Green Palate: A Culinary Journey into Vegetarian Delights

By Pablo Picante

Welcome to Green Palate, a celebration of the vibrant and diverse world of vegetarian cuisine. This book is a culinary journey that explores 100 delicious and nutritious vegetarian recipes, carefully curated to satisfy every taste bud and inspire your creativity in the kitchen. Whether you're a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this collection has something for everyone.

• Language: English
• Publisher: Richards Education
• Release date: Jan 20, 2024
• ISBN: 9798224132584

Book preview

Chapter 1: Appetizers and Snacks

Crispy Vegetable Spring Rolls

Ingredients:

●  12 spring roll wrappers

●  1 cup shredded cabbage

●  1 cup julienned carrots

●  1 cup bean sprouts

●  1 cup sliced bell peppers (any color)

●  1 cup thinly sliced mushrooms

●  1/4 cup chopped green onions

●  2 tablespoons soy sauce

●  1 tablespoon sesame oil

●  1 teaspoon grated ginger

●  1 teaspoon minced garlic

●  2 tablespoons vegetable oil (for frying)

Instructions:

In a large mixing bowl, combine cabbage, carrots, bean sprouts, bell peppers, mushrooms, and green onions.

In a small bowl, whisk together soy sauce, sesame oil, ginger, and garlic. Pour the sauce over the vegetables and toss until well coated.

Take one spring roll wrapper at a time and place it on a clean surface. Spoon a portion of the vegetable mixture onto the center of the wrapper.

Fold the sides of the wrapper towards the center and then roll it up tightly, sealing the edges with a little water.

Heat vegetable oil in a pan over medium heat. Fry the spring rolls until they are golden brown and crispy on all sides.

Serve the crispy vegetable spring rolls with your favorite dipping sauce, such as sweet chili sauce or soy sauce.

Spinach and Feta Stuffed Mushrooms

Ingredients:

●  12 large mushrooms, cleaned and stems removed

●  1 cup chopped spinach, cooked and drained

●  1/2 cup crumbled feta cheese

●  1/4 cup grated Parmesan cheese

●  2 cloves garlic, minced

●  2 tablespoons olive oil

●  Salt and pepper to taste

●  Fresh parsley for garnish

Instructions:

Preheat the oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.

In a bowl, mix together the cooked spinach, feta cheese, Parmesan cheese, salt, and pepper.

Stuff each mushroom cap with the spinach and feta mixture.

Place the stuffed mushrooms on a baking sheet and bake for about 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

Garnish with fresh parsley before serving.

Avocado and Black Bean Salsa

Ingredients:

●  2 ripe avocados, diced

●  1 can (15 oz) black beans, drained and rinsed

●  1 cup corn kernels (fresh or frozen)

●  1 cup cherry tomatoes, halved

●  1/2 cup red onion, finely chopped

●  1/4 cup fresh cilantro, chopped

●  Juice of 2 limes

●  Salt and pepper to taste

Instructions:

In a large bowl, combine diced avocados, black beans, corn, cherry tomatoes, red onion, and cilantro.

Drizzle lime juice over the mixture and gently toss to combine.

Season with salt and pepper to taste.

Allow the salsa to sit for at least 15 minutes to let the flavors meld.

Serve the avocado and black bean salsa with tortilla chips or as a topping for grilled chicken or fish.

Sweet Potato and Chickpea Patties

Ingredients:

●  2 cups sweet potatoes, grated

●  1 can (15 oz) chickpeas, drained and rinsed

●  1/2 cup breadcrumbs

●  1/4 cup chopped red onion

●  2 cloves garlic, minced

●  1 teaspoon ground cumin

●  1 teaspoon paprika

●  Salt and pepper to taste

●  2 tablespoons olive oil (for cooking)

Instructions:

In a food processor, combine sweet potatoes, chickpeas, breadcrumbs, red onion, garlic, cumin, paprika, salt, and pepper. Pulse until the mixture comes together.

Form the mixture into patties using your hands.

Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side or until they are golden brown and cooked through.

Serve the sweet potato and chickpea patties with a yogurt-based sauce or in a bun as a veggie burger.

Caprese Skewers with Balsamic Glaze

Ingredients:

●  Cherry tomatoes

●  Fresh mozzarella balls

●  Fresh basil leaves

●  Balsamic glaze

●  Wooden skewers

Instructions:

Assemble the skewers by threading a cherry tomato, a mozzarella ball, and a basil leaf onto each skewer.

Arrange the caprese skewers on a serving platter.

Drizzle balsamic glaze over the skewers just before serving.

Optionally, you can sprinkle a pinch of salt and pepper