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Nine interesting vegan recipes for Picoteo del finde

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Nine interesting vegan recipes for Picoteo del finde
Nine interesting vegan recipes for Picoteo del finde

This week, with such a long bridge that has allowed us to have a small vacation, we have had several opportunities to enjoy special meals with friends and family. Now that we are on the weekend proper, I suggest that you prepare a vegan snack for the weekend . Surely with our proposals you will not know which recipe to choose.

Whether you have opted for this option to feed yourself, or if you follow a traditional diet, without excluding any ingredient, in this compilation you will find interesting recipes that will allow you to vary from your usual recipes . We start!

Mexican toast with spicy tofu

Picoteo1
  • Ingredients for 4 people: Tofu firm 380 g, Purple onion 1, Small celery 1, Italian green pepper 1, Chipotle chile in adobo 2, Granulated garlic, Ground cumin, Mexican or tomato sauce 200 g, Red wine or broth 150 ml, Corn tortillas 6, Avocado 1, Parsley, Lima or lemon, ground black pepper, extra virgin olive oil and salt.
  • preparation:Remove the tofu from the container, drain the liquid, wrap in kitchen paper and leave with a weight about 15 minutes. Cut and crumble by squeezing with a fork. Chop the purple onion and reserve a part to serve. Chop the pepper without the seeds and the celery, fine. Heat a little olive oil in a good pan and cook the onion with the pepper and celery, salt and pepper and sauté for about 4 minutes. Add the tofu and stir well. Add granulated garlic, cumin and cayenne to taste. Add the chopped chilies and part of the marinade, but carefully, it is very spicy. Stir well. Cook the whole a couple of minutes, add the sauce and the wine and let it boil. Lower the heat, cover and cook for 12-15 minutes. It should not be too liquid but neither should it dry too much. Test and correct salt if necessary. Before serving, cook the tortillas with a little oil on another plate, or in the oven, if you have it on. Chop parsley or cilantro, cut the avocado and serve the crispy tortillas with the stuffing and other ingredients to taste.

Link | Mexican toast with spicy tofu

Roasted pumpkin with crispy broccoli, cranberries and almonds

Picoteo2
  • Ingredients: Pumpkin (approximately) 400 g, Broccoli 1, Chili in flakes 2 g, Provencal herbs 5 g, Dry fennel 3 g, Garlic granulated to taste, Black pepper ground to taste, Lemon 1, Sherry vinegar 5 ml, Oil extra virgin olive 30 ml, apple cider or white wine 50 ml, blueberries 100 g, almonds 80 g and coarse salt.
  • preparation:Preheat the oven to 200ºC. The first thing is to prepare the vegetables. Peel the squash, using a peeler, cutting the stem and base. Open lengthwise with a good knife and remove the seeds and filaments. Cut into cubes of approximately the same size. Cut the broccoli florets, leaving the central stem larger for another recipe, or use also in this. Cut portions that are more or less similar sizes, and also take advantage of the leaves. Wash and wring gently. Place the pumpkin and broccoli in a tray or baking dish and mix with all other ingredients, adjusting the amounts to taste. I recommend using a bit of lemon zest and then a splash of juice. Mix well using clean hands, and leave in a single layer. Bake for about 30 minutes, stirring from time to time and adding another cider stream if necessary, halfway through cooking. When about 10 minutes are missing, take the opportunity to toast the almonds in another dish, keeping a good eye on not burning. Serve mixing a portion with almonds, washed fresh blueberries and a splash of extra virgin olive oil, coarse salt and more herbs to taste.

Link | Roasted pumpkin with crispy broccoli, cranberries and almonds

Chinese cabbage salad

Picoteo3
  • Ingredients: Chinese cabbage 0.5, Carrot 2, Soybean sprouts (fresh or canned) 10 g, Cooked corn (washed and drained) 20 g, Apple vinegar 15 ml, Rice vinegar 15 ml, Sesame oil 15 ml, Oil extra virgin olive oil 30 ml, soy sauce 15 ml, sesame seeds (black and white) 15 g, salt to taste and black pepper ground to taste.
  • Preparation: Prepare the vinaigrette in a deep and wide container that is not metallic (so that the vinegars do not react). Pour the oils, the vinegars, the soy sauce, the sesame seeds and salt and pepper to taste. We beat well with metal rods until emulsified. Remove the outer green leaves of the cabbage to stay alone with the plants that are more tender. We cut in fine julienne, wash and dry well. Peel the carrots and grate them or cut them into julienne with a knife. We add both vegetables to the vinaigrette along with the corn and the bean sprouts and the corn. We stir well so that all the vegetables are impregnated with the vinaigrette. Let it rest before serving.

Link | Chinese cabbage salad

Vegan chickpea and soy tacos

Picoteo4
  • Ingredients: Purple onion 1, Garlic cloves 1, Ground cumin 5 g, Sweet paprika 5 g, Ground cinnamon 2 g, Dry oregano 5 g, Chipotle chile in marinade 1, Natural chopped tomato 400 g, Sugar 2 g, Chickpeas cooked 420 g, 60 ml fine textured soybeans, vegetable broth, ground black pepper, salt and extra virgin olive oil.
  • Preparation: Soak the textured soy in water or broth, covering it. Chop the onion and garlic clove. Heat a little oil in a large saucepan or pan and poach the onion with a little salt. Add the garlic, spices and chopped chili with part of the marinade to taste. Add the tomato and a pinch of sugar, stirring well. Add the chickpeas, mix gently and pour the drained textured soy. Adjust to eye according to the amount that we like, it may have been too hydrated. Keep in mind that it will continue to grow a little. Season and add broth or water if necessary. Lower the heat and let cook for 10 minutes, watching that it does not burn, until it reduces. It should be thick, without much liquid. Correct the salt and add a little more spices to taste at the end.

Link | Vegan chickpea and soy tacos

Cauliflower tabby

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  • Ingredients: 1/2 medium head of cauliflower, 1 clove of chopped garlic, juice of a lemon, 1/4 cup of olive oil, salt, pepper, a small cucumber without seeds and cut into pieces, chopped fresh parsley, mint fresh chopped, chopped fresh coriander and 2 scallions cut in julienne.
  • Preparation: Start by breaking the cauliflower into pieces, and then chop it in a food processor until the cauliflower has crumbled into granites the size of quinoa or couscous. In a large bowl beat the lemon juice, garlic, olive oil, pepper and salt. Add the cauliflower, cucumber, herbs and chives and mix everything to integrate. If we think so, we can season it with more lemon and olive oil.

Link | Cauliflower tabby

Mini avocado and quinoa burgers

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  • Ingredients: 1 ripe avocado, 1/4 cup cooked quinoa (40 g dry), 1/2 red onion or spring onion, 1/2 lemon or lime, 1 spicy green pepper or 1 chilli pepper, 1 teaspoon chopped chives or cilantro, 1/4 teaspoon granulated garlic, black pepper, salt, panko or coarse breadcrumbs, extra virgin olive oil, rolls, tomato and green leaves to taste to serve.
  • preparation:In the case that we have to cook the quinoa, start with it, preparing it in the usual way. Rinse thoroughly and cook in plenty of boiling water for about 10-2 minutes. Rinse and drain very well. Remove the pulp from the avocado and chop into a bowl. Add the grated lemon or lime and its juice, and crush it roughly with a fork. Add the chopped red onion, green pepper or chilli pepper without the seeds too chopped and chives or cilantro. Season with granulated garlic, pepper and salt. Add the quinoa and mix very well until you have a homogeneous mass. It will be sticky, but we can shape it with wet hands. Add a bit of bread crumbs or cornstarch if necessary. Arrange a deep dish with panko, form mini hamburgers and coat them on both sides, pressing gently. Heat a nonstick skillet or pan with a little oil and cook the mini burgers already mounted on medium heat, until they are well browned on both sides. Serve with mini rolls, tomato, green leaves and sauce to taste.

Link | Mini avocado and quinoa burgers

Crêpes with chickpea flour

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  • Ingredients: Chickpea flour 110 g, Water 250 ml, Extra virgin olive oil 15 ml, Salt 2 g, Chives or parsley to taste, Ground black pepper, Avocado 1, Purple onion 1, Sweet or spicy red pepper 1, Baking yeast 2 g beer
  • preparation:Arrange the chickpea flour in a bowl, or better, in a jug, and pour the water. Add the olive oil, salt, chives or grass that you want well chopped and a stroke of black pepper. Mix well with some rods until there are no lumps, cover with a clean cloth and let stand 20-30 minutes. Take advantage while preparing the ingredients of the filling. You can use whatever you feel like, although in my case I used crushed ripe avocado, red onion in thin julienne and a spicy fresh pepper. Mix the avocado with the lemon juice, some salt and the yeast in a bowl. Arrange the onion in julienne in a bowl with cold water so it is not so strong. Cut into thin slices the hot pepper, discarding the seeds. Heat a good nonstick skillet over high heat. When it’s hot, Grease with olive oil, lower the heat to medium power and add a portion of the dough. It works well for me by pouring it directly with the jar, in the center, with the hot pan lifted and turning it to extend the dough naturally. It should be quite thin, since we make crêpes, not pancakes. Cook each side a couple of minutes, turning over with a thin non-stick spatula, and remove to a plate. Continue until all the dough is finished, fill with the prepared ingredients and serve. Cook each side a couple of minutes, turning over with a thin non-stick spatula, and remove to a plate. Continue until all the dough is finished, fill with the prepared ingredients and serve. Cook each side a couple of minutes, turning over with a thin non-stick spatula, and remove to a plate. Continue until all the dough is finished, fill with the prepared ingredients and serve.

Link | Crêpes with chickpea flour

Broccoli pan with spices and coconut

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  • Ingredients: 2 medium broccoli, 3/4 teaspoon mustard seeds, 1/2 teaspoon cumin or caraway seeds, 1/2 red onion, 1 slice of fresh ginger, 1/2 teaspoon of granulated garlic, 1/2 teaspoon ground turmeric, 1/4 teaspoon paprika, 1 pinch of cayenne or spicy paprika, 1/2 teaspoon ground coriander (coriander), 1/4 teaspoon ground fennel, 1/4 teaspoon ground cinnamon, 2-3 Spoons of grated coconut, coriander, parsley or chives, 1/2 lemon, black pepper, salt, extra virgin olive oil.
  • preparation:To start with, wash the broccoli well and cut the stems, which we should keep for other recipes – really, do not throw them away, pay attention to me. Cut the bouquets and chop very well with a good knife, or use a food processor. I preferred to leave some pieces more whole, but with a chopper you can get the texture of couscous, more recommended for less friends of broccoli. Chop the red onion, grate the ginger and have all the spices on hand. Heat a little oil in a good nonstick skillet, better if you have a cast iron skillet type, and toss the seeds of mostada and cumin. When they start to jump, add the onion with the ginger and a pinch of salt, stirring well, until the onion is a little transparent. Add all ground spices, stir a little and add the broccoli. Sauté stirring constantly to take all the flavors, add two tablespoons of coconut, salt and pepper and add a little water. Cover and let cook 5 minutes, trying not to burn down. Continue cooking by sautéing the whole until you have the desired broccoli texture. Season to taste, add a little juice and lemon zest and serve with extra grated coconut and chopped fresh herbs. I opted for chives this time. Add a little juice and lemon zest and serve with extra grated coconut and some chopped fresh herbs. I opted for chives this time. Add a little juice and lemon zest and serve with extra grated coconut and some chopped fresh herbs. I opted for chives this time.

Link | Broccoli pan with spices and coconut

Quinoa salad, roasted pumpkin and pomegranate

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  • Ingredients: Pumpkin 300 g, Purple onion 1, Extra virgin olive oil 75 ml, Quinoa 200 g, Mix of seeds 30 g, Cilantro fresh to taste, Fresh mint to taste, Pomegranate 1, Lemon juice 20 ml.
  • Preparation: We will start preheating the oven to 220 degrees. Cut the peeled pumpkin into cubes and purple onion into slices and roast them with a little salt and a tablespoon of olive oil for 20 minutes. On the other hand we wash the quinoa and boil it in boiling water with salt, for 10 to 15 minutes. We drain it and let it drain completely. We combine the rest of ingredients in a bowl. Add the quinoa, roasted pumpkin and onion, and stir. Season and serve with chopped herbs on top.

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