Vegetarian food

Vegetarian food

pyramid of vegetarian food

Vegetarian Dishes

Asparagus flemish style (Belgium)
Vegetable dishes of (Turkey)
Canneloni with creamy asparagus (Italy)
Spinach Ogors (Bulgaria)
The best vegetarian dishes (Poland)

Asparagus Flemish Style
Ingredients: 3 pounds white asparagus or the freshest local asparagus you can get 8 Tbls. (1 stick) unsalted butter 3 large eggs, hard-cooked and peeled 1 1/2 tsps. fresh lemon juice 1/4 cu. freshly minced fresh parsley Salt and freshly ground black pepper to taste Pinch of freshly grated nutmeg Preparation Bring a large saucepan of lightly salted water to a boil. Meanwhile, use a vegetable peeler to remove the thick woody skin of each white asparagus stalk from just below the tip to the stem end. If you are using green asparagus, just trim the lower part of each stalk. Bunch the asparagus spears together and trim them to about the same length. Tie the bundle together with kitchen string. When the water boils, lower the heat, add the asparagus, and simmer until they are tender, 15 to 30 minutes depending on the thickness. Cover the pot only if you are using white asparagus; do not cover the green as it will lose its fresh color. Remove the asparagus bundle and drain on a kitchen towel. Be careful not to break the delicate asparagus tips. Melt the butter in a small saucepan over low heat. If the hard-cooked eggs are completely cold, plunge them for 1 minute into the asparagus cooking water to heheat and then peel. In a small mixing bowl, mash the eggs with a fork. Add the melted butter, lemon juice, and parsley. season with salt and pepper, and nutneg. Stir to mix. Arrange the asparagus on individual plates. Cover each portion with the Flemish sauce, leaving the tips uncovered. Serve immediately while everything is still warm.
Serves 4 to 6 In many families the asparagus is served separately with a sauceboat of melted butter and little dishes holding soft-cooked eggs. Eaten with the fingers, first by dipping asparagus into melted butter, and then in the creamy egg yolks. Pure heaven and a very sensuous experience!! Belgium

VEGETABLE DISHES OF TURKEY

Along with grains, vegetables are also consumed in large quantities in the Turkish diet. The simplest and most basic type of vegetable dish is prepared by slicing a main vegetable such as zucchini or eggplant, combining it with tomatoes, green peppers, and onions and cooking it slowly in butter and its own juices. Since the vegetables that are cultivated in Turkey are truly delicious, a simple dish like this, eaten with a sizeable chunk of fresh bread is a satisfying meal for many people.

A whole class of vegetables is cooked in olive oil. These dishes would be third in a five-course meal, following the soup and a main course such as rice or borek and vegetable/meat and before dessert and fruit. Practically all vegetables, such as fresh string-beans, artichokes, root celery, eggplants, pinto beans or zucchini can be cooked in olive oil and are typically eaten at room-temperature. So they are a staple part of the menu with variations depending on the season.

Then there are the fried vegetables, such as eggplant, peppers or zucchinis, that are eaten with a tomato or a yogurt sauce. "Dolma" is the generic term for stuffed vegetables, being a derivative of the verb "doldurmak" or "to fill", it actually means "stuffed" in Turkish. There are two categories of dolmas: those filled with a meat mix or with a rice mix. The latter are cooked in olive oil and eaten at room-temperature. The meat dolma is a main-course dish eaten with a yogurt sauce and a very frequent one in the average household. Any vegetable which can be filled with or wrapped around these mixes can be used in dolma, including zucchini, eggplants, tomatoes, cabbage and grapevine leaves. However, the green pepper dolma with the rice stuffing, has to be the queen of all dolmas. A royal feast to the eye and the palate...

In addition to these general categories, there are numerous meat and vegetable dishes which feature unique recipes. When talking vegetables, it is important to know that the eggplant(or aubergine) has a special place in the Turkish Cuisine. This handsome vegetable with its brown-green cap, velvety purple skin, has a richer flavour than that of its relatives found elsewhere. At a party, a frustrating question to ask a Turk would be "How do you usually cook your eggplant? " A proper answer to this question would require hours!

Here, too, it will have to suffice to mention two eggplant dishes that are a must to taste. In one, the eggplant is split lengthwise and filled with a meat mix. This is a common summer dish, eaten with white rice pilaf. The other one is " Her Majesty's Favourite", a delicate formal dish that is not easy to make but well worth trying.. The name refers to Empress Eugeine, the wife of Napoleon III, who fell in love with it on her visit to Sultan Abdulaziz.

Canneloni with creamy asparagus (Italy)

Vegetarian food- Bulgaria

Spinach Ogars
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Ingredients:

300 g spinach;
20 ml olive oil;
1 clove garlic;
1 pinch black pepper;
2 pinches salt;
2 eggs;
100 g cheese;
1 pinch red pepper;
40 ml cream;
150 g potatoes;
120g grated cheese;
1 tablespoon flour.

Preparation:

1. Cook potatoes. Place spinach in a pan of boiled water to be blanched. Once the brew, spinach is cooled and cut nadrebno.

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2. In a pan put butter and olive oil. Once heated, pour the spinach. Fry, stirring continuously. After 2-3 minutes add a little water. Is suffocating. Flavor with garlic, which is sliced. Sprinkle with salt and pepper. In the mixture break eggs and add cheese. Season with paprika. Add to cream and stir.

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3. Pour into a container for baking. Cover grinded peeled potatoes. The cheese is kneaded with flour and spread over potatoes. Bake in oven until cheese crusted catch.

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The best vegetarian dishes