VEGETARIANISMO (VEGANISMO) - EL ESTILO DE VIDA NOBLE
 
Chef Miyoko Schinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella      
(For all ingredients, please use organic versions if available)
2 cups raw cashews, soaked for several hours in water
½ cup rejuvelac
Pinch of sea salt
½ - ¾ teaspoon xanthan gum
2 tablespoons agar agar flakes
⅔ cup water






  1. Soak the cashew in water for some time.
  2. Drain the cashew and then put them into a blender.
  3. Add in ½ cup of rejuvelac, 1 teaspoon of salt, and ½ a teaspoon of xanthan gum.
  4. Purée them for a minute until it’s really creamy and smooth.
  5. Put the purée into the bowl.
  6. Let it sit at room temperature overnight, from 8 to 24 hours, depending on the room temperature and just let it culture.
  7. To thicken the culture, add in a tablespoon of agar powder into ⅔ cup of cold water. Whisk it really well so it dissolves and then let it cook for a couple of minutes until it’s thick and bubbly.
  8. Add the agar to the vegan cheese and blend it with a blender.
  9. Take an ice cream scoop and scoop out the mixture so it will form little balls, and then drop it into an ice bath.
  10. Put the balls with the water in the refrigerator, just for a few minutes for them to chill.
  11. Meanwhile, slice the tomatoes.
  12. Take the cheese balls out of the refrigerator and slice them up.
  13. Arrange the caprese salad by making layers of vegan cheese, tomatoes, and basil.
  14. Drizzle it with a little bit of fine olive oil and some balsamic vinegar.
  15. Sprinkle a little bit of sea salt.
  16. Ready to be served.

trackback : http://suprememastertv.tv/bbs/tb.php/vege_es/1155

File NO: 1933
 
Encuentre sus Recetas Veganas
 
Lo más popular
 Conservatorio Lubee Bat - Salvando al murciélago de la fruta en peligro de extinción - P1/3
 Día de Acción de Gracias vegano con el chef Miyoko Schinner: Bolsitas de masa filo, Sopa de zapallo y Budín de pan 1 de 2
 Una Navidad crudivegana: Relleno y tarta de manzanas – P1 de 2
 Estofado eslovenio de cebada y frijoles con tofu ahumado- P1/2
 Luces y Delicias de un Janucá vegano con la chef Cary Brown - P1/2
 Vegetarianos en el Paraiso Celebran el Hanukkah - P1/3 Rollos de Calabaza
 Faith, the Brave Little Dog Who Stands Tall P1/2
 Kransekake (tarta circular) vegana danesa - Postre tradicional para celebraciones P1 de 2
 Raw Food Educator Ellen Livingston, P1/2: Green Smoothie and Cool Papaya-Lime Soup
 Ensalada caprese con mozzarella fresca casera vegana de la Chef Miyoko Schinner