news, Recipes

Vegan “magiritsa”. A traditional Easter dish!

As Easter is very close to us, today’s article could not fail to present a recipe for the most festive dish, the “magiritsa”. Holy Saturday is approaching, usually the kitchen will have the strong smell of vinegar and the bowls will be full of not so tempting ingredients to create it. It is one of the most beloved traditional dishes of the Greeks, but it stands out thanks to its herbs, such as dill and fennel, as well as its musky texture.

So, we suggest you this Easter food, in a vegetarian version, in which the smell of black garlic Genuine Flavors will seduce you.

Black garlic is organic, without containing anything more than what nature “gave” it. Garlic lysine is released in percentages thanks to its natural three-month maturation. It feeds the human body with energy and increases its antibodies making it more resistant to viruses. Last but not least, it does not leave bad breath. Its taste is reminiscent of truffle oil, it is soft and smoky. As a result, it is not indigestible and can even be eaten raw!

It is just as delicious and even more nutritious than traditional. The tahini this time works like a different eggnog, tying the soup exceptionally well. A dish ideal for meat eaters, who probably do not enjoy the taste of animal

Ingredients:

120 ml olive oil
3 cloves of Black Garlic Genuine Tastes
1 onion, finely chopped
6 spring onions, finely chopped
400 gr. white, sliced ​​mushrooms
400 gr. portfolio mushrooms, sliced
200 gr. sliced ​​mushrooms, sliced
salt
freshly ground pepper
100 gr. glutinous rice
leaves of 1 lettuce, cut
1 bunch of dill, finely chopped
1/2 bunch of fennel, finely chopped
1/2 bunch of myrrh, chopped
1 liter of water or homemade vegetable broth

For tahinolemon:

3 tbsp. tahini
juice of 2 lemons

Preparation:

1) Heat the olive oil in a deep saucepan. Saute the black garlic, onion and spring onions for 2-3 minutes until soft.

2) Add all the mushrooms and sauté to wither, for 6-7 minutes.

3) Season with salt and pepper and continue sautéing. When a lot of liquid has evaporated, add the rice and stir.

4) Add the lettuce, dill, fennel and myrons, stir and pour over the water or broth.

5) Leave the pot uncovered to boil for about 20-25 minutes.

6) Just before removing the food from the heat, prepare the tahinolemono.

7) Slowly add the tahini lemon to the cook, stirring constantly.

8) Remove from the heat, let the food “sit” for 10 minutes and serve in deep dishes.

Execution for tahinolemon:

1) In a bowl, with a wire or a fork, beat the tahini well, and slowly add the lemon juice, beating constantly.

2) With a ladle, slowly add 2-3 tablespoons of hot broth from the cooker into the tahini mixture, stirring vigoro

Tips:

You can use only one type of mushroom.
Add spices that will whet your appetite only in their smell, so you can’t wait to enjoy it!
We will be happy to see your creations!

“Genuine Tastes” wishes you a Happy Easter

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