Rosemary and spelled challah
Ingredients:
0.75 kg white spelled
0.25 whole spelled
1 tablespoon dry yeast
half a cup real
sesame
seeds
2 cups soy milk
1 tablespoon Atlantic salt
1/3 cup olive oil
topped on top -
sunflower seeds pumpkin and sliced almonds
Rosemary flowers
Atlantic salt
Silan
How to prepare :
1. Mix the flours and yeast together in a mixer with a kneading hook.
Mix the soy and sesame seeds pour into a mixer, put for 5 min.
3. Add flour, and let the mixer knead for another 5 minutes. Add olive oil. Put for another 5 minutes.
4. Cover with plastic wrap and let the dough rest overnight in the refrigerator.
5. In the morning divide into 6 equal balls. 200 grams or so.
Preheat oven to 170 degrees in turbo mode.
7. Roll the dough into chunky rolls and braid into braids.
6 rolls for two challahs.
8. Take rosemary inflorescences and insert them into the connections of the braids, between the rolls.
9. Place the challahs on molds with greased baking paper.
Brush soy milk on the challahs and sprinkle the seed and almond mix and Atlantic salt on top.
10. Place in the oven for 30-35 minutes.
When removed from the oven, you can sprinkle silane on top.
Rosemary challah by Chef Omer Tal, private
Mark "Krupnik" of mushrooms and grits
Ingredients:
Step 1-
1 tablespoon of grape seed oil
2 pcs white onion, diced small
half bunch of celery, finely chopped
2 pcs carrots, peeled and cut into small cubes
2 pcs zucchini cut into small cubes
200g button mushrooms Cut into quarters
1 cup pearl barley
1 tablespoon celery / Himalayan
salt 1 flat teaspoon ground white pepper
Step 2-
1 liter vegetable / water
stock 3 liters water In addition
a bunch of chopped dill
Preparation instructions:
1. Heat oil in a small pot, add all the vegetables and cook them For 2-3 minutes over medium heat.
Add the rest of the ingredients in step 1, mix for half a minute and add the stock and water.
Bring to a boil, lower to a low heat and continue to cook until the groats are fully cooked.
Add the chopped dill to the soup and add seasoning.
Vegan Krupnik soup, Yaeli Yitzhaki
Probiotic vegan cheese with black pepper in the borsan style
Ingredients:
2 cups cashews
2 tablespoons brewer's yeast
2 cloves garlic
3 tablespoons lemon juice
Content of two probiotic capsules (can be bought at a variety of
health
food
stores, Pharm and the like)
Half a teaspoon of Atlantic salt / a teaspoon of Himalayan salt
Half a cup of water Minerals
Spoon freshly ground black pepper
How to prepare:
1. Soak the cashews for 3-10 hours, rinse and strain (the stronger the blender the less soaking is required).
Transfer all the raw ingredients except the black pepper to a blender and grind until smooth.
* Black pepper - it is recommended to buy whole grains and grind them just before preparation in a spice grinder or blender
Transfer the puree to a clean, dry box or sterilized glass jar (ie dipped in boiling water and dried well with a clean towel or paper).
Put a generous amount of ground black pepper on top.
4. Close and refrigerate for at least 3 days, you can also leave for two weeks or more before opening - the cheese will develop deeper flavors over time.
Homemade cashew cheese, Yaeli Yitzhaki
Important - during preparation taste only with a clean, dry spoon, after tasting wash and dry again.
The box / jar in which the cheese is kept must be extremely clean and dry.
If there is any dirt coming from one of the utensils we used or from the hands, the cheese will spoil within a day or two.
Chef Omar Tal is Ayala Catering Chef who specializes in vegan gourmet cooking