Vegetables are vital to human diet and contain an excessive portion of our everyday nutrient necessities. Cooking vegetables can be a little complicated as over-cooking vegetables can make them tasteless, spongy, and destroy the important supplements that are the body's fundamental requirements to stay sound. Boiling vegetables transforms the freshness and crunch of vegetables into tasteless and dead things. There are strategies to cook vegetables in a way that does not diminish these supplements, for example, steaming, grilling, and utilizing wok for cooking. It is recommended to use fresh vegetables to completely benefit from their nutrients but you can also store them in a variety of cheap storage fridges available in the market. They keep the vegetables fresh for a few days. If you do not have enough time from your tough routine, here are five simple vegetarian recipes you can make quickly for your dinner:
Quinoa with onion & Peas
Boil water in a large pot. Put one cup clean and washed quinoa. Decrease the heat; cover and stew for 12-15 minutes. Turn off the heat; use fork to fluff it. In the meantime, sauté one little chopped onion in one tablespoon olive oil in skillet. Put one cup peas; cook and mix well and mix in the cooked quinoa, salt, and black pepper. Sprinkle with two tablespoon chopped pecans and serve.
Set the oven at 400° for preheating. Boil five cups of water in a stockpot. Put two pounds fresh spinach; cover, cook for one minute, and drain. In another skillet, heat five tablespoons margarine and three tablespoons olive oil over medium-low flame. Add three crushed garlic cloves, one tablespoon Italian flavoring and ¾ teaspoon salt; cook and mix for 1-2 minutes. Spread spinach in a greased baking tray. Sprinkle with margarine mixture and one cup parmesan cheese. Bake for 10-15 minutes and serve.
Spanakopita Mashed Potatoes
Add six medium-sized quartered potatoes in a pot containing water and boil. Lessen the flame and cook it for 15-20 minutes. Boil some water in another pot. Include 6 ounces fresh spinach; cover and bubble for 3-5 minutes. Drain well and cut. Drain the potatoes and come back to the pot. Pour ¼ cup milk, one tablespoon butter, half teaspoon salt and half teaspoon pepper; crush until smooth. Fold in 3/4 cup disintegrated feta cheddar and spinach.
Broccoli & Chive-Stuffed Mini Peppers
Set the oven at 400°. Cut small sweet peppers into equal halves lengthwise; discard seeds. Blend 8 ounces cream cheddar, 1/3 cup crushed chives, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a bowl; mix in 2/3 cup chopped broccoli. Add the prepared mixture into half cut peppers. Place in the baking tray; bake for 9-11 minutes. Drizzle with 2/3 cup cheddar cheese. Again, bake for 3-4 minutes to melt the cheese.
Oak nut Squash Slices
Take two medium-sized oak nut squashes and cut lengthwise; remove the seeds and layer. Cut every half into half-inch cuts widthwise and place in a greased baking tray. Sprinkle a pinch of salt. Add 3/4 cup maple syrup and two tablespoons butter; add squash. Then, sprinkle with 1/3 cup crushed walnuts. Bake it at 350° for 40-45 minutes.