Leek quiche and mushrooms with cashew cheese cream
By: Bat-chen Necktalob
Dough Ingredients:
2 cups of flour
1/2 tea spoon of salt
1/4 cup ice water
3/4 cup of coconut oil - In a solid but crumbled state
Dough Preparation:
Mix the flour and salt. add the coconut oil and blend well with your hands until you get crumbs. add the water and blend well until you get a ball of dough. Wrap with plastic wrap and put in the fridge for half an hour - hour.
Then you flatten the dough into a circle with the pie pattern and tighten it into the pattern. Gently perforated the dough layer with a fork to prevent blister and bake in the oven at a temperature of 180 degrees.
Filling components:
2-3 well washed and chopped leek stems
2 Fresh Mushroom Baskets 500 gr coarse sliced
coconut oil
Mashed potatoes from 2 large potato
1/2 can of coconut cream
Salt pepper and nutmeg
Preparing the filling:
Heat a little coconut oil and steam the leek for a few minutes
Add the mushrooms and steam a few extra minutes to soften the mushrooms.
In a bowl mix the mushroom leek and the rest of the filling materials.
The Cashew cream Ingredients:
1/4 Cup of cashew nuts sung in water for several hours
1 cup of water
2.5 Tapioca Flour Spoons
A bit of salt
1 tea spoon of fresh lemon juice
2 spoons of beer yeast
To prepare the cream:
Put all the ingredients in a blender and mix for a few seconds.
Move the mixture to a pot on medium heat and stir all the time.
In a few minutes, the mixture becomes viscous like a cheese texture.
Preparation of Quiche:
After the quiche dough was baked for 10 minutes, pour the filling and tighten it tightly. add on top the cashew liquid cream layer and well-tightening.
Bake in the heat of 180 degrees for 35-45 minutes until the quiche turns golden.
bon appetit!!
Cauliflower with sesame and Lion's Mane
By: Alitha Mosseri
Components:
20 portion
Preparation time: 40 minutes
1 cauliflower
1/2 cup of flour, or gluten free flour (68g)
1/2 cup of milk/almond, soya, or any kind you like (120 ml)
1 tea spoon of Lion's mane (Tulsi spirit)
1/2 tea spoon of garlic powder
1/2 tea spoon ground chili
salt and pepper
1 cup of breadcrumbs or panco (japanies breadcrumbs) (128g)
For the sauce:
4 spoons of maple syrup
3 spoons of soya sauce
1/2 tea spoon of sesame
1/2 tea spoon of ground chili
1/2 tea spoon of ginger powder or ground
1/2 tea spoon of Lion's mane powder
and green onion sliced for decoration and add a good taste!
Preparatory instructions:
Warm the oven to 200 degrees and prepare the baking pan with baking paper.
Cut the cauliflower into flowers
In a bowl mix all the ingredients except the breadcrumbs (and the sauce)
Add the breadcrumbs to a separate bowl
Cover the cauliflower in the blend and then spice them one by one in breadcrumbs until they're completely covered. pass them over to a baking pan.
bake it for 22 minutes in the hot oven
Prepare the sauce by mixing all the ingredients together - Change and strengthen flavors as desired
Remove the cauliflower from the oven
Brush the cauliflowers with the sauce.
Put in the oven for 5 more minutes in order for the sauce to be absorbed in the cauliflower.
serve hot and add the green onion on top
enjoy!
Soba Noodles with Greens of the season Algae Hiziki and Tofu
By: Avital Sabag
Components:
2 leeks
Pack of Soba Noodles
Half of a kilo of French peas or green beans
Half pack of Hiziki algae
Half finger of fresh ginger
3 teath of garlic
1 pack of organic tofu
A handful of coriander leaves
4 basil leaves
Quarter teaspoon gross black pepper
Spoon of black and white sesame
Quarter-cup soy sauce
2 Spoons of olive oil
Half teaspoon of chili oil or fresh sliced chili
3 Liter of water
preparation:
Boil 3 liters of water and put the noodles for 7 minutes or until they get soft
Cleaning the French peas from both ends
Cut the tofu into cubes and soak in soy sauce for half an hour, Soak the algae in water for 15 minutes, and drain the fluids.
To remove the sea taste from the algaes cook them with quarter glass of water, half onion and spoon of soya sauce for 15 minutes.
prepare a big frying pan or a wook, add olive oil, Chop the leek to the circles, start tossing all in the wook with chopped ginger and garic.
when the leek soften add the tofu and the spices, after the tofu got brown add the peas and the rest of the greens with the algaes and toss for 7 minutes.
Add the other spices and noodles mix and serve.