Vegetarian recipes to return from the holidays

Although many years ago we left behind books and classes, the return to school seems to mark us all the final end of the holiday season. Have you returned to the routine with desire? Surely the body thanks to recover a little normality, especially in food. Whether or not you diet, surely these vegetarian recipes that we have selected in the Walk for Gastronomy of the Network today will inspire you to start the year well. 

What I like about vegetarian proposals like the ones I bring today is that they can give us ideas both for those who follow a vegetarian diet and those that do not. After the inevitable excesses of the holidays it is not bad to recover dishes in which vegetables, legumes and cereals are the protagonists. They are perfect to join the 'Monday without meat' or simply to remember that you can eat very well, rich and healthy, without always resorting to meat or fish. Do you want to see what has been cooked these days by the network?

Light plates to open mouth

Without going on to talk about diets or plans to lose kilos, it is necessary to recognize that after so much celebration and so much banquet fancy to take lighter plates, especially during the week. I liked Chez Silvia's proposal to prepare a homemade natural tomato juice to replace the appetizer glass, or to fill that gap that opens in the stomach at mid-morning when breakfast has already stayed hours ago. If you are vegetarian, look for an appropriate alternative to the Perrins sauce, which usually carries anchovy in its ingredients. 

I totally share Diana's opinion of Marujismo: vegetables are not boring. And much less bland! You just have to know how to cook them well and choose the ones you like best. I love the simplicity of their baked vegetables with basil for appetizing, light and versatile. And for those especially cold nights at home, few things will make us feel better than a rich vegetable soup with vegetable dumplings, a very original recipe that we find in Migas at the table, comforting and tasty.

Recipes with vegetables

I hope we have learned the lesson after living the International Year of Legumes brought to us by FAO in 2016, and continue to cook them often at home. To inspire us a little these first days of the year, we have very varied recipes with lentils that demonstrate the versatility of this legume. Beginning with the simple but tasty lentils with vegetables in quick pot of The recipe book, well accompanied with cooked white rice. 

Then two recipes from the hand of my dear Yotam Ottolenghi so that no one gets bored eating the same thing at home. In Les Punyetetes de la Li we have some great lentils with roasted eggplant, accompanied by yogurt and more vegetables, and the very tasty or mujaddara that awaits us in Manu recipes. This dish of lentils and basmati rice surprises by its intense aromas that transfer to exotic lands.

Very original dough

For anyone to complain at home when we propose a vegetarian meal or dinner, we also find very original proposals that are perfect for the weekend. To see who can protest when you have in front of the apathetic cake tatin surprise that has prepared Caty of Circus Day, with baby potatoes that in their case are of the local variety of their Mallorcan land. Warm or warm, the look could not be more succulent. 

Pizza lovers will also enjoy with their Italian cousin, the focaccia, which always seems ideal when we have guests at home. In Cutlery and fork we can see the recipe of a rich focaccia three peppers, very nice with the three shades of color of the vegetable. And again, we were struck by Ottlenghi's inspiration in A'ja's recipe presented to us by Pili in Kooking, a few tasty bread fritters.

Irresistible vegan dishes

In the last section of today we focus on very complete dishes that are also vegan, very nutritious, appetizing and varied.

For her part, Melissa offers us in Cilantro and Citronella an irresistible vegan meatball sandwich with marinara sauce, to suck your fingers. Also, fans of the croquettes can not complain about the ones we have in How to be vegan, mushroom and soy-style grandma. What do we lack in this varied menu? Well a good pasta dish, like the great noodles with walnuts and artichokes from the garden of my recipes, which encourages us to try with good canned artichokes if we do not have the patience to peel them and cook them at home.