Vegetarian Recipes Easy Simple

We will share Vegetarian Recipes Easy for your vegetarian. It is a healthy food for our body. We can write two recipes in this page, the first Pesto Recipe and the other Stuffed Eggplant.

A Vegetarian does not eat meat, including: red meat, game, poultry, fish, crustacean, shellfish, and products of animal slaughter such as animal-derived gelatin and rennet.There are a number of vegetarian diets. A lacto-vegetarian diet includes dairy products but excludes eggs, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-ovo vegetarian diet includes both eggs and dairy products. A vegan diet excludes all animal products, such as dairy products, eggs, and honey. Vegetarianism may be adopted for ethical, health, environmental, religious, political, cultural, aesthetic, economic, or other reasons.

Italian dinner with Pesto Recipe

Sources:

• 1 pound linguine noodles.
• 21/2 cups fresh basil leaves.
• 6 tablespoons olive oil.
• 1/3 cup pine nuts ( when not available, blanched almonds may used).
• 3/4 cup Parmesan cheese.
• 3/4 teaspoon salt.
• 3/4 black pepper.

In blender crush up basil leaves, olive oil, pine nuts, cheese, salt, and peper. Blend until a thick sauce. In 1 gallon pot add linguine to boiling water to which you have added 1/2 teaspoons salt. Boil linguine 10 minutes until the pasta is cooked. Drain thoroughly Rinse with cold water. Put pasta in a warm serving dish, and spoon pesto sauce over pasta. Serve immediately. Serves 4.

Italian Dinner with Stuffed Eggplant Recipe

Ingredients;

• 2 eggplants ( cut in half, lengthwise).
• 1 small can of tomato puree (8oz.)
• 1 cup bread crumbs.
• 2 zucchini ( chopped in 1/4-inch cubes).
• 1 pound mozzarella cheese (grated).
• 1 1/2 cups oil or ghee.
• 1 1/2 teaspoons black pepper.
• 1 1/2 teaspoons salt.
• 1 teaspoon basil leaves.
• 1 tablespoon lemon juice.
• 1 tablespoon oregano flakes.
• 1/4 teaspoon hing.

In large skillet heat 1 cup oil ghee. Cut eggplants lengthwise in equal halves. Place all four halves of eggplants face down in hot oil. Adjust to low heat. Cook eggplant for about 10 minutes on each side or until very tender. It's ready when you can push a knife point through easily. Turn off flame and set aside.

In one-quart saucepan add 1/4 cup oil or ghee. When heated add 1 teaspoon black pepper, hing, and lemon juice. Quickly add tomato puree. Add 1/2 cup water, 1 teaspoon salt, and basil leaves. Cook on medium heat for 1/2 hour, stirring often.

In small skillet add last 1/4 cup of oil or ghee. When hot add 1/2 teaspoon salt, and fry at high heat for 5 minutes, stirring frequently. Add bread crumbs and lower heat. Spiced bread crumbs may be used, but then refrain from using salt. Cook for 2 more minutes.

Return to skillet with cooked eggplants. Divide zucchini stuffing in four parts, put evenly on top of eggplants, and cover with sauce and grated cheese. Cover and put on a low flame until cheese is melted. Garnish with parsley and oregano. Serve hot. Serves 4.

 Please you can practice these recipes above!