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Spinach with pleurotus, buckwheat and fried soy

Spinach with pleurotus, buckwheat and fried soy

We clean the spinach, wash it in several waters and boil it for 5 minutes in salted water.

Mushrooms and peppers are cleaned and washed.

Cut into strips and fry in 3 tablespoons of oil together with the mustard seeds, salt and pepper to taste. Add 1 cup of buckwheat, 1 cup of water and let it boil until the water drops and the buckwheat swells.

Let the obtained mixture cool, then pass it through the robot together with the spinach.

Garlic cloves are cleaned, cut into pieces and fry in 2 tablespoons of oil.

Add the chopped mixture of spinach, mushrooms and buckwheat and pour over it the milk in which we dissolved the starch.

Season with salt and pepper to taste, stir continuously and simmer the sauce for about 15 minutes.

In a separate saucepan boil the soybeans in water with delicacy. Drain the soybeans, then fry them in oil until lightly browned.

We serve spinach, buckwheat and mushrooms with pieces of fried soy.

Good appetite!

Vegan lasagna with soy sauce and bechamel sauce with spinach

You know that "lasagna" (or "lasagne") comes from the Greek word "laganon", which called the first known form of pasta, but also a dish, different from the traditional one we know today, but also with layers of pasta and sauce ? "If you didn't know, you just found out."

Do you know how to make a delicious vegan lasagna? - You will find out, step by step, in the following & # 8230

I have to tell you that I tried a lot of recipes, but the one I present to you today seems to me a formidable alternative to the classic recipe, at least as tasty and consistent. Therefore, we will cook together vegan lasagna with soy sauce and bechamel sauce with spinach.

What we need:

& # 8211 tomato paste or red cubes

How is it prepared:

We clean the onion and temper it a little until it becomes translucent.

We put the carrots on the grater and add them to the pan over the onion.

Saute the carrots and onions a little, then add the tomatoes and wine.

Mix well, add the soybeans and let it boil until the sauce decreases.

At the end, season with salt, pepper and add the garlic.

For the bechamel sauce, melt the coconut oil, add the flour and mix well with a whisk until thickened, then add the milk while stirring constantly.

After adding all the milk, season with salt, pepper, nutmeg and inactive yeast. Stir until the sauce begins to thicken.

When the bechamel sauce is ready, take it off the heat and add the spinach, then set it aside.

Grease a pan and put a polish of each sauce on the bottom. Add the first layer of leaves, then add another layer of each sauce.

We continue like this until we have a little sauce left that we will put on the surface (I used three layers of sheets).

After the last layer of leaves, add a little red sauce and more bechamel.

Put the pan in the oven for 60 minutes at 180 gr c.

In the first 40 minutes, we will keep the tray covered with an aluminum foil, then we will take it out and leave it in the oven for another 20 minutes.

If you like lasagna and want to try other options, you can replace the ragu sauce in this recipe with the ragu lentil sauce in the recipe here.

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It takes a maximum of 20 minutes to make this recipe and if you don't like these combinations you can use a frozen vegetable mix. I recommend the wok mix from Mega Image. You just put the mix in the wok, sauté, add the noodles over the fish, spices and sauce, and that's about it!

4 tablespoons soy sauce or tamarind

1 tablespoon cornstarch

1 bell pepper, sliced ​​into thin strips

1 large carrot, cut into sticks

a few pieces of bamboo shoots

1 teaspoon coriander, ground

1 teaspoon cumin, ground

2 cloves of garlic, grind

1 teaspoon ginger, powder

Put the rice noodles in a bowl filled with warm water and let them rehydrate for 10 minutes.

Heat the oil in a wok.

Add vegetables, spices and cornstarch. Stir and leave on medium heat for 10 minutes.

Add 2 cups of water and the noodles then cover the wok with a lid and let them simmer for about 10 minutes.

Check in 10 minutes if they need more liquid and add more water if necessary.

Remove the lid, add the soy sauce and stir over high heat for 2-3 minutes then serve with onions on top.

Don't forget, if you try this stir-fry recipe with vegetables and soy or any other recipe on the blog, take a picture of it and put it on Instagram. You can tag me on instagram and use the hashtag #sanatateainmancare.

Pleurotus soup

We received the recipe for pleurotus soup as a gift from our spiritual parents who, in turn, received it from their friends who, in turn, received it from someone and so on, the string and the origin were lost. . But we, in turn, feel obliged to teach others this delicious recipe, for the world to enjoy it and to pamper their taste buds.

Pleurotus soup ingredient:

  • 500 g pleurotus mushrooms
  • 3 parsley roots
  • 2 parsnip roots
  • Half a celery
  • 1-2 pickled or raw donuts
  • 1 clove of garlic
  • ½ bunch of parsley leaves
  • Salt
  • Pepper
  • Lemon juice
  • Olive oil
  • The water
  • Vegetable cream

How to prepare pleurotus soup:

  • Take the pleurotus mushrooms, cut the stalks (which are not used in this food because they are stronger, they can be used in another food), and then cut the mushrooms into thin slices.
  • Mix the lemon juice with 4 tablespoons of olive oil, salt, pepper and other spices to taste (eg cloves) and water add this juice over the mushrooms and leave to marinate until you finish the other operations (add enough water to cover the mushrooms)
  • Peel the parsley roots, the parsnip roots and cut the celery in half.
  • Cut diced pickles or raw donuts
  • Peel the garlic
  • Put the diced parsley, parsnips, celery and garlic in a blender and blend a little hot water until you get a paste.
  • The obtained paste is put in a soup pot over which hot water is added until the desired consistency is obtained.
  • Add the donut cubes
  • Drain the mushrooms and taste if they are too fragrant, rinse with a stream of water then add to the soup
  • Add vegetable cream, salt and pepper to taste
  • Take a bunch of parsley, cut into small pieces and add to the soup
  • Add a little olive oil and mix.

Vegetable sour cream ingredient:

  • 7 lg sunflower seeds or cashews
  • 7 lg apa
  • 2-3 lg lemon juice
  • Salt to taste

How to prepare vegetable cream:

  • Hydrate the sunflower seeds for 8 hours or the cashew seeds for 2 hours
  • Blend the ingredients until you get a creamy, sour consistency, similar to that of sour cream.

Notes: Lemon juice is added gradually and tasted along the way, so as not to become too sour cream. I prefer the version obtained from sunflower seeds because the cashew comes out a little sweet. But both options are delicious and fit this recipe.

Sarmale with buckwheat

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Recipe of the day: Saute mushrooms with spinach and onions

Saute mushrooms with spinach and onions from: spinach, mushrooms, onions, olive oil, salt, pepper, lemon.

Saute mushrooms with spinach and onions


  • 4 cups spinach
  • 5-6 sliced ​​mushrooms
  • 1 sliced ​​onion
  • 1 tablespoon olive oil
  • salt and pepper
  • lemon slices

Method of preparation:

Wash and dry the spinach.

Heat a frying pan, add oil. Stir in onion and sauté for 3 minutes, stirring occasionally.

Add the mushrooms. Cook for another 3 minutes, stirring occasionally.

Add the spinach. Turn a few times in the first minute of cooking, then cover the pan and cook the mixture for about 2 minutes.

Sprinkle with salt and freshly ground pepper to taste and sprinkle with fresh lemon juice.

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Chicken hammers with buckwheat and vegetables

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Thyme, Oregano, Chilli for pancakes - 2 chicken eggs - 1 pink salt powder - 4 tablespoons fatty yogurt - 600 ml sweet milk - 1 cup wheat flour for the filling: - 200 g mozzarella - 200 g bacon for the crust: - breadcrumbs bread - oregano thyme salt chilli turmeric powder.

Chicken with orange sauce

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Chicken and vegetable tart

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Pickled cucumber soup

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Snails in garlic sauce

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Moldovan Ostropel

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Lemon caramel cake

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Peppers stuffed with buckwheat in the oven

Peppers stuffed with buckwheat in the oven

Peppers stuffed with buckwheat in the oven


  1. 200 gr buckwheat
  2. half bell pepper
  3. 2 celery stalks
  4. 2 bell peppers
  5. Salt
  6. pepper

Preparation: Peppers stuffed with buckwheat, in the oven

I soaked the evening buckwheat in water. In the morning I drained some remaining water. I cut the vegetables into cubes and put them over the buckwheat. I seasoned with salt and pepper.
I cut the peppers in half and cleaned them, after which I filled them with buckwheat. I placed them in a tray and left them in the oven for an hour and about 20 minutes.
I served them a spoonful of yogurt.

Tofu, spinach and green pea pie

When you're caught by guests on the table, don't get impatient & # 8230's recipe today will honorably get you out of trouble. I propose a snack that is very easy to make and that will be appreciated: tofu pie, spinach and green peas.

I already told you the tofu omelet why and how do I use tofu cheese. Especially for vegan pies and tarts, whether salty or sweet, tofu cheese is an excellent base for filling.

I forgot that some guests are waiting for the delicious snack, so we get to work quickly. Let's see what we need and how we prepare tofu pie, spinach and green peas.

What do you need:

  • pie sheets & # 8211 a pack
  • natural tofu cheese & # 8211 a box
  • a white onion
  • two sprigs of green onions
  • 200 gr peas
  • 300 gr spinach
  • a bunch of dill
  • lemon juice
  • olive oil
  • salt pepper.

How come:

Finely chop the onion and sauté until translucent.

Add the spinach and sauté it with the onion.

After the spinach has started to fall, add the peas, dill, salt and pepper.

We leave the composition aside until we make the tofu cream.

In the cup of a blender we put 3/4 of the tofu, green onion, inactive yeast, lemon juice (to taste) and mix well until we get a fine cream.

Crush the remaining tofu, mix it with the cream obtained and then add the sauteed vegetables and mix a little to mix.

Grease a round tray and start placing the pie sheets.

Put two sheets of pie in the pan, grease them with olive oil, then place two more sheets of pie, but in another direction, grease them with oil, then put two more sheets in another position and add the tofu cheese composition and vegetables.

Over the composition we put another sheet of pie and bring all the corners of the sheets on the edge and bend them inwards.

Grease with olive oil and put in the preheated oven at 180 gr C, for 30-35 minutes (until the sheets are brown and crispy).

Do not be afraid if the composition is soft when you take the pie out of the oven it will harden when it cools down a bit.

Serve it warm, for dinner, with a salad. Or cold, as a snack, over a glass of talk and of course, your favorite drink!

Video: Πως θα κάνω μια σαλάτα (January 2022).