Vegetarian dishes, light

From some time the world of diets has been invaded by a new fashion, i.e. the Raw Vegan, which combines the knowledge of a vegan diet with the raw food. It is, as always, a diet extreme enough, even if in many respects salutary.

This topic, dà the possibilityà to return to talk about instead of one of the diet più healthy and good in circulation i.e. the vegetarian diet. It is a diet that revolves around the benefits of fruit and vegetables, but, on the contrary vegan and raw food, also some concessions.

Presented in this way, it would seem that the vegetarian diet is a poor diet and a little’ s sad, actuallyà not è così is because; there are so many recipes to try, tasty, lean and full of imagination.

In quest’s article will offer some light recipes vegetarian that you can try even if you are not a vegetarian. They are tasty, easy to prepare and delicious. Use them to ritemprervi after a week of excesses at the table, or to find the line in a short time.

Le ricette vegetariane light

Quinoa con le verdure


  • 200 grams of quinoa
  • 125 ml water
  • 4 green onions
  • 1 lemon
  • 6 small artichokes sott’s oil
  • 12 fresh basil leaves
  • 50 grams of arugula
  • 4 tablespoons olive oil
  • salt
  • black pepper

Heat in a saucepan three tablespoons of oil and pour in the quinoa, making it toast for 3 minutes. Then add l’water and boil for about 15 minutes, stirring very well. Cut the vegetables, cutting into small pieces the onions and the zest of the lemon, then squeeze the juice of the lemon. Then add the artichokes, basil and arugula. Season with the quinoa, and finally with salt and pepper.

Insalata di farro

Ingredienti :

  • 100 grams of farro
  • 1/2 small carrot
  • 1 celery heart
  • 1/2 zucchini
  • 4-5 cherry tomatoes
  • 30 g olives
  • mint
  • basil
  • olive oil
  • salt

Cook in a pot with the farro, then cut all the vegetables julienne: celery, carrot, and zucchini. Put them in a bowl and add the olives and the tomatoes cut in small pieces. Add the basil leaves and mint, salt and l’oil. Season with the farro, adding a few leaves of mint.

Verdure in agrodolce


  • 250 grams of cauliflower,
  • 250 grams of beets,
  • 4 Brussels sprouts,
  • 8 small onions,
  • 2 artichoke,
  • 2 carrots
  • 2.5 dl of Muscat wine,
  • 1.5 apple cider vinegar,
  • bay leaf,
  • extra-virgin olive oil
  • coarse salt
  • pepper

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