World Vegetarian Day: here are two recipes to honor it

Vegetarians from all over the world unite! Yes, because today - 1 October - the world day of vegetarians is celebrated everywhere, and more generally of vegetarianism. Here are two recipes for the occasion

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Vegetarians from all over the world unite! Yes, because today - October 1st - it is celebrated everywhere there world vegetarian day, and more generally of the vegetarianism.

In reality, there are several parties like this one throughout the year, but this one - in particular - was conceived for the first time in 1977 by North American Vegetarian Society (Vegetarian Association of North America) and later also approved by the International Vegetarian Union to promote the principles behind vegetarianism, such as ethics, environment and health.

In fact, excluding meat from one's diet does not only mean having respect for animals, but also for one's health (given that the excessive consumption of protein e animal fats causes cardiovascular diseases and encourages the onset of tumors) and the environment, since the spread of farms contributes profoundly to the production of emissions and to the increase in sewage, at the basis of the contamination of water and land.

To celebrate this important day, here are two new ones vegetarian recipes: Pasta alla Carbonara Vegetariana and vegetarian meatballs with yogurt and pesto.

Index

Pasta alla Carbonara Vegetariana

Ingredients for 4 people:

400 g of rigatoni
3 large courgettes
a large onion
4 eggs
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oil
pepper
white wine for cooking

Put the pot with the water on the stove to cook the pasta. Meanwhile, wash the courgettes thoroughly and cut them into pieces (not too small). And then clean the onion and cut it into thick slices.

At this point, pour plenty of oil in a deep pan, turn on the fire and when the oil starts to fry pour in the slices of onion; mix everything well so that it browns evenly and when it is golden brown, add the pieces of courgette, adding a generous pinch of salt, and simmer with white wine. Mix well with a wooden ladle, add a cup of water, cover them and let them cook for about twenty minutes, remembering to turn them often. When they are nice and soft, arrange them with salt, stir again and leave them to rest. In the meantime, check the water of the pasta, add salt and when it boils, throw the rigatoni, adding a drizzle of oil to the pot. While you wait for the pasta to cook, break the four eggs and put them in a deep dish, add a little pepper and a pinch of salt. Then beat them, as if you were making an omelette, until you get a homogeneous cream. At this point, drain the pasta, put it back in the pot - on the off stove - pour in a little oil, mix well and then pour the egg cream evenly, mix so that the egg can season all the rigatoni well and then you just have to pour everything into the pan with the courgettes and onion.

Mix well and serve hot!
And as always ... enjoy your meal!

READ also: Pasta alla carbonara recipe: all vegetarian and vegan variants

Vegetarian meatballs with yogurt and pesto

Ingredients for 4 people:
250 g of bread crumbs
300 g of soft cheese, not too mature (caciotta, provola, taleggio, etc.)
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pepper
sweet paprika
4 eggs
herbs
1 carrot
1 celery
1 onion
3 jars of white yoghurt
6 tablespoons of pesto
a cup of milk
extra virgin olive oil

Make a mince very thick and thin of carrots, celery and onion (preferably in the blender otherwise with the crescent), cut the cheese into very small chunks and then pour everything into a large bowl.

Separately, in another container, soak the breadcrumbs in the milk and when it is soft, squeeze it well and put it in the bowl where you poured the chopped vegetables and the pieces of cheese. Meanwhile, turn on the oven to 180 degrees. At this point add the herbs, paprika, a little salt and pepper, a drizzle of oil and the four whole eggs. Then, mix everything with your hands until you get a homogeneous dough and make it into balls with a diameter of 4-5 centimeters. Line a baking tray with parchment paper, place the balls on top and place in the oven; Once cooked, put the meatballs on a tray and prepare the sauce with which you will dress them: pour 6 tablespoons of pesto into a small bowl and add 3 jars of whole white yogurt, stir and pour the sauce on the freshly baked meatballs. READ also: Vegetable meatballs: red lentils, tofu and spices You just have to serve them ... enjoy your meal! Verdiana Amorosi

www.lacucinadiverdiana.com

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