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/mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 30 Warning: Cannot modify header information - headers already sent by (output started at /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/class-constants.php:36) in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-includes/feed-rss2.php on line 8 You searched for soia - fleursvegankitchen https://fleursvegankitchen.com/ Retete si nutritie vegana Wed, 13 Dec 2017 10:13:45 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.7 Sauer soyballs soupCiorba de perisoare https://fleursvegankitchen.com/sauer-soyballs-soup/ https://fleursvegankitchen.com/sauer-soyballs-soup/#comments Wed, 13 Dec 2017 10:09:04 +0000 https://fleursvegankitchen.com/?p=3205 Pentru aprox. 30 perisoare: o cana granulat de soia 1/4 cana orez 2 linguri condimente pentru tocatura (sau un amestec de cimbru uscat, boia dulce, sare, piper, pudra de usturoi) 1/2 legatura patrunjel, taiat fin o ceapa potrivita, taiata foarte fin 5 linguri faina de naut Granulele de soia se fierb conform indicatiilor de pe pachet apoi se dau prin masina de tocat. Orezul se fierbe separat si se scurge de apa. Se amesteca toate ingredientele pana cand se obtine o pasta omogena. Se ia putina compozitie in mana si se strange, daca se desface se mai adauga putina faina de naut. Este posibil sa mai fie nevoie si de putina
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Ciorba vegana de perisoare

Pentru aprox. 30 perisoare:

o cana granulat de soia
1/4 cana orez
2 linguri condimente pentru tocatura (sau un amestec de cimbru uscat, boia dulce, sare, piper, pudra de usturoi)
1/2 legatura patrunjel, taiat fin
o ceapa potrivita, taiata foarte fin
5 linguri faina de naut

Granulele de soia se fierb conform indicatiilor de pe pachet apoi se dau prin masina de tocat.
Orezul se fierbe separat si se scurge de apa.
Se amesteca toate ingredientele pana cand se obtine o pasta omogena.
Se ia putina compozitie in mana si se strange, daca se desface se mai adauga putina faina de naut. Este posibil sa mai fie nevoie si de putina apa.
Se lasa sa stea 30-60 minute la rece.
Se formeaza perisoarele si se coc in cuptor, la foc mediu (175 C) aproximativ 20-25 minute.
Se pun in ciorba cu putin timp inainte de consum. ( Le-am pus si de pe o zi pe alta si nu s-au desfacut. Am incercat sa le fierb , unele s-au desfacut,altele au ramas intacte dar sunt mai gustoase la cuptor).

Pentru ciorba:

3 cepe mari
2 morcovi
2 cartofi
1 păstarnac
1 rădăcina mică de țelină
100 g fasole verde
cateva bucățele de conopidă
100 g mazăre
1 dovlecel mic
1/2 kg roșii / o conservă de roșii în bulion
2-3 l apă
1 l borș sau zeamă de lămaie după gust
1 legătură de leuștean
2-3 linguri ulei de măsline
sare, piper

Se taie tot zarzavatul mărunt.

Într-o oala se pun la fiert în 2 litri de apă, ceapa și fasolea verde.

Se lasă să fiarbă 5 minute apoi se adaugă restul legumelor.

Se continuă fierberea pentru încă 5-6 minute apoi se adaugă roșiile decojite și tăiate foarte fin/conserva de roșii.

La sfarșit se adaugă borșul / zeama de lămaie (dacă se va folosi zeamă de lămaie atunci se va mai completa cu apă). Se lasă să dea cateva clocote.

Se adaugă leușteanul tăiat fin, uleiul de măsline, sarea si piperul după gust.

Cirba de perisoare se poate servi cu smantană vegetală.

Smantana rapida din nuci caju:

Smantana vegana din caju

½ cana mare de nuci caju, puse la inmuiat in apa pentru cel putin 2 ore
½ cana mare apa
o lingura zeama de lamaie
un varf de cutit de sare

Se pun toate ingredientele in blender si se mixeaza pana se obtine o pasta fina asemenea consistentei smantanei. Gata!

Se poate pastra la frigider 2 zile.

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]]> https://fleursvegankitchen.com/sauer-soyballs-soup/feed/ 2 Vegan stuffed eggsOua vegane umpluteVeganistische gevulde eieren https://fleursvegankitchen.com/vegan-stuffed-eggs/ https://fleursvegankitchen.com/vegan-stuffed-eggs/#comments Mon, 16 Oct 2017 08:44:27 +0000 https://fleursvegankitchen.com/?p=3190 For about 12-15 pieces. To form the “egg white” I used a mold for chocolate eggs. You can also  use avocado shells or any other mold/container similar to boiled eggs cut in half, or even a round shape will work. I have tried to make  the “egg white” 3 different ways , the closest to the taste and texture  was the one with silken tofu   but if it is difficult to get it, you  can use only  vegetable milk, agar-agar and kala namak salt but the texture will be different than that of the real ones. Some recipes on the internet use only unsweetened almond milk. For an autenthic egg taste it is important to use  kala
Read more

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]]>

For about 12-15 pieces.

To form the “egg white” I used a mold for chocolate eggs. You can also  use avocado shells or any other mold/container similar to boiled eggs cut in half, or even a round shape will work.

I have tried to make  the “egg white” 3 different ways , the closest to the taste and texture  was the one with silken tofu   but if it is difficult to get it, you  can use only  vegetable milk, agar-agar and kala namak salt but the texture will be different than that of the real ones. Some recipes on the internet use only unsweetened almond milk.

For an autenthic egg taste it is important to use  kala namak salt.

For the egg whites:

200 g silken tofu
200 ml unsweetened soy milk
5 g agar-agar
1/4 teaspoon salt kala namak (or to taste)

Blend the silken  tofu until smooth, pour it into a saucepan and mix it with the soy milk and agar-agar. Do not add the salt yet otherwise the mix will split. Cook for about 2 minutes, stirring from time to time. Let it cool. When it is cooled, just not very hot but also not very cold, when you can hold your finger into without burning feeling, add the kala namak salt, mix well and pour it into the mold. Allow to cool in the refrigerator.

Scoop  a little hollow in each egg  where the yolk supposed to be.

For the stuffing:

300 g cooked chickpeas
5-6 tablespoons vegan mayonnaise (see recipe here)
1-2 tablespoons dill, finely chopped
1/4 teaspoon salt kala namak (or to taste)
finely ground pepper, to taste
a pinch of turmeric, for the color

Process the cooked chickpeas until  smooth. Mix with the other ingredients and let them cool in the refrigerator for 1/2 – 1 hour then fill each egg. Garnish with parsley leaves.

Cantitati pentru aproximativ 12-15 bucati.

Pentru formarea “albusului” am folosit o forma pentru oua de ciocolata.  In lipsa acesteia se pot folosi coji de avocado sau orice alta forma asemanatoare oului fiert si taiat pe jumatate, sau chiar o forma rotunda.

Am incercat trei variante de preparare a albusului, cea mai apropiata de gustul si textura albusului are in compozitie silken tofu dar, daca acesta este dificil de procurat, se poate realiza si fara, doar cu lapte vegetal, insa textura va fi diferita.  Unele retete folosesc laptele de migdale neindulcit.

O componenta importanta a acestei retete este sarea kala namak care da si gustul de ou.

Pentru albus:

200 g silken tofu
200 ml lapte de soia neindulcit
5 g agar-agar
1/4 lingurita sare kala namak (sau dupa gust)

Se blenduieste toful pana se omogenizeaza, se toarna intr-o craticioara si  se amesteca  cu laptele de soia si agar-agar-ul. Nu se adauga sarea inca altfel se “taie” compozitia. Se fierbe 2 minute amestecandu-se din cand in cand. Se lasa la racit. Cand s-a racit atat cat sa suportam daca probam cu degetul, deci nu foarte fierbinte dar nici foarte rece, se adauga sarea kala namak, se amesteca bine si se toarna in forme. Se lasa la racit in frigider pana se intareste.

Se scobeste fiecare “ou” la baza in locul unde ar fi trebuit sa fe galbenusul.

Pentru umplutura:

300 g naut fiert
5-6 linguri maioneza vegana (vezi reteta aici)
1-2 linguri marar taiat foarte fin
1/4 lingurita sare kala namak (sau dupa gust)
piper macinat fin, dupa gust
un varf de cutit turmeric, pentru culoare

Se paseaza nautul pana se obtine un piure fin (se poate folosi un robot de bucatarie sau un blender). Se amesteca cu celelalte ingrediente si se lasa la racit in frigider pentru 1/2 – 1 ora apoi se umplu ouale. Se orneaza cu frunze de patrunjel.

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]]> https://fleursvegankitchen.com/vegan-stuffed-eggs/feed/ 2 Boema cakePrajitura Boema veganaBoema cakeBoema https://fleursvegankitchen.com/boema-cake/ https://fleursvegankitchen.com/boema-cake/#respond Mon, 18 Sep 2017 11:12:10 +0000 https://fleursvegankitchen.com/?p=3177 Se obtin 24 prajituri cu dimensiunea de 5 cm X 5 cm (atentie cand alegeti forma de cuptor, sa aiba aproximativ dimensiunile necesare, putin mai mare caci marginile blatului se vor indeparta. Eu am folosit un vas de yena de aprox. 23 cm lungime si 18 latime). Pasii de preparare: 1. Blatul 350 g faina 100 g zahar 375 ml lapte de soia 125 ml ulei de floarea soarelui 4 linguri de cacao 1 lingurita esenta de vanilie un varf de sare 1 pachet praf de copt Se amesteca cu un tel/mixer laptele de soia, uleiul, sarea, esenta de vanilie si zaharul pana cand zaharul s-a dizolvat. Se adauga faina, putin cate putin, avand
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]]>

Se obtin 24 prajituri cu dimensiunea de 5 cm X 5 cm (atentie cand alegeti forma de cuptor, sa aiba aproximativ dimensiunile necesare, putin mai mare caci marginile blatului se vor indeparta. Eu am folosit un vas de yena de aprox. 23 cm lungime si 18 latime).

Pasii de preparare:

1. Blatul

350 g faina
100 g zahar
375 ml lapte de soia
125 ml ulei de floarea soarelui
4 linguri de cacao
1 lingurita esenta de vanilie
un varf de sare
1 pachet praf de copt

Se amesteca cu un tel/mixer laptele de soia, uleiul, sarea, esenta de vanilie si zaharul pana cand zaharul s-a dizolvat. Se adauga faina, putin cate putin, avand grija sa nu se formeze cocoloase. La final se adauga cacaoa si praful de copt si se amesteca bine.

Forma de cuptor se unge cu putin ulei si se tapeteaza cu faina. Se toarna compozitia in forma si sa da la cuptorul incins in prealabil, la foc mediu, 175 C, pentru aprox. 30 minute. Se incearca cu o scobitoare daca s-a copt in interior, in caz contrar se mai coace inca cateva minute.

Cand blatul s-a copt, se lasa la racit in forma.

Se scoate din forma, se niveleaza partea de la suprafata apoi  se taie marginile astfel incat sa ramana o suprafata cu dimensiunea de 20 cm x 15 cm. Mai departe se taie pe orizontala in doua parti egale, si in patratele de 5 cm x 5 cm. Am obtinut astfel 24 bucati pe care le punem pe o tava/fund peste care se pune eventual o coala de hartie pergament.

2. Sirop  pentru insiropat blatul

1  cana apa
½ cana zahar
1 lingurita esenta de vanilie

Se pune zaharul impreuna cu apa intr-o craticioara si se amesteca pana cand zaharul s-a topit. Se da cateva clocote si se ia de pe foc. Se lasa la racit apoi se adauga esenta de vanilie si se amesteca bine. Se insiropeaza fiecare bucatica de blat si se lasa sa se absoarba bine.

3. Glazura

250 g zahar
75 ml apa
3 lingurite cacao, cernuta
50 g ciocolata pura
1 lingurita esenta de vanilie

Intr-o craticioara se pun apa, zaharul si siropul de zahar ars. Se amesteca continuu si sa da in fiert 2-3 minute. Se ia de pe foc iar cand s-a racit foarte putin, fiind inca fierbinte, se adauga cacaoa, ciocolata si esenta de vanilie. Se amesteca bine pana se omogenizeaza si se toarna, cu lingura, peste fiecare prajitura.

Cu glazura trebuie lucrat repede. Ca sa obtinem o glazura uniforma pe prajitura, fara semne, trebuie sa o turnam toata dintr-o data, glazura fiind fluida se va revarsa singura peste margini.

Daca cumva se formeaza cristale sau se intareste si devine nemanevrabila, se mai incalzeste putin pe foc.

4. Crema

Cat timp blatul este la cuptor si se raceste vom pregati crema.

400 g soft silken tofu
2 linguri zahar
100 g ciocolata pura, de calitate
1 lingurita esenta vanilie

Tofu se scurge bine si se mixeaza impreuna cu zaharul si esenta de vanilie, cu ajutorul unui blender/mixer, pana cand se obtine o pasta fina.

Ciocolata se topeste la baie de aburi, se lasa putin la racit, atat cat sa nu fie fierbinte, apoi se adauga, putin cate putin, peste  tofu in timp ce se mixeaza continuu.

Se da la frigider jumatate de ora apoi cu ajutorul unui pos se spriteaza fiecare prajitura in parte.

Peste crema se orneaza cu frisca vegetala cumparata( eu am folosit varianta Soyatoo tub) dar se poate prepara si dup aceasta reteta.

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]]> https://fleursvegankitchen.com/boema-cake/feed/ 0 AmandineAmandine veganeAmandineAmandine https://fleursvegankitchen.com/amandine/ https://fleursvegankitchen.com/amandine/#comments Mon, 07 Nov 2016 10:22:58 +0000 http://fleursvegankitchen.com/?p=3113 The recipe is for 12 cakes of 5 cm x 5 cm (choose an oven form with the proper size, slightly bigger because the hard edges of the leaf will be removed. I’ve used an oven form approx. 23 cm long and 18 wide). Steps: 1.The caramel syrup (it will be used for the leaf and 2 tablespoons for the glaze). ½ cup sugar ¼ cup warm water Put the sugar in a saucepan, on low heat, and melt it until it gets a nice amber color. Add the water and mix, still on the heat, until the sugar dissolves. Allow to cool 2. The rum syrup ¾ cup water
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]]> The recipe is for 12 cakes of 5 cm x 5 cm (choose an oven form with the proper size, slightly bigger because the hard edges of the leaf will be removed. I’ve used an oven form approx. 23 cm long and 18 wide).

amandine5

Steps:

1.The caramel syrup (it will be used for the leaf and 2 tablespoons for the glaze).

½ cup sugar
¼ cup warm water

Put the sugar in a saucepan, on low heat, and melt it until it gets a nice amber color. Add the water and mix, still on the heat, until the sugar dissolves.

Allow to cool

2. The rum syrup

¾ cup water
½ cup sugar
1 ½ tablespoon rum essence

Put the sugar with water in a saucepan and stir until the sugar has dissolved. Bring it to the boil. Allow to cool, then add the rum essence and mix well

3. The leaf

350 g flour
100 g sugar
375 ml the soymilk
125 ml sunflower oil
1 teaspoon rum essence
the caramel sugar syrup prepared above (set 2 tablespoons aside for the glaze)
a pinch of salt
1 packet (15g) baking powder

Mix the soymilk, oil, salt, rum essence, caramel syrup and sugar until the sugar has dissolved. Add the flour little by little, taking care not to form lumps. Finally add the baking powder and mix well.

Grease the oven form with a little bit oil and sprinkle with flour. Pour the mix into the form and bake (in the preheated oven) on medium heat (175 C), for 30 minutes. Check with a straw/toothpick if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer.

Allow to cool, remove it from the form, level it cutting off the top then cut horizontally into two equal parts.

4. The cream

While the cake bakes in the oven we prepare the cream. (put aside 2-3 tablespoons of the cream for decorating the cakes).

200 ml vegetable whipping cream (I used Soyatoo)
150 g Soft silken tofu (I used Taifun)
2 tablespoons sugar (or to taste, the vegetable cream that I used it was quite sweet)
100 g pure chocolate, good quality

Whip the cream with a mixer / food processor until stiff.

Drain the tofu well and blend it until smooth.

Add the tofu and sugar by the whipped cream. Mix until everything is incorporated.

Melt the chocolate over a steam bath (bain-marie), let it cool slightly then add it little by little to   the cream-tofu mix while processing.

Refrigerate for half an hour.

Assemble the cakes:

I’ve used a plastic cutting board with a baking paper on top of it. You can also use a tray.

Place a leaf on the cutting board (tray) and pour half of the rum syrup on it, little by little and wait until it is absorbed completely.

Spread the chocolate cream evenly over the leaf.

amandine1

Add the second leaf on top and pour the rest of the rum syrup just like for the first one.

amandine2

Cover with plastic wrap and refrigerate for at least 2-3 hours (I’ve prepared it the day before and refrigerated overnight).

Remove it from the fridge and cut it, with a sharp knife, in 12 pieces, each one with a size of 5 cm 5 cm (remove the hard edges if needed, I’ve removed about 1 cm each side).

amandine3

5. The glaze

250 g sugar
75 ml water
2 tablespoons caramel syrup (see above)
2 teaspoons cocoa powder
50 g pure chocolate
1 teaspoon vanilla extract

Put the water, sugar and caramel syrup in a saucepan, over medium heat, stir continuously and boil for 2-3 minutes. Take off the heat, let it slightly cool, it must be still hot, and add the cocoa powder, chocolate and vanilla. Mix well until smooth then pour it with a spoon over each cake.

You have to work quickly with the glaze. To obtain a nice glaze on cake, with no signs on it you must pour it at once, the icing fluid will flow over the edges.

If the glazing forms crystals or hardens and becomes difficult to pour then heat it again a little bit.

Refrigerate for half an hour then you can decorate them with the rest of the cream.

amandine5Se obtin 12 amandine cu dimensiunea de 5 cm X 5 cm (atentie cand alegeti forma de cuptor, sa aiba aproximativ dimensiunile necesare, putin mai mare caci marginile blatului se vor indeparta. Eu am folosit un vas de yena de aprox. 23 cm lungime si 18 latime).

amandine5

Pasii de preparare

1. Sirop de zahar ars ( va fi folosit pentru compozitia blatului si  pentru glazura).

½ cana zahar
¼ cana apa calda

Se pune zaharul intr-o craticioara, la foc mic, pana cand se caramelizeaza. Atentie sa nu se arda prea mult, trebuie sa aiba o culoare de chihlimbar. Se stinge cu apa si se amesteca, pe foc, pana cand se dizolva tot zaharul ars.

Se lasa la racit.

2. Sirop de rom pentru insiropat blatul

¾ cana apa
½ cana zahar
1 ½ lingura esenta de rom

Se pune zaharul impreuna cu apa intr-o craticioara si se amesteca pana cand zaharul s-a topit. Se da cateva clocote si se ia de pe foc. Se lasa la racit apoi se adauga esenta de rom si se amesteca bine.

3. Blatul

350 g faina
100 g zahar
375 ml lapte de soia
125 ml ulei de floarea soarelui
1 lingurita esenta de rom
siropul de zahar ars preparat mai sus (din care se vor opri aprox. 2 linguri ce vor fi folosite pentru glazura)
un varf de sare
1 pachet praf de copt

Se amesteca cu un tel/mixer laptele de soia, uleiul, sarea, esenta de rom, siropul de zahar ars si zaharul pana cand zaharul s-a dizolvat. Se adauga faina, putin cate putin, avand grija sa nu se formeze cocoloase. La final se adauga praful de copt si se amesteca bine.

Forma de cuptor se unge cu putin ulei si se tapeteaza cu faina. Se toarna compozitia in forma si sa da la cuptorul incins in prealabil, la foc mediu, 175 C, pentru aprox. 30 minute. Se incearca cu o scobitoare daca s-a copt in interior, in caz contrar se mai coace inca cateva minute.

Cand blatul s-a copt, se lasa la racit in forma.

Se scoate din forma, se niveleaza partea de la suprafata apoi se taie pe orizontala in doua parti egale.

4. Crema

Cat timp blatul este la cuptor si se raceste vom pregati crema. Vom opri 2-3 linguri din crema pentru a le folosi la ornarea amandinelor.

200 ml frisca vegetala lichida
150 g soft silken tofu
2 linguri zahar (sau dupa gust, frisca vegetala pe care am folosit-o a fost destul de dulce)
100 g ciocolata pura, de calitate

Se bate frisca cu un mixer/robot de bucatarie pana cand se intareste.

Tofu se scurge bine si se mixeaza cu ajutorul unui blender/mixer pana cand se obtine o pasta fina.

Se adauga toful si zaharul peste frisca batuta. Se mixeaza pana cand totul este incorporat.

Ciocolata se topeste la baie de aburi, se lasa putin la racit, atat cat sa nu fie fierbinte, apoi se adauga, putin cate putin, peste compozitia de frisca si tofu in timp ce se mixeaza continuu.

Se da la frigider jumatate de ora.

Asamblarea amandinelor:

Pentru constructia amandinelor eu am folosit un fund de plastic peste care am pus o hartie pergament. Se poate folosi si o tava.

Se pune un blat pe fundul de plastic (tava) si se insiropeaza cu jumatate din siropul cu rom. Siropul se va pune putin cate putin si se va astepta pana este absorbit in totalitate.

Peste blat se intinde uniform crema de ciocolata.

amandine1

Se adauga al doilea blat. Se insiropeaza la fel ca primul.

amandine2

Se acopera cu o folie de plastic si se da la frigider pentru cel putin 2-3 ore (eu am preparat cu o zi inainte si am lasat la frigider peste noapte).

Inainte de a se pregati glazura se scoate din frigider si se taie, cu un cutit bine ascutit, in 12 bucati, fiecare cu o diemnsiune de 5 cm pe 5 cm (se vor indeparta marginile daca este nevoie, eu am indepartat cca. 1 cm pe fiecare latura).

amandine3

5. Glazura

250 g zahar
75 ml apa
2 linguri sirop de zahar ars (vezi mai sus)
2 lingurite cacao, cernuta
50 g ciocolata pura
1 lingurita esenta de vanilie

Intr-o craticioara se pun apa, zaharul si siropul de zahar ars. Se amesteca continuu si sa da in fiert 2-3 minute. Se ia de pe foc iar cand s-a racit foarte putin, fiind inca fierbinte, se adauga cacaoa, ciocolata si esenta de vanilie. Se amesteca bine pana se omogenizeaza si se toarna, cu lingura, peste fiecare amandina.

Cu glazura trebuie lucrat repede. Ca sa obtinem o glazura uniforma pe prajitura, fara semne, trebuie sa o turnam toata dintr-o data, glazura fiind fluida se va revarsa singura peste margini.

Daca cumva se formeaza cristale sau se intareste si devine nemanevrabila, se mai incalzeste putin pe foc.

Amandinele glazurate se dau la frigider pentru inca jumatate de ora apoi se pot orna cu restul de crema.

amandine5

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]]> https://fleursvegankitchen.com/amandine/feed/ 1 Chinese-style asparagusSparanghel in stil chinezesc https://fleursvegankitchen.com/asparagus/ https://fleursvegankitchen.com/asparagus/#respond Fri, 27 May 2016 08:29:02 +0000 http://fleursvegankitchen.com/?p=3047 For 2-3 servings: 200 g tofu, diced 200 g green asparagus, cut in pieces of 3-4 cm long 1 onion, chopped 1 red bell pepper, chopped 2 green onions, chopped 2 tablespoons sesame seeds 1 tablespoon sesame oil For the marinade: 3-4 tablespoons soy sauce 4 cm grated ginger (or 1 tablespoon  ginger powder) 2 tsp. coriander powder chilli flakes, to taste 5-6 garlic cloves, minced pepper, to taste Mix all the ingredients for the marinade. Pour over the tofu pieces, mix well and leave to marinate in the refrigerator for at least an hour. Heat the sesame oil in a wok, add the onion and the tofu and stir fry for
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]]> sparanghel chinezesc

For 2-3 servings:

200 g tofu, diced
200 g green asparagus, cut in pieces of 3-4 cm long
1 onion, chopped
1 red bell pepper, chopped
2 green onions, chopped
2 tablespoons sesame seeds
1 tablespoon sesame oil

For the marinade:

3-4 tablespoons soy sauce
4 cm grated ginger (or 1 tablespoon  ginger powder)
2 tsp. coriander powder
chilli flakes, to taste
5-6 garlic cloves, minced
pepper, to taste

Mix all the ingredients for the marinade. Pour over the tofu pieces, mix well and leave to marinate in the refrigerator for at least an hour.

Heat the sesame oil in a wok, add the onion and the tofu and stir fry for about 2-3 minutes on high heat. Add the asparagus and the bell pepper, stir fry for further 3-4 minutes. An the end add the green onions and the sesame seeds. Mix everything and continue to stir fry   for another 2-3 minutes. If needed add more soy sauce to taste.

Serve plain or with boiled rice.sparanghel chinezesc

Pentru 2-3 portii:

200 g tofu, taiat bucati
200 g sparanghel verde, taiat bucati de 3-4 cm
1 ceapa, taiata bucatele
1 ardei gras rosu, taiat bucatele
2 fire ceapa verde, taiata
2 linguri seminte de susan
1 lingură de ulei de susan

Pentru marinată:

3-4 linguri  sos de soia
4 cm ghimbir ras (sau 1 lingura ghimbir pudră)
2 lingurițe coriandru pudră
fulgi de ardei iute, dupa gust
5-6 cătei de usturoi pisați
piper, dupa gust

Se amestecă toate ingredientele pentru marinată. Se toarna peste bucatile de tofu, se amesteca bine si se lasa la marinat in frigider cel putin o oră.

Intr-un wok se incinge uleiul de susan, se adauga ceapa si bucatile de tofu si se rumenesc 2-3 minute. Se adauga sparanghelul si ardeiul gras, se mai căleste pret de 3-4 minute, amestecandu-se continuu. La sfarșit se adaugă ceapa verde si semintele de susan. Se amestecă totul, pe foc, timp de cateva minute. Daca este nevoie se mai adauga sos de soia.

Se servește alături de orez fiert.

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]]> https://fleursvegankitchen.com/asparagus/feed/ 0 Brined cucumbers in tomato sauce Mancarica de castraveti muratiIngemaakte komkommers in tomatensaus Cetroli in salamoia al pomodoro https://fleursvegankitchen.com/brined-cucumbers-in-tomato-sauce/ https://fleursvegankitchen.com/brined-cucumbers-in-tomato-sauce/#respond Sun, 27 Sep 2015 09:46:48 +0000 http://fleursvegankitchen.com/?p=2911 For 4-6 servings: 10-12 brined cumcumbers, sliced approx. 1 cm thick (if they are too salty  leave them in cold water for half an hour then drain the water) 2 onions, finely chopped 200-300 g soy pieces, optional 3-4 tablespoons tomato puree or 400-500 ml tomato passata 1 bunch dill, finely chopped 2 tablespoons oil pepper to taste Heat the oil in a saucepan, add the onions and stir fry for about 2-3 minutes. Add the cucumbers and cover with water. Cook until  the cucumbers are soft. Add more water if needed. Add the tomato puree dissolved in 1/2 cup water (or the tomato passata) and continue cooking until the sauce has reduced slightly. Finally add the pepper and dill.
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The post <!--:en-->Brined cucumbers in tomato sauce <!--:--><!--:ro-->Mancarica de castraveti murati<!--:--><!--:nl-->Ingemaakte komkommers in tomatensaus <!--:--><!--:it-->Cetroli in salamoia al pomodoro<!--:--> appeared first on fleursvegankitchen.

]]> mancarica de castraveti acri

For 4-6 servings:

10-12 brined cumcumbers, sliced approx. 1 cm thick (if they are too salty  leave them in cold water for half an hour then drain the water)
2 onions, finely chopped
200-300 g soy pieces, optional
3-4 tablespoons tomato puree or 400-500 ml tomato passata
1 bunch dill, finely chopped
2 tablespoons oil
pepper to taste

Heat the oil in a saucepan, add the onions and stir fry for about 2-3 minutes.

Add the cucumbers and cover with water. Cook until  the cucumbers are soft. Add more water if needed.

Add the tomato puree dissolved in 1/2 cup water (or the tomato passata) and continue cooking until the sauce has reduced slightly.

Finally add the pepper and dill.mancarica de castraveti acri

Pentru 4-6 portii:

10-12 castraveti murati in saramura, taiati feliute de aprox. 1 cm grosime (daca castravetii sunt prea sarati se vor lasa in apa rece pentru 1/2 de ora apoi se vor scurge de apa)
2 cepe, taiate fin
200-300 g bucatele de texturat din soia, optional
3-4 linguri bulion de rosii sau 400-500 ml passata de rosii
1 legatura marar, taiat fin
2 linguri de ulei
piper, dupa gust

Se incinge uleiul intr-o cratita, se adauga ceapa si se caleste timp de 2-3 minute amestecandu-se din cand in cand.

Se adauga castravetii, apa cat sa acopere si se lasa la fiert pana cand castravetii s-au inmuiat. Daca este nevoie se mai adauga putina apa pe parcurs.

Se adauga bulionul de rosii dizolvat in 1/2 cana apa (sau passata de rosii) si se mai da cateva clocote pana cand sosul a scazut putin.

La final se adauga piperul si mararul.mancarica de castraveti acri

Per 4-6 porzioni:
10-12 cetrioli in salamoia, tagliati a fette spesse circa 1 cm (se sono troppo salati, lasciateli in acqua fredda per mezzora, quindi scolateli)
2 cipolle, tritate finemente
200-300 g di soia a pezzi, opzionale
3-4 cucchiai di purea di pomodoro o 400-500 ml di passata di pomodoro
1 mazzetto di aneto, tritato finemente
2 cucchiai di olio
pepe a piacere
Fate scaldare l’olio in un tegame, aggiungete le cipolle e soffriggete per circa 2-3 minuti.
Aggiungete i cetrioli e coprite con acqua. Fate cuocere fino a che i cetrioli non siano morbidi. Aggiungete acqua se necessario .
Aggiungete la purea di pomodoro sciolta in 1/2 tazza d’acqua (o la passata di pomodoro) e continuate a cuocere finché la salsa si sia rappresa un po’.
Infine aggiungete il pepe e l’aneto.

The post <!--:en-->Brined cucumbers in tomato sauce <!--:--><!--:ro-->Mancarica de castraveti murati<!--:--><!--:nl-->Ingemaakte komkommers in tomatensaus <!--:--><!--:it-->Cetroli in salamoia al pomodoro<!--:--> appeared first on fleursvegankitchen.

]]> https://fleursvegankitchen.com/brined-cucumbers-in-tomato-sauce/feed/ 0 Cucumber and mint raitaRaita cu castravete si mentaKomkommer en mint raitaRaita https://fleursvegankitchen.com/cucumber-and-mint-raita/ https://fleursvegankitchen.com/cucumber-and-mint-raita/#respond Mon, 13 Jul 2015 10:02:44 +0000 http://fleursvegankitchen.com/?p=2878 300 g natural soy yogurt 1 large cucumber, finely chopped a handful  fresh mint, finely chopped salt, to taste Mix all ingredients. Served chilled as an accompaniment to Indian dishes (curry, pakoras, etc). Very refreshing sauce, ideal for hot summer days. 300 g iaurt natural din soia 1 castravete mare, taiat foarte fin o mana de menta proaspata, taiata foarte fin sare, dupa gust Se amesteca toate ingredientele. Se serveste rece alaturi de diverse mancaruri indiene (curry, pakoras etc). Un sos racoritor, ideal pentru zilele toride de vara. 300 g di yogurt naturale di soia 1 cetriolo grande, tagliato fine 1 manciata di menta fresca, finemente tritata sale, a piacere Mescolate tutti gli ingredienti.
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The post <!--:en-->Cucumber and mint raita<!--:--><!--:ro-->Raita cu castravete si menta<!--:--><!--:nl-->Komkommer en mint raita<!--:--><!--:it-->Raita <!--:--> appeared first on fleursvegankitchen.

]]> raita castravete+menta2

300 g natural soy yogurt
1 large cucumber, finely chopped
a handful  fresh mint, finely chopped
salt, to taste

Mix all ingredients.

Served chilled as an accompaniment to Indian dishes (curry, pakoras, etc). Very refreshing sauce, ideal for hot summer days.raita castravete+menta2

300 g iaurt natural din soia
1 castravete mare, taiat foarte fin
o mana de menta proaspata, taiata foarte fin
sare, dupa gust

Se amesteca toate ingredientele.

Se serveste rece alaturi de diverse mancaruri indiene (curry, pakoras etc). Un sos racoritor, ideal pentru zilele toride de vara.raita castravete+menta2raita castravete+menta2

300 g di yogurt naturale di soia
1 cetriolo grande, tagliato fine
1 manciata di menta fresca, finemente tritata
sale, a piacere
Mescolate tutti gli ingredienti.
Servite fredda come accompagnamento di piatti indiani (curry, pakora etc.)
Una salsa molto rinfrescante, ideale per le torride giornate estive.

The post <!--:en-->Cucumber and mint raita<!--:--><!--:ro-->Raita cu castravete si menta<!--:--><!--:nl-->Komkommer en mint raita<!--:--><!--:it-->Raita <!--:--> appeared first on fleursvegankitchen.

]]> https://fleursvegankitchen.com/cucumber-and-mint-raita/feed/ 0 Decadent Chocolate CakeTort decadent de ciocolataDecadent Chocolate CakeDecadente torta al cioccolato https://fleursvegankitchen.com/decadent-chocolate-cake/ https://fleursvegankitchen.com/decadent-chocolate-cake/#respond Fri, 03 Jul 2015 11:10:33 +0000 http://fleursvegankitchen.com/?p=2834 springform 22-24 cm diameter (for 10 – 12 servings) For 1 base (prepare 2): 300 g flour 3 tablespoons cocoa powder 100 g raw sugar 125 ml sunflower oil 375 ml  soy milk 2 teaspoons vanilla essence 1 pack baking powder (15g) a pinch of salt Mix all the ingredients until the sugar has dissolved. Grease the springform with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for 30-40 minutes. Ceck with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool, remove from the springform and
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]]> tort ciocolata3

springform 22-24 cm diameter (for 10 – 12 servings)

For 1 base (prepare 2):

300 g flour
3 tablespoons cocoa powder
100 g raw sugar
125 ml sunflower oil
375 ml  soy milk
2 teaspoons vanilla essence
1 pack baking powder (15g)
a pinch of salt

Mix all the ingredients until the sugar has dissolved. Grease the springform with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for 30-40 minutes. Ceck with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool, remove from the springform and cut horizontally into two equal parts.

Chocolate cream:

500 ml whipping vegetable cream (I used Alpro soya)
500 g silken tofu ( I used Taifun)
4 tablespoons sugar
300 g pure chocolate, good quality, with > 70% cocoa
3 tablespoons raisins soaked in rum   + the rum

Whip  the cream with a mixer / food processor until stiff.

Drain the tofu well and blend it until smooth.

Add the tofu and sugar by the whipped cream. Process until everything is incorporated.

Melt the chocolate over a steam bath (bain-marie), let it cool slightly then add it little by little to the cream-tofu mix while processing.

Finally add the rum and raisins and mix with a spatula.

Refrigerate for a few hours (or you can make it  the day before).

Assemble the cake:

 Place a leaf on a plateau, add a layer of cream, spread evenly. Repeat the process with remaining leafs. Cover the last layer with the rest of the cream, including the by sides.

Garnish with whipped cream and grated pure chocolate (for decoration I used whipped cream spray can Leha Schlagfix). You can also use coconut whipped cream (recipe here).

Note: because I’ve made the cake on a very hot day I encountered difficulties in assembling it because the cream was melting rapidly, so I’ve used only three leafs (this is why in the picture above you ca see 3  leafs instead of 4).

tort ciocolata2tort ciocolata3

forma rotunda de tort cu margine detasabila 22-24 cm diametru (pentru 10-12 portii)

Pentru 1 blat (se prepara 2 blaturi):

300 g făină
3 linguri cacao
100 g zahăr brut
125 ml ulei floarea soarelui
375 ml lapte de soia
2 lingurite esenta de vanilie
1 pachet praf de copt (15g)
un vârf de cuțit sare

Se amestecă toate ingredientele până se topește zahărul. Se unge forma cu puțin ulei, se tapeteaza cu faina, se toarnă compoziția în formă și se coace (în cuptorul încalzit în prealabil) la foc potrivit (175 C), 30-40 minute. Se încearcă cu un pai dacă blatul este copt în interior, dacă coca se lipește de pai se va prelungi timpul de coacere încă câteva minute. Se lasă la răcit .

Crema de ciocolată:

500 ml frisca vegetala lichida (am folosit 2 pachetele marca Alpro)
500 g silken tofu (am folosit silken tofu marca Taifun)
4 linguri zahar
300 g ciocolata pura, de buna calitate, cu un procent de cacao > 70%
3 linguri de stafide inmuiate in rom + romul aferent

Se bate frisca cu un mixer/robot de bucatarie pana cand se intareste.

Tofu se scurge bine si se mixeaza cu ajutorul unui blender pana cand se obtine o pasta fina.

Se adauga toful si zaharul peste frisca batuta. Se mixeaza pana cand totul este incorporat.

Ciocolata se topeste la baie de aburi, se lasa putin la racit, atat cat sa nu fie fierbinte, apoi se adauga putin cate putin peste compozitia de frisca si tofu in timp ce se mixeaza continuu.

La final se adauga romul si stafidele si se amesteca cu o spatula.

Se da la frigider cateva ore (se poate pregati si cu o zi inainte).

Asamblarea tortului:

Fiecare blat se taie pe orizontala in doua parti egale. Se asează un blat pe un platou, se adaugă un strat de crema si se întinde uniform. Se repeta procesul cu restul blaturilor. Crema ramasa se întinde peste ultimul blat, inclusiv pe părțile laterale.

Se orneaza cu frisca si ciocolata pura, rasa (pentru ornare am folosit frisca din soia la tub marca  Leha Schlagfix ). Se poate folosi frisca din cocos (reteta aici).

Nota: deoarece am preparat tortul intr-o zi caniculara si am intampinat greutati in asamblare deoarece crema se topea foarte repede, am folosit numai 3 blaturi (acesta este motivul pentru care in poza apar 3 blaturi in loc de 4) .

tort ciocolata2tort ciocolata3

Teglia con bordi rimovibili di 22-24 cm di diametro (per 10 – 12 porzioni)
 
Per 1 base (preparatene 2)
 
300 g di farina
3 cucchiai di cacao in polvere
100 g di zucchero di canna grezzo
125 ml di olio di semi di girasole
375 ml di latte di soia
2 cucchiaini di essenza di vaniglia
1 bustina di lievito in polvere (15 g)
1 presa di sale
Mescolate tutti gli ingredienti fino a che lo zucchero non si sia sciolto. Ungete la teglia con
un po’ di olio. Versate l’impasto nella teglia e cuocete ( nel forno preriscaldato) a temperatura media (175 C), per 30-40 minuti. Controllate con uno stecchino che l’interno della pasta sia cotto, se l’impasto rimane appiccicato allo stecchino fate cuocere qualche minuto in più. Lasciate raffreddare, rimuovete dalla teglia e tagliate per il lungo in 2 parti uguali.
Crema al cioccolato
 
500 ml di panna da montare vegetale ( io ho usato l’Alpro soya)
500 g di tofu vellutato (io ho usato il Taifun)
4 cucchiai di zucchero
300 g di cioccolato puro, di buona qualità, con più del 70%
di contenuto di cacao
3 cucchiai di uvetta ammollata nel rum + il rum
Montate la panna con un mixer/robot da cucina fino a che non sia ben ferma.
Scolate accuratamente il tofu e frullatelo fino a quando la superficie non risulti liscia.
Aggiungete il tofu e lo zucchero alla panna montata. Frullate fino a che non sia tutto amalgamato.
Fate fondere il cioccolato con un bagno di vapore (bagno maria), lasciate raffreddare leggermente, quindi aggiungetelo poco per volta al misto di panna e tofu, mentre lo frullate.
Infine aggiungete il rum e l’uvetta e mescolate con una spatola.
Lasciate riposare in frigo per alcune ore (oppure lo potete preparare il giorno precedente).
Per assemblare la torta:
 
Appoggiate il primo basamento su di un vassoio, aggiungete uno strato di crema, distribuite in modo uniforme.
Ripetete l’operazione con gli strati rimanenti. Coprite l’ultimo strato com la crema rimasta, compresi i lati.
Decorate con panna montata e cioccolato puro grattugiato (per la decorazione io ho usato la panna montata vegetale spray Leha Schlagfix). Potete utilizzare anche la panna di cocco montata (ricetta qui).
Nota: visto che ho fatto la torta un giorno che faceva veramente molto caldo, ho incontrato delle difficoltà nell’assemblarla, poiché la crema si scioglieva rapidamente, cosi ho usato solo 3 strati (questo è il motivo percui vedete 3 strati invece di 4 nella foto in alto).
tort ciocolata2

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]]> https://fleursvegankitchen.com/decadent-chocolate-cake/feed/ 0 Seitan nuggetsNuggets din seitanSeitan nuggetsNugget di seitan https://fleursvegankitchen.com/seitan-nuggets/ https://fleursvegankitchen.com/seitan-nuggets/#respond Wed, 13 May 2015 08:19:34 +0000 http://fleursvegankitchen.com/?p=2723 For approx. 12-15 pieces: seitan from 1 kg  flour (see recipe here) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 cup soy milk 4-5 tablespoons flour 6-7 tablespoons breadcrumbs 10 peppercorns 2-3 allspice berries 2-3 bay leaves 2 tablespoons grill/Italian mix seasoning  salt and pepper, to taste oil for frying Mix the garlic  and onion powder with flour then fallow the seitan recipe. Drain the seitan dough well and cut it in the form of nuggets. Cook the seitan pieces in water with peppercorns, allspice and bay leaves, approx. 30-40 minutes. Drain well. Add the mix seasoning to the flour and mix well. Roll the seitan nuggets through the flour,  then through the soy milk and finally through the
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]]> seitan nuggets

For approx. 12-15 pieces:

seitan from 1 kg  flour (see recipe here)
1 teaspoon garlic powder
1 teaspoon onion powder

1/2 cup soy milk
4-5 tablespoons flour
6-7 tablespoons breadcrumbs
10 peppercorns
2-3 allspice berries
2-3 bay leaves
2 tablespoons grill/Italian mix seasoning 
salt and pepper, to taste

oil for frying

Mix the garlic  and onion powder with flour then fallow the seitan recipe.

Drain the seitan dough well and cut it in the form of nuggets.

Cook the seitan pieces in water with peppercorns, allspice and bay leaves, approx. 30-40 minutes. Drain well.

Add the mix seasoning to the flour and mix well. Roll the seitan nuggets through the flour,  then through the soy milk and finally through the breadcrumbs.

Fry them a few minutes on both sides, in hot oil, until golden brown.

Serve with side dishes and salads.

Variation: you can add  more spices to the flour like: dried basil, dried oregano, etc.seitan nuggets

Pentru aprox. 12-15 bucati:

seitan dintr-un kg faina (vezi reteta aici)
1 lingurita pudra de usturoi
1 lingurita pudra de ceapa

o canuță lapte de soia
4-5 linguri de făină
6-7 linguri pesmet
10 boabe de piper
2-3 boabe de ienibahar
2-3 frunze de dafin
2 linguri condimente pentru gratar
sare si piper, dupa gust

ulei pentru prăjit

Se amesteca pudra de usturoi si ceapa cu faina apoi se prepara seitanul ca in reteta.

Dupa ce s-a scurs bine seitanul se taie in forma de nuggets.

Bucatile de seitan se fierb in apa cu boabele de piper, ienibahar si frunzele de dafin, aprox. 30-40 minute. Se scurg bine de apă.

Se dau prin făină (care s-a amestecat cu condimentele, sarea si pieperul), apoi prin laptele de soia iar la sfârșit prin pesmet. Se prăjesc câteva minute, pe amblele parti, în uleiul încins, până se rumenesc frumos.

Se servesc cu diferite garnituri de legume și salate.

Variatie: in faina se pot adauga si alte condimente: busuioc uscat, oregano uscat etc.seitan nuggetsseitan nuggets

Per circa 12-15 pezzi:
il seitan ricavato da 1 kg di farina (vedere la ricetta qui)
1 cucchiaino di aglio in polvere
1 cucchiaino di cipolla liofilizzata
1/2 tazza di latte di soia
4/5 cucchiai di farina
6-7 cucchiai di pangrattato
10 grani di pepe
2-3 bacche di pimento
2-3 foglie di alloro
2 cucchiai di condimento misto all’italiana/per griglia
sale e pepe, a piacere
olio per friggere
Mescolate l’aglio e la cipolla in polvere alla farina, quindi seguite la ricetta del seitan.
Scolate bene l’impasto del seitan e tagliatelo dandogli la forma dei nugget.
Fate cuocere i pezzi di seitan in acqua con i grani di pepe, il pimento e le foglie di alloro per circa 30-40 minuti. Fate scolare bene.
Aggiungete il condimento misto alla farina e mescolate bene. Rigirate i nugget di seitan nella farina, quindi nel latte di soia ed infine nel pangrattato.
Lasciateli friggere alcuni minuti per lato, in olio bollente, fino a che non siano dorati.
Serviteli con contorni ed insalate.
Variante: potete aggiungere altre spezie alla farina, tipo: basilico secco, origano secco, etc.

The post <!--:en-->Seitan nuggets<!--:--><!--:ro-->Nuggets din seitan<!--:--><!--:nl-->Seitan nuggets<!--:--><!--:it-->Nugget di seitan<!--:--> appeared first on fleursvegankitchen.

]]> https://fleursvegankitchen.com/seitan-nuggets/feed/ 0 Soy milk Lapte de soia Soja melkLatte di soia https://fleursvegankitchen.com/soy-milk/ https://fleursvegankitchen.com/soy-milk/#respond Wed, 08 Apr 2015 08:07:17 +0000 http://fleursvegankitchen.com/?p=2648 For approx. 1.5 l soy milk: 1 cup soy beans 6 cups water a pinch of salt Soak the soybeans overnight (10-16 hours). Wash and rub the soybeans between the hands to remove the shells as much as possible. Put them in the blender with 3 cups of water. Blend for about 2 minutes until smooth. Pour the soybean mixture into the cheesecloth and hold over the pot. Squeeze out as much liquid as you can. The pulp, okara, can be used in other recipes and must be cooked. Add  3 more cups of water and a pinch of salt to the soy milk. Bring to a boil  on high heat then cook it
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]]> lapte soia4

For approx. 1.5 l soy milk:

1 cup soy beans
6 cups water
a pinch of salt

Soak the soybeans overnight (10-16 hours).

Wash and rub the soybeans between the hands to remove the shells as much as possible.

Put them in the blender with 3 cups of water.

Blend for about 2 minutes until smooth.

Pour the soybean mixture into the cheesecloth and hold over the pot. Squeeze out as much liquid as you can.

The pulp, okara, can be used in other recipes and must be cooked.

Add  3 more cups of water and a pinch of salt to the soy milk.

Bring to a boil  on high heat then cook it on  low heat for approx. 15 minutes. Stir occasionally and remove the foam.

Finally you can add different flavors to your taste.

Keep it up to  3 days in the refrigerator.lapte soia4

Pentru aprox. 1,5 l lapte de soia:

1 cana boabe de soia
6 cani apa
un varf de cutit de sare

Boabele de soia se lasa la inmuiat peste noapte (10-16 ore).

Se spala si se freaca intre maini pentru a se indeparta cojile pe cat de mult posibil.

Se pun in blender impreuna cu 3 cani de apa.

Se mixeaza timp de aprox. 2 minute pana cand se obtine o pasta fina.

Se toarna intr-un tifon, se prind capetele tifonului si se preseaza pana cand tot lichidul s-a scurs.

Pasta obtinuta, okara, se poate folosi in alte retete si trebuie preparata termic.

Laptele de soia obtinut prin presare se pune intr-o oala, se mai adauga inca 3 cani de apa si varful de cutit de sare.

Se pune la fiert ,la foc mare, pana da in clocot apoi se da focul mic si se fierbe timp de aprox. 15 minute. Se amesteca din cand in cand si se indeparteaza spuma.

La final se pot adauga diferite arome in functie de preferinta.

Se pastreaza maxim 3 zile in frigider.lapte soia4lapte soia4

Per ottenere circa 1,5 l di latte di soia:
1 tazza di soia
6 tazze di acqua
un pizzico di sale
Lasciate in ammollo la soia per tutta la notte (10-16 ore).
Sciacquate i fagioli di soia e sfregateli tra le mani per rimuovere la buccia quanto più possibile.
Metteteli in un frullatore assieme a 3 tazze di acqua.
Frullate per circa 2 minuti fino a che non siano amalgamati bene.
Versate il composto di soia sulla stamigna e appoggiatelo sopra il tegame.
Strizzate facendo fuoriuscire quanto più liquido possibile.
La polpa, detta okara, può essere usata in altre ricette e deve essere cotta.
Aggiungete altre 3 tazze di acqua ed un pizzico di sale al latte di soia.
Portate ad ebollizione a fuoco vivace, quindi continuate a cuocere a fiamma bassa per circa 15 minuti. Mescolate di tanto in tanto e togliete la schiuma.
Alla fine potete aggiungere vari aromi a vostro gusto.
Può essere conservato fino a 3 giorni in frigo.

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]]> https://fleursvegankitchen.com/soy-milk/feed/ 0