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Check out Ramadan Menu for the Third Week

Check out Ramadan Menu for the Third Week

This week, we are going to have a great menu with more variety. It’s a mix of vegetarian and meat recipes.

The recipes are from PLANT-BASED DIET, and Allrecipes.com.

We’ll present a collection of Ramadan recipes every week throughout the holy month.

Stay tuned!

Mexican Beef Supreme

Ingredients

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.

2. While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

3. Serve with white rice.


Vegan Bolognese Lasagna

 

 

 

Ingredients

•1 pack lasagna sheets

•1/2 recipe Vegan Bolognese

For the Béchamel:

•2tbs oat flour2tbs olive oil

•200g Cashew Cream

•1/4 garlic powder

•1 small sweet potato

•1 large carrot

•a hand size piece of cauliflower

•4tbs nutritional yeast

•sea salt, pepper

•grated nutmeg (optional)

Directions

1-Boil sweet potato, carrot and cauliflower in a small pot of water until cooked through, drain the water, reserving 1 cup.

2-Blend the vegetables in a high speed blender until completely smooth.

3-Add a little reserved water if needed

To make Béchamel:

1-Heat the oil in a heavy bottom pan.

2-Add flour and cook it until bubbly. Start adding water, whisking it continuously.

3-Once it reaches consistency of a cream, add blended vegetables, cream and nutritional yeast.

4-The sauce will thicken when you add cashew cream so you’ll need to adjust the creaminess with the reserved water if needed.

5-Now you can season it to your taste and add nutmeg if using.

To make lasagna:

1-You’ll need a baking dish that is approximately 25x35cm or 30x30cm and 10cm deep.

2-Preheat the oven to 180C.

3-Spread a layer of bechamel sauce on the bottom of the backing dish then layer it with lasagna sheets.

4-Then a layer of Bolognese.

5-Repeat the layers of béchamel, pasta and Bolognese until the sauces are used up.

6-Most of the times I use only half of the pasta and all of both sauces within 5 layers.

7-Finish it with whatever sauce you have left.

8-I usually end up using a bit of both for the topping. If you have a good vegan cheese you can sprinkle it on top. I usually don’t use any commercial cheese and it’s absolutely fine.

9-Cover it with the foil and bake it in the oven for 30 minutes.

10-Uncover it and bake it for another 15, 20 minutes until it starts turning golden brown on the edges and the top.

11-Remove from the oven and let it stand for 5 minutes covered with foil before serving.


Stuffed Zucchini

Ingredients 

•4 medium zucchini

For the Filling:

•1tbs olive oil

•1/2 cup cooked brown rice

•1 medium carrot

•1/2 medium onion

•2 cloves garlic

•1 small tomato

•1/4 cup dill and spring onion

•3-4 button mushrooms (optional)

•salt, pepper

For the Sauce:

•1tbs olive oil

•1/2 onion

•2 cloves garlic

•1/2 red bell pepper

•4-5 tomatoes

•1/2tsp paprika

•1/4tsp cumin

•1tsp tomato paste

•salt, black pepper

Directions

1-Chop the onion, carrot, garlic and mushrooms roughly and blitz them in a food processor.

2-Just pulse it long enough for the vegetables to turn into crumbs not paste. Alternatively chop everything finely.

3-Sauté the vegetables in olive oil.

4-Add the rice and herbs and mix well turning the heat off.

5-Cut the zucchini in half.

6-Scoop out the center of the zucchini from the cut side with a small scoop or a teaspoon.

7-Fill it with the rice and vegetable mix.

To make the sauce,

1-sauté the onion, garlic and spices, add the bell pepper and tomatoes and season with salt and pepper to taste.

2-Simmer the sauce for 10, 15 minutes.

3-Pour half of the sauce into a small pot.

4-Put stuffed zucchini in and pour the rest of the sauce over it.

5-Cover with the lid and cook for about 20-25 minutes.

6-Sprinkle with some fresh herbs before serving.


Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Ingredients

Directions

1- Preheat the oven to 450 degrees F (230 degrees C).

2- Line a baking sheet with parchment paper or silicone baking mats.

3- Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.

4- Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.

5- Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.

6- Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.

7- Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.

8- Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.

9- Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.

10- Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.

11- Garnish with chopped fresh mint.


Beetroot Soup

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Ingredients

•1 medium onion, sliced

•2 tbsp coconut or olive oil

•300 g beetroot, diced

•100 g carrot or sweet potato, diced

•3 cups broth or water

•salt to taste

Optional: thyme, ginger, garlic, fennel

Directions

1-Fry the onion for a few minutes until it becomes translucent.

3-Add the other vegetables and stir fry for 2 minutes.

4-Add the broth or water, bring to a boil, then lower the heat and let it simmer for 20 minutes.

5-Puree in a blender until very smooth, then return to the pot and heat over medium fire, until desired consistency is reached.


Loaded Potato Skins

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Ingredients

•500g potatoes

•2 tbsp olive or coconut oil

•salt and pepper to taste

•½ portion Bolognese sauce

•¼ portion melting cheese

•Optional: 1 cup diced vegetables

Directions

1-Preheat the oven on 170ºC.

2-Boil or steam the potatoes until soft.

3-Cut each potato in half

4-Carefully scoop out the inside, leaving a 3-4mm edge. You can reserve the inside of the potatoes to make potato mash.

5-With your fingers, gently cover the potatoes with oil and season with salt and pepper.

6-Fill each potato with Bolognese sauce, and top with a spoon of melting cheese.

7-Return to the oven and bake for about 20-25 minutes, until the edges are golden and crispy.


Raw Plain Cheesecake

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Ingredients

Cream layer:

•2 cups cashews, soaked for at least 3 hours

•¾ cup fresh coconut milk*

•¼ cup honey or maple syrup

•1 lime, juice only

Optional: 1 tbsp nutritional yeast, 1 tsp vanilla

Crust (Optional):

•1 cup of almond or coconut flour

•¼ cup honey or maple syrup OR 150g Dates

*You could also use another milk instead but you will need to add 1 tbsp coconut oil.

Directions

1-Drain cashews and rinse well

2-Blend all ingredients in a food processor until smooth

3-You may add 1 tbsp of coconut oil or more milk if you feel that your machine is too weak

4-Prepare a silicon cake mold or a metal one lined with wax paper

5-You can first spread your crust, making it thin and even, or omit that step for a crust-less version

6-Then pour your mixture over it and freeze for 4 hours minimum

7-Move to the fridge one hour before eating

8-You may garnish with fresh fruits, or cookies

For the Crust:

Mix either by hand or in a food processor until it starts to hold together. It will be a bit crumbly but that’s normal.


Mediterranean Quinoa Salad

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Ingredients

  • Quinoa

  • Cooked chickpeas

  • Red onion

  • Cucumber

  • Red and yellow bell pepper

  • Sun dried tomatoes

  • Olives

  • Loads of fresh basil

Directions

  1. Cook quinoa by boiling with 1 part quinoa to 3 parts water.

  2. Bring water to the boil then turn heat down to simmer, put lid on pan for 15 minutes.

  3. Drain excess water before using

  4. Allow quinoa to cool slightly

  5. Mix all ingredients together in a big bowl with 1-2 tbsp of extra virgin olive oil and a squeeze of lemon


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