What to cook in nature, besides meat: 10 delicious dishes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Aromatic mushroom kebabs, hearty grilled burgers, tofu with pineapple or breaded, baked cheese and other mouth-watering delicacies.

1. Champignon shashlik with aromatic herbs

Ingredients

• 500 g of champignons;
• 1-2 tablespoons of vegetable oil;
• 2 teaspoons dried garlic
• 1 teaspoon of Italian herbs seasoning;
• salt to taste;
• ground black pepper - to taste.

Preparation

Place the washed mushrooms in a bag, add oil, garlic, herbs, salt and pepper. Tie a bag and stir the mushrooms thoroughly so that they are completely covered with seasoning and oil. Marinate them for a couple of hours or longer.

String the mushrooms on skewers and place on the grill. Cook, turning occasionally, for 5-7 minutes, until mushrooms are lightly browned.

2. Fragrant potatoes in foil on charcoal

Ingredients

• 10 potatoes;
• 6 tablespoons of vegetable oil;
• 4-5 cloves of garlic;
• salt to taste;
• seasoning for potatoes - to taste.

Preparation

Peel the potatoes and make cuts across the entire width, without bringing them to the end. Place each potato on a piece of foil.

Combine oil, pressed garlic, salt and seasoning. Lubricate the outside and slots of the potatoes. Wrap in foil and place on hot coals for about 30 minutes, until tubers are tender.

3. Tofu with pineapple in ginger-soy marinade

Ingredients

• 400 g hard tofu;
• 1½ tablespoon of soy sauce
• 1 teaspoon apple cider vinegar
• 2 tablespoons pineapple juice
• 2 teaspoons finely grated ginger
• 2 cloves of garlic;
• ½ teaspoon turmeric
• 400 g fresh pineapple;
• some vegetable oil.

Preparation

Blot the tofu with a paper towel. Place it under oppression for half an hour to glass excess liquid. Cut the tofu into about 4 centimeters cubes.

Combine soy sauce, vinegar, pineapple juice, ginger, minced garlic, and turmeric. Add tofu, stir and marinate for at least half an hour. You can leave it for several hours or even a day, but it is necessary to stir periodically.

Cut the pineapple into the same slices as the tofu. String them onto skewers or skewers. Grill for about 10 minutes, turning occasionally.

4. Burgers with vegetables and bean-rice cutlet

Ingredients

• 1 cup raw walnuts
• 1 tablespoon vegetable oil;
• ½ white onion;
• salt to taste;
• ground black pepper - to taste;
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1½ cups boiled beans (ideally black, but you can use red);
• 1 cup boiled brown rice
• ⅓ glasses of bread crumbs;
• 3-4 tablespoons of barbecue sauce;
• a few burger buns;
• a few lettuce leaves;
• 2-3 tomatoes;
• 1 red onion;
• 1-2 pickled or fresh cucumbers;
• mayonnaise to taste;
• any mustard to taste.

Preparation

Prepare the minced meat at home in advance. Sear the chopped nuts in a dry hot skillet, stirring occasionally, for 5-7 minutes. Lay them out and leave to cool. Heat half the oil in a skillet and save the finely chopped onion, season with salt and pepper.

Grind the cooled nuts, chili, cumin, paprika, sugar, salt and pepper in a blender. Mash the beans with a fork, add rice, hazelnuts, onions, crackers and barbecue sauce. Stir well and - if necessary - season with salt and pepper.

If the minced meat is dry, add another 1-2 tablespoons of BBQ sauce. If it is watery, then add some more crackers.

Cut the buns in half lengthways and dry them lightly on the grill. Shape the minced meat into cutlets according to the number of buns. Grease a wire rack with the remaining oil, place the cutlets on it and fry for 3-4 minutes on each side until golden brown.

Place lettuce, cutlets, tomato, onion and cucumber slices on the buns. Brush with mayonnaise and mustard and cover with the tops of the buns.

5. Champignon shashlik in sour cream-garlic marinade

Ingredients

• 50 g butter;
• 3-4 cloves of garlic;
• salt to taste;
• ground black pepper - to taste;
• 50 g fat sour cream;
• 500 g of champignons.

Preparation

Add garlic, salt and pepper passed through a press to the melted butter. Stir and combine with sour cream.

Pour the mixture over the mushrooms, stir and marinate for a couple of hours. Skewer and grill for 5-7 minutes until golden brown, turning occasionally.

6. Toasts with curd cheese, baked zucchini and tomatoes

Ingredients

• 3 cloves of garlic;
• a few sprigs of dill;
• 3 tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• a handful of cherry tomatoes;
• 1 baguette;
• ½ zucchini;
• 150 g of curd cheese with herbs.

Preparation

Chop the garlic and dill finely. Combine them with two tablespoons of oil, salt and pepper. Cut the cherry in half, place in the garlic mixture and stir. Leave it on while you cook the other ingredients.

Cut the baguette and zucchini into slices. For each slice of loaf you need 1–2 zucchini circles. Place the baguette on a wire rack and brown on both sides.

Brush the zucchini with the remaining oil and season with salt and pepper. Fry on a wire rack until golden brown on both sides. Brush the bread with cheese, top with the zucchini and tomatoes along with the garlic mixture.

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7. Grilled vegetables

Ingredients

• 2 eggplants;
• 1 zucchini;
• 2 bell peppers;
• 3 cloves of garlic;
• ½ tablespoon of ground black pepper;
• 1 tablespoon dried basil
• 1 tablespoon of suneli hops;
• 80-100 ml of soy sauce;
• 3-4 tablespoons of vegetable oil.

Preparation

Cut the eggplant and zucchini into thick slices and the peppers into large chunks. Place finely chopped garlic, black pepper, basil and hop-suneli and half of the soy sauce in a bowl.

Add vegetables to the seasoning. Drizzle with the remaining sauce and butter and mix thoroughly. Marinate vegetables for 15-20 minutes. Place them on a wire rack and cook, turning occasionally, about 10 minutes, until golden brown.

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8. Fragrant grilled Adyghe cheese

Ingredients

• 300 g of Adyghe cheese;
• 3 tablespoons of vegetable oil;
• 3 cloves of garlic;
• seasoning "Italian herbs" - to taste.

Preparation

Cut the cheese into large slices. Combine oil, pressed garlic and seasoning. Dip each piece of cheese into the mixture.

Place the slices on a wire rack and fry until golden brown on both sides, turning occasionally.

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9. Grilled Spicy Tofu Breaded

Ingredients

• 400 g hard tofu;
• 1 tablespoon of soy sauce
• 2 tablespoons of ketchup
• 1 teaspoon maple syrup or other sweetener
• ½ teaspoon of hot sauce - optional;
• 4 teaspoons of vegetable oil;
• ½ teaspoon garam masala or ½ teaspoon ground cumin and ½ teaspoon ground coriander;
• ½ teaspoon dried garlic;
• salt to taste;
• ½ teaspoon cornstarch
• ¾ glasses of bread crumbs;
• ground chili to taste.

Preparation

Wipe the tofu with a paper towel and place under pressure for half an hour to allow excess liquid to glass. Cut it into several layers.

Combine soy sauce, ketchup, maple syrup, hot sauce, half butter, garam masala, garlic, salt, and starch. Marinate the tofu pieces in this mixture for at least half an hour in the refrigerator.

Combine crackers, salt and chili and breaded cheese. Grease a wire rack with the remaining oil and fry the tofu for about 7 minutes on each side until golden brown.

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10. Brussels sprouts in honey mustard sauce

Ingredients

• 450 g brussels sprouts;
• 3 tablespoons of vegetable oil;
• 60 ml balsamic vinegar;
• 1 tablespoon honey;
• 1 tablespoon of granular mustard;
• salt to taste;
• ground red pepper - to taste;
• some grated parmesan - optional.

Preparation

Cut the cabbage in half. Add oil, vinegar, honey, mustard, salt and pepper to them and mix thoroughly.

Place the halves on skewers and grill for about 10 minutes, turning occasionally. The cabbage should brown and soften. Sprinkle with Parmesan before serving.

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