One day she called and said she bakes cakes vegan and she wants to taste it. I was tired and hungry to refuse so I told her to come. After an hour Avital Livni stood at the door of my house. Smiling thin woman with cakes and cakes made from dough. As apologizes said she does not like strong flavors, because it is restrained with sugar but my teeth were already deep in her pastries told of great technique, great textures and flavors distinct. Those who feel exactly because of the sugar sits quietly and not screaming about their own sweet.
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I asked if you would like to publish the recipes, she said she was sorry but this is her livelihood. Set up a small business selling cakes, "cinnamon", she calls him, and no secrets to those who need one. Instead, she agreed to come and cook me some dishes from her kitchen, it fed her, her man and their son, aged two and a half. "Yes. He is also a vegan. Child least chilled in the garden."
At 18, she stopped eating meat, when she became a mother embraced veganism. "With the birth filtered down to me brutality of the dairy industry, the separation of the calf from the cow, milking the constant. There is no woman in labor who identify with those after exposed to. Interest calves, chicks, except my maternal place."
Avital Livni
Livni, actress and singer, is first of all a baker. It showed in the way she conducted the kitchen, okay job in hand which seeks to accurately everything. Her food, she says, is the result of trial and error and a desire to work effectively. It's always important to stretch the limits of her vegan cuisine over the quinoa and dried fruit.
Wanted God of vegans and the day after Tal Gilboa left the Big Brother shirt shouting that meat is murder, for my kitchen entrance meat plant. That what they call a world of compassion, the seitan. In search of plant protein and ways to remember the pleasures of the flesh is a big star. It is made from protein gluten, and Buddhist monks from China, did not touch the meat, they brought him into the world, "tofu was scarce and too expensive," she explained to me for time I cut the package of seitan, studying the pieces, dark brown color, gave them Marinara sweetish - "sauce Traditionally, "declared the packing.
Seitan and I met once, long ago, when I was staying at the Black Hebrews in Dimona and install from spicy stew was delicious, but I told them that nothing unlike meat texture. All imagery is totally unnecessary. They have great food and there is no reason to burden him with all kinds of talk of what he mentions and who is similar. All this supposedly not flattering to anyone.
I thought about that conversation when people offered to make her hamburger patty and pretend I imagined coming to me. It is not. She tries only way to correspond with the adult world of forgotten classic, and the rest do not belong. Portobello mushroom exploits is the role of meat, whole wheat rolls are the shell, vegan pesto mayonnaise sauce role and all that, if desired, serve with a tomato salad with garlic, coriander and olive oil.
A woman with a gift in honor of hands, in honor of people who have left the flesh and beneficial way to cook the new way and respect vegan Naama, a frequent guest in our home, I bring you an excerpt from the diary vegan cooking, easy, simple and delicious Allah.
Portobello Burger
A recipe consists of several recipes and begins to bake buns. The final amounts are six dishes but the rolls and pesto sauce, prepare more and keep in the freezer for the next time will be required for them.
Rolls;
"Mostly I like to prepare them in the form of hamburger buns," said Livni, "but even these can be prepared in the form of eights or braided challah." Its extent glasses are glasses in black coffee, but if you use Avital gives greater that would be OK.
Materials (L-15-18 rolls 8-9 cm in diameter);
• 2 1/4 cups whole wheat flour
• 2 1/4 cups white flour
• teaspoon salt
• 2 tablespoons brown sugar
• tablespoon dry yeast
• 1/3 cup oil
• 2 cups warm water
Mix mixer with a dough hook water, oil, sugar and salt. Add flour and yeast and knead about 5 minutes. Transfer to a bowl of white flour floured (At this point the dough is very sticky. Use spatula to download everything without contagion hands), and a bowl, add a little more flour as needed. Put your hands until the dough is no longer sticky, but still soft and pliable.
A little flour, cover with plastic (not latched, the dough will be a space) and let rise for an hour and Htzi-satiim (multiply volume). Flour the work surface and knead a few minutes. Roll out the dough to a thickness of cm and with a cup diameter of approximately 6 cm in narrow circles and place them on a cookie sheet with format (within beautiful apart). Circles of dough you look small but they swell like crazy. Cover the dish with plastic wrap (or with two bags, one on each side), and let rise for another hour.
Preheat oven to 180 degrees and bake for about fifteen minutes, until the desired degree of gilding (begin to look out after only ten minutes). Please note that all oven is different, and everyone likes a different degree of baking. Just try and improve from time to time.
Pesto:
If you wish to enrich the dish with protein can scrape into pesto sauce fifty grams of tofu.
• 1/2 bunch basil leaves without stalks
• ½ cup olive oil
• 4 cloves garlic
• ½ cup pine nuts
• The level teaspoon salt
Place in a food processor and grind intermittently. Keep in a jar.
Fungi:
• olive oil
• 1 onion, halved lengthwise and thinly sliced
• 6 large Portobello mushrooms without leg
• Sailor
To serve:
• 6 rolls
• 1 clove garlic Split
• 2 heaped tablespoons mayonnaise vegan
• 1 tablespoon pesto sauce
• Spoon barbecue sauce
Heat a tablespoon of olive oil in a frying pan and fry the onion over low heat about two or. A large skillet Heat 2 tablespoons olive oil, place the mushrooms with the dome down, sprinkle with salt and brown, over high heat, for about two minutes. Become, again sprinkle with salt and add to fry two minutes. Repeat the sequence again, each side moves frying twice. Mix the mayonnaise, pesto and barbecue sauce. Cross buns, toast them briefly and rub the garlic clove. Place a little mayonnaise and pesto sauce topped arrange some chopped onions. Place over the mushroom and serve immediately. Great delicacy and this dish has blessed.
Cabbage stew and seitan
Avital Livni planned to prepare seitan pasta with basil and garlic but I asked to let me play with him. Out Maxim.
Materials (for 3 diners):
• tablespoon olive oil
• Half of white cabbage halved and sliced 1/2 cm thick slices
• Deleted tablespoon salt
• 1 onion, halved lengthwise and thinly sliced
• 2 tablespoons vinegar or apple cider vinegar Jerez
• a glass of apple juice
• 1/2 level teaspoon ground black pepper
• 2 handfuls of sugar-free cranberry
• Package of 350 grams of seitan traditional sauce and diced
A large skillet, heat the olive oil, put in the cabbage, vinegar and onion and steam over low heat for fifteen minutes on low heat.
Add the apple juice and continue to cook for about fifteen minutes. Add the seitan cubes, black pepper, salt and cranberries and cook for a quarter of an hour. Taste and adjust the seasoning. Serve over rice or so.
Chocolate balls with coconut milk
The children got into these pills, like all sweet Avital also where there is a gentle welcome.
L-20-25 amount will match balls. Depending on your dribbled.
Ingredients:
• Petit Beurre 200g coarsely crushed
• 200 ml coconut milk (cup)
• 4 tablespoons brown sugar
• 1 package of dark chocolate
• cup shredded coconut balls
• cup shredded coconut garnish
Mix well all the ingredients for pills. Tight balls and roll shredded coconut. Refrigerate, or serve immediately.
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