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Vegetarian nutmeg

Vegetarian nutmeg


Well, I didn't know what name to give it because I don't like the name "souffle"

  • 1 red pepper
  • yellow pepper (I received orange)
  • or celery
  • the cauliflower
  • a gulie
  • 3-4 tomatoes
  • 2 eggs
  • 100 gr sour cream
  • 100 gr parmesan race

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Vegetarian mousse:

I washed, cleaned and diced all the vegetables and baked them in a Teflon pan for a few minutes. a heat-resistant pot covered with oil and breadcrumbs.

I mixed the sour cream with the eggs, the spices and the Parmesan cheese, I put it over the vegetables, I mixed it and I baked it for about 20 minutes.

I had potatoes with natural potato sandwich and meatball.


Method of preparation

It is a delicious alternative to the classic meatball with meat and potatoes, in fact a calorie bomb. Mushrooms and eggplants successfully take their place.

First wash and peel the eggplant into slices of approx. 1 cm thick. Place them on a tray lined with baking paper and place in the oven for 20 minutes. Turn the eggplant slices on both sides.

In a deep frying pan, sauté the onion and garlic without burning. When they are ready, add the mushrooms and let them simmer until all the water left by them evaporates. Then add the wine and herbs and the tomato sauce. Leave on the fire until all the liquid has evaporated. After it is ready, take the pan off the heat and mix with the 4 beaten eggs and half of the Parmesan cheese. Mix well.

In another pan, melt the butter and add the flour, mixing well. Be careful, the fire must be small. Pour the milk and mix until the mixture thickens. Remove from the heat, add the yolks and season with salt and pepper.

In a pan greased with butter place a layer of eggplant slices, add salt and pepper, then pour the whole mushroom mixture. The last layer will be an eggplant, and pour the white sauce over it. At the end, don't forget the rest of the parmesan and breadcrumbs that must be sprinkled carefully.

Place in the oven (200 degrees) for 40 minutes. In the first 20 minutes, cover the tray with aluminum foil, then finally remove it to run a little outside.


Eggplant and potato bite

Since childhood, one of my favorite foods is eggplant and potato mousse. It is not a difficult recipe to make, maybe a little meticulous, but by no means difficult. When I want to remember the taste of the recipe eggplant and potato bite from home, they fry potatoes and eggplant, just like mommy used to do, but if you want a lighter bite, you can bake the eggplant and potato slices in the oven or on the grill. You can use only eggplant or only potatoes, but I like to combine them because they have a different consistency, perfect for a very tasty bite.

What is musacaua?

Musacaua is a dish specific to cuisines from the Balkan countries and the Far East. In the classic moussaka recipe we find minced meat (usually lamb or beef is used, but they are musaca recipes and with pork or turkey or chicken) that combines so tastefully with layers of eggplant and potato slices, both fried.

In the traditional moussaka recipe, we also find a last layer of white sauce (bechamel), but I always preferred to form the last layer with eggplant and tomato slices, it seems much lighter that way.

I kindly invite you to try this simple moussaka recipe of eggplant and potatoes, and if you are on a diet and can not taste this bite with fried vegetables, try the recipe for baked eggplant bite and beef. Is wonderful!


Ingredients

Put the lentils in a bowl with cold water for a few minutes so that they hydrate a little. Preheat the oven to 200º C, heat up and down, and prepare two trays or fountains by greasing them with a little oil.

Heat a pot or saucepan with oil and poach the onion with the celery and a pinch of salt until very tender. Add the garlic and cook for five minutes. Drain the lentils, rinsing them well and add to the pot together with the bay leaf and the tomato. Season with salt and pepper, add the oregano and wine, and allow the alcohol to evaporate.

Cover with about 150-200 ml of water, lower the heat and cook until the lentils are ready, correcting the liquid level as they need it. We want a consistency of mellow sauce, not watery, as it will be the filling for the moussaka. Depending on the type of lentil it will take about 25-30 minutes.

Divide the pumpkin into cubes on one of the prepared trays, and the sliced ​​eggplant on another. Season both and Bake for about 20 minutes. Stir the pumpkin halfway through and turn the eggplants over carefully. Optionally, you can make the grilled eggplant.

Prepare the bechamel by melting the butter in a pan, add the flour and stir quickly to make the rou, over medium heat. When golden, remove from the heat and start pouring the milk without stopping to stir. Once incorporated, return to the heat and keep cooking until thickened, stirring constantly.

Stir in the nutmeg, black pepper and almost all the Parmesan cheese. Remove from fire, let cool a bit and also add the beaten egg, stirring very well but gently.

Assemble the moussaka in a font of about 27x18 cm, approximately, with high walls. Arrange the lentil ragout in the bottom, then the pumpkin, then the aubergine and, finally, the sauce. Finish by spreading the crumbled feta cheese with the rest of the parmesan. Bake for about 30-40 minutes.


2. Potato bite

Potato nutmeg it is extremely cooked and appreciated in Romania and can be cooked with mashed potatoes (it can be an excellent use of the puree left over from the previous day) or with potato slices, lightly browned in oil, in the oven or steamed. They are harder to bake on the grill and become a bit dark in color, but they are very tasty.

Next, proceed in the same way as for eggplant or pumpkin moussaka, the potatoes are placed like fish scales, depending on how you have the dish and the layers of minced meat and potatoes are alternated.

This is what the potato mash looks like at the end, I used new potatoes and made a cake tray. Only my husband and I eat moussaka, so I do little, exactly as much as we eat that day, at lunch and dinner.

I offer you with great pleasure and a picture with the section & # 128578

It is a delicious food, it is not difficult to prepare, although it requires patience, very important is the minced meat sauce, which must be well made and extremely flavorful.

You can also prepare for fasting, instead of meat you can use mushrooms or soy and Musacaua for fasting is extremely tasty.

Gina's advice

You can also make geranium from others:

-with spinach, stevia, leurda & ndash boil a little, rinse with cold water and put layers of greens and meat

-broccoli, mushrooms, kale, cauliflower-finely chopped: boil for 5-6 minutes in salted water, drain, rinse immediately with cold water and put alternating layers of meat and vegetables

There are so many ideas, and these moussaka recipes are absolutely delicious, aren't they?


Nourishing and healthy: vegetarian nutmeg recipe


Do you miss a tasty bite like in childhood? You can enjoy it, even if you are on a healthy diet. Today we offer you a vegetarian moussaka recipe that does not endanger your figure or health. On the contrary, it is a nutritious recipe, full of vitamins.

I replaced the meat with eggplant slices to get a fat-free meal, but with a taste that will conquer you. Watch the video above to see the ingredients and how to prepare it!

Vegetarian moussaka is very filling due to the potatoes. We used to avoid them, considering that they "fatten", but in reality potatoes are not a danger to the figure, when cooked properly. If they are cooked or baked in the oven, as in our recipe today, the potatoes are very healthy. Due to their high fiber content, they give you a feeling of long-lasting satiety, without containing many calories. In addition, complex carbohydrates give you energy for the whole day.

Our advice: Avoid fried potatoes. They are tasty, but they contain a lot of calories because they combine the carbohydrates in potatoes with the fats present in the oil used for frying. In addition, toasting, toxic substances with inflammatory and even carcinogenic potential are formed.


  • 400 grams of canned mushrooms
  • 2 eggs
  • 500-600 grams of potatoes
  • 1 large onion
  • 1 dill connection
  • 1-2 tablespoons oil (I used olive oil + a little oil to grease the pan)
  • salt (pepper, chili to taste)
  • 1 teaspoon paprika (I used sweet)
  • 1-2 cloves garlic
  • 1 teaspoon dried thyme powder

Vegetarian mousse with zucchini, spinach & carrot

Ever since I know myself, I've been crazy about the bite. Although, most of the time, I admit that I made a much more faithful copy, but also much more unhealthy of this dish in its vegetarian version (with seitan or soy, onion, well marinated and seasoned grated carrot), this time I I wanted to try something healthier with the vegetables I had at home. Let's use some leftovers. Right? It's inappropriate to call it musaca, because it's not. But it doesn't have another name that is closer to taste or appearance, so I'll stick to this name anyway. However, no matter what I call it, the recipe is simple, accessible to anyone and extremely delicious. So it would have been a shame not to share it with you.

So here's how to prepare:

A super easy and delicious vegetarian mousse recipe with zucchini, spinach and carrot.

  • 4 medium potatoes
  • 1 onion
  • 1 grated zucchini (drained with salt for about 3 hours)
  • 1 grated carrot & 1 sliced ​​carrot
  • 500 gr fresh spinach (can also be used frozen)
  • 2 cloves of garlic
  • 2 tablespoons olive / coconut oil
  • 4 tablespoons inactive yeast
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • salt and pepper (to taste)
  • 2 tablespoons flaxseed meal (ground flaxseed)
  • 200 ml of tomato juice
  • * Optional 200 ml vegetable cream (cashew, almond, rice) & fresh basil
  1. Peel the potatoes and then cut them into extremely thin slices (as for chips) with the help of a peeler or a grater with 2 knives (similar to the one for cabbage). Then put the potatoes in a boil (no more, because being very thin they can become puree) and drain.
  2. Grate the zucchini and carrot, let them drain with salt and after all the water has drained from them, pull them into the pan with a little chopped onion. Season with salt, pepper, paprika and dried thyme.
  3. Wash the spinach, chop it and fry it, in turn, in olive oil and add the chopped garlic towards the end.
  4. Flax flour is mixed with 2 tablespoons of water, 1 tablespoon of inactive yeast and 3 tablespoons of vegetable cream and allowed to absorb the liquid for about 15 minutes (this composition is used as a substitute for 2 eggs). It will basically link the composition.
  5. It's time to wrap the ingredients in a baking dish. It can be round (as I used) or rectangular / square.
  6. Grease the pan with a little olive / coconut oil and then tactfully place it, like a puzzle: 1 layer of potatoes, 1 layer of spinach, a little vegetable cream, 1 layer of egg substitute, a little inactive yeast and, from the beginning, with a layer of potatoes, a layer of zucchini with onion & carrot, 1 layer of tomato sauce, egg substitute, inactive yeast and so on until all the vegetables are finished. If you also use fresh basil (which I recommend for extra flavor) you can put it directly between the states or in the spinach composition.
  7. On top you can place a few sliced ​​carrots and zucchini (like a ratatouille).
  8. Bake in the oven at 180 degrees for about 40 minutes and serve cold or hot. It's delicious with cashew cream.

Until next time only good. And what can I say? I still hope that spring will set in as soon as possible, because otherwise, no matter how many tons of vitamins I would eat, I still can't energize and cheer up. And no matter how colorful this vegetarian moussaka is, that's not enough. Not even food takes the place of spring. :)))


Tasty mushroom bite

Preheat the oven to 180C. Put the eggplant slices in a tray on greased baking paper and bake for 20 minutes, turning on both sides. Take them out and let them cool.

Heat 10 tablespoons of butter in a deep frying pan over medium heat. Add the mushrooms, garlic, onion, salt and pepper. Cook them until the liquid evaporates almost completely (20 minutes). Add wine, herbs, tomato paste, salt and pepper. Let the heat simmer and cook for 4-5 minutes until the liquid is absorbed. Take the pan off the heat and put a third of the grated Parmesan cheese, half the breadcrumbs and beaten eggs. Put everything aside.

In another pan, melt 8 tablespoons of butter over medium heat. Put the flour and stirring constantly, leave it on the fire for two minutes. Pour the milk and continue to mix until it thickens. Take the sauce off the heat and add the yolks, salt and pepper, stirring until smooth.

Grease a heat-resistant glass bowl (20x30cm) with the remaining butter. Place layers of eggplant slices and mushroom mixture in them. Pour the sauce over it, sprinkle the rest of the breadcrumbs and parmesan.

Cover the pan with aluminum foil and bake in the oven for 35-40 minutes, then remove the foil and leave in the oven for another 15 minutes.

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