{"id":11792,"date":"2026-02-06T15:35:55","date_gmt":"2026-02-06T14:35:55","guid":{"rendered":"https:\/\/karitativ.hu\/?page_id=11792"},"modified":"2026-03-07T15:53:40","modified_gmt":"2026-03-07T14:53:40","slug":"recipes","status":"publish","type":"page","link":"https:\/\/karitativ.hu\/en\/nehany-recept\/","title":{"rendered":"Recipes"},"content":{"rendered":"
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Mexican baby pasta<\/strong><\/h4>

Vegetarian Mexican bean pasta is much easier to make than it is to make from scratch.<\/p>

Ingredients:<\/strong>
Ceruzabab: 400 g
Pritamin cube: 50 g
Maize: 300 g
Canned beans: 1 tin (approx. 400 g)
Flour: 50 g
Oil: 3 tablespoons<\/p>

Red pepper: 1 teaspoon
Salt: 1 tablespoon (to taste)
Ground pepper: 1 pinch
Hing: 1 g (optional)
Sour cream: 200 ml
Fusilli pasta: 400 g
Smoke flavouring: 2 ml (optional)<\/p>

Preparation:<\/strong><\/p>

1. Prepare the vegetables and the cooking base: I put water in a saucepan (about 2 litres),
then I add the pencil beans, the pritamin cubes and the corn. Season with salt,
and cook over medium heat until the vegetables are tender. If canned
I use corn, I just add it at the end of cooking with the canned beans.<\/p>

2. Prepare the breadcrumbs: heat the oil in a pan, add the flour,
and fry until light brown. Remove from the heat and add the red pepper,
and dilute with cold water until lump-free.<\/p>

3. Pour in the stock and season: pour the stock into the vegetables cooking in the pan,
then add the canned beans, sour cream, and a little hing to taste and
smoke flavour. Mix everything well and continue cooking over a slow fire.<\/p>

4. Add the pasta and finish: pour in the fusilli pasta and cook until done,
until tender (I know it will take longer in the heat, so I don't cook it
too). If necessary, I use boiling water to adjust the consistency of the broth. Finally, season with salt and pepper
and let it rest for a few minutes before serving.
This soup with 400 g of pasta is really filling, perfect for a hearty lunch or
for dinner.
We offer. After tasting, add salt and seasoning if necessary.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Rice with spinach<\/strong><\/h4>

350 g long grain rice - 1 1\/2 tsp salt - 8 dl water - 200 g fresh<\/em>
spinach - 1 tbsp ghee - 1 tsp ground coriander - 2 bay leaves -<\/em>
100 g toasted almonds, shelled - 1 pinch ground black pepper<\/em><\/p>

Saut\u00e9 the spinach in boiling water and chop. In the hot ghee
fry the ground coriander and bay leaves. Add the rice and
fry, stir in the chopped spinach and add the boiling salted water,
then simmer for about 20 minutes. 15 minutes after the start of the simmering, add the almonds to the
sprinkle on top. When cooked, sprinkle with ground pepper and mix.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Vegetarian sauerkraut<\/strong><\/h4>

One of the most popular and satisfying dishes of the Hungarian cuisine is now available in a vegetarian version - a tasty, nutritious, meat-free delicacy in the spirit of tradition.<\/em><\/p>

Ingredients:<\/strong>
Sauerkraut: 500 g
Soya cube: 40 g
Rice: 70 g
Flour: 40 g
Oil: 20 ml (approx. 1.5 tbsp)
Salt: 20 g (about 1 tbsp, to taste)<\/p>

Bay leaf: 1 pc
Red pepper: 6 g (about 1 tsp)
Ground cumin: 1 pinch
Sour cream: 150 ml
Hing: 1 g (optional)
Smoke flavouring: 2 ml (optional)
Paprika cube: 25 g<\/p>

Preparation:<\/strong>
1. Cooking cabbage and rice:<\/strong> I rinse the sauerkraut if it feels too sour.
In a medium saucepan, I put the cabbage and rice in about 1.5 litres of water.<\/p>


2. Preparing the soy cube:<\/strong> Soak the soy cubes in boiling water for about 10 minutes, then
I filter it, drain it.<\/p>

3. Preparing and seasoning scrambled eggs:<\/strong> I heat the oil, add the flour,
fry until light brown. Remove from the heat, add the red pepper, stir in cold
mix with water until lump-free. Stir the stock into the cabbage, add
the bay leaf, salt, cumin, and water as needed.<\/p>


4. Add sour cream and serve:<\/strong> Mix the sour cream until smooth, slowly, continuously
I add it to the broth, then I adjust the desired consistency with boiling water. Season to taste
with smoke flavouring and hing, if I use such things.<\/p>

After resting for a few minutes, serve with fresh bread or rolls.
We offer. After tasting, add salt and seasoning if necessary.<\/p>

This dish is a regular feature on our menu, and we've been making it with farmer's cabbage for years - because health is important to us. If you think it's important for people in need to have access to a warm, nutritious and lovingly cooked meal, support us with your 1%!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Mexik\u00f3i babost\u00e9szta A veget\u00e1ri\u00e1nus mexik\u00f3i babos t\u00e9szt\u00e1t sokkal k\u00f6nnyebb elk\u00e9sz\u00edteni, mint amilyen messzir\u0151l az sz\u00e1rmazik. Hozz\u00e1val\u00f3k:Ceruzabab: 400 gPritaminkocka: 50 gKukorica: 300 gKonzervbab: 1 konzerv (kb. 400 g)Liszt: 50 gOlaj: 3 ev\u0151kan\u00e1l Piros paprika: 1 te\u00e1skan\u00e1lS\u00f3: 1 ev\u0151kan\u00e1l (\u00edzl\u00e9s szerint)\u0150r\u00f6lt bors: 1 csipetHing: 1 g (opcion\u00e1lis)Tejf\u00f6l: 200 mlFusilli t\u00e9szta: 400 gF\u00fcstaroma: 2 ml (opcion\u00e1lis) Elk\u00e9sz\u00edt\u00e9se: 1. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"give_campaign_id":0,"footnotes":""},"class_list":["post-11792","page","type-page","status-publish","hentry"],"yoast_head":"\nReceptek - Har\u00e9 Krisna \u00c9telt az \u00c9let\u00e9rt Misszi\u00f3<\/title>\n<meta name=\"description\" content=\"Megosztunk p\u00e1r Veled p\u00e1r veget\u00e1ri\u00e1nus receptet, ami csak n\u00e9h\u00e1ny azokb\u00f3l az \u00e9telekb\u0151l, amit f\u0151zni szoktunk.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/karitativ.hu\/en\/recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receptek\" \/>\n<meta property=\"og:description\" content=\"Megosztunk p\u00e1r Veled p\u00e1r veget\u00e1ri\u00e1nus receptet, ami csak n\u00e9h\u00e1ny azokb\u00f3l az \u00e9telekb\u0151l, amit f\u0151zni szoktunk.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/karitativ.hu\/en\/recipes\/\" \/>\n<meta property=\"og:site_name\" content=\"Har\u00e9 Krisna \u00c9telt az \u00c9let\u00e9rt Misszi\u00f3\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/etelosztas\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-07T14:53:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/karitativ.hu\/wp-content\/uploads\/2026\/02\/Kepernyofoto-2025-05-08-9.05.22-e1770387395922.png\" \/>\n\t<meta property=\"og:image:width\" content=\"705\" \/>\n\t<meta property=\"og:image:height\" content=\"709\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/karitativ.hu\\\/nehany-recept\\\/\",\"url\":\"https:\\\/\\\/karitativ.hu\\\/nehany-recept\\\/\",\"name\":\"Receptek - 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