7 recipes for 7 days of the week

Surely you have a little of everything in the pantry, in anticipation for the whole week, and at least a few fresh ones to get by. That is why this week I propose these 7 recipes with ingredients that you surely already have in your pantry.

They are different but easy to prepare, especially if we have already cooked legumes and leftovers from other dishes.

Monday menu: Zucchini Tian with rice

Ingredients

2 zucchini1 cup cooked rice½ onion1 clove of garlic2 tablespoons wheat or rice flour2 cups soy drink (unsweetened and unflavored)2 tablespoons nutritional yeast (debittered brewer’s yeast)¼ teaspoon saltA pinch of black pepper ground3 tablespoons of olive oil

Preparation

Wash the two zucchini very wellremove the ends and grate the pulp together with the skin.Put them in a bowl, sprinkle with salt and let it rest for half an hour so that they release water.Chop the onion and fry it in a pan with olive oil until translucent. Add the zucchini and minced garlic clove and stir well. Let it cook all together, about 5-6 minutes, until zucchini is very tender.Add the rice and mix well.Sprinkle with the flour and stir well to mix.. Add the soy drink, stirring constantly until you get a smooth paste. Transfer it to a tall plate or serving dish and let it rest for a few minutes. Sprinkle with pepper and yeast at the time of serving.

this cream It perfectly accompanies any dish of tofu, seitan or other vegetable meatsor legume dishes, salads and rolls.

Tuesday menu: Chickpea pilaf

Ingredients

1 cup cooked chickpeas 1 cup cooked rice ¼ cup raisins 1 onion 2 garlic cloves 2 tablespoons olive oil ¼ teaspoon cumin seeds ¼ teaspoon garam masala ¼ teaspoon salt

Preparation

Chop onion and garlic.In a saucepan or high skillet heat the oil over medium heat and brown the onion. Add the garlic, salt and spices and mix well.Add the rice and skip it all together. Add the chickpeas and raisins and stir well. Let it all cook together for 3-4 minutes, stirring occasionally.Serve hot with fresh parsley above (if you have).

Wednesday menu: Coleslaw with kale

Ingredients

¼ cabbage 2 carrots 50 g kale, chopped ½ cup vegan mayonnaise (homemade or store-bought vegan) ½ unsweetened, plain soy yogurt (optional) 1 teaspoon Dijon mustard Salt to taste

Preparation

Wash the vegetables and cut them into thin strips.Mix them in a bowladd the rest of the ingredients and remove it. Rectify salt to taste.

Thursday Menu: Green Bean Almondine

Ingredients

500 g of fine green beans (French) ½ cup of flaked almonds 3 tablespoons of olive oil Salt to taste Zest of ½ lemon

Preparation

In a tall skilletheat oil over medium heat.Put the green beans and salt and sauté for 4-5 minutes, until tender.Add the almonds and sauté it all together until they start to brown. Take it out and sprinkle with the lemon zest.

This dish is perfect for you. as a starter, as a salad or to accompany other dishes.

Friday Menu: Chole Rajma Curry

Ingredients

1 cup cooked chickpeas 1 cup cooked pinto or white beans 3 ripe tomatoes ½ teaspoon ginger ½ teaspoon cumin (in seed) ¼ teaspoon salt ½ teaspoon turmeric ½ teaspoon salt ¼ teaspoon garam masala 2 tablespoons olive oil

Preparation

Dice the tomatoes. Heat the oil in a high skillet or saucepan over medium-high heat.Add all the spices and stir well. Reduce the heat a little. Add the tomatoes and the salt and fry it all together for 2-3 minutes.Add the legumesmix well and add enough water to cover. Cook over medium-high heat About 10 minutesuntil it is left with a soft and thick broth. Serve it hot.

Saturday Menu: Vegetable Pakoras

Ingredients

1 potato½ cauliflower½ zucchini½ onion1 carrot1 cup of chickpea flour3 tablespoons of rice or wheat flour1 tablespoon of vinegar½ teaspoon of ground cumin½ teaspoon of cilantro½ teaspoon of salt¾ cup of water approximately

Preparation

Cut the potato into thin slices. Cut the cauliflower into florets. Cut the zucchini and carrot into sticks and the onion into rings or medium pieces.In a bowl put the flours, spices, vinegar and salt, and go adding water to form a cream similar to a liquid béchamel.Heat plenty of oil to fry in a saucepan or tall skillet. It will be ready when adding a little bit of dough, it forms a ball but it does not change color at the moment. Pass the vegetables, piece by piece, through the dough, and pour them into the oil. Fry the pakoras 3-4 minutesin batches, tossing occasionally, until golden brown all over. Transfer to a wire rack lined with kitchen paper. Serve hot.

Sunday Menu: Spicy Zucchini Salad

Ingredients

1 large zucchini 2 garlic cloves, finely chopped 3 cayenne peppers, cut into small slices 1 tablespoon soy sauce ½ tablespoon apple cider vinegar ½ teaspoon sesame oil (optional) 2 tablespoons water

Preparation

Wash the zucchini very well. and cut it into thin strips or into noodles with a spiralizer. In a separate bowl mix the rest of the ingredients and pour them over the zucchini.Mix it well and serve it.

this same salad can be made with carrots, cucumbers or even raw cauliflower cutting the florets in halves or quarters.