Vegetarian super burger
#easypastarecipe #easyrecipe #courgettespasta #pastaeasytaste #vegetarian
3 Zucchini (in Summer you can use Zucchini blossoms)
1 pack of soy-cream (or double-cream) – about 100 g.
1 teaspoon of curry
200 g fusilli or other types of pasta
Today I visited my mother and she said a farmer donated her some vegetables and she wanted to share them together with me. I went home and opened the kitchen cabinet while wondering: “so, what do I cook today for my vegetarian daughter?”. I took a pack of millet, then reminded of some leftovers of smoked cheese in the fridge. I thought, if I cook everything well, I can get a great taste from this almost “for free” recipe (in short, I just paid the millet, cheese, salt, pepper and oil, how much is it? 4 €? maybe less).
Marta said it was tasteful, delicious, light and original; what is more, I was happy to see her approval.
#mirnarossirecipe #cheaphealthyvegetableseasy #mile #vegetarian
100 g millet
1 red pepper
150 g Ricotta Cheese (or other spread/cream cheese)
300 g. cabbage or kale, steamed and shredded
4 tbsp grated Parmigiano Cheese (or Cheddar or other as you please)
salt and pepper
flour 1 tbsp for dough + 3 or 4 for coating
Extra Virgin Olive Oil 3 tbsp
breadcrumbs ½ cup (both for dough and coat)
baking powder 1 teaspoon
chives 1 tea spoon
This recipe is easy, tasteful, cheap and most of all, a colored one. I love seasonal food, because it grants the highest values in terms of nutrients, 0 km emissions and helps local farmers.
2 recipes for 1!
Ingredients – Serves 3
1/2 head of organic red cabbage
1 cup uncooked organic small black lentils
10 dried tomatoes (10 half)
100 g ricotta cheese (or other spread cream as you like)*
Chickpea burgers with dried tomatoes
Vegetarian recipe. #vegetableeasyrecipe
For this recipe, you can use leftover chickpea or boil on purpose.
Chickpea 1/2 cup (or 1 can of chickpeas)
Boiled and smashed potato 1 (or 2 small ones)
Dried tomatoes in oil 4 (4 half dried tomatoes)
Stale bread made with whole wheat*, 1/4 cup
Bread crumbs ½ cup
Extra virgin oil 2/3 teaspoons
Barley, pumpkin, and hazelnuts
For this recipe, you can use leftover barley or boil it on purpose and add pumpkin (better if leftover from other recipes, since you need a small amount) and potato.
Barley 1 cup
Water 3 cups
Boiled potato 1, dice chopped
Pumpkin 150 g, dice chopped
Hazelnuts 20 g