The dinner moment is always one of the laziest of the whole day (not counting that moment when the sheets stick to us, of course). We arrived home tired, with little desire to cook and even less to think that you can prepare dinner. Don’t worry, here is Diario Femenino and the Manzana Roja app to lend you a hand. We have prepared three delicious recipes for a light vegetarian dinner. So that you go to sleep with the feeling of having eaten, but without any heaviness.
Three light vegetarian dishes prepared for your dinner
Seitan with pan-bell peppers
Seitan with peppers is a very tasty vegetarian dish, ideal not only for those who do not eat animal products, but for anyone who enjoys eating. In fact, it offers everyone the opportunity to experiment with different flavors, even more so because the “unknown” seitan is seasoned with pepper, parsley, celery and onion.
Peppers, in addition, are allies of your silhouette, because they are rich in liquids and low in calories. Eat them regularly, they will help you purify yourself and not gain weight, not to mention that they give a unique flavor to your dishes.
Ingredients for 4 people:
480 gr. fresh Seitan
1 red bell pepper
1 yellow pepper
1 celery branch
A good handful of parsley leaves
Half onion
2 tablespoons extra virgin olive oil
Enough salt
Elaboration:
Wash the peppers and remove the petiole. Cut them into two parts and remove residual seeds. Then cut the strips following the white part inside the pepper, so you can remove them better. At this point, cut the peppers into thin slices.
Cut the celery in the same way. Separately, cut the half onion into julienne strips and pour it into the nonstick pan with the oil already hot. Add the peppers and celery stick and sauté for no more than 5 minutes.
Stir or sauté often to prevent ingredients from sticking and/or burning. Add the diced seitan and add the salt. Sauté for another 5 minutes. When cooked, add a good portion of parsley, mix for another minute and serve. The pepper should be seasoned but crispy, not undone.
Present the seitan with the peppers in a single dish, with all the ingredients cut into strips and seasoned generously with the parsley. The dish should be prepared just before consumption, because seitan tastes better if consumed hot. The dish can be accompanied with a serving of boiled basmati rice or with some slices of bread.
+Tofu artichokes, with garlic and parsley
Tofu artichokes are a suitable recipe as a second course or as a single dish. Tofu sweetens the bitter taste of artichokes and makes this dish ideal for vegetarians and those suffering from lactose intolerance. And also for those who are on a diet, because artichokes, in addition to being hypocaloric, are purifying and favor the elimination of liquids. On the other hand, since they contain many fibers, they also help regulate gastrointestinal functions and deflate the belly.
Artichokes with tofu are good both hot and cold, you can bring them to the table freshly cooked, still steaming, or prepare them in advance and savor them cold, after having prepared them well seasoned with garlic and parsley. You can serve them with toast or rice crackers.
Ingredients:
4 artichokes
3 tablespoons oil
2 garlic wedges
Enough salt
Sufficient parsley
Enough tofu
4 teaspoons breadcrumbs
Elaboration:
Clean the artichokes by removing the hardest leaves, wash them and divide them in half, remove the inner lint, slice them thin and season them with oil and salt. Cut the tofu into cubes, take a pan and brown the garlic with the oil. Add the tofu, salt and a little breadcrumbs. Mix the tofu with the artichokes and serve by adding the parsley.
+Fusilli with arugula pesto
Fusilli with arugula pesto are an alternative to pasta made with the classic basil and pine nut pesto. Then, adding also the yogurt, you get a sauce with a fresh, light and appetizing taste, ideal for different applications in the kitchen.
Arugula and yogurt pesto is a light dressing, is good both hot and cold, and is perfect for traditional pasta as well as rice, cereal and pasta salads.
Arugula is a bitter vegetable, the flavor of which in this recipe is lightened by yogurt, which gives it a less strong and fresher flavor. This leafy vegetable is rich in magnesium and folic acid and helps purify and promote digestion, counteracting abdominal inflammation.
Yogurt is a low-calorie ingredient, but rich in benefits for your body. In particular, it keeps the intestinal flora in balance, with positive effects mainly on the stomach and for the line in general.
Ingredients:
- 280 g fusilli
- 125 g arugula
- 80 g Greek yogurt
- 20 g evo oil
- 20 g grated Parmesan
- Salt
- Pink pepper
Elaboration
Cook the pasta and, meanwhile, pour the arugula, yogurt, parmesan and oil into the blender container. Mix at intervals. If the pesto is too thick, add a little yogurt at a time until it reaches the right consistency.
As soon as the pasta is cooked, transfer it to a bowl, add the pesto and mix well. Silver and garnish with some peppercorns.
Do you already know what you’re going to have for dinner today?