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Potato and soy goulash - fasting

Potato and soy goulash - fasting


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Peel onions and potatoes. Finely chop the onion and put it in oil. Add the pepper paste, leave it for a while and then quench with 1 l of water. When it starts to boil, put the soy cubes and leave it on the fire for about 15 minutes. If necessary, fill it with water. Add the potatoes and continue to simmer until the water drops and a sauce is formed. Add salt to taste.

Serve as such with a little thyme on top and pickles.


Sheep goulash

Someone in the family (you know who) is crazy about sheep, ram and lamb. And if I did, I promised myself that I would prepare a meal with lamb, I wouldn't escape until I made the recipe. I don't necessarily know if it's goulash, it can be a potato stew with mutton, the idea is to like the sheep and find something to buy (I buy from Auchan or Carrefour).

Leaving the story aside, my grandfather used to make this food every time I went to pick corn, in the fall, I write that it is a very good, consistent food that goes great with a glass of red wine. And it is worth trying it especially in the cold season, when hearty foods go best.

Sheep goulash

  • 1 kg of sheep meat
  • 1.5 kg of potatoes
  • 2 large onions
  • 2 tablespoons lard (can be replaced with oil)
  • 2 tablespoons good quality paprika
  • salt
  • a few peppercorns
  • a few bay leaves
  • thyme
  • 150ml broth

Wash the meat well and cut it into pieces and then boil it in cold water. We let it boil for a while and then strain it. (This operation is not mandatory, but that's how I learned from my mother to prepare it, in order to get rid of the pronounced taste of sheep).

Melt the lard and sauté the finely chopped onion, then add the meat. Stir for 2-3 minutes and add the paprika. Leave a little more and add about a handful of water over the meat. Put bay leaves, a few peppercorns and simmer.

When the meat is cooked, add the peeled and chopped potatoes, salt, thyme, broth and let it boil.

We serve it hot with a glass of cold and aromatic homemade red wine (this year the wine came out really good for my father :)).

You can add together with onions and 2 diced kapia peppers, possibly a carrot.

And the recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Potato goulash

ingredients
2 suitable onions, 2 carrots, half a red pepper, half a green pepper, 400-500 g beef, a sausage, 800-1000 g potatoes, oil, salt, pepper, paprika, spices for potatoes, 2 lg of the secret taste

Difficulty: Average | Time: 1h 15 min


Greek Musaca (fasting)

Here's how you can prepare the famous Greek eggplant recipe with eggplant, in the vegan version & ndash of fasting! Discover the recipe step by step below.

Musacaua is a very well-known recipe all over the world and is based on eggplant and minced meat. It is a very filling and delicious food, which can be found in various variants depending on the country in which it is prepared. I chose to make the Greek version of musaca today, but without fasting meat & ndash (vegan).

The authentic moussaka recipe is made from minced beef or lamb (or even a combination of the two), prepared in a pan with spices and tomato sauce. This composition is then added in a layered tray, along with the eggplant strips and sometimes even potatoes, on top of which a generous layer of Bechamel sauce or mashed potatoes is added. Then put everything in the oven until it turns golden. I recommend serving musacaua with a glass of good red wine, to get a very special mixture of flavors.

If you want to create an authentic Greek moussaka recipe, you should know that an essential step is to prepare the meat mixture, because you have to saute it together with onion, olive oil, garlic, tomato sauce and some specially chosen spices to get a mixture with a very specific taste and texture. For this, you need to give the meat time to absorb all these magical flavors.

In some parts of Greece you can find different moussaka recipes, some of them containing pumpkin, artichokes or potatoes instead of eggplants. But I prefer the one with eggplants. Eggplants are full of flavor and nutrients beneficial to our body such as vitamins (B1, B6, K), copper, fiber and more! One of the biggest advantages of eggplants is that they are very versatile and you can create a wide variety of recipes with them, and this nutmeg recipe is the perfect example! & # 128578

Some variations of the original Greek moussaka recipe contain not only eggplant, but also layers of potato slices, to get an even more satisfying result. You can add potatoes as a base layer or you can follow the original recipe that uses only eggplant and meat mixture. The authentic recipe requires fried eggplant, but if you want to get a healthier result (as I did), you can bake the eggplant in the oven with a little salt (which will eliminate the bitterness and excess liquid of the eggplant) and olive oil.

For the vegan / fasting version of this recipe, I replaced the minced meat with a mixture of Pleurotus mushrooms and soy pieces, sauteed together with smoked paprika, salt, pepper and tomato sauce. I usually use Pleurotus fungus or the pieces of organic soy texture every time I want to get a result as close as possible to the taste and texture of real meat, but I must admit that the mixture between the two is simply incredible! I am sure that this bite recipe will convince even the most greedy carnivores to believe that it is not vegan / fasting!

Musacaua is a perfect food for any season. You can prepare a large tray of Greek moussaka which you can cut into pieces and keep for the next few days & ndash the recipe being perfect for meal prep!


Fasting goulash with soy

Fasting goulash with soy from: soy cubes, onions, kapia peppers, carrots, tomatoes, parsley, cumin, tarragon, oil, paprika, hot peppers, salt.

Ingredient:

  • 1 packet soy cubes
  • 1 onion
  • 1 ardei kapia
  • 2 carrots
  • 3 peeled tomatoes
  • 1 parsley root
  • 1 teaspoon ground cumin
  • 1 teaspoon tarragon
  • 50 ml oil
  • 1 tablespoon paprika
  • 3-4 slices of hot pepper
  • salt

Method of preparation:

Boil the soy cubes in salted water for a maximum of 15 minutes and let them drain until you make the other preparations. Peel an onion and finely chop it, and do the same with the pepper. Cut the carrots and parsley into cubes. You peel and slice the tomatoes.

Heat the oil and sauté the onion and pepper for 1-2 minutes, then add the carrots and sliced ​​parsley and sauté until the carrots are half softened. Then add the paprika, chopped tomatoes and soy cubes.

Mix, season with ground cumin and tarragon and quench everything with 3 liters of water. Add salt to taste and hot pepper slices. Bring to the boil until the carrots are penetrated.


1. Chop the onion and finely diced red pepper. Heat 2-3 tablespoons of oil in a saucepan or kettle and briefly sauté the onion and pepper.

2. Clean the mushrooms with a clean towel from the earth and halve them. We put them over the onion and pepper and we harden them until they leave their juice.

3. Add the paprika, a pinch of pepper and a pinch of salt and let it boil slowly because the mushrooms will leave enough water.

4. Peel the potatoes and cut them into suitable cubes. I used red potatoes because they are less crumbly. We also put the potatoes in the pot.

5. Add a cup of water to the level of the potatoes but without drowning them. Put a lid on the pan and let it boil slowly until it drops and softens the potatoes, in 20-25 minutes. In the end, eventually, we add more salt and give it fresh greens.

I don't know if you've ever used barley in recipes, but I recommend, also for fasting, an excellent barley dish with mushrooms.


  • 1 pack of 100 g soy cubes (unpublished)
  • 3-4 onions (one tomato)
  • 1 carrot
  • 4-5 cloves of garlic
  • 1 red bell pepper (frozen)
  • 400 ml broth (or tomatoes in broth)
  • 7-8 potatoes
  • 100 g margarine for cooking (oil)
  • 1 sachet of “Hungarian Goulash” spices (bay, chili, cumin, granulated garlic, hot paprika, onion, etc.)
  • 2 teaspoons paprika
  • a few sprigs of dill / parsley (or dried)
  • 1-2 bay leaves
  • 2 teaspoons base for vegetable / mushroom dishes
  • salt, pepper to taste

To start, put the soy cubes in a bowl and pour over them 750 ml of boiling water, with a basic teaspoon for food, to soak and swell, about 15 minutes.

Meanwhile, peel the onions, garlic, carrot and potatoes. In a saucepan, fry the chopped onions and sliced ​​carrots in margarine (oil), and after 5 minutes add the chopped bell pepper and sliced ​​garlic. Leave them to harden, over low heat, stirring so that they do not stick, add 100 ml of water.

Put the soy cubes in the goulash, the potatoes cut into large pieces, all the spices, the broth and let it simmer for another 20-25 minutes until the potatoes boil. Finally add the chopped greens. Adjust the taste of salt and pepper, if necessary. Decorate with greens, red onions, hot peppers, cucumber slices, etc. Good appetite.


Gulas Fara Carne

Wash the peppers, wrap them in aluminum foil and bake in the oven. If you want, you can also use raw peppers. Bake the foil and leave to cool.

Then clean, wash and cut onions, carrots, celery stalks, zucchini and potatoes. Put each vegetable separately, after it is cut.

Put a pot on the fire with tablespoons of olive oil and tablespoons of sunflower oil, and when the oil starts to sizzle put onions and let it simmer over low heat. Until the onion becomes glassy, ​​clean the skin, wash and cut the peppers. When the onion takes on a somewhat transparent color, put the chopped peppers on it and let it harden together for approx. 5 minutes.

After 5 minutes, add the carrots and celery stalks, mix well and leave to harden for another approx. 5 minutes.

When the next 5 minutes have elapsed, add 500ml of water, salt, pepper, paprika and bay leaf and let everything boil. Add 500ml of water each time.

When the water is added for the third time, add the zucchini / zucchini.

Boil the potatoes separately, so boil them in half, then drain and set aside.

Tomatoes are boiled in boiling water, then peeled and left to cool. Cold tomatoes are cut into cubes.

When the courgettes / zucchini are almost completely penetrated, add the potatoes. Add the remaining 500ml of water, chopped tomatoes, season with salt and pepper and leave everything to boil until the potatoes are perfectly penetrated.


  1. Preheat the oven to 180 degrees
  2. Peel the potatoes, wash and slice
  3. Wash, peel the zucchini and cut into slices, lengthwise (I first cut in half, wide, then slices lengthwise to fit in the bowl)
  4. Pass the tomatoes, then set aside
  5. chop the garlic or cut it into slices
  6. finely chop the parsley
  7. prepare the bowl (I chose a round ceramic bowl), which is greased with a little oil (not all)
  8. Place a layer of potatoes, then a layer of pumpkin
  9. Sprinkle with salt, pepper, chopped garlic to taste and half the amount of parsley
  10. Sprinkle with potatoes and zucchini with half the amount of mashed tomatoes
  11. Continue with another layer of potatoes and zucchini over which sprinkle with chopped bay leaf, salt, pepper, remaining parsley, garlic and mashed tomatoes
  12. At the end, add the rest of the oil
  13. Add a little water, enough to cover about 1/4 of the bowl with briam
  14. Put the dish in the preheated oven and leave it on a moderate heat (180 degrees) for 30 minutes.
  15. This Greek dish of potatoes and fasting pumpkin is served hot, possibly with a salad of your choice.

Extrasfat: half the amount of pumpkin can be replaced with eggplant

If you like my recipe, Greek fasting potato and pumpkin food, do not hesitate to leave me a comment on the blog. Do not forget that you can also share the recipe on social networks, to help those who need it. Thank you!


Fasting food

VIDEO

Ingredients

  • 150 & # 32 g & # 32 soy cubes
  • 2 & # 32 pcs & # 32 potatoes
  • 1 & # 32 pcs & # 32 green peppers
  • 2 & # 32 pcs & # 32 red bell peppers
  • 3 & # 32 pieces & # 32 onion & # 32 medium
  • 100 & # 32 ml & # 32 oil
  • 1 & # 32 tbsp & # 32 tomato paste
  • chilli flakes
  • dry larch
  • ground black pepper
  • 2 & # 32 teaspoons & # 32 salt
  • a few & # 32 peppercorns
  • green parsley
  • 1 & # 32 pcs & # 32 hot peppers & # 32 optional

METHOD OF PREPARATION