In her book Mum, I don't want to eat any more meat, published by Terre Vivante, Carole Ibrahima gives us succulent vegetarian recipes for young and old alike!
Whether your child doesn't want to eat meat anymore or you just want to reduce the consumption of animal products at home, it can be difficult to find vegetarian recipes that will appeal to young and old alike. Yep, it's well known, when it comes to food, kids are pretty tough judges. Rest assured, by getting your hands dirty, it is possible to make tasty vegetarian recipes for the whole family… and even to make the children eat broccoli!
Carole Ibrahima, mother of a young Mélody, was faced with the same problem when her daughter told her at 9 that she wanted to become a vegetarian. In his book Mom, I don't want to eat meat anymore, published by Éditions Terre Vivante, she tells how she adapted to Mélody's new diet, even though she is a carnivore. She talks about her early worries and initial guesswork, but also explains how to find a balanced diet when you go without meat. Most ? She reveals many delicious vegetarian recipes to make as a family. Aufeminin selected five.
Red bean burgers
For 4 people.
Ingredients: 250g of cooked red beans, 1 large onion, 1 clove of garlic, 2 tbsp of olive oil, 1 tsp of sugar, 1 tbsp of chia seed, 1/2 glass of milk, 40g grated cheese, 3 tbsp of mustard, 4 tbsp of breadcrumbs, 4 tbsp of flour, 2 tbsp of Worcestershire sauce, 4 tbsp of parsley , 1 tbsp of paprika, 2 tbsp of tomato paste, 1 tsp of baking soda (optional)
- Drain well and dry the kidney beans.
- Peel an onion and mince it into very small pieces. Squeeze the garlic.
- Sauté onion and wing with olive oil and 1 tsp of sugar, until golden brown.
- Using a food processor, combine the beans, chia seeds and milk to make a sort of cream.
- Pour everything into a container and add the rest of the ingredients. Mix well with a spoon.
- Let stand for five minutes.
- Flour your hands to prevent the preparation from sticking. Shape the steaks.
- Heat a pan with a little fat and cook the steaks for 3 minutes on each side.
- Serve as a steak with a side dish of your choice or as a burger.
Health asset
Kidney beans are rich in protein, iron, manganese, copper, and folate (vitamin B9). Pair them with grain products or nuts for complete protein.
Recipe from the book Mom, I don't want to eat meat anymore, by Carole Ibrahima, Living Earth editions.
Spaghetti Bolognese
For 2 people.
Ingredients: 100g of lentils, 2 carrots, 1 stalk of celery, 1 onion, 1 clove of garlic, 200g of mushrooms, the juice of 1/2 lemon, 2 tbsp of bay leaf, 2 tbsp of thyme, 1 cube of vegetable broth, 1 can of peeled tomatoes (400g), 2 tbsp of tomato paste, 1 tbsp of bread nuts, 1 tbsp of sugar, olive oil, salt, pepper.
- Cook the lentils as directed on the package. They should be slightly crunchy.
- Peel the carrots and wash the celery. Chop them into small pieces. Peel the onion and garlic and mince them.
- Clean the mushrooms and cut the earthy foot. Mix the mushrooms to obtain very small pieces. Drizzle with lemon juice. Book.
- Put some oil in a pan and brown the garlic and onion. Add the water, carrots, herbs and celery. Mix well. Cover. Cook for 10 minutes, covered.
- Add the mushrooms. Crumble the vegetable broth over it. Stir well.
- Cover, covered, 10 to 15 minutes, until carrots are cooked (slightly firm).
- Add the tomatoes, tomato puree, bread nuts and sugar. Cover and simmer for 5 minutes, stirring occasionally. Salt and pepper.
- Serve the pasta topped with sauce and sprinkled with Parmesan.
Health asset
Lentils are rich in folic acid (vitamin B9), iron, phosphorus and dietary fiber. They are among the most digestible legumes.
Recipe from the book Mom, I don't want to eat meat anymore, by Carole Ibrahima, Living Earth editions.
Broccoli Cordon Bleu
For 4 people.
Ingredients: 100g of cooked and drained broccoli, 1 clove of garlic, 2 shallots, 200g of cooked peas, 100g of cooked potatoes, 1/2 bunch of parsley, 25g of flour, 25g of oatmeal, 2 beaten eggs, 2 tbsp of ground squash seeds, 50g of grated cheese, 4 slices of toasted cheese, olive oil, salt, pepper. For the breadcrumbs: 1 deep plate of flour, 2 beaten eggs, 1 deep plate of breadcrumbs. Material: 1 push ring.
- Wring out the broccoli well with a kitchen towel. Squeeze to remove all the juice. Reserve.
- Peel the garlic and shallots and mince them.
- Put all the ingredients in the food processor except the cheese slices and the breading ingredients. Mixer. Season to your liking.
- Prepare the cheese: cut the cheese slices so that they are smaller than the push ring, about 0.5 cm.
- Heat an oiled pan.
- Place the pusher ring in the pan and pour in a little preparation (1cm maximum thickness). Flatten.
- Add the croque-monsieur cheese, cut to size.
- Cover with a little preparation, 0.5 cm thick. Remove the circle. Cook in a very hot pan. When the cordon bleu comes off, turn it over and cook it again.
- Proceed in this way with all the preparation. Reserve. Put the blue cordons in the fridge for 30 minutes, separating them from each other with baking paper.
- Heat a pan over medium heat with some olive oil.
- Dip a cordon bleu in a plate of flour then in that of eggs and finish with the breadcrumbs. Cook 2-3 minutes on each side. Proceed in the same way for all the blue cords.
Recipe from the book Mom, I don't want to eat meat anymore, by Carole Ibrahima, Living Earth editions.
White bean nuggets
For 4 people.
Ingredients: 300g of cooked white beans, 2 cloves of garlic, 1 shallot, 2 tbsp of chopped chives, 40g of mushroom, 4 tbsp of oats, 10 peeled almonds, 40g of grated cheese, 1 cube vegetable broth, frying oil, 1 tsp of Espelette pepper. Breading: 2 eggs, flour, breadcrumbs, crushed corn flakes.
- Drain well and dry the white beans.
- Sauté the garlic cloves, shallot, chives, Espelette pepper and mushrooms until they give out their juice. Reserve.
- Mix the white beans, oatmeal, almonds, cheese and crumbled cube to obtain a smooth paste. Salt and pepper.
- Film and refrigerate for 1 hour.
- Make balls and flatten them in your hands to give them the shape of nuggets. Reserve.
- Heat the frying oil.
- Prepare three different plates: 1 with flour, 1 with beaten eggs, 1 with breadcrumbs and corn flakes.
- Dip the nuggets in the flour, in the eggs and then in the breadcrumbs. Do this for all the preparation. Reserve on a plate.
- Dip the nuggets in the frying oil just long enough to brown them. Then place them on absorbent paper.
- Serve with carrot and cucumber sticks and a sauce of your choice.
Recipe from the book Mom, I don't want to eat meat anymore, by Carole Ibrahima, Living Earth editions.
Eggplant meatballs
For 4 people, 15 meatballs.
Ingredients: 1 eggplant (about 300g), 150g of wheat flour, 50g of buckwheat flour, 40g of ground almonds, 10g of corn flower, 2 tbsp of paprika, 1 red onion, 1 clove of garlic, 1 bunch of parsley, 4 tbsp of tomato paste, olive oil, salt, pepper.
- In a dish, combine the flour, ground almonds, corn flower, paprika, salt and pepper. Stir.
- Wash and dry the eggplant. Roughly chop and mix to obtain very small pieces.
- Mince the onion, peel and juice the garlic.
- In a pan over low heat, brown the onion, garlic, parsley and eggplant in a little oil. Cook, stirring often.
- Add the tomato paste at the end and stir well.
- Pour everything into the bowl of a blender. Mix lightly so as not to transform the preparation into a sauce. Adjust the seasoning.
- In a deep plate, pour flour.
- Take a tablespoon of preparation and put it in the flour. With your fingertips, roll it in. Take the floured piece and form a ball with your hands. Reserve. Proceed in this way with all the preparation.
- Heat the oil in a pan and brown the meatballs by rolling them around to cook them evenly.
- Serve with tabbouleh or tomato pasta.
Recipe from the book Mom, I don't want to eat meat anymore, by Carole Ibrahima, Living Earth editions.