4 recipes for your pecking dinners

Making a pecking dinner is a ideal way to enjoy with friends or family without much complicationbut many times making snack dinners means that they will surely not be healthy dinners.

Although pecking dinners have a long tradition, unfortunately typical snack recipes are usually neither light nor especially healthy, since they are based on animal proteins, white flours and foods rich in fat, or they have many fried foods and heavy sauces. However, you can make a healthy snack dinner, with lighter and more digestive vegetarian recipes I’m sure they’ll like it and they’ll make everyone feel better.

Snack recipes for dinner

Here you have four snack recipes for dinner, so you can enjoy those dinners in company in a healthier and more sustainable way.

1. Eggplants with miso

Preparation: 10 minutes – Cooking: 35 minutes

This is a version of a typical Japanese dish: marinated eggplants with miso sauce. It is very simple and easy to prepare, but it looks spectacular and is ideal for a healthy dinner.

Ingredients (6-8 people):

2 aubergines 2 tablespoons olive oil 2 tablespoons sesame seeds coriander salt

For the macerate:

4 tablespoons of miso 1 cm of ginger 1 tablespoon of maple or rice syrup 1 tablespoon of mirin 1 tablespoon of white wine 2 tablespoons of water

Preparation:

Preheat the oven at 200 degrees.cut the eggplants in half lengthwise and sliced. Put them on a tray, drizzle with the oil, season with salt and bake 20 minutes.While they are cooking, prepare the mash. In a bowlmix all the ingredients. Once the 20 minutes have elapsed, take the aubergines out of the oven for a moment and spread them with the help of a brush with the macerated. Then bake them for another 15 minutes until they are caramelized. The last 5 minutes sprinkle with the sesame seeds.serve hot with a couple of coriander leaves.

2. Keto cauliflower and almond croquettes

Preparation: 20 minutes – Cooking: 30 minutes

These ultra healthy croquettes are prepared with vegetables and they are baked.

The recipe is very versatile and instead of cauliflower we can use another vegetable such as leek, zucchini, broccoli or carrot.

Ingredients:

1 cauliflower 1/2 cup almond flour (or fine rolled oats, for a non-keto version) 1/2 cup grated cheese (can be vegetable) 1 egg or 1 tablespoon ground flax mixed with 3 tablespoons water 1 tablespoon olive oil a pinch garlic powder a pinch of nutmeg a pinch of onion powder salt

Preparation:

Preheat the oven at 200 degrees and line a baking tray with parchment paper or spread with a little oil.Chop the cauliflower florets and shred in a food processor or grate on a grater until it has the texture of grains of rice. You can also use a knife.In a frying pan, Heat 1 tablespoon of olive oil, add the cauliflower, salt, garlic and onion powder, and nutmeg and cook for about 5 minutes. Put the cooked cauliflower in a bowl and let it cool for a little while.Add the almond flour (or oat flakes), grated cheese and egg or flax egg and mix well. You should get a moldable dough. You can add a couple more tablespoons of almond flour if you need it for the texture. With the help of your wet hands, make the croquettes and place them on the tray.Cook about 20-25 minutes until they are golden. You can serve with a sauce like tomato sauce, chimichurri sauce or guacamole.

3. Red lentil pancakes with tofu pate and dried tomatoes

Soaking: 6 hours – Preparation: 10 minutes – Cooking: 15 minutes

if you want to make some gluten free pancakes, prepare this simple recipe with red lentils. The filling is a simple pâté of tofu and dried tomatoes.

To make the pancakes:

1 cup of red lentils (210 g) 2 cups of water (500 ml) half a teaspoon of salt

For the filling:

200 g firm tofu6 sun-dried tomatoes in olive oil2 tablespoons olive oiljuice of half a lemon1 clove of garlic2 tablespoons nutritional yeast1 teaspoon soy sauce2 tablespoons pitted black olives1 handful of basilsalt

To decorate:

200 g cherry tomatoes 1 handful of sprouted basil or rocket pine nuts

Preparation:

To make the tortillas, you have to leave the soaking lentils In a bowl, cover a cup of red lentils with 2 cups of water and leave to soak about 6 hours.The day you are going to make dinner, start with the filling. In a food processor, puree the tofu, olive oil, lemon juice, sun-dried tomatoes, garlic, nutritional yeast, and soy sauce until smooth. Chop the olives and basil add them to the mixture. Taste the taste and save.To make the pancakes, Crush the lentils with the soaking water and a pinch of salt until you get a smooth dough.In a nonstick skillet, Heat a little oil, add a couple of tablespoons of the dough, shape it into a pancake and cook for 2 minutes on each side.fill each pancake with a couple of tablespoons of the pâté and decorate with half a cherry tomato, some sprouts, a little basil leaf and some toasted pine nuts.

4. Vegan stuffed mushrooms

Preparation: 15 minutes – Cooking: 35 minutes

All the properties and benefits of mushrooms in a special dinner.

Ingredients (18 units):

18 mushrooms2 cloves of garlichalf an onion1 leek1 stalk of celery50 g of walnuts50 g of almonds1 sprig of rosemary4 ​​sprigs of fresh thyme4 tablespoons of parsley2 tablespoons of nutritional yeast4 tablespoons of olive oil2 tablespoons of soy saucezest of one lemon and 1 teaspoon of its juiceblack peppersalt

Preparation:

Preheat the oven at 200 degrees and line a baking tray with parchment paper or spread with a little oil.Clean the mushrooms with a damp cloth. He removes the stalks and puts them away.a a bowl, Place 2 tablespoons of olive oil and 1 tablespoon of soy sauce and bathe the mushrooms well so that they are covered by the mixture.Prepare the filling. Crush the almonds and walnuts until you get a coarse flour. Chop the spring onion, clean and chop the leek and celery and the mushroom stems.In a frying pan, heat 2 tablespoons of oil and fry the onion, leek, garlic, celery and mushroom stems for about 10 minutes with a pinch of salt. Remove from the pan. Add the ground nuts, soy sauce, salt, black pepper and cook for another 5 minutes. Return the stir-fried vegetables to the pan and mix well. Turn off the heat, add the lemon zest and juice, nutritional yeast and herbs.fill the mushrooms with the mixture and place on the tray and cook about 20 minutes. Serve hot.