Today, many supporters of healthy eating prefer vegetable products and vegetarian diets. Some eat so constantly, some – periodically, to cleanse the body. However, in any case, an important condition remains the provision of the body with a sufficient amount of protein, iron and other nutrients. To help in this will be able dishes prepared according to recipes developed and tested by experts.
What does a temporary vegetarian food
Immediately it should be noted that the transition to such food should be gradual. Otherwise, there is a weakness and a depressed state. In addition, nutritionists recommend adding milk and eggs to vegetable food when switching to a vegetarian diet.
For therapeutic purposes, vegetarianism can be used for some diseases. It:
• diseases of the heart and blood vessels;
• hypertonic disease;
• urine acid diathesis;
• acute and chronic kidney disease.
Doctors also warn that the constant observance of a vegetarian diet can lead to the development of certain diseases. Thus, iron deficiency causes anemia, in which a person is constantly observed fatigue and drowsiness. The lack of amino acids leads to the fact that the body cannot synthesize the necessary amount of proteins, which are necessary for the transportation of nutrients and the construction of new cells and tissues.
A temporary vegetarian diet, especially with the use of amaranth, will allow you to replenish the body with plenty of fiber, which helps cleanse the digestive tract and blood, and also reduces the burden on the liver and pancreas.
Recipes of the most popular Lenten dishes with amaranth
Introducing the most popular recipes. Cooked dishes on them quickly become favorites.
Amaranth, spinach and porcini casserole
• amaranth – 250 g;
• water for amaranth – 650 ml;
• spice for soup – 1 teaspoon;
• spinach leaves (can be frozen) – 750 g;
• water for spinach – 50 ml;
• dried tomatoes – 15 g;
• room garlic or 1 clove of regular garlic;
• white mushrooms (can be frozen) – 300 g;
• coconut or olive oil;
• chili flakes;
• Himalayan or sea salt;
• Almond cream, plain or coconut milk – 4 tablespoons;
• Feta cheese or tofu – 200 g;
• cherry tomatoes – 100 g;
• vegetable cheese, grated or vegan pizza – 200 g.
It is necessary to boil the water with the seasoning for the soup and amaranth, stew for 30 minutes with the lid closed. After that, all mix well and give the grain to swell for another 5 minutes.
Spinach leaves with 50 ml of water bring to a boil. Soak dried tomatoes in warm water for 5 minutes, then chop the garlic into small pieces and add them to amaranth.
Heat the oven to 180 ° C. Send the butter and porcini mushrooms to the pan and fry them at high temperature until the liquid evaporates. While mushrooms are fried, free the spinach from the water and mix with mushrooms and amaranth, add spices, cubes of feta cheese and almond milk, mix.
In the baking dish we send the cooked mixture, add, evenly distributing, tomatoes and grated cheese. Bake for 10 minutes at 180 ° C.
This dish is also interesting because it can be reheated.
This dish is made with an appetizing crispy crust of amaranth and almond.
• Kohlrabi cabbage – 1 piece;
• flour for breading;
• sweet mustard – 1 teaspoon;
• Almond (planed);
• oil for frying.
First you need to prepare a thick paste of flour, water, mustard, salt and pepper. In another plate, mix the amaranth and almonds.
First, kohlrabi slices generously dunk in pasta, then in breadcrumbs, slightly pressing on them, and fry over medium heat for 10 minutes. It is advisable to fry under the lid, to get a crisp.
Amaranth porridge with nuts and grilled pears
Ingredients (per one serving):
• 50 g amaranth;
• 100 milliliters of water;
• 200 milliliters of milk;
• 1 pinch of salt;
• 1 teaspoon of maple syrup;
• 1 large pear;
• ½ tsp cinnamon;
• 1 pinch of ground ginger;
• 1 pinch of ground cloves;
• 50 grams of Greek yogurt;
• 1 small handful of walnuts.
It is necessary to wash the amaranth in a sieve with a fine mesh and strain. Then we mix the washed amaranth with milk, water and salt, send it to the pot and bring to a boil, and then boil for 25 minutes over medium heat until soft. As a result, some liquid should remain.
Remove the amaranth porridge from the heat and let it stand for 10 minutes. Stir with spices. Meanwhile, fry pecans (a close relative of the walnut, but its kernels are softer and more tender) with a teaspoon of maple syrup and let cool. My pear, cut it into small pieces, and fry with the remaining maple syrup until done. Now you need to mix pieces of pear with amaranth, and send everything in a bowl.
Served with yogurt and walnuts.
Amaranth and chilli salad
Ingredients (based on 4 servings):
• 80 g amaranth;
• ground pepper;
• 2 tomatoes;
• 1 red onion;
• 1 red chili;
• 1 bunch of parsley;
• vegetable oil;
• 1 teaspoon sea buckthorn juice;
• 2 tablespoons of lemon juice.
First, rinse the amaranth grain in a sieve under running water, and then boil it in salt water for 15 minutes. After that, the hot water is drained and dabbed amaranth with cold water, let it drain.
Wash the tomatoes and cut into small cubes. Peel the onions and cut into rings. Chile chop very finely. Also chop the parsley. Mix the oil, sea buckthorn and lemon juice. Season everything with salt and pepper. Now mix the amaranth with the prepared ingredients and leave for 30 minutes. After that, the salad can be served on the table.
Cottage Cheese-Plum Casserole with Amaranth
Ingredients (for 4 servings):
• 700 ml of milk;
• 250 g of amaranth;
• 400 g plums;
• 3 eggs;
• oil for the form;
• flour for the form;
• 1 tablespoon of vanilla sugar;
• 50 g of sugar;
• 250 g of cottage cheese (20%);
• 2 tablespoons of almond flakes.
First, boil the milk with a pinch of salt, pour the amaranth into the boiling milk and allow the grains to soak in soft heat, stirring the milk with the amaranth for about 40 minutes from time to time. Then turn off and let cool to a warm temperature.
In the meantime, wash the plums, cut them in half and free them from the bones. Separate the egg whites from the yolks and whip them with a pinch of salt to a strong foam.
Lubricate the form with butter and sprinkle with flour. We preheat the oven to 200 ° C. Distribute half the plums in the pan.
Now you need to beat the egg yolks with vanilla sugar and the usual before the formation of foam, combine them with cottage cheese, chilled amaranth, and egg whites. Half of the mass is sent to the form where there is already a drain, from above we distribute the remaining drain and the second half of the mass. Sprinkle with almond flakes and set in the oven. We bake in a preheated oven on the second grate from the bottom for 30-40 minutes until golden brown.
Braised orange fennel with amaranth
Amaranth Spicy Dish
In this recipe, fennel deserves special attention. Dishes from it can be found in the menu of many European restaurants. Fennel, also known as fennel, and for its rich healing properties, was appreciated by doctors of ancient Rome and Greece. In appearance, fennel is similar to dill, and in taste it resembles anise, but tastes more sweet. Fennel bulb, crisp and fresh, used along with greens. It is added to soups and salads, giving them a special spicy taste, but can be prepared and a separate dish. Further recipe from the chef of one of the organic restaurants of Simon Tress.
• 2 fennel bulbs;
• 1 teaspoon of madras curry (a mixture of spices originating from India, and the composition of the mixture was chosen in full accordance with the traditions of ancient Ayurvedic medicine to maintain in full and absolute balance all the functions of the human body)
• 700 ml of orange juice;
• 50 m maple syrup;
• 50 ml of olive oil;
• 250 g of amaranth;
• vegetable broth;
• salt, pepper to taste;
• green fennel.
Fennel onion cut into 4 parts and finely chop the fennel stalks. Heat the olive oil with curry until it turns slightly light brown. Add the fennel and fry. Add orange juice and bring to a boil. Then add maple syrup and season with salt.
Bring the vegetable broth to a boil, add the amaranth and simmer it on low heat for about 20 minutes until the amaranth grain swells. At the end, season the dish with salt and pepper and add the green fennel. Interestingly, in the process of cooking fennel bulbs get orange, orange color.
Vegetable stew with amaranth
Ingredients (for 2 servings):
• 150 g of amaranth;
• 3 tablespoons of olive oil;
• ½ l vegetable broth;
• 200 g carrots;
• 200 g savoy cabbage;
• 200 g leeks;
• 1 tbsp. soy sauce;
• Fresh herbs (onion, parsley) to taste.
Fry the amaranth in olive oil, add the broth, cover it and simmer for 45 minutes. After that, add the vegetables and continue to cook for another 10 minutes. Season with soy sauce and herbs.