Many do not fast only out of fear that they will eat poorly - insatiable and tasteless. Maybe this is true, but only for those who either do not know how to cook or do not know good lean recipes.
Because in fact, there are many dishes that are allowed during the fasting period, but they turn out so appetizing and wonderful that you just lick your fingers! Don't believe? And you try to cook, for example, vegetable stew with mushrooms - and see for yourself!
Ingredients
for 2 servings:
- 80 g of cauliflower;
- 60 g of bell peppers;
- 80 g of onions;
- 50 g carrots;
- 1-2 cloves of garlic;
- 60 g of champignons;
- 1/3 teaspoon of Provence herbs;
- 2 tablespoons of dry white wine;
- 2-3 tablespoons of vegetable oil.
- 1/3 teaspoon salt.
The weight of already prepared vegetables is indicated.
Cooking:
Wash cauliflower with cold water. We disassemble into small inflorescences, cut large inflorescences into 2-3 parts. We shorten the stumps, leaving the tips about 0.5 cm. Dip the cabbage in boiling salted water and blanch it (that is, keep it on a minimum heat, almost at a boil) for 5-6 minutes.
Then we recline the cabbage in a colander and set aside.
We clean the onion and cut into half rings 3-4 mm thick.
My carrots, clean, cut off the top (greenish areas often come across there).
We rub the carrots on a coarse grater.
Wash bell peppers, cut in half lengthwise. Cut out the stem, partitions. We clean the seeds and rinse. Cut the peppers into thin strips - about 0.5 cm thick.
My mushrooms and cut into thin, 3-5 mm thick slices.
We heat the pan with vegetable oil, put the onion and pass it for 4-5 minutes, until light golden brown.
Add carrots, mix and saute for 4-5 minutes.
Put the peppers, mix and simmer for another 4-5 minutes.
Add mushrooms. Stir again and continue to simmer - another 4-5 minutes.
Now add cauliflower.
Add garlic, passed through a garlic press, salt, Provence herbs.
Don't forget dry white wine.
Mix everything well and simmer on the smallest fire for another 10-12 minutes.
Vegetable stew is ready. Unusually fragrant, appetizing and very tasty, you will definitely like it!
Let's start cooking cauliflower stew by roasting vegetables. Personally, I only fry carrots and onions. Everything else will just fade away. Of course, you can fry everything and not fry anything at all, but, as for me, the option that I propose is the most familiar and our favorite.
We clean the vegetables and chop them. Carrots can be grated or, as I do, cut into small pieces.
Add the diced onion to the pan. Before that, throw in a piece of butter and a good tablespoon of vegetable oil. Fry the onion until slightly golden but still juicy. Now add carrots, stir and fry for a couple more minutes.
To this, add a spoonful of tomato paste and fry for another minute. In my case, this very paste was not at hand, and I added 2 tbsp. your ketchup recipe. Do not add ketchup from the store! It contains a lot of chemical additives that cannot be heat treated!
Zucchini is a great substitute for zucchini. If it is not young, then the skin is peeled and the seeds are selected.
In general, in this stew it is quite possible to change the ingredients by availability. Sweet paprika is also very good here, but mine don’t particularly like it, so I don’t add it.
Since zucchini has a delicate skin, I do not cut it off. The seeds (core) can also be omitted, but I did scrape a little, because the vegetable was soft, and I just wanted to partially select the core.
Add diced (not small) zucchini to the pan.
Cauliflower. In the recipes I have seen on the Internet, it is pre-boiled or at least scalded. I don't, I don't see the need. Just wash and cut off the florets.
Throw the cabbage into the pan, cover with a lid (the fire is small) and take care of the tomatoes.
It is better to remove the skin from tomatoes. I have ripe, homemade, fleshy. The peel was simply pried off with a knife and removed - no problem. If it doesn’t work out, then pour boiling water over the tomatoes for a minute, and then drain them, and already into cold water. All right, take the skin off.
Chop the tomatoes and add to the vegetables in the pan.
Mix everything a little and gently and close the lid tightly. Let it simmer for 20 minutes over low heat. I do not pour any water, because the vegetables themselves give juice, in which they are stewed. Just close the lid tightly so it doesn't evaporate.
It remains to peel and chop the garlic and add seasonings. We will do this after 20 minutes of stewing.
20 minutes have passed, add garlic, a couple of pinches of sugar, salt to the pan and pepper everything. Stir gently, cover again, simmer for five minutes. At the end of this time, taste and, if the vegetables do not seem soft enough for your taste, then simmer for another five to ten minutes. As for me, 20-25 minutes is enough. Adjust salt and pepper. Personally, I sprinkle my portion with hot chili.
When serving, it is quite appropriate to sprinkle the cauliflower stew with any greens.
Bon appetit!
A dish such as vegetable stew with meat is probably prepared in almost every kitchen, at least occasionally. After all, the combination of stew and vegetables can leave few people indifferent. And you can endlessly vary the ingredients in the recipe, trying to put a variety of vegetables there - both fresh and frozen. For example, a kind of stew is obtained with the addition of cauliflower (whether fresh or frozen). And it will please you not only with a pleasant taste: cauliflower is not in vain one of the most useful vegetables.
Well, if we talk about meat, then there is also a completely free choice. Vegetable stew can be prepared not only from pork, but from beef, chicken, turkey and so on. You can generally make a lean version of the stew, absolutely without any meat.
Products:
Cooking. It is better to cook stew in a cauldron - this affects its taste only for the better. So, let's move on to the cooking process. We cut the meat into strips and throw it into a cauldron with heated oil.
Fry for 10-15 minutes until the meat turns brown. While frying meat, we process vegetables in parallel. My carrots, clean and cut into strips, pepper - half rings. Cut the onion into half rings, then in half again.
As soon as the meat is lightly browned, put carrots in a cauldron and simmer under a closed lid for 5 minutes.
Mix everything well and simmer for another 10 minutes. Then we make tomato sauce: pour water (about 250 ml) into a deep cup, put 2 tablespoons of tomato, pepper, spices there and mix thoroughly.
The sauce is ready. Pour it into the cauldron and then put the cauliflower.
Do not worry if there is a large cabbage in the pack. Its inflorescences in the process of extinguishing themselves will be divided into smaller parts. We cover the cauldron with a lid and simmer its contents for another 10-15 minutes. Readiness is checked by cauliflower. If it becomes soft, then the stew is ready.
While the stew is stewing, you can boil rice for a side dish and season it with vegetable oil.
By and large, stew is such a versatile dish that any side dish will suit it. It can be potatoes, buckwheat, couscous, barley or corn grits, etc. Don't be afraid to experiment with vegetables while making the stew. The main thing is not to overdo it with the amount of ingredients and put everything in moderation.
P.S.: If this master class turned out to be useful for you, you can say "thank you" to its author by writing a comment or by clicking the button of your favorite social network under the publication.
The author's photos of Anna Bykova were used in the design of the master class. Copying is prohibited!
Summer is the time to unload yourself by including more fresh vegetables, fruits and greens in the diet in the form of various diet dishes: soups, salads and stews. Today we are preparing a version of a delicious and light dish of frozen cauliflower (because even in summer you need to look for fresh), potatoes and vegetables. Such a stew is prepared quickly, however, as it is eaten. This is a great option for a low-calorie dinner or lunch. But if you're not a vegan, serve the stew as a side dish to your main course. So it will come out more satisfying.
To prepare vegetable stew with cauliflower and potatoes, we need the following ingredients. Vegetables must be washed and peeled in advance.
Cut the onion into small cubes, garlic into thin plates (or you can use a garlic press).
We cut the carrots into semicircles or, if desired, into smaller pieces.
We spread the vegetables in a pan with oil and sauté for 5-7 minutes.
In the meantime, cut the potatoes into large pieces.
Put in a pan and pour a glass of hot water. Add salt to taste and simmer for 7-10 minutes.
Meanwhile, blanch the frozen cauliflower in boiling salted water.
Then we drain the water, throwing the cabbage into a colander, cool a little and divide it into smaller inflorescences.
Cut the tomato into small cubes.
We spread the cauliflower and tomato to the rest of the vegetables, pour in the dried basil to taste.
Simmer the dish for about 10 more minutes until the potatoes are soft and the vegetables are ready, adding more liquid if necessary. At the end of cooking, add fresh chopped parsley.
Stir and let the dish stand under the lid for literally 7-10 minutes.
Vegetable stew with cauliflower and potatoes is ready! We serve to the table as an independent dish or as a side dish for fish, eggs, chicken. Bon appetit!
Vegetable stew with cauliflower is a delicious, nutritious and dietary dish that will fit perfectly into your diet, even if you are on a diet, as this recipe does not contain potatoes, which are high in starch and can harm your figure, as well as There is no fatty meat in the recipe. The main thing is not to season the stew with fat mayonnaise in this case. The recipe for such a vegetable stew is suitable for fasting, as well as for vegetarians and supporters of a separate diet.
Ingredients for a delicious vegetable stew with cauliflower
- Cauliflower - 1/4 head.
- Medium-sized onion (fresh) - 1 pc.
- Fresh carrots (medium size) - 1 pc.
- Fresh zucchini (medium size) - 1 pc.
- Fresh eggplant (medium size) - 2 pcs.
- Vegetable oil - for frying vegetables.
- Salt - to taste.
- Fresh tomatoes (medium size) - 2-3 pcs.
- Greens any - to your taste.
- Sweet pepper (medium size) - 1 pc.
1) Carefully divide the cauliflower into florets and wash well. Prepare a saucepan, fill it with water and salt. Put the cabbage and cook for about seven minutes. Then put in a bowl to cool.
2) Peel and wash onions. After that, cut as you like.
3) Peel and wash the carrots, and then either cut into cubes, slices, or rub on a fine grater.
4) Wash the zucchini, cut off the ends and cut into small cubes.
5) Put the pan on the fire, pour in the vegetable oil and spread the onions and carrots.
6) Wash sweet pepper, remove seeds and tail. Cut into large cubes. Pour into skillet and stir.
7) When the carrots and onions are slightly browned, lay out the zucchini. Salt well.
8) Wash the eggplant, remove the tail and cut into cubes.
9) Put the eggplant in the pan and salt again.
10) Tomatoes should be washed and cut into large cubes.
11) Wash the greens very carefully and cut.
12) Put the boiled cauliflower into the pan.
13) And now you can put tomatoes and greens. Mix well, taste and season with salt if needed.
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