The most irresistible vegetarian recipes
Do you still lack a good assortment of Mason jars, those little glass jars you can use to store dressings, soups and smoothies, in your home? Well, you’ve gotten a late start on acquiring a few and putting them to good use. But don’t take it wrong when we say put them to good use: we know it’s very tempting since they’re very cute, but don’t use them as vases. Put on your apron and make one of these recipes!
Banana, walnut and cinnamon smoothie
– One large glass of walnut milk
– A very ripe banana
– Three spoonfuls of honey
– A touch of cinnamon
Blend all of the ingredients except the cinnamon, which will be added at the end. If strawberries are in season and you have some at home, don’t hesitate to add them; it will add a bit of pink that makes it even more irresistible.
Green detox smoothie “with everything”
– Half an avocado
– 1/3 of walnuts in halves
– A splash of freshly squeezed lime juice
– 100 ml of walnut milk
– One tablespoon of panela
– One kiwi
– Half a green apple
– A tiny bit of celery
Blend all of the conveniently peeled and chopped ingredients and store immediately in your Mason jar. It’s a light and nutritious smoothie, perfect for stashing in your bag and enjoying after a grueling gym session, for example.
Cream of pumpkin and zucchini with walnut milk
– 2 small zucchini
– 1 small pumpkin
– 2 medium potatoes
– 1 leek
– A pinch of nutmeg
– A dash of extra virgin olive oil
– 150 ml of walnut milk
Sauté the leeks in extra virgin olive oil in a pan over low heat. When they are golden add the chopped pumpkin and sauté for a few more minutes. Then add the sliced zucchini, sauté for a little longer together with the other ingredients and cover the mixture with walnut milk. Add the potatoes, cook for 20 minutes, and when it is ready blend it all with a pinch of nutmeg. Serve with croutons.