Good morning, let’s get started today with the spirit let alone weekend is near to the increasingly morale work today. Short Route this time will talk about vegetarian recipes, is there a vegetarian buddy?
Talking vegetarian initially I also feel strange, a lot of delicious and delicious food but why torture yourself. Until I finally saw all of that for health, and there are also those who think of being vegetarian they support the reduction of global warming. Because what I’ve read about the livestock industry also contributes to the causes of global warming, especially methane gas contribute to air pollution.
When viewed from the diet of the monks they also apply the vegetarian pattern, here because the teachings of buddha forbid to kill sentient beings who have instinct and instinct. But in general being a vegetarian is good for health. According to research vegetarians are much healthier, longlife, and younger, they can also avoid heart disease.
The vegetrarians also have several types, namely
1. Semi Vegetarian
This group still wants to eat fish, meat, milk, eggs but with low portion.
The group here has left eating whole meat, but still consume milk & eggs.
This group has not consumed bacon & eggs, but milk is still consumed
4. Vegetarian Pesco
This group consumes fish instead of meat
This group is the highest level of vegetarian, even honey from bees was not consumed. Because of the tightness of clothes, animal cosmetics were not used.
And for my vegetarian Short Route buddies, we also need to try this vegetarian food menu to balance our consumption patterns that often eat meat. Because life is delicious if balanced, not too to the right or left.
Here Short Route show vegetarian food menu that was quite tempting also to eat.
- Ricotta & Spinach Calzones
1 tsp Garlic powder
1 1/2 tsp Oregano, fresh
10 oz Spinach, frozen dry
1 Egg, large
1 Lbpizza dough
1/8 tsp Red pepper flakes
1 tsp Salt
1 tbsp Olive oil
4 oz Mozzarella cheese
1 oz Parmesan cheese, grated
8 oz Ricotta cheese
2. Vegetarian Black Bean Enchilada Casserole
2 15 oz can Black beans
1 Cilantro, Fresh
1 1/2 cups Corn, sweet yellow cooked kernels
1 Green bell pepper
1 Green onion
1 Red bell pepper
1 tbsp El pato or your favorite jalapeno sauce
24 Corn tortillas
2 cups Cheddar cheese and monterey jack cheese blend
3 1/2 cups Enchilada sauce, red
3. Veggie burritos
- ½ onion, sliced
- ½ bell pepper, sliced (any color)
- 1 teaspoon olive oil
- 2 large flour tortillas
- 1 ripe avocado, sliced
- ½ cup pinto or black beans
- ¼ low-fat cup sour-cream
- 2 tablespoons Mexican salsa
- salt and pepper to taste
- 1 cup cilantro lime rice
Begin by cooking down the rice. You can use any type of rice you have ready on hand or use my cilantro lime rice recipe.
- While the rice is cooking, heat a small pan to high heat. Add the olive oil, onions, and bell peppers. Cook on high for 3-4 minutes or until the veggies begin to brown on the edges. Turn off heat and set pan aside.
- Lay a flour tortilla on a flat surface. Top with half of the fajita veggies, ½ sliced avocado, ¼ cup beans, 2 tablespoons sour-cream, 1 tablespoon salsa, and a sprinkle of salt and pepper. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Wrap in foil and cut in half. Serve warm. Enjoy!
4. Thai Curry Vegetable Soup
- 2 Tbsp neutral cooking oil*
- 2 cloves garlic
- 1 Tbsp grated fresh ginger
- 2 Tbsp Thai red curry paste
- 1 small sweet potato (about 1 lb.)
- 1 bunch baby bok choy
- 4 cups vegetable or chicken broth
- 13 oz can coconut milk
- 1/2 Tbsp fish sauce
- 1/2 Tbsp brown sugar
- 3.5 oz rice vermicelli noodles
- 1/2 red onion $0.29
- 1 lime $0.17
- Handful fresh cilantro $0.17
- Sriracha to taste $0.15
Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
*Use any neutral (low flavor) cooking oil, like vegetable, corn, canola, sunflower, grapeseed, or peanut.
5. Pot Minestrone Soup
- Start off by chopping all of your vegetables. Soup is a great way to get rid of any leftover veggies you have in your fridge as well. Or, if you’re in a pinch, your local grocery store may also sell prechopped veggies just for soup.
- Next, press the SAUTE button on your instant pot and drizzle in some olive oil. Add the onions and garlic and cook for about 2 minutes, until fragrant. Add the rest of the ingredients except for the spinach. Stir in vegetable broth and water (use less if you like it less watery) and season with salt and pepper to taste.
- Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set for 3 minutes.
When the instant pot beeps, allow the pressure to release naturally for 8 minutes. Then turn the valve to vent to release the pressure.
Once the pressure is released, open the lid and stir in the cooked pasta and chopped spinach and let it sit for 5 minutes. ***you can also cook the pasta directly with the soup but this soaks up more water so you may have to add more water and allow pressure cooker to naturally release for 12 minutes instead of 8.
- Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
- ***NOTE about pasta – **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.