Jamie Oliver’s 3 Best Vegetarian Meals

James Trevor “Jamie” Oliver is a famous English chef, promoter of healthy eating, restaurateur and TV presenter. Almost everyone involved in cooking and cooking knows Oliver as a successful person and a professional in his field. In addition to active work, Jamie Oliver and his wife Juliet are happy parents of 5 children!

Jamie inspires the whole world to cook healthy food right in his kitchen, while enjoying the process. Despite the fact that Jamie himself is not a vegetarian, his repertoire of the best dishes is quite a lot of plant-based. So, 3 of the most delicious meatless dishes from the star of the culinary arts!

Cauliflower and broccoli in cheese

2 cloves of garlic 50 g butter 50 g flour 600 ml milk 500 g broccoli florets 75 g grated cheddar cheese 1 kg cauliflower florets 2 slices of stale bread 2 sprigs of fresh thyme 25 g grated almonds Olive oil

Preheat oven to 180C. Peel and chop the garlic cloves and place in a medium saucepan with oil over medium heat. When the butter melts, add the flour, stir, gradually pour in the milk, mix again. Add broccoli, cook for 20 minutes until tender. Whisk in a blender, adding extra milk. Pour in half of the grated cheese, season. Divide the florets over a baking dish, and top with the broccoli, garlic sauce, and remaining grated cheese. Grind crackers in a blender, add thyme leaves and chopped almonds. Mix with oil, a pinch of salt and pepper, spread evenly over cabbage. Bake 1 hour until golden brown. Enjoy your meal!

Greek vegetable kebab

120 g halloumi cheese 1 yellow pepper 1 courgette 140 g cherry tomatoes 12 handfuls of mint 12 red chillies 1 lemon Olive oil Freshly ground black pepper

Dip 6 wooden sticks in cold water to prevent the vegetables from burning. Cut the cheese into 2 cm cubes, add to a large bowl. Chop the bell pepper into small pieces and add to the bowl as well. Cut the zucchini in half lengthwise, then slice across, add them and cherry tomatoes to a bowl. Cut the chili (previously cleared of seeds). Grate the lemon into fine zest, chop the mint leaves, mix with the chili and 2 tablespoons of olive oil. Season with a pinch of pepper, mix well. Preheat the grill oven to 200C. Grease a baking sheet with oil, set aside. Arrange the vegetables and cheese on each stick in the correct order. Place on a baking sheet and grill for 10-12 minutes until the vegetables are soft and the cheese is golden brown. Serve with mint salad and tortilla.

Chili with crispy salad

1 smoked chipotle 12 red chili 1 red onion 1 tsp. smoked paprika 12 tsp cumin seeds 1-2 cloves of garlic 1 handful of coriander Olive oil 2 bell peppers 400 g chickpeas 400 g kidney beans 700 g trade winds (tomato paste) 250 g wild rice

4 tortillas 2 ripe avocados 3 tsp. yogurt 2 limes 1 romaine leaf 12 cucumbers 1 red chilli A handful of cherry tomatoes

In a blender, mix the chili, peeled and halved onion, paprika, cumin seeds, add coriander and 2 tbsp. butter, beat. Put in a pan, add peppers, chickpeas, beans, salt, pepper and passata, mix well, cover with a lid. Put the resulting mass into an oven preheated to 200C. Place most of the coriander leaves, a pinch of salt and pepper, half an avocado, yogurt and the juice of 2 limes into a blender bowl and blend. Taste, season as desired. Chop the romaine lettuce, chop the tortilla, mix with the rest of the salad. Cut the cucumber, chili, add on top of the salad. Place the rice in the middle of the chili dish. Sprinkle the salad with cherry tomatoes, remaining coriander, mix well. Serve chili and salad together.

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