top of page
Поиск
Julia

Asian cuisine of which you did not know: the best vegetarian recipes.

Обновлено: 26 мар. 2019 г.

It is a myth that vegetarian cuisine is boring and monotonous. In fact, you can try and cook the kitchens of hundreds of countries and still be vegetarians, because almost every kitchen in the world has something to offer. European cuisine (Italian, French, Spanish, Greek) can be pampered with pasta and pizza, desserts and casseroles; Asian cuisine (Indian, Chinese, Thai) will bring spiciness and piquancy; Eastern cuisine (Turkish, Georgian, Azerbaijani) will surprise with a rich and spicy taste with its hospitality; and dishes from Slavic countries will give you a dear and beloved taste of childhood. In the section "Kitchens of the World" you will find all sorts of recipes from traditions around the world to always amaze relatives and friends.


1. Simple Wright - Indian Spiced Yogurt



Wright is yoghurt, in which all sorts of ingredients are added. This dish is very popular in India, because yogurt is ideal after a spicy meal, it is well removes the spicy hot spices. Wright can be cooked in different ways, simple, or empty, or with vegetables. Wright with cucumbers is very popular. We propose to cook a simple wright with spices and herbs - it is very tasty, even just with rice.


Ingredients for making Wright


Unsweetened Thick Yogurt - 2.5 Cups


Vegetable oil - 2 tablespoons


Cumin seeds - 1/2 tsp


Coriander - 1/2 tsp


Curry leaves - 4 pcs.


Chilli - 1 pc.


Ginger dry powder - 1/4 tsp


Turmeric - 1/4 tsp


Salt to taste.


Parsley or cilantro - 8-10 branches


How to cook a simple wright from yogurt


Grind (and it is better to grind in a mortar) cumin and coriander


Pepper cut into thin circles


Heat the oil in a frying pan. Fry chili pepper in it for 30 seconds. Then add cumin and coriander and curry leaves. Fry another 30 seconds.


Turn off the heat and add ginger and turmeric. Stir yogurt dressing.


Measure out thick yogurt in a mixing bowl, mix well, so that there are no lumps. Add spices.


Chop the cilantro / parsley as small as possible, add to the yogurt.


Salt the wright to taste.


Your real Indian Wright is ready - well, very tasty!


Have a nice


2. Live raw sushi rolls



Raw food sushi rolls - a recipe that is rightfully related to the living kitchen. This is a stereotype that syroedi only do that crunch carrot or apple, or at best eat salads. In fact, in the raw-food kitchen, as in any other, there are a lot of tasty and full-fledged dishes. For example, live sushi rolls, a detailed recipe of which we share below.


Ingredients for raw food rolls

For mass

Sunflower sunflower seeds raw - 2 glasses

Raw walnut - 1 cup

Apple - 1 pc

Celery Root - ¼ root portion

Flax seed - 4 tbsp. spoons

Salt and spices to taste (coriander, hops-suneli, black pepper, zira)

For filling

Carrots - 1 pc.

Cucumber - 2 pcs.

Salad pepper - 1 pc.

Wasabi Powder - 2 teaspoons

Nori sheets

Read also: Nori seaweed from Japanese rolls


How to cook raw sushi rolls - a step by step recipe with photos

1. Soak seeds and nuts for at least 4 hours. After rinsing them well, drain them in a colander and let them drain well.

2. Place the nuts and seeds in a combine or blender and grind to a fine crumb, a little less than the rice. It is this texture that tastes best.

3. Grind flax seed on a coffee grinder to a state of flour.

4. Peel the apple, core and rub on the smallest grater. Celery is also finely rubbed.

5. Mix the ground sunflower seeds, nuts, flax seed, apple, celery, salt and spices. Let the mass stand for a while. It turned out quite plastic mass, which we will use for raw sushi rolls instead of the usual boiled rice.

6. Prepare the filling. To do this, you need to grate the carrot on a Korean grater to make thin and long pieces.

7. Cucumbers cut into square and long cubes of 0.5 cm, as usual sushi rolls. Pepper cut into thin slices over the entire length of the vegetable.

8. Wasabi powder must be diluted with water one to two. That is, two teaspoons of powder need 4 teaspoons of water. Stir until smooth.


How to twist raw food rolls


1. The process of curling raw food rolls is identical with curling conventional rolls (for more details, see here). For this you need a bamboo mat.

2. Place a nori sheet on the mat. Spread a lot of seeds and nuts on the floor sheet in a thin even layer. About three tablespoons per sheet.

3. Apply a thin strip of slightly diluted wasabi on top of the nut mass.

4. Place chopped carrots and cucumber sticks in the center of the distributed mass.

5. Using a mat, twist the nori sheet into the sausage. Dampen the end of the seaweed with a little water so that it sticks well and the sausage does not stick up.

6. Twist the number of rolls that allows you to make the prepared mass of nuts and seeds.

7. Each sausage needs to be cut into 8 equal parts. To do this, cut it in half, and then each half in half again.

8. Raw food sushi rolls are ready!


Raw food rolls can be served with raw food soy sauce. And they are very tasty along with raw food mayonnaise.


3. Miso soup with noodles, mushrooms and tofu



Miso soup is a traditional Japanese dish. The name Miso, or Misosiru is the collective name of all soups, which include a variety of ingredients, as well as miso paste. In addition to miso paste, seaweed, noodles, shiitake mushrooms, tofu, vegetables and sprouts are put into the soup. Miso pasta is one of the key components of this soup. It is made from recast soybeans with cereals and is considered a very useful and nutritious product, as well as a low-calorie one. Miso paste contains many amino acids, as well as vitamins from group B. Miso soup with noodles, mushrooms and tofu is very nourishing and nutritious thanks to its various ingredients. Very tasty and unusual soup - try it yourself, because cooking is easier than ever. And as a main dish for a Japanese dinner you can make sushi rolls with vegetables according to our recipe.


Ingredients for miso soup (3 liters)

Miso pasta - 2 tablespoons

Soy sauce - 4 tablespoons

Wheat noodles long - a bunch with a diameter of 5 kopecks coin

Dried shiitake mushrooms - 6-8 medium pieces

Wakame seaweed dried - 4 table spoons

Tofu cheese - 200 gr.

Carrots - 1 pc.

White cabbage - a little, in terms of carrots

Water - 2.5 liters

How to cook miso soup at home.


1. Put the water to boil in a saucepan.

2. Cut the dried shiitake mushrooms with a knife and add to the water. Cover the pan with a lid.

3. As soon as water boils - add noodles to it. Leave to cook. Cooking time will depend on the variety of noodles used. We used noodles from durum wheat, the cooking time of which is 15-20 minutes. If you use thinner noodles, or rice noodles, cooking time should be reduced to 10 minutes.

4. Carrots and cabbage finely chop. It is better to do this with the help of a special vegetable grater.

5. 5 minutes before the noodles are cooked, add chopped vegetables to the miso soup.

6. Put 2 table spoons of miso into the bowl. Scoop broth from a saucepan and dilute the miso in a bowl with the broth. Bye for now.

7. Cut tofu cheese into cubes.

8. As soon as the noodles are ready, add 4 tablespoons of algae wakame and chopped tofu to the soup. And let it boil.

9. Add 4 tablespoons of soy sauce and previously mixed miso paste to the soup. Bring to a boil and turn off immediately.

10. Pasta miso should not be digested otherwise all the useful ingredients from it will go away.

11. In Japanese cuisine, it is permissible and even encouraged that vegetables are semi-cooked and crunched a little - this way more vitamins are stored in them, so there is no need for vegetables to be ready to try, the main thing is to make noodles.

12. Salts in miso paste and soy sauce should be enough to make the soup salty. But it all depends on the varieties of sauce and pasta that you use. So after adding these ingredients, try the salt soup and add it as needed.

13. Let the soup stand for a few minutes and serve. Your miso noodle soup, mushrooms and tofu are ready.


In Japanese cuisine, it is customary to serve plain white rice with a garnish.


4. Seitan or wheat meat



The recipe for seitan, or as it is called, is wheat meat, originally from Japan. This is a very interesting and high-protein product. And most importantly, Seitan is very easy to prepare at home, and this will require very affordable and simple ingredients! In this recipe, we propose to cook Seitan itself, this semi-finished product can be used to prepare many dishes, as we will describe below.


Ingredients

For seitan

White flour, top grade - 2 kg

Water - 1.2 L

For broth

Water - 2 l

Soy sauce - 0.5 glasses

Bay leaf - 4 pcs.

Black pepper peas - 15 pcs.

Any other spices to taste (hops-suneli, curry, coriander, asafoetida, etc.) - 3-4 tsp. different spices


How to cook seitan


In order to make seitan it is necessary to wash the starchy substances from the flour so that only gluten (or gluten) remains. To do this, use flour to knead the dough and rinse it under running water. All details below.


1. Flour the flour in a large bowl. Add water and knead the uniform elastic dough.

2. First knead with a spoon.

3. Then transfer from bowl to table and knead with hands. Knead until the dough is peeled off the hands and the table.

4. Put the prepared dough for seitan in a bowl, cover with foil or towel and leave to rest for 20 minutes.

5. Next, you should put a bowl of dough under cold running water to wash out the starchy substances and leave gluten. To do this, you just need to constantly squeeze the dough with your hands in a bowl of water, leave the running water, let it continue to flow.

6. Water will quickly become milky. Sometimes pour the water out of the bowl and fill it with clean water, continuing to rinse the dough.

7. The dough will gradually become porous - it means we are on the right track.

8. At some point a piece of dough will begin to crumble into pieces. Carefully, so that valuable pieces are not lost. To make it easier to work, we suggest taking a roomy colander and continue washing the dough in it. This is not necessary, you can cope without a colander, but it will facilitate the process.

9. Seitan is ready for further action, as soon as the water in which we washed the dough will remain clear. That is, all the starch is washed.

10. The very mass of seitan will become rubbery, grayish in color and will be trekking on a sponge. It must hold on again in one piece and not disintegrate. The weight of seitan will decrease by 3-4 times in comparison with the initial mass of dough. Here it is, pure protein!


How to boil seitan


Starchy substances were washed, but seitan is not ready yet. In order to be able to use it, or continue to cook delicious dishes out of it, it is necessary to boil it. For this you need the following.


1. Pour water into the pan, add soy sauce and spices. Seitan itself is tasteless, spices are needed in order to give it a taste. It is also important to make broth for boiling seitan sufficiently concentrated to make seitan tasty.

2. Cut raw seitan into the necessary pieces (by the size of the pan), wrap each one in gauze with sausage and tie up the tips - wrap is not very tight. If it is very tightly wrapped, it will not grow in volume and will not be able to sufficiently soak the broth inside.

3. In the process of cooking seitan will increase twice and more. The task of bandaging with gauze does not give it to increase too much, otherwise the desired texture will be lost - it will become too porous and will not be very tasty.

4. Wrapped seitan put in a pan with cold water and spices. Bring to a boil over medium heat. Reduce heat to low and cook for about 30 minutes.

5. After 30 minutes seitan turn off. Do not remove from the pan until cool.

6. For a more complete taste of seitan, it is better for him to stand for 24 hours in broth in the refrigerator before cooking. But this is optional.

7. Seitan can be stored in the refrigerator in the broth in which it was boiled for 7 days.

8. You can also freeze seitan - in this case, put the boiled seitan in a bag and send it to the freezer. So it can be stored for up to 2 months!


5. Halawa - Indian Monkey Pudding



Halawa is a semolina pudding from which India is born. Although this dish is called pudding, but with traditional pudding it has nothing to do. This dish is unique in its cooking technology - it is quickly and simply prepared and does not need an oven for it. Delicious Indian dessert thanks to spices. We present a classic recipe, but you can experiment with the ingredients, for example, in addition to simple halava, caramel halava is very tasty, we will also tell you how to make it. Halawa can be served hot, warm or chilled - this is a great dessert. And for lovers of Indian sweets, we recommend to try the balls of the fret according to this recipe.


Ingredients for making Halawa

milk - 650 ml

sugar - 1.5 cups

butter - 200 g

semolina - 1.5 cups

raisins - 0.5 cup

Cashew - 0.5 cup

cardamom - 8 whole green beans

nutmeg - pinch

vanilla - pinch


How to make halava from semolina


1. Prepare the raisins and cashews - wash them well and drain them with moisture with a paper towel.

2. You will need two pots. In one, you need to pour out milk, sugar, add spices - cardamom, vanilla and nutmeg and bring to a boil over low heat. When the milk boils, turn it off and cover with lid.

3. Meanwhile, in the second pan, melt the butter. It is advisable to take a larger pot, as in it then the semolina will be connected with milk.

4. Once the butter is melted, add 1.5 Art. Of semolina to the pan and begin to fry the semolina over low heat for approximately 15-20 minutes. There should be enough oil to make the semolina well soaked, but at the same time absorb all the oil.

5. After 10 minutes of roasting, you should add to the pre-washed cashew nuts. Cashews can be added whole, they do not need to be crushed.

6. Manka must be stirred and roasted until it begins to exude a pleasant nutty flavor and becomes quite a bit golden. Remove the pot with semolina from the fire, but do not turn off the fire.

7. Now it is necessary to combine semolina with milk. To do this, very slowly pour a little hot milk into the pan with semolina. Munk will begin to hiss very strongly due to temperature differences. Stir it. Continue to pour in the milk in small portions and stir.

8. Once you have connected the semolina with milk, return the pan to the fire, add the raisins and cook the mixture, stirring constantly, for 5 minutes.

9. Manka very quickly from a semi-liquid state will become thick. It is necessary to boil halavu until the mixture, while stirring, begins to separate from the sides and form into a ball.

10. Turn off the heat, cover the halav with a lid and let stand 10 minutes.

11. Ready hot halava must be laid out on a dish. This can be done in several ways to your taste:


lay out and decorate to taste


put in a baking sheet in a uniform layer and then, when the halav has cooled, cut the dish in portions


put in a deep salad bowl


12. Your beautiful flavored Indian dessert is ready - halavah can be served immediately!


6. Pumpkin Fritters - Lenten with Spices



This recipe for vegetable pumpkin pancakes is good because it is universal and much more useful than classic pancakes made from flour. This dish is useful in that it contains the minimum amount of flour. And universally so that it can be prepared in completely different versions: salty, sweet, with spices and spices. Cooking pancakes is quite simple, the only thing - some time will require them to fry. Therefore, if you are cooking for a large family, use two pans at the same time for frying. We offer to cook an unusual salty version of pumpkin fritters without eggs with Indian spices.


Ingredients

Pumpkin peeled - 0.5 kg.

Chickpea flour (or wheat) - 1 cup

Salt - 0.5 tbsp. spoons

Spices: curry, asafoetida - 0.5 tsp.

Olive oil (for frying)


How to cook pumpkin pancakes


1. Pumpkin must be grated on a fine grater. Add salt to it and mix well to pumpkin a little juice (if you cook sweet pancakes, then add half a cup of sugar)


2. To the pumpkin add 1 cup of flour and spices. We chose chickpea as a healthier alternative to white wheat flour, because it is rich in protein. You can choose other spices, we suggest using asafoetida and curry, because They go well with pumpkin.


3. Knead homogeneous dough made from grated pumpkin and flour. It will not be very liquid, but it should not be very thick, so that you can form pancakes in the pan


4. When the dough is ready, put the frying pan with a small amount of oil (for frying, it is better to use olive or coconut) on a small fire so that it warms up evenly.


5. You can start frying pancakes. To do this, put about 1 tablespoon of dough in the pan and smooth it to make a flat pancake. Repeat until the pan is full and fry for a few minutes until golden.


6. After turn the pancakes to the other side and fry them also from the second side. You may need to add some oil to the pan.


7. Remove the finished pancakes from the pan, add cooking oil and put in a new batch, repeating the previous two points until the whole dough is finished. Your pumpkin pancakes are ready!


Serve pumpkin pancakes can be both warm and cold. Garnished with it can be fresh vegetables, simple porridge from any cereal, sour cream or homemade mayonnaise.


7. Rice with algae to garnish



Below is a recipe for a very unusual and simple rice garnish. It can be prepared in Japanese style using nori seaweed (for sushi) and wakame (for miso soup). This recipe is very simple to prepare. It tastes faintly like sushi rolls, so if you have no time to cook them, you can try such a simple alternative.


Ingredients:

Basmati rice - 1 tbsp

Boiling water - 2 tbsp

Olive oil - 1-2 tablespoons

Nori seaweed - 3 leaves

Wakame seaweed - 2-3 table spoons

Soy sauce - 2-3 tablespoons (depending on concentration)

Salt - 1/4 h spoon


We begin to cook rice according to the standard recipe of crumbly rice - so that it does not boil soft. To do this, pour oil into a saucepan and pour the rice, fry it in a saucepan over low heat, stirring constantly until the white and transparent rice becomes completely white and opaque (3-4 minutes). When the rice has warmed up in oil, it is necessary to add 2 cups of boiling water to it (gently, the rice will begin to bubble due to the temperature drop) and stir well, add salt (a little, because soy sauce is salty). Leave the rice to boil for 4-5 minutes. Then, when there is two times less water in rice than finely chopped leaves of nori and wakame seaweed are initially added to the pan, mixing well. When rice absorbs almost all the moisture, add soy sauce and mix. When rice absorbs absolutely all the moisture, the fire must be turned off, cover the rice with a towel and leave to rest for 15 minutes.

Your Japanese side dish is ready!


8. Lada - real Indian sweets



There are a lot of recipes for Lada, Indian sweets, but very few of them compare with those sweets that are prepared in India itself. This recipe is just such - the real one. In the original language, the form of this dessert in balls is called Nei Urundai. And the recipe of their cooking is very interesting, it is slightly upside down. It is precisely Nei Urundai's tune that turns out to be fragrant, sweet, nourishing, spicy, as it should be, real-Indian! These sweet Indian balls are so tender that they simply melt in your mouth, they will surely become your favorite delicacy!


Ingredients

2 cups cereal masha (this is a type of lentil - in the form of green peas)

2/3 cup almonds

2/3 cups cashews

1.5 cups of powdered sugar

8 grains of cardamom

180-200 ml of ghee oil (or 2 packs - 400 grams of butter)


How to cook fret - step by step instructions for making "dough"


1. Heat the oven to 180 degrees.


2. Prepare ghee oil for this recipe from two standard packages of butter (2 x 200 = 400 g)


3. While ghee is slowly fired up on the fire, prepare other ingredients. Rinse peas mung and pour into a baking sheet with a thin layer.


4. Put the mash in the oven, let it dry there and lightly browned to a slightly golden color.


5. While mung is dried, wash the almonds and cashews and detail them using a blender or knife. Baby should not be very small.


6. Heat a frying pan over low heat. Pour the almond chips and cashews. Fry them until golden brown.


7. When the mash is reddened, let it cool slightly. It is necessary to grind mash with a coffee grinder into flour. Grind better in parts, a few tablespoons (the whole process does not take more than 20 minutes).


8. Sift the flour into a bowl through a sieve, as there will be unmilled particles in the form of crumbs (as in the photo below). We add the last again to the coffee grinder with the next portion of mash for grinding. As a result, no more than 1-2 tablespoons of grains remain unmilled.


9. Add powdered sugar and nut crumbs to the obtained mung flour.


10. Grind cardamom with a coffee grinder or mortar. Add to the mixture.

Ghee oil by this time should be ready and cool down a bit. Everything is ready to sculpt balls fret.


We form balls in harmony from the mixture according to the instructions


1. In order to make the balls themselves, you will need a small bowl in which we will in parts mix the resulting mixture for fret with ghee oil.

2. Place 3-4 tablespoons of the mixture for the fret in this bowl and add 2 tablespoons of warm ghee to the mixture.

3. Mix ghee well with the mixture, you get a wet crumb. In appearance, this crumbly crumb, but if it is squeezed, then it should easily keep its shape.

4. Squeezing the resulting crumb in the palms, to form a ball the size of a little more than a walnut. In shape, it can be not perfectly smooth, because the mixture is still quite fragile.

5. Repeat the procedure of mixing the mixture and ghee, as well as the formation of balls until the mixture for ghee is finished.

6. Try to add just enough ghee to the mixture to form a ball. Otherwise, if you overdo it with oil, the ball will “float” and will not hold the shape

7. When all the balls are ready, send them to freeze in the fridge for 1-2 hours.

Your fragrant and spicy Indian sweets are ready. Serve dusted with powdered sugar!

8 просмотров0 комментариев

Недавние посты

Смотреть все

Comments


bottom of page