Food
The art of cooking
Ten minutes of preparation, and you have a meal: a Chinese dish that feeds an entire house
We all got to know and love its original version, but Ines Shilat Yanai knows best how to bring some color to life
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recipe
Chinese
vegetables
vegan
Ines Shilat Yanai
Sunday, 06 June 2021, 06:00 Updated: 11:30
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The vegetables embed the tahini in amazing colors and different textures.
Chinese Roasted Vegetables (Photo: Alon Mesika)
We are usually used to encountering the Chinese in its meaty version - a large pan with well-seasoned minced meat and a lot of tahini on top that goes into the oven with it.
So why not occasionally replace the meat with oven-roasted vegetables, which are embedded in the tahini in amazing colors and different textures?
Ines Shilat Yanai in a wonderful dish and super easy to prepare for Sinai Roasted vegetables with hot and rich tahini on top.
It works great as a main course or as a beautiful addition to the table and you are definitely allowed to play with the vegetable ingredients in the dish according to the seasons and the preference of the family members.
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To the full article
Chinese Roasted vegetables
Recipe By: Ines Shilat Yanai, Walla!
Food
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10 minutes work
60 minutes total
piece of cake
4 diners
Israeli
vegan
fur
Extras
vegetables
kosher
Chinese Vegetables (Photo: Alon Mesika)
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Ingredients
For vegetables:
1 zucchini
200 g pumpkin
1 small cauliflower
1 onion
8 cherry tomatoes
1 small eggplant
Olive oil or olive oil spray
1 teaspoon coarse salt
1 teaspoon ground black pepper
For grinding:
½ Raw curd
½ Lemon
1 clove crushed garlic
1 teaspoon of cumin
Salt
Cold water as needed, until a thin tahini is obtained
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Preparation
How do Chinese make roasted vegetables?
1 Preheat oven to 180 degrees.
2
Cut the vegetables:
Slice the zucchini into 3 cm thick slices, cut the cauliflower into flowers and the pumpkin, eggplant and onion cut into medium cubes.
3 Place the chopped vegetables with the whole cherry tomatoes in a pan lined with baking paper and grease with olive oil spray (you can also mix the vegetables with the oil and spices in a bowl).
Sprinkle over a little coarse salt and black pepper and place in the oven for 30 minutes until lightly browned.
4
Meanwhile, prepare the tahini:
Mix the tahini with the juice of half a lemon, cumin and a little salt with a whisk or fork.
Begin to add cold water gradually until a very thin tahini is obtained.
5 Pour the tahini over the roasted vegetables and return to the hot oven for another 15 minutes, until the tahini is bubbling and thickening.
Serve hot.
5
What other vegetables can be brought into Sinai?
Kohlrabi, sweet potatoes, dolorita, whole and large mushrooms, sweet or hot peppers.
Just pay attention to combine together vegetables whose preparation times are similar, otherwise some will soften and some will remain hard.
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