Sauce for dressing fresh vegetable salad / Recipes, basics and cooking tricks

Spinach Yogurt Dressing

• 160 g spinach;
• 110 g sour cream;
• 200 g cottage cheese;
• 1 chili pod.

Time – 20 minutes.

Calories – 102.

Preparing the sauce for vegetables:

1. Wash and chop the spinach or squeeze out the defrosted one;

2. Place the cottage cheese several times in a meat grinder or under a submersible blender to obtain a creamy consistency;
3. Add spinach and sour cream to cottage cheese, mix;
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4. Rinse the chili and cut into rings;
5. Add to pasta, stir, season with salt and serve.

Recipe for sugo sauce for vegetables

• 1 sweet pepper;
• 2 branches of basil;
• 20 ml oil;
• 5 tomatoes;
• 4 cloves of garlic;
• ½ chili pod;
• 1 pinch of salt;
• 2 pinches of sugar;
• 2 pinches of black pepper.

Time – 30 minutes.

Calories – 53.

Preparation:

1. Pour oil into a frying pan and let it heat up;
2. Peel the garlic, chop it and throw it into the frying pan for two minutes;
3. Wash the pepper, cut it in half and cut out the membraned seeds;
4. Cut the pulp into strips or cubes, also add olives to the oil;
5. Rinse the basil, remove the leaves from the branches, chop them finely;
6. Add the greens after the pepper and, stirring, simmer until soft;
7. Rinse the tomatoes, cut them into cubes, and add them after the basil;
8. Add spices in the form of salt, sugar and black pepper;
9. Chop the chili finely and wash it with running water;
10. Add the chili to the spices, simmer for another two minutes and serve with your favorite vegetables.

Grilled beets in honey-ginger sauce

Beets are very rarely used to prepare grilled vegetable snacks. And completely in vain. The dish pleasantly surprises with its light and at the same time spicy taste, which goes perfectly with chicken and various types of meat.

Required Products:

• beets – 4 pcs;
• garlic cloves – 3-4 pcs;
• olive oil – 50 ml;
• balsamic vinegar – 80-100 ml;
• honey – 50 g;
• ground ginger – 1 tsp;
• seasoning for grilled vegetables;
• salt, ground black pepper;
• lettuce salad – 3-4 pcs;
• sesame seeds - to taste.

The beets must be washed under running water, dried with a paper towel, peeled, cut into medium-sized slices and sprinkled with seasoning. Sprinkle the beets with olive oil and leave to marinate for 25-30 minutes.

Separately, you should prepare the sauce - mix the seasoning with balsamic vinegar, chopped garlic, olive oil, ground ginger, honey and sesame seeds. The prepared mixture should be placed on low heat and simmered until it boils, stirring constantly. Cooking time – 7-10 minutes.

The pickled beets should be placed on a grill pan and fried for 6-8 minutes on each side. The finished slices are served on fresh lettuce leaves sprinkled with sesame seeds.

Vegetables should only be cooked over hot coals; they will burn quickly over a fire.

Wine sauce

• 1 onion;
• 135 ml white wine;
• 5 g tomato paste;
• 15 ml vinegar;
• 15 ml water;
• 15 g parsley;
• 375 ml chicken broth.

Time – 40 minutes.

Calories – 31.

Preparation:

1. Peel the onion, hit the roots and wash it;
2. Cut the head into small cubes;
3. Place the onion in a saucepan, add wine, vinegar, black pepper;
4. Rinse the parsley, chop finely and place in a saucepan;
5. Send water there and mix;
6. Bring the mass to a boil, evaporate half of the entire mass;
7. Pour in the broth, boil;
8. Add tomato paste, boil again, cook for five minutes, add salt.

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Vinaigrette sauce

• 2 eggs;
• 30 ml vinegar;
• 2 gherkins;
• 5 g mustard;
• 1 onion;
• 45 ml salad oil;
• 20 capers.

Time – 45 minutes.

Calories – 28.

Preparing a sauce for vegetables called “Vinaigrette”:

1. Place the eggs in a saucepan, add water;
2. Place on the stove and bring to a boil;
3. From now on, let them simmer for at least fifteen minutes;
4. Then drain the boiling water, pour cool water over the eggs;
5. After five minutes the water will heat up and need to be changed;
6. After another five minutes, you can peel the food and chop it finely;
7. Remove the skins and roots from the onion and wash it;
8. Cut it into small cubes;
9. Finely chop the capers and gherkins together;
10. Mix capers, onions, gherkins, eggs, add salt and pepper;
11. Add vinegar, mustard and oil;
12. Mix the mixture and serve.

Grilled shrimp with Kikkoman sauce

Category: Snacks

4 ingredients

Prepare the sauce by mixing Kikkoman soy sauce with lemon juice and balsamic vinegar. Grill the shrimp for 5-10 minutes until golden brown. Serve with fresh vegetables and prepared sauce….

tags: grilled shrimps grilled dish

Bryndza dressing

• 70 g cheese;
• 1 clove of garlic;
• 1 sweet pepper;
• 90 ml cream;
• 2 branches of dill;
• 35 ml vegetable oil.

Time – 25 minutes.

Calories – 178.

Preparation:

1. Cut the pepper into four parts, remove the seeds and membranes, cut one of the parts into cubes, and place the rest in a blender;
2. Send the cheese to her too, along with the cream;
3. Peel the garlic, remove the dry tip, put the clove under a press;
4. Pour oil into a blender and blend until smooth;
5. Add pepper cubes, garlic to the almost finished sauce, stir;
6. Finely chop the dill, wash it and add it to the sauce, stir.

Ginger dressing

Ingredients:
• soy sauce – 130-150 gr.; • sesame (Asian) oil – 2 tbsp. l.; • lime – 1 pc.; • honey – 2 tbsp. l.; • fresh ginger – 2 tbsp. l.; • garlic – 1-2 cloves; • Thai chili – 1 pc.

Peel and chop ginger and garlic. In a bowl, mix sesame oil, soy sauce, lime juice and honey. Add chili, ginger and garlic. Mix all the ingredients and get the finished dressing. It can be used to drizzle both ready-made dishes and food during cooking. This dressing is suitable for fish, seafood and meat.

Of course, you can use ready-made sauces for fish, meat, vegetables and other products, such as tartar, barbecue sauces, ketchup, adjika or satsebeli. But, you must admit, sauces prepared with your own hands will be much healthier and tastier.

Peanut sauce

• 60 g peanut butter;
• 2 cloves of garlic;
• 60 ml soy sauce;
• 2 pinches of cayenne pepper;
• 30 ml water.

Time – 15 minutes.

Calories – 509.

Preparation:

1. Peel the garlic, remove dry roots;
2. Grind the slices and put them under a press;
3. Beat the peanut butter with water until smooth. If you don't have any paste, you can make it in minutes from whole peanuts. To do this, you just need to crush whole nuts in a blender to a paste;
4. Add garlic, soy sauce and pepper to the nut mixture and beat. Ready!

Which marinade is suitable for which vegetables?

The table will help you select ingredients suitable for the selected fruits.

Curd sauce

• 80 g cottage cheese;
• 30 ml sour cream;
• 1 clove of garlic;
• 3 pinches of salt;
• 30 ml lemon juice;
• 20 ml milk;
• 30 g basil;
• 2 branches of rosemary.

Time – 10 minutes.

Calories – 103.

Preparation:

1. Place cottage cheese with sour cream in a blender;
2. Add salt, stir;
3. Rinse the basil together with rosemary, remove the leaves from the branches;
4. Chop them finely and add to dairy products;
5. Blend until smooth or do the same with an immersion blender.

Corn on the fire

Corn is great for cooking over a fire - it makes the vegetable snack more satisfying and nutritious, emphasizing the natural, delicate, refined taste of the snack.

Required Products:

• corn cobs – 2 pcs;
• tomatoes, preferably cherry ones – 8-9 pcs;
• Yalta onion – 2 pcs;
• zucchini – 2 pcs;
• garlic cloves – 6-8 pcs;
• dried thyme, rosemary, basil - ½ tsp each;
• salt, aromatic spices.

Zucchini and corn cobs need to be washed, dried and cut into 3-4 pieces about 4-5 cm wide, cut the onions into large rings. Place the cobs in a plastic bowl and microwave for 3 minutes.

Next, put corn cobs on skewers alternately with the rest of the vegetables, sprinkle with vegetable oil and sprinkle with spices. The kebabs are fried for about 5 minutes on each side.

Corn should not be fried for more than 10 minutes as it will burn very quickly.

Chickpea cooking option

• 250 g chickpeas;
• 5 g cumin;
• 60 g tahini;
• ½ lemon;
• 75 ml oil;
• 2 cloves of garlic.

Time – 1 hour.

Calories – 437.

Preparation:

1. Pour warm water over the chickpeas and leave for four hours;
2. After this, drain the water, rinse the chickpeas and put them on the stove, filling them with new water;
3. Cook for forty minutes, then drain;
4. Place some chickpeas aside (literally 10-15 beans);
5. Place the rest of the chickpeas in a blender;
6. Send tahini, lemon juice, cumin and oil to it;
7. Peel the garlic and remove dry ends, put a clove under a press;
8. Send garlic to chickpeas and spices;
9. Grind the mixture into a homogeneous paste, add the reserved chickpeas, and stir.

Nutritional and energy value:

Recipes for grilled vegetables

Garlic

• 1 yolk;
• 10 cloves of garlic;
• 5 ml lemon juice;
• 3 g pepper;
• 3 g salt;
• 200 ml olive oil.

Time – 10 minutes.

Calories – 725.

Preparation:

1. Peel the garlic, remove all dry ends;
2. Cut the slices into slices and put them in a mortar and crush them into a paste with a pestle;
3. Beat the yolk with a whisk;
4. Add garlic, oil, citrus juice, salt and pepper to it;
5. Mix the mixture and the resulting sauce can be considered ready.

Walnut

• 60 g thyme;
• 30 g pine nuts;
• 260 ml sour cream.

Time – 25 minutes.

Calories – 162.

Preparation:

1. Place nuts in a dry frying pan and fry until golden brown;
2. Place them in a blender to grind into a paste;
3. Add sour cream, beat into a homogeneous mass;
4. Rinse the thyme, chop it finely and chop it with a sharp knife;
5. Mix the ingredients and the sauce can be considered ready, all that remains is to add spices to taste.

Greek

• 4 cloves of garlic;
• 15 ml oil;
• 5 branches of dill;
• 1 cucumber;
• 650 ml yogurt;
• 15 g olives.

Time – 25 minutes.

Calories – 74.

Preparation:

1. Wash the cucumber, remove the peel and grate it;
2. Add salt to taste, leave for ten minutes;
3. After this, squeeze the cucumber;
4. Chop the olives with a knife, mix with cucumber;
5. Remove the husks and dry ends from the garlic and put under a press;
6. Mix garlic with olives and cucumber;
7. Mix yogurt with butter, combine both mixtures;
8. Add spices to taste and serve.

Honey-cheese

• 15 g light honey;
• 200 ml sour cream;
• 30 g chives;
• 260 g gorgonzola.

Time – 10 minutes + night.

Calories – 230.

Preparation:

1. Mix honey with sour cream until smooth;
2. Rinse the onion and chop it finely;
3. Grind the cheese into crumbs using a grater;
4. Add cheese and onion to the mixture, stir;
5. Place the sauce in the refrigerator overnight and let it brew.

"Romesco"

• 2 sweet peppers;
• 20 ml oil;
• 40 g almonds;
• 1 tomato;
• 3 g red pepper;
• 1 small onion.

Time – 35 minutes.

Calories – 110.

Preparation:

1. Rinse the pepper, cut it into two parts to remove seeds and membranes;
2. Next, cut the pulp into cubes;
3. Rinse the tomato, boil a saucepan with water for it;
4. Make a cut in the shape of a cross and lower the fruit into water for a minute;
5. Then transfer it to cold water to cool;
6. Peel the fruit and cut it into cubes;
7. Remove the skins from the onion, remove the roots and wash the onion;
8. Cut it into pieces of any size;
9. Heat a frying pan and add oil;
10. Add pepper and simmer until soft;
11. Place the pepper and tomato in a blender, along with the almonds and onions;
12. Beat the mixture until smooth, add spices.

Vegetable gravy for various dishes: a selection of the best recipes

We are limited in our choice of side dishes. Potatoes, cereals, pasta... How to make the side dish not boring? The gravy will not only make dry porridge more juicy, but will also transform a familiar dish beyond recognition. There are different sauces - meat, cream, mushroom.

The vegetable gravy that this article is devoted to will help you out on fasting days or with a vegetarian lifestyle. It is basically inexpensive, and it also provides the body with much-needed vitamins. You can find a selection of the best vegetable gravy recipes below.

Quick Recipe

Sauce made from fresh vegetables has its own canons of preparation. An indispensable ingredient in it is flour. It is this that gives the sauce thickness, making it enveloping and viscous. Vegetable gravy made with sour cream, milk or cream turns out to be incredibly tasty.

This sauce does not require a variety of ingredients. The components can be very basic. And if you have unexpected guests, put the spaghetti on the boil and quickly prepare a quick vegetable sauce for it. Peel and finely chop a medium-sized onion.

Grate the carrots with large shavings. Pour some vegetable oil into the frying pan. When it is well heated, add the onions and then the carrots. Fry for about four minutes. When the onion turns golden, add a tablespoon of flour.

Stir and simmer for another three minutes. Carefully add a little water so that it barely covers the vegetables. Now add two finely chopped cloves of garlic. Now it's the turn of the tomato paste. You need to add two tablespoons.

If there is no tomato paste in the house, ketchup can successfully replace it. But you need more of it - three or four spoons. And you should add salt to the gravy carefully - the ketchup already contains seasonings.

When the contents of the pan boil, you need to reduce the heat and leave to simmer under the lid for a quarter of an hour. During this time, the spaghetti will arrive.

This sauce is ideal for those pasta products that have a hole inside - horns, feathers, etc. First, fry a finely chopped onion and a clove of garlic in olive oil.

Pour boiling water over four tomatoes, remove the skin, cut them and also place them in the frying pan. You can also use canned tomatoes in this recipe.

Add half a teaspoon of sugar, salt, spices (especially basil and oregano). After half the liquid released by the tomatoes has evaporated, add a spoonful of butter and half a glass of heavy cream.

Simmer over low heat for about five minutes. If the vegetable gravy remains too liquid, adjust its thickness with flour.

Let's reveal a secret: each side dish requires its own gravy. And even the sauces for different types of pasta differ from each other. As for buckwheat, this grain already provides a lot of fiber, so no flour is needed.

The vegetable gravy will thicken as the ingredients simmer. Cut the onion, carrot, sweet pepper, two cloves of garlic and a large tomato (don’t forget to remove the skin). We will also cut a stalk of celery.

Pour two tablespoons of vegetable oil into the frying pan. First, fry the onion and garlic for literally five minutes. Then add carrots, bell peppers, celery. Reduce heat and stir-fry.

If it starts to burn, you can add a little water. Then add salt, season with spices and simmer under the lid for about ten minutes. Only when the vegetables become soft can you add tomatoes.

Continue to simmer, adding water if necessary, for seven minutes. If the gravy is too sour, add a pinch of sugar.

Sauce for rice

This cereal has a neutral taste. Vegetable gravy as a side dish for their rice porridge will add juiciness to the dish. Finely chop the onion. Cut a carrot and three bell peppers of different colors into strips.

Place the vegetables in a saucepan or deep frying pan. Pour in a glass of mushroom broth (the recipe allows you to use bouillon cubes). Add two tablespoons of tomato paste. Mix everything well. As soon as the broth boils, reduce the heat.

Season the rice sauce with salt, bay leaf and spices. Add two tablespoons of wheat flour. You can vary the gravy for rice and make it soft and creamy. To do this, mix two tablespoons of flour with half a glass of sour cream.

After this, add the mixture to the sauce and boil.

Tomato sauce

Tomato sauce is suitable for any side dish, as well as meat and fish dishes. Especially if it's made from fresh tomatoes. Chop the onion into half rings. Place it in a frying pan with hot vegetable oil.

Remove the skin from half a kilogram of tomatoes and cut out the middle. Blend the rest. Add tomato puree to the onions. When the tomato sauce boils, add a spoonful of sugar, a pinch of salt and a little cinnamon.

This sauce can be served separately by pouring it into a bowl and garnishing with chopped fresh cilantro.

Preparing gravy in a slow cooker

Such sauces will also be healthy, because you can use less fat to prepare them. Any vegetable sauce in a slow cooker is prepared according to the same principle as in a frying pan or saucepan.

Pour some vegetable oil into the bowl. Place vegetables: onions, garlic, carrots. If desired, this classic set can be supplemented with green beans, bell peppers, and champignons.

Turn on the “Frying” mode for ten minutes. The vegetables should become golden brown. Add flour. Stir with a wooden spatula and continue frying. Then add water or broth.

We set the device to the “Extinguishing” mode and cook for another forty minutes.

Source: https://.ru/article/291797/ovoschnaya-podliva-dlya-razlichnyih-blyud-podborka-luchshih-retseptov

Useful tips

To make sauces for vegetables tasty and correct, select only proven and only fresh products. If these are vegetables, then they must be appetizing. That is, impacts, dents and other defects are unacceptable here. Play with spices and get new tastes!

If you are a fan of fresh or grilled vegetables, be sure to prepare all the sauces that we have suggested for you. Just a second, there are fourteen (!) of them here! It will take you a few days to try them, so you can basically start right away to find your favorite flavor among them.

With mushrooms in Armenian style

Grilled vegetables cooked with champignons in Armenian style is an amazingly tasty and aromatic dish with a rich, balanced taste. It will be an excellent addition to pork or lamb, as well as a complete, satisfying snack.

Required Products:

• red and yellow bell peppers – 4 pcs each;
• eggplants – 4 pcs;
• hot chili pepper – 3 pcs;
• garlic cloves – 7-9 pcs;
• raw champignons – 550-600 g;
• fresh tomatoes – 7-8 pcs;
• lemon – 1 piece;
• mayonnaise – 200 g;
• fresh dill or parsley - a bunch.

It doesn’t take much time to make vegetables according to the Armenian recipe. All vegetables, except tomatoes, should be placed on the grill and fried whole until golden brown.