Without bonfires, the only fire we experience in Lag Ba'omer is the one that will leave us out of the mouth. • Chef Noam Carmon with sharp and vegan recipes that must not be missed

• Spicy and vegan dishes that will close the corner for Lag Ba'Omer

  Photo: 

  Noam Carmon

Pineapple Tofu Skewers and Onion Marinated Smoked Chipotle with Peanut and Sesame Seeds

To make 5 skewers

Ingredients:

300 grams of tofu, diced

half a pineapple, diced tofu same size

white onion, quartered and cut each broken down into segments

Green onions cut into sections of 2 cm

2 chipotle peppers soaked in boiling water for half an hour (you can buy in the East and West)

teaspoon sesame seeds

spoon Peanut

teaspoon coarse salt

spoon olive oil

spoon apple cider vinegar

preparation method:

In one bowl put the tofu, pineapple and both types of onion and mix.

In the crater and pestle began to crush the chipotle pepper with the coarse salt to help with the work and while crushed add the peanuts and crushed everything well into one ointment (if the crushing water can be added a little at a time).

After receiving the ointment, add the olive oil and apple cider vinegar, mix and pour everything into the bowl with the tofu and vegetables and mix them well with the marinade (you can do this an hour before cooking, preferably a few hours in advance so the flavors absorb as much as possible).

Sprinkle the vegetables on thin skewers in whatever order you prefer, you should start with the pineapple, then tofu, onion and green onions until they reach the end of the skewer, this way all five.

Roast on a griddle or hot grill when the griddle is slightly oiled to prevent sticking, be careful when turning the skewers because the tofu is very delicate.

Turn the skewer side to side for a few minutes for the pineapple to get a caramel and slightly burnt color and remove to a large serving plate.

Chinese cabbage Portobello mushrooms and roasted corn roasted with spicy and smoky Mexican barbecue

Ingredients:

4 Portobello mushrooms

1 Chinese cabbage / White cabbage 

2 Grain corn

1 Avocado (optional)

Ingredients for making barbecue sauce-

Teaspoon of achiota cream (available in the east and west)

Two tablespoons of sweet soybean

spoon of silan or maple

spoon tabasco banero smoked

teaspoon of yellow curry powder

Preparation:

Mix everything with a basin in a bowl until you get a thick, glossy sauce + take care of a small brush to brush the vegetables in the sauce while on fire.

The mushrooms should be lowered and roasted for fifteen minutes with the rest turning every minute and brushing slightly with a barbecue until the portabello gets a dark and bright red color.

The aged corn roasts as it is and brushes around it all the time until it is nicely browned.

Cut the chinese / white cabbage into quarters (don't take root - it will keep the cabbage in trouble while roasting) and brush each quarter in the sticky sauce and roast on each side for about ten minutes until softened to a bright yellow color.

It is also possible to add halved avocado in half on the grill as they are with a little salt and fresh green bread, which can also be roasted for a few minutes on each side and served whole.

Borach (drunk) salsa of spicy tomato and banana with coriander tequila and lime

Ingredients:

2 red tomatoes and soft

banana pepper one (if very spicy lovers can also allow two)

quarter of a bunch of chopped coriander

juice of one lime juice (also possible lemon)

half a teaspoon of salt

chaser tequila (also water)

Preparation:

Burn the tomato and pepper to the banana almost completely on fire until the peel turns black and remove to coolant.

After lightly cooling, peel the black peel and, using a knife, chop the tomatoes with the banana. Return for a few minutes until a chunky salsa is obtained, add the chopped coriander and transfer everything, add the lime juice, tequila and salt, stir again and mix. .

Anyone who does not want to use tequila- can put water in the place.

Prepare the salsa for at least an hour before serving.