Meat is delicious. But too much in your diet can cause a plethora of health symptoms. But when it comes to fresh produce, you can never eat too much! You don’t have to ditch meat altogether, just add more fresh fruits and vegetables in your daily meals. Try these delicious vegetarian recipes – they will make you forget about meat, even for a while!
Soy and Sugar Fried Cauliflower
What you need:
- 1 large head cauliflower, cut into florets
- 1 egg, beaten
- 2 scallions, thinly sliced
- 1 cup ice water
- 1/2 cup all-purpose flour, sifted
- 1/2 cup cornstarch
- 1/3 cup garlic chilli sauce
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons sesame seeds
- 2 teaspoons sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- Vegetable oil for frying
Whisk together ice water, flour, cornstarch, baking powder and salt in a bowl to prepare the batter. Heat vegetable oil over medium-high heat in a pan. Working in batches, toss cauliflower in batter and fry for 4 minutes per side. Remove from heat and place in a plate lined with paper towels. Combine chilli sauce, brown sugar, soy sauce, sesame oil and ginger in a bowl. Toss fried cauliflower in the mixture, sprinkle with scallions and sesame seeds then serve.
Brussels Sprouts Macaroni
What you need:
- 1/4 kilogram Fusili pasta, cooked
- 3 cups Brussels sprouts, halved
- 2 1/2 cups whole milk
- 1 1/2 cups white cheddar
- 1 cup fontina, shredded
- 1/2 cup panko bread crumbs
- 3/4 cup freshly grated Parmesan cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
Arrange Brussels sprouts in a baking sheet brushed with olive oil. Season with kosher salt and ground black pepper then bake in a pre-heated oven (375F) for 30 minutes or until tender. Meanwhile, melt the butter in a saucepan over medium-high heat. Add flour and milk to the pan and whisk together. Season with salt and pepper then allow to simmer for 5 minutes, or until mixture has thickened. Remove from heat then stir in white cheddar, fontina and 1/2 cup parmesan. Mix until cheeses are well-incorporated in the mixture. Fold in Brussels sprouts and cooked pasta then transfer everything to a baking dish. Combine bread crumbs and remaining parmesan in a small bowl and season with salt and pepper. Sprinkle mixture over mixture over pasta. Bake for 30 minutes in an oven (375F).
Forget meat for a while – try these delicious vegetarian recipes!