complement it with cottage cheese, which can be replaced with feta cheese or other pickled cheeses to suit your taste.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Arugula – 1 bunch.
• Avocado – 1 pc.
• Cottage cheese – 200 gr.
• Cherry tomatoes – 300 gr.
• Parsley - ½ bunch.
• Green onions – ½ bunch.
• Garlic – 1-2 teeth.
• Olive oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the greens thoroughly, shake off excess moisture and finely chop, add garlic passed through a press.

Step 2. Pour olive oil over the parsley and onion and mix well.

Step 3. Place the cherry halves into the resulting mixture and stir.

Step 4. Supplement the vegetables with avocado cubes.

Step 5. Salt and pepper, focusing on your preferences.

Step 6.Add 2/3 of the cottage cheese to the vegetables.

Step 7. Add spicy arugula.

Step 8. Combine the ingredients in a few movements, sprinkle the remaining cottage cheese on the top of the salad and begin tasting. Bon appetit!

Stewed cabbage with tomato paste

Stewed cabbage with tomato paste is an independent dish, which, if desired, can also be served as a side dish. Finely shredded white cabbage, complemented with sauce and stewed until soft, is an aromatic and very tasty dish that will help you diversify your usual diet.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 3-4.

Ingredients:

• Cabbage – 600 gr.
• Tomato paste – 1 tbsp.
• Onion – 1 pc.
• Carrot – 1 pc.
• Vegetable oil – 2 tbsp.
• Green onion – 2-3 feathers.
• Water – 2-3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Finely chop the cabbage.

Step 2. Peel the onion and cut into cubes.

Step 3. Peel the carrots and chop them using a borage grater.

Step 4. Heat the oil and fry the onions and carrots for 7-8 minutes, stirring occasionally.

Step 5. At the same time, add salt to the cabbage in a plate and knead it with your hands so that the shavings release the juice.

Step 6. Move the cabbage to the sauteer and mix.

Step 7. Simmer the ingredients under a closed lid for about 12-15 minutes. By the time the cabbage straws have become soft, pour in tomato paste diluted in water (1:1 ratio).

Step 8. Simmer the vegetables without a lid for another 8-10 minutes, add salt to your taste.

Step 9. Before serving, sprinkle the food with chopped green onions. Bon appetit!

Classic Greek salad

Classic Greek salad is a Mediterranean classic that has long been loved among our people. Treat yourself to an incredibly tasty and light snack of fresh vegetables, complemented with feta or cheese and seasoned with high-quality olive oil and lemon juice.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Lettuce leaves – 3 pcs.
• Tomatoes – 4-5 pcs.
• Cucumbers – 1 pc.
• Red onion – ½ pc.
• Olives – 6-8 pcs.
• Bell pepper – 1 pc.
• Feta cheese – 50 gr.
• Olive oil – 1 tbsp.
• Lemon juice – 1 tsp.
• Dry mint - to taste.
• Oregano - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Tear the washed and dried lettuce leaves with your hands or cut them randomly.

Step 2. Cut the tomatoes into 4-6 pieces depending on size.

Step 3. Peel the cucumber and cut into half rings, cut the bell pepper into large slices.

Step 4. Cut the peeled sweet onion into thin feathers or half rings.

Step 5. Place all the chopped ingredients in a deep serving dish and add olives.

Step 6. Break the cheese into large pieces and put it in the salad. Season the dish with olive oil and lemon juice, season with oregano, dry mint, a pinch of salt and black pepper. Bon appetit!

Red bean lobio

Red bean lobio is a piquant and moderately spicy dish that will appeal to all legume lovers. For this recipe, we recommend using red beans of the Bordeaux variety, as they retain their shape perfectly even after heat treatment.

Cooking time – 4 hours

Cooking time – 10-15 min.

Portions – 2-3.

Ingredients:

• Red beans – 300 gr.
• Khmeli-suneli – ½ tsp.
• Sweet bell pepper – 1 pc.
• Ground black pepper – 1-2 pinches.
• Vegetable oil – 4 tbsp.
• Laurel leaf – 1 pc.
• Salt - to taste.
• Garlic – 1-2 teeth.
• Tomatoes – 1 pc.
• Hot pepper – 1 pc.
• Walnut kernels – 40 gr.
• Onion – 1 pc.
• Cilantro/parsley – 1 bunch.

Cooking process:

Step 1. Prepare the products according to the list.

Step 2. Soak the beans in cold water for several hours. Then change the water and boil until tender, add salt at the end of the heat treatment.

Step 3. Cool the finished beans directly in the water and, without wasting time, cut the onion and bell pepper into cubes.

Step 4. Fry the chopped vegetables in oil until half cooked.

Step 5. Remove the skin from the tomato and chop the pulp as desired.

Step 6. Add the tomato to the pepper and onion, also add slices of garlic, hot pepper rings, suneli hops, ground pepper, salt and laurel - mix and simmer for a few more minutes over low heat.

Step 7. Grind the walnut kernels in a coffee grinder or crush them in a mortar.

Step 8. Drain the broth from the beans, add the legumes to the vegetables along with walnuts and chopped herbs - stir and heat for another 3-4 minutes.

Step 9. Lobio is completely ready to serve. Bon appetit!