My mushroom bruschetta with mushrooms and shiitake is a delicious alternative to the classic bruschetta with tomato and cuts a really good figure as a vegetarian starter. The mushroom bruschetta is a little heartier than the Italian classic and I think that it goes particularly well in autumn and winter. But the best thing about this delicious appetizer is that you can easily make it yourself.
Craving carpaccio but you don’t want to eat meat? No problem. My avocado carpaccio with mango is a vegetable carpaccio and does not contain any meat. You can prepare the vegetable carpaccio vegetarian or even vegan and you can prepare it as a great starter when you have visitors. The mango carpaccio with avocado also tastes good to guests who are not vegetarian or vegan – we promise! 🙂
3. Asian salad with Chinese cabbage & sesame dressing
Do you love Asian recipes as much as I do? Then definitely try this crunchy and healthy Asian salad. Chinese cabbage tastes great not only steamed or boiled, but also raw.
My lentil beetroot salad with feta is vegetarian, super easy to prepare, looks great and tastes even better. Not only can lentils be used to make hearty soups and stews, they are also really good for this fresh beetroot feta salad. The little protein bomb forms the basis for the delicious salad that goes great in autumn. Together with beetroot, feta, onions and a fresh dressing made from olive oil, balsamic vinegar and honey, the brown lentils become a real feast. Be sure to try the lentil beetroot salad with feta and see for yourself how delicious it is! 🙂
Would you like to add a little variety to your salad recipes? Then this zucchini salad is just right for you. Whether as a side dish, a light dinner or for the next party – the refreshing zucchini salad always tastes good. The salad is also very suitable for losing weight as it is low in calories and high in protein.
These crostini with grilled peaches and goat cheese are the perfect recipe for warm summer evenings. The dish is prepared in under 15 minutes and is the perfect combination of sweet peach and savory goat cheese. Add some rosemary and honey and this tasty recipe is ready.
7. Green asparagus salad with strawberries and quinoa
This vegetarian green asparagus salad is a sophisticated and wholesome appetizer or side dish for grilling and will impress your guests. Quickly and easily prepared, the green asparagus salad contains lots of important vitamin B such as folic acid, vitamin C and beta carotene. Garnished with strawberries and quinoa, it is also a hit as a colorful side dish in these spring days.
These tacos with mango salsa are a hit. The sweet and sour mixture goes together perfectly. These tacos make a perfect appetizer or are also suitable as a light evening meal.
Savoy cabbage is considered a valuable local source of vitamins and minerals, especially in the cold season. It warms you from the inside and tastes good.
Autumn and winter have a lot of experiences in store, so of course you don’t want to spend a long time in the kitchen. Even if cooking has to be quick, you can still eat a healthy and varied diet. Soups, especially in the cold season, are true all-rounders that not only taste good, but also do a lot of good for the body. Are you following a vegan diet and looking for a really great recipe? Then the savoy cabbage soup is just right for you.
This decoratively baked menu not only looks beautiful, but is nutritious and delicious. Layers of tomatoes, eggplant and potatoes topped with Gorgonzola create a delightful aroma and taste slightly tangy thanks to the Italian mold cheese. The round boats make an ideal snack for a buffet, or they are also suitable as a main course or starter. The red tomato slices, green eggplant and yellowish potatoes add a nice splash of color with a small cube of cheese as a hat. This recipe is very simple and the boats are formed quickly and without any major problems. The best part is that even though it’s so simple, it still looks very special!
Chicory fried with balsamic vinegar – vegan
Ingredients
- 3 Chicory hearts
- 2 EL rapeseed oil
- 2 Garlic cloves
- 1 Stem rosemary
- 2 EL Balsamic vinegar
- 1 prize Salt pepper
Instructions
- Peel the garlic and chop it finely. Pour oil into a pan and fry the rosemary and garlic in it.
- Wash and halve the chicory. Add the chicory to the pan and fry until crispy on both sides.
- Deglaze with balsamic vinegar and let it boil down briefly.
- Season with salt and pepper.