3 recipes are not just for vegetarians

Plus, easy vegetarian or vegan meals are very easy to prepare at home. And especially now, we can enjoy the harvest of fresh vegetables and fruits.

Lithuanians eat more and more vegetables, follow food trends, and flexitarian nutrition is becoming popular among shoppers, says Vaida Budriene, communication manager of the “Iki” shopping chain.

“Vegetables and fruits are an integral part of the daily basket. Especially goods grown in Lithuania receive extraordinary attention from buyers: for example, we can currently order fresh Lithuanian potatoes, carrots, blueberries, onions, apples, other fruits, berries and vegetables.

Freshly harvested figs from exotic lands have recently hit the shelves. We aim to offer ready-made meals suitable for customers in a hurry, flexitarians and vegetarians. This summer, we introduced pilaf with soy, which caught the attention of buyers”, says V. Budriene.

Provide the body with fiber

Vilma Juodkazienė, “Iki” shopping network The representative says it is important to include lots of fruits, vegetables and whole grain products in the diet. This is because they are rich not only in antioxidants but also in the fibers that the body needs.

“Fiber is versatile for our bodies, it makes us feel more full. The best way to consume more fiber is to eat a variety of fruits and vegetables.

Nuts are also a great snack. Don’t forget to add them to salads or stews, or bring them to work with almonds or other nuts. Always choose whole grains instead of cracked and cleaned grains.

Try Bolivian pigeon, barley, brown rice or bulgar wheat. Eat more avocados, start your morning with oatmeal, cook lentils and beans more often. Don’t forget to drink plenty of water.” she said.

Don’t go crazy with soups, grill vegetables

A variety of soups are also ideal on a hot day. And it doesn’t matter if you serve them hot or cold.

“Soups are easy to digest, rich in water and a good source of minerals and electrolytes. Depending on the ingredients used and the cooking method, they can provide essential vitamins on hot summer days.

If you are bored of traditional cold soups, you can also make cold cucumber or zucchini soup. Their light flavor can be complemented by fresh mint leaves, and adding a little sour cream or pumpkin seed oil will make them richer and fuller.

If you still choose to make hot soups. Top them off with spicy toppings. Ginger and chilies promote sweating, which cools the body.” V. Juodkazienė says.

Of course, lunch or dinner outside is usually unimaginable without grilled dishes. However, on a hot day, instead of traditional barbecue, it is better to prepare vegetables. For example, skewers of roasted tomatoes, zucchini, eggplant, onions and peppers are very tasty and easy and quick to prepare.

According to an iki representative, you can turn roasted eggplant or peppers into delicious cold dishes. Marinate eggplant with garlic, balsamic vinegar and olive oil, and peppers with garlic and vinegar and serve.

V. Juodkazienė also shares some vegetarian recipes that are perfect on a hot day.

Lemon Lentil Soup

You will need:

1 lemon

1 onion

2 cloves of garlic

2 carrots

1 liter of vegetable broth

250 grams of lentils

Cabbage 1⁄2 head

5 grams of fresh coriander leaves

A drizzle of olive oil

A pinch of ground cumin

A pinch of turmeric

A pinch of salt

A pinch of ground black pepper

We produce:

Heat the olive oil in a large pot. Add chopped onions and carrots. Sprinkle with salt and pepper and cook until the vegetables are tender. Add chopped garlic cloves, cumin and turmeric to the pan. Pour the vegetable stock into the pot, add the lentils and cook for 35-40 minutes. Add the chopped cabbage to the pot with the grits and cook for another 5 minutes. Squeeze in the lemon juice and taste – add additional salt and pepper if needed. Serve soup garnished with cilantro and lemon wedges.

Zucchini Pasta with Mint

You will need:

Zucchini 350 g

Grated Parmesan cheese 100 g

2 v. percent Lemon juice

1 year per cent. Olive oil

2 v. percent Mint leaves

A pinch of salt

A pinch of ground pepper

We produce:

Wash the cucumbers and cut into thin, spaghetti-like strips using a spiral cutter. Add salt and pepper, olive oil, lemon juice and mint leaves. Mix everything well and sprinkle generously with freshly grated cheese.

Bowl of Buddha with Bolvin Dove

You will need:

100 grams of Bolivian pigeon

100 grams cooked tofu

1 avocado

1 ear

Radish 100 grams

2 green tomatoes

1 lime

100 grams of small spinach leaves

1 fresh cucumber

2 v. percent Chopped mint leaves

For spraying:

1st century Light sesame seeds

1st century Black sesame seeds

2 v. percent Pine nuts

For the sauce:

1st century Dijon mustard

100 ml olive oil

A pinch of Himalayan salt

Juice of ½ lemon

We produce:

Put the ingredients for the sauce in a jar, cover it and shake it vigorously. Wash and cook the Bolivian pigeon according to package directions. Cut the avocado in half, remove the stone and peel. Finely chop or grate the radish, peel and cut the ear in half, dice the tomatoes, cucumber and lime, and dice the tofu. Place the vegetables, fruit, cheese, Bolivian pigeon grits, spinach and mint leaves in a bowl, pour over the prepared sauce and sprinkle with sesame and pine nuts.

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