Tag: vegetarian

Cauliflower cutlets: vegetarian second course – Gordon Ramsay’s version

Cauliflower cutlets are generally liked even by those who don’t like cauliflower very much and therefore especially by children. The thick and very crunchy breading makes the cauliflower much tastier and more appreciable than if cooked in any other way.

Furthermore, cauliflower cutlets seasoned like real cutlets with a side of salad and tomatoes represent an excellent vegetarian second course. The recipe is quick and easy, the only obstacle is slicing the cauliflower without letting it shatter. We are better off with medium-large cauliflower. It is obvious that especially the first slices tend to shatter in that case

INGREDIENTS to prepare the cauliflower cutlets

1 medium cauliflower
2 large eggs
2 tablespoons of parmesan
Bread crumbs
Flour
salt
Pepper

If you liked the cauliflower cutlets, also try the pasta with cauliflower, the cauliflower flan and the cauliflower au gratin.

Vegetarian momos: steamed Nepalese dumplings – Gordon Ramsay’s version

These vegetarian momos they are a variant meat free of the famous Nepalese steamed dumplings, served with a delicious spicy sauce.

It is a typical dish from Nepal and Tibet, which has become popular in the Himalayan area thanks to the migrations of the Tibetan and Nepalese communities. The exact origin of momos is shrouded in mystery, lost in ancient history, perhaps in the years of the countryside Genghis Khan.

They are very similar, in shape and construction, to some types of Chinese dumplings such as baoizi ei jiaozi (in turn ancestors of the gyoza Japanese) collected under the name of dim sum.

Meat, cheese and vegetarian momos have become a common presence, from street food to the most refined cuisines, becoming transversal to the different culinary traditions of the Indian subcontinent.

L’dough Momo is obtained by mixing flour and water, creating a smooth and compact mixture. The stuffed instead it can vary: from traditional yak meat, to versions with pork, chicken, buffalo or lamb.

However, there are also versions of vegetarian momos, which have vegetables such as cabbage, potatoes, turnips, spinach, beans, onions, chives and mushrooms as fillings.

Once stuffed, they are steamed in typical bamboo steamerserved hot and accompanied by a spicy sauce based on tomatoes, garlic, ginger and chili pepper.

Vegetarian moussaka with lentil ragout – Gordon Ramsay’s version

There vegetarian version of Moussakathe famous Greek single dish, made with a rich lentil ragù instead of the classic meat ragù.

Moussakà is a typical recipe of the Greek, Balkan and Middle Eastern gastronomic traditions. The principle is similar to that of many other flans, cooked in the oven, such as the English cottage pie (also called shepherd’s pie), our aubergine parmigiana, or the South African bobotie.

It is a flan with alternating layers of minced meat with tomato, aubergines and potatoes. The covering is made with a rich layer of bechamel, very often made with the addition of Greek yogurt.

If you are looking for the meat version I will leave you the recipe for mine Greek moussaka with a beef and pork ragout (and a little poetic license: mushrooms).

For my vegetarian Moussaka I chose to use lentils which, in terms of appearance and consistency, are best suited to making rich and full-bodied vegetable ragùs that have nothing to envy of classic meat ragùs.

Do not you believe it? Try mine vegan baked pasta and mine vegetarian lasagna… and to stay on the topic of dishes from casserolestake a look at mine too vegetarian shepherd’s piemade with my tried and tested lentil ragout.

The spices for my vegetarian moussaka

You know me by now, le spices they cannot be missing from my dishes, especially if they add a characteristic and authentic touch to the preparations. For my vegetarian version of Moussaka, I enhanced the vegetable sauce with cinnamon, star anise, nutmeg, laurel And black pepper ground.

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