TOFU PANCAKES, PAN-ROASTED CABBAGE, AND BEETROOT SALAD WITH TOMATOES

Preparation time: 40+ min

Difficulty: easy


Serves 3


For pancakes

Ingredients:

  • 2 zucchini

  • 2 cubanelle sweet peppers

  • 1 leek

  • 1/2 cup young corn

  • 300 g silky tofu

  • 1/4 cup cashew nuts

  • 1/4 cup soy milk

  • tsp or two of Italian dried herbs

  • few tbs molasses yeast flakes

  • salt and pepper



Spiral slice or grate zucchini, dice the peppers and chop the leek. Add sliced vegetables and corn to a bigger bowl. Blend tofu, cashew nuts, herbs, and molasses yeast flakes in a blender until smooth. Pour the mixture over the vegetables and stir. Taste and season to taste. Preheat the oven to 180°C. Form the batter into small pancakes, place them on a tray, and bake them until they are golden brown. Bake for about 45 minutes.


For pan-roasted cabbage

Ingredients:

  • small red cabbage

  • few pinches of caraway

  • salt and pepper

  • water as needed

Thinly slice the cabbage with a mandoline slicer and quickly roast it in a pan. Season and add water if needed.


For beetroot salad

Ingredients:

  • 5 young beetroots

  • 2 cups cherry tomatoes

  • few sprigs of fresh thyme

  • 1 kohlrabi

  • balsamic vinegar

  • salt and pepper



Dice the beets into smaller pieces and bake them together with cherry tomatoes and few sprigs of fresh thyme in the oven at 170°C for about an hour. Bake until the beets are still a little crunchy in the middle. Dice the kohlrabi and add it to the beets and tomatoes. Season and serve.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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