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False eggs

False eggs


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Mix the semolina with water and boil them until they thicken, leave to cool.
Boil the cauliflower, strain it and then pass it

we also add semolina,

then mix until the two composites are homogenized and start pouring oil until it reaches the desired consistency

add chopped onion, salt, lemon juice to taste ... and ready


False eggs

False eggs from: semolina, mayonnaise, tomato paste, onion, lemon juice.

You may also be interested in:

  • Bean caviar with mustard
  • Bruschettas with black caviar
  • Smoked salmon salad with caviar
  • House eggs
  • Omelet with caviar and fish milk

Ingredient:

  • 200 g semolina
  • 150 g of mayonnaise
  • 1 tablespoon tomato paste for color
  • 1-2 onions
  • 2-3 tablespoons lemon juice

Method of preparation:

In a saucepan, boil the semolina in cold salted water (800 ml water) and stir continuously until it thickens. Remove from the heat and allow to cool well.

In a bowl, mix the chilled semolina with mayonnaise, tomato paste and finely chopped onion. It tastes good with salt and lemon juice.

The eggs are served spread on bread. (Potato or puff pastry mayonnaise can be used)


Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all articles by Ligia Pop

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You can read further the written recipe or go directly to the video recipe here:

You can put everything in a blender or you can use a vertical blender and mash the beans. My mother used to pass beans through the mincer to make a fine paste.

Add salt, freshly ground pepper, a teaspoon and a teaspoon of lemon juice, then mix everything.

We use a spoon, tel or a spatula and we start to pour oil, little by little, during which time we mix very well.

Match the sour taste with lemon juice, depending on how you want it. That's all & # 128578

Tips from Gina Bradea

You can fill vegetables (tomatoes, cucumbers, bell peppers) with bean caviar, you can fill choux, you can pour it on salted biscuits. Or, you can simply serve them on plain or toast.

Top with slices of olives or dried or finely chopped green onions. Just like the fish caviar salad.

This salad is delicious, simple, fast and only good on fasting days or when you want something good, without meat. I gladly invite you to try more fasting recipes, we have prepared a lot of such recipes for you. & # 128578

I often did it when I had guests or I took it to the office and I also served my colleagues. It has always been highly appreciated & # 128578

Do you know what it's like when an entire office sits at the table? You mean 10-15 people? We all gather from work, each one puts his package on the table and we eat together from everywhere. If I was carrying beaten beans or bean caviar it was beating on them & # 128578 Simple foods will always be to everyone's liking & # 128578

Good appetite! and don't forget to cook with pleasure. The best food is the one cooked with pleasure and eaten with loved ones!


Recipes with chia & # 8211 Fake caviar salad

This is a recipe that was almost a failure, but in the end it turned out to be a resounding success. I'm craving caviar and I tried to eat it, but it seemed too heavy, so I looked for a vegan recipe. I found 2, both with chia seeds, one of the Pop League here and one of Doina Oprea here whom I thank for the posts. I decided to try Doina's because she also had seaweed and I thought it would taste like caviar / fish from seaweed. I think that the recipe can be made without seaweed, because the seaweed I used had only a very weak taste.

I never used seaweed again, so I asked the cute Doina, from the 3 assortments I had for the store, to choose. She recommended to me that "spaghetti", some algae as long and thin as spaghetti, were more or less suitable. I soaked them in water because, being dry, they must be hydrated for 30 minutes. I will come back with an article about algae because they contain a lot of minerals that are more difficult to obtain from plants grown in the ground, especially today, when the soil is drained after intensive agriculture. We should be inspired by the Japanese who are the longest-lived nation in the world and include them in our diet.

While I was soaking them, I kept thinking about how I could make the salad look as close as possible to the caviar salad and have the same taste. I remembered that my mother would put bread crumbs soaked in milk and squeezed into the caviar salad and I thought that a vegetable milk would be exactly what the recipe would need to have the milky appearance of the traditional caviar salad and the creamy taste. . Fish caviar salad is like a thick pudding with gelatinous beans that pop in my mouth and that's exactly how my recipe came out & # 8211 when I had already lost all hope

Here are the magic ingredients:

Chia seeds 5 tbsp

Chopped onion to taste (I put 2 small onions)

Juice from half a lemon

2 tablespoons extra virgin olive oil

500 ml milk from cereals (rice, oats, etc.)

1 tablespoon carob flour (Not to be confused with chocolate-flavored carob powder. Carob flour looks like a white powder and is used to bind sauces and puddings, cold or hot.)

I soaked the seaweed in 500 ml of milk for 30 minutes. I took them out and crushed them in a blender and put the chia seeds in the milk in which they were soaked. I started with 3 tablespoons of chia as in Doina's recipe. In the meantime, I chopped the onion. I mixed the chia seeds with the milk, salt, mustard and chopped seaweed with the mixer and, after 2 minutes, I gradually added the oil.

I put them in the fridge for an hour, but because they didn't tie properly & # 8211 probably because I didn't keep them swollen enough, I don't know, I added 2-3 tablespoons of chia. They still did not absorb enough liquid to thicken the liquid as in Doina's picture. In the end, I decided that the last solution was to put carob flour to bind them. I beat them again with the mixer and left them overnight in case any miracle happens until the morning. And it even happened because the next day they looked exactly like a regular caviar salad and tasted almost the same. I also supplemented with salt and lemon juice to counterbalance the light sweetness of cereal milk and I served them with olives and lemon slices.


Recipes with chia & # 8211 Fake caviar salad

This is a recipe that was almost a failure, but in the end it turned out to be a resounding success. I'm craving caviar and I tried to eat it, but it seemed too heavy, so I looked for a vegan recipe. I found 2, both with chia seeds, one of the Pop League here and one of Doina Oprea here whom I thank for the posts. I decided to try Doina's because she also had seaweed and I thought it would taste like caviar / fish from seaweed. I think that the recipe can be made without seaweed, because the seaweed I used had only a very weak taste.

I never used seaweed again, so I asked the cute Doina, from the 3 assortments I had for the store, to choose. She recommended to me that "spaghetti", some long and thin algae like spaghetti, were more or less suitable. I soaked them in water because, being dry, they must be hydrated for 30 minutes. I will come back with an article about algae because they contain a lot of minerals that are more difficult to obtain from plants grown in the ground, especially today, when the soil is dried up after intensive agriculture. We should be inspired by the Japanese who are the longest-lived nation in the world and include them in our diet.

While I was soaking them, I kept thinking about how I could make the salad look as close as possible to the caviar salad and have the same taste. I remembered that my mother would put bread crumbs soaked in milk and squeezed into the caviar salad and I thought that a vegetable milk would be exactly what the recipe would need to have the milky appearance of the traditional caviar salad and the creamy taste. . Fish caviar salad is like a thick pudding with gelatinous beans that pop in my mouth and that's exactly how my recipe came out & # 8211 when I had already lost all hope

Here are the magic ingredients:

Chia seeds 5 tbsp

Chopped onion to taste (I put 2 small onions)

Juice from half a lemon

2 tablespoons extra virgin olive oil

500 ml milk from cereals (rice, oats, etc.)

1 tablespoon carob flour (Not to be confused with chocolate-flavored carob powder. Carob flour looks like a white powder and is used to bind sauces and puddings, cold or hot.)

I soaked the seaweed in 500 ml of milk for 30 minutes. I took them out and crushed them in a blender and put the chia seeds in the milk in which they were soaked. I started with 3 tablespoons of chia as in Doina's recipe. In the meantime, I chopped the onion. I mixed the chia seeds with the milk, salt, mustard and chopped seaweed with the mixer and, after 2 minutes, I gradually added the oil.

I put them in the fridge for an hour, but because they didn't tie properly & # 8211 probably because I didn't keep them swollen enough, I don't know, I added 2-3 tablespoons of chia. They still did not absorb enough liquid to thicken the liquid as in Doina's picture. In the end, I decided that the last solution was to put carob flour to bind them. I beat them again with the mixer and left them overnight in case any miracle happens until the morning. And it even happened because the next day they looked exactly like a regular caviar salad and tasted almost the same. I also supplemented with salt and lemon juice to counterbalance the light sweetness of cereal milk and I served them with olives and lemon slices.


Fake almond caviar & # 8211 recipe

ingredients

• 50 g of raw almonds
• 150 g of boiled rice
• 100 ml of vegetable milk
• 25 ml of olive oil
• ½ lemon
• 2 teaspoons of mustard
• 50 g of onions
• salt to taste

The almonds are soaked in warm water in the evening (enough to contain them) and rinsed the next day. Put in the blender together with the vegetable milk. You can also use almond milk, or other type of vegetable milk, that you have around the house.

Mix for a few minutes, until the almonds are crushed and a liquid, milk-like composition results.

In the bowl of the robot with the S blade (wider), put the rice (pre-cooked and cooled). You can use brown rice. Add the almond, oil and mustard mixture.

Mix until a fine paste results. Stop the robot often to scrape the walls and homogenize the composition. At the end, squeeze a little lemon juice and add salt to taste.

Transfer the almond caviar to a bowl and add the onion. It should be finely chopped, scalded for 1 minute in boiling water, then rinsed under running cold water.

Almond eggs are spread on bread and served with olives, tomatoes, bell peppers, cucumbers, squash (raw or grilled), etc. If not everyone in the house likes onions, you can put them separately in a bowl and each one to put on their slice.

Buy from here:

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Salad made from chia seeds or vegetable "caviar"

50 gr chia seeds
180 vegetable milk (if you are not vegan you can use cow's milk)
1 small onion
2 tablespoons lemon juice
2-3 tablespoons of olive or sunflower oil
flaxseed oil (optional) that tastes close to fish
salt to taste

The chia seeds are soaked in milk, mixed well and left to swell for about 20 minutes. Pour olive oil into the composition and mix well the flaxseed oil. Then add salt to taste and mix. The last step is to add finely chopped onion and lemon juice. Serve with toast or toast.


1. Choose the bean from impurities and soak it the night before. The next day, drain it, rinse it with tap water, put it in a pan and cover it with cold water. We put it to boil. After boiling for a few minutes, drain the water. Put hot water over it and let it boil for 1-2 minutes. We changed the water again. We put boiled water again and repeat the operation again. Let it simmer for about an hour and add a teaspoon of salt. We continue boiling for about half an hour, until it softens.

2. When the beans have boiled, keep some of the water in which it boiled, and discard the rest. We pass the beans with the vertical blender together with about half a cup of the water in which it boiled, so that it is not too dry. Add the mustard (if you put it), a little of the alternative oil with the lemon juice, like mayonnaise, until you get a paste not as fine as beaten beans.

3. Finely chop the onion, add it to the beans and mix well. Add salt and pepper to taste. Put the bean sprouts in the fridge for 30 minutes, then we can serve them.


Bean caviar is very good with toast or cakes.
I served these fake bean caviar with a small salad of a tomato, olives, onions and a little greenery, seasoned with a little olive oil.


False eggs

False eggs from: semolina, mayonnaise, tomato paste, onion, lemon juice.

You may also be interested in:

  • Bean caviar with mustard
  • Bruschettas with black caviar
  • Smoked salmon salad with caviar
  • House eggs
  • Omelet with caviar and fish milk

Ingredient:

  • 200 g semolina
  • 150 g of mayonnaise
  • 1 tablespoon tomato paste for color
  • 1-2 onions
  • 2-3 tablespoons lemon juice

Method of preparation:

In a saucepan, boil the semolina in cold salted water (800 ml water) and stir continuously until it thickens. Remove from the heat and allow to cool well.

In a bowl, mix the chilled semolina with mayonnaise, tomato paste and finely chopped onion. It tastes good with salt and lemon juice.

The eggs are served spread on bread. (Potato or puff pastry mayonnaise can be used)


1. Choose the bean from impurities and soak it the night before. The next day, drain it, rinse it with tap water, put it in a pan and cover it with cold water. We put it to boil. After boiling for a few minutes, drain the water. Put hot water over it and let it boil for 1-2 minutes. We changed the water again. We put boiled water again and repeat the operation again. Let it simmer for about an hour and add a teaspoon of salt. We continue boiling for about half an hour, until it softens.

2. When the beans have boiled, keep some of the water in which it boiled, and discard the rest. We pass the beans with the vertical blender together with about half a cup of the water in which it boiled, so that it is not too dry. Add the mustard (if you put it), a little of the alternative oil with the lemon juice, like mayonnaise, until you get a paste not as fine as beaten beans.

3. Finely chop the onion, add it to the beans and mix well. Add salt and pepper to taste. Put the bean sprouts in the fridge for 30 minutes, then we can serve them.


Bean caviar is very good with toast or cakes.
I served these fake bean caviar with a small salad of a tomato, olives, onions and a little greenery, seasoned with a little olive oil.



Comments:

  1. Evrain

    Rest assured.

  2. Tetaur

    Yes, sounds seductive

  3. Sagore

    Nothing special.

  4. Jessey

    This what I needed. Thank you for the help in this matter.

  5. Cace

    The excellent message is cheerful)))



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