Alone, in a couple or in a family • Vegan chefs present you with four particularly tempting recipes in a short preparation time
Vegan schnitzel
Photo:
Keren Ann Gaiman
Vegan Schnitzel / Anne Gaiman Foundation
Ingredients:
600 grams of hard tofu 3/2
cup soy sauce
1 teaspoon salt
half a teaspoon black pepper
preparation method:
- Cut the tofu into thin slices and soak in the soy sauce for about two hours
- in a bowl mix oats and spices
- turn on the oven to a temperature of 200 degrees
- Dip each slice of tofu in the batter and then in the oats (make sure everything is well covered)
- Arrange the schnitzel on a baking sheet , Drizzle a little olive oil over the schnitzels and bake for about 20 minutes until browned with an
appetite.
To contact the Anne Gaiman Foundation, click here
Baked eggplant salad in fig sauce / Chef Neria Kalantrov
Preparation time 35 min / suitable for 3 to 4 people
Ingredients
:
2 medium eggplants
40 ml olive oil (5 tablespoons)
1 clove garlic
10 g ginger
65 miles soy sauce (gluten free)
1 tablespoon roasted sesame seeds
1 tablespoon green onions (Only the green of the onion)
1 teaspoon ground black pepper
How to prepare:
Preheat oven to 200 degrees.
Meanwhile, peel the eggplant in the shape of a zebra and remove the sting.
Slice in the shape of a finger (1 cm thick, about 7 cm long) in a baking pan. Place baking paper, spread oil with the brush, place the eggplants, spread oil on the eggplants. Sprinkle with black pepper and bake for about 20 to 25 minutes. Cool.
2 Prepare the sauce In
a food processor, grind ginger, garlic, fig jam and soy to a smooth texture. Transfer the eggplants to a serving dish. Drizzle the sauce over the sprinkled roasted sesame seeds and green onions.
To contact Chef Neria Kalantrov: 0534305190
Dolorita risotto with celery cream
Ingredients for 2 servings:
One whole ounce of medium size
For risotto:
A cup of whole round rice
3-4 kfir lime leaves
half a teaspoon of whole mustard seeds
2 cups coconut cream
2 cups water
for celery cream
3 celery heads
A cup of cashews - soaked in cold water for at least two hours
A cup of almond milk A
tablespoon of yeast beer
3 Rosemary leaves
Instructions:
Preheat oven to very high heat (250 degrees)
Roast the dolorita in its entirety for about an hour until it turns completely black.
(Do not worry, it is sweet and soft on the inside)
Prepare the risotto-
Transfer all the risotto ingredients to a saucepan and bring to a boil over low heat.
Cook for 20 minutes with a covered pot
After about 20 minutes, a little liquid should remain between the rice grains.
Continue to cook the rice for another 10 minutes while stirring constantly until all the liquid is absorbed into the rice.
Salting.
The texture that should be obtained is slightly mushy.
For Celery Cream -
Peel the celery heads, cut into large cubes
Drain the cashews from the soaking liquid
Add the rest of the cream ingredients to the pot and bring to a boil.
Lower the heat and cook until the celery softens
Transfer to a food processor, salt and grind well, until a uniform, smooth and fragrant cream is obtained.
Make up the dish -
Carefully cut the dolorita in half and clean it of seeds
Place half of the celery cream in the center of the dolorita, over the risotto cream.
You can decorate the dish with truffle puree, a small salad of green leaves and a little bit of dark chocolate chips.
Chef Omar Tal is a chef and the owner of Ayala Catering - a plant-based chef's catering and the "Heroes' Meeting" buffet that offers home-cooked food with a touch of a chef at Tel Giborim.
03-505-8818
Apple lynchings in vegan "honey" for Rosh Hashanah
Ingredients
• 1 cup soy milk
• 1 tablespoon brown sugar (or regular)
• 1 bag vanilla sugar
• 3/4 cup water
• 2 tablespoons oil
• 1.5 cups white flour
• teaspoon baking powder
• a pinch of salt
• powdered sugar for decoration
For the filling
• 5 apples (preferably of the Grand Smith type)
• 1/3 cup brown sugar
• 1 packet of vegan "butter" from "Nature's Delicacies"
• 1 apple cheese in "Honey" from "Natural Delicacies"
• A handful of chopped walnuts / pecans
• Teaspoon cinnamon (optional)
What to do?
1. Peel a squash, grate it and cut it into small cubes
. Fry the apples in a non-stick pan together with the sugar, butter and cinnamon until the apples soften.
Transfer the apple mixture to a bowl and mix together with the cheese and nuts.
4. Prepare the blinches: Mix all the other ingredients except the powdered sugar in a bowl to a uniform, lump-free mixture.
5. Pour a ladle from the batter on a greased and hot non-stick pan and play with the pan until you get a round and uniform lynching, fry for about 2 minutes until bubbles form and the leaves are ready on the bottom side, turn and fry the other side for another minute until golden. And beautiful.
Remove the prepared blinches to a plate and continue like this with the whole batter.
To assemble the dish, slice a leaf into the lynches, place a tablespoon and a half of the filling at the bottom of the leaf and fold the leaf so that it covers the filling, fold the sides of the leaf inwards (like an envelope) and continue rolling the lynches from top to bottom into an egg roll.
7. Before serving, dust with powdered sugar
Delicacies of Nature is a vegan deli purchased online owned by Chen Zevulun.
The deli offers and produces vegan cheeses of a variety of types, in traditional cooking from natural raw materials.
Can be purchased through the website https://www.maadaney.shop/
or by phone 054-6333210