INGREDIENTS
- – 1 bundle of arugula and spinach.
- – 2 grated carrots.
- – 2 grated beets.
- – 2 tomatoes.
- – 2 coats.
- – 1 chopped onion.
- – 1 small cauliflower.
- – 1 small broccoli.
- – 500 g of sautéed greens:
(carrot, peppers, onion, zucchini).
- – 350 g of natural tofu.
- – 100 cc of soy sauce.
- – 1 department of rosemary.
- – 3 garlic cloves.
- – 100 cc of orange juice.
- – 1 tbsp orange zest.
- – 200 g of oyster mushrooms.
- – Mushrooms 200 g.
- – Sunflower seeds 200 g.
- – Mustard 1 tbsp.
- – Garlic clove 1.
- – Smoked paprika 2 tsp.
- – Pepper and sea salt 1 pinch.
- – Olive oil 100 cc.
- – 4 small beets.
- – Garlic clove 1.
- – Mustard 1 tbsp.
- – Lemon juice 2 tbsp.
- – Pepper and salt 1 pinch.
- – Olive oil 150 cc.
Attempt some spectacular VEGETARIAN WRAPS accompanied by a BEET CREAM and a MUSHROOM CREAM following the recipe that cooking-recipespablomartin ready on at the moment’s present!
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Components:
For the mass:
– Wholemeal flour 500 g.
– Olive oil 80 cc.
– Water 220 cc.
– Sea salt and baking soda 1 tsp.
For the filling:
– Mushroom cream c/n.
– Beet cream c/n.
Uncooked seasonal greens:
– 1 bundle of arugula and spinach.
– 2 grated carrots.
– 2 grated beets.
– 2 tomatoes.
– 2 coats.
– 1 chopped onion.
– 1 small cauliflower.
– 1 small broccoli.
– 500 g of sautéed greens: (carrot, peppers, onion, zucchini).
– 350 g of natural tofu.
– 100 cc of soy sauce.
– 1 department of rosemary.
– 3 garlic cloves.
– 100 cc of orange juice.
– 1 tbsp orange zest.
– 200 g of oyster mushrooms.
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Process:
1.For the dough: In a big bowl, put the flour (reserve 4 tablespoons to knead later), the salt, the baking soda and the oil. Combine nicely, add water and knead till the dough is elastic.
2.Then make 80 gram balls and put aside 10 minutes.
3.Type discs and cook dinner them on a scorching griddle or pan with out oil and lined for 20 to 30 seconds.
4.For the filling: Clear the greens nicely
and lower them into julienne.
5.Lower skinny slices of tofu and marinate them with soy sauce, rosemary, garlic, orange juice and zest. Then brown and lower into skinny strips.
6.Grill the gargolas at most warmth. Then lower it into strips and add slightly minced garlic (you should use the one from the marinade).
7.Assemble the wraps with the greens and lotions in accordance with every particular person’s style.
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MUSHROOM CREAM:
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– Mushrooms 200 g.
– Sunflower seeds 200 g.
– Mustard 1 tbsp.
– Garlic clove 1.
– Smoked paprika 2 tsp.
– Pepper and sea salt 1 pinch.
– Olive oil 100 cc.
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1.Activate the sunflower seeds. Then pressure them. Fillet the mushrooms and brown them.
2.Within the mixer glass, put all of the substances with a pinch of pepper and a pinch of salt. Course of till desired consistency is achieved. If vital, add slightly water.
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BEET CREAM:
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– 4 small beets.
– Garlic clove 1.
– Mustard 1 tbsp.
– Lemon juice 2 tbsp.
– Pepper and salt 1 pinch.
– Olive oil 150 cc.
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1.Clear the beets and steam them.
2.Course of them along with the garlic clove, mustard, lemon juice, pepper and salt, till you get hold of a homogeneous combination.
3.Incorporate the oil within the type of a thread in order that the emulsion happens. Alter the flavors.
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Get pleasure from them!!
