Kitchen appliances and utensils
- oven;
- whisk;
- deep bowl;
- cutting board and sharp knife;
- fine sieve;
- cupcake baking dish.
Ingredients
- flour - 300 g
- baking powder - 10 g
- ground cinnamon - 10 g
- ripe pears - 2 pcs.
- granola or muesli - 100 g
- brown sugar - 125 g
- chicken egg - 2 pcs.
- butter - 100 g
- sea salt - 1 pinch
- milk - 50 ml
Step cooking
- Sift through a fine sieve 300 g of flour, 10 g of baking powder and 10 g of ground cinnamon.
- There we add 1 pinch of salt, 125 g of brown sugar, as well as 50 g of crushed granola or granola.
- We clear two small ripe pears from seeds, peel and core. Cut the fruit into thin slices, and then send it to the rest of the products in a bowl.
- Separately, mix 2 chicken eggs, 250 ml of milk and 100 ml of pre-melted butter.
- Pour the resulting mixture into the flour mass and knead a homogeneous dough.
- We lay out the dough in baking dishes, and then sprinkle each product with the remaining 50 g of granola or granola.
- We send breakfast to a furnace heated to 180 ° С, where we bake muffins for 25 minutes.
- We take finished products from the mold and allow them to cool.
Lunch: meatballs
Time for preparing:50 minutes.
Servings Per Container: 6-8 pieces.
Kitchen appliances and utensils: coarse grater, frying pan, several deep bowls, cutting board and sharp knife, colander, whisk, electric stove, refrigerator.
Calories (per 100 grams):55 kcal.
Ingredients
| Components | proportions |
| carrot | 2 pcs. |
| zucchini | 1 PC. |
| halumi cheese | 500 g |
| green onions | 2 pcs. |
| coriander | 40 g |
| mint leaves | 40 g |
| breadcrumbs | 80 g |
| egg | 2 pcs. |
| a piece of ginger | 20 g |
| red chili | 1 PC. |
| sugar | 40 g |
| rice vinegar | 50 ml |
| olive oil | 50 ml |
| salt | taste |
| ground black pepper | taste |
Step cooking
- First, grate 1 zucchini and 2 carrots on a coarse grater, and then send them to a colander.
- Sprinkle vegetables with 2-3 pinches of salt to draw the juice from the vegetables.
- After about 5 minutes, carefully squeeze the juice from the vegetables and mix them with 500 g of pre-grated Halumi cheese.
- Add finely chopped 2 green onions, 20 g of coriander and 40 g of mint leaves there. Salt and pepper to taste, and then thoroughly stir the ingredients.
- Add 80 g breadcrumbs and 2 lightly beaten chicken eggs, mix.
- We form cutlets from the resulting mincemeat, and then send them to the refrigerator for half an hour.
- In the meantime, prepare a dressing for cutlets. In a separate bowl, mix 20 g of chopped ginger and finely chopped chili peppers.
- There we add a little salt, 40 g of sugar and 20 g of crushed coriander, and then pour 50 ml of rice vinegar and olive oil. Thoroughly mix the components of the sauce until a homogeneous mixture is obtained.
- After half an hour, fry the cutlets in olive oil for 5 minutes.
- Put the patties on a plate and pour them abundantly with dressing.
Dinner: Risotto
Time for preparing:40 minutes.
Servings Per Container: from 4 to 6.
Kitchen appliances and utensils: oven, electric stove, frying pan with high sides, cutting board and sharp knife, coarse grater, ladle.
Calories (per 100 grams): 70 kcal.
Ingredients
| Components | proportions |
| rice | 250 g |
| beet | 500 g |
| shallot | 2 pcs. |
| garlic | 2 cloves |
| thyme | 4 leaves |
| Red wine | 150 ml |
| bouillon | 800 ml |
| sugar | 1 pinch |
| olive oil | 40 ml |
| balsamic vinegar | taste |
| parmesan cheese | 75 g |
| butter | 50 g |
| salt | taste |
| ground black pepper | taste |
Step cooking
- First, cut in half rings 2 shallots, and then lightly fry it in olive oil in a pan.
- Season the onions with salt and pepper, and then add a couple of cloves of garlic, passed through a garlic squeezer, and 4 leaves of thyme.
- After a couple of minutes, pour 250 g of rice into the pan and fry it.
- Pour 150 ml of red wine there, and then pour 25 ml of vegetable broth in small portions over 25 minutes, stirring the risotto periodically.
- Rub the peeled beets weighing about 500 g with salt and sugar, and then cut into small pieces. After that, sprinkle each piece with balsamic vinegar and bake in the oven until soft.
- We send the beets to the preparing risotto and sprinkle 75 g of Parmesan cheese pre-grated.
- Cut into small pieces 50 g of butter, and then send it after the beets. Once the oil has completely dissolved in a boiling mass, we spread the dinner on plates and serve. As a decoration of the dish, you can use several slices of baked beets and grated cheese.
Video recipe
The proposed video in detail demonstrates the implementation of the above vegetarian recipes for breakfast, lunch and dinner from Gordon Ramsay.
I assure you that from dishes prepared according to these vegetarian recipes, saliva will flow from even inveterate meat-eaters, and they will beg you for a supplement. Be sure to describe in the comments your impressions regarding the taste data of products made according to the described recipes. Enjoy your meal!
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