We used to hate them when we were children and now, as grown-up, sometimes we still hate eating them and we prefer pick a heavy and a not-so-healty meal. Yes, I am talking about them, the veggies.
But what if we try some variation of our loved, fatty recipes?
The first one is the:
Vegetarian Lasagne (for about 5 people)
Of course is not even comparable to the classic, meaty lasagne but its stucture is similiar because aubergines/eggplants are alternated to tomato sauce and mozzarella.
1- The first thing to do is slice 2 big aubergines and sprinkle a pinch of salt over them.
2- It's time to grill them on the griddle! Place some slices on it, press them with a fork in order to pour out the water and twist them.
3- When you finish to grill all the aubergine it is time to assemble the lasagna.
Make the first layer with some slice of aubergine, pour over them some tomato sauce, and then place over it some slices of mozzarella (I used the 400gr block). Do the same for the others layers.
4- Place your lasagne in a pre-heated oven at 180 degrees at and leave it there for 20 minutes.
When it comes out it will look like this:
This is also a healtier version of the italian recipe, parmigiana, which is deep-fried and, in my opinion, it is a bit too rich, indeed I can't digest it during summertime, let alone during these cold days.
The second recipe is:
Vegetarian CousCous (for 5-6 people)
This is literally the easier recipe to do in the entire world, it is even easier than pasta.
I bought the pre-cooked couscous, because it is really quick to prepare and it tastes the same as the normal one.
1- The first thing to do is make some stock: pour about 500ml of water(450ml for the couscous + about 50ml for the veggies) in a pot, and a piece of stock cube.
2- Put about 50gr of dried couscous for each person in a bowl and pour the stock over it. The couscous doesn't have to be submerged by it, it only has to be humid enough (so it's ok if you don't pour all the 450ml of stock on it).
3- Pour a teaspoon of olive oil over it and stir the couscous with a fork to prevent it from doing lumps.
4- Cover the bowl with a a top and let the couscous there for 5 minutes in order to swell itself.
5- Time to prepare the veggies. Chop in small pieces 1 carrot, 2 courgettes, 1/2 red pepper, 1/2 yellow pepper and about 10 cherry tomatoes.
6- Now you have to cook them separately. For example start with the carrot pieces: put them in a pan with a dram of stock and cook them 'till they are soft. Do the same with all the veggies.
7- Mix all together and enjoy it.
Couscous is a great substitute to pasta and this recipe, as you have seen, is pretty healty because it doesn't have much salt or fat in it.
Both the recipes can be eaten the day after so, if you really enjoyed these ideas, you can bring them even to work as your lunch, for a healthier and a vegetarian choice.
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