No-Tuna Dip With Lettuce WRAP (RVML) 素吞拿魚羅馬生菜包(生機素食)
(▼中文版食譜在英文版下面▼)
學素SIMPLY VEGETARIAN cookbook recipe, page 32
APPETIZER & SNACKS
What gives this raw fish-less “tuna” filling its flavour?
The trick is to use seaweed and nori !
And can we let you in on a beauty secret?
The almonds in this dish are a superfood that are not only rich in lipids ( 65% oleic acid, 35 % linoleic acid), but they also contain vitamins E and B1, which help to regenerate the skin and fight edema,.
That might explain why this beautifying appetizer is very popular with women.
Difficulty Level: Easy
Prep Time: 30 mins
Cooking Time: 10 mins
Servings: 4
INGREDIENTS A:
300 g skinless almonds, soaked with mineral water for 12 hours
150 g sunflower seeds, soaked with mineral water for 12 hours
¼ tsp fleur de sel
80 ml mineral water
1 tsp agave nectar ( or honey for non-vegan user)
2 tsp lemon juice
1 head lettuce / a few heads of endive
INGREDIENTS B:
1 small red bell pepper, finely chopped
½ small purple onion, finely chopped
3 Tbsp Italian parsley, finely chopped
2 Tbsp pickled cucumber, finely chopped
¼ tsp cayenne pepper
½ stalk carrot
½ stalk Chinese celery / celery
50 g dry seaweed, soaked and finely chopped
4 sheets nori (dry seaweed crisps) , chopped
INSTRUCTIONS:
1. Mix all of the ingredients list Ain a blender at high speed until smooth.
2. Fold all of the ingredients list B using a spatula into the paste created in instruction 1.
3. Wrap in assorted lettuce or endive to serve.
TIPS :
Fleur de Sel is the premium French sea salt. Traditionally, it is produced in Brittany-most notably in the town of Guérande. Compared to common sea salt, fleur de sel is richer in minerals like iron, magnesium and potassium. It is sufficient to sprinkle usually s tiny bit over cooked food. Fleur de sel is not suitable for boiling.
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素吞拿魚羅馬生菜包(生機素食) No-Tuna Dip With Lettuce WRAP (RVML)
學素SIMPLY VEGETARIAN 食譜書第 32頁
前菜 & 小食
如何令沒有魚的「吞拿魚」生機拌醬具有海鮮的味道？
關鍵就是海帶和紫菜！
另一個美肌秘密就是超級食物：杏仁，它含有豐富的脂質，由65%的油酸和35%的亞麻酸所組成，含有維他命E和B1，有再生皮膚、活化肌膚及去水腫功效。這絕對是深受女性歡迎的美肌前菜。
材料 A：
300 克 去皮杏仁, 用礦泉水淹12小時
150 克 葵花籽, 用礦泉水淹12小時
¼ 茶匙 法國鹽花
80 克 礦泉水
2 茶匙 鮮檸檬汁
1茶匙 龍舌蘭花蜜(若你不是全素食者，可以用峰蜜代替）
1/8小匙 黑胡椒碎
1個 生菜/幾個菊苣, 洗淨備用
材料 B：
1個 紅甜椒，切碎
1個 小紅洋蔥，切碎
3湯匙 意大利番茜碎
2 湯匙 醃青瓜碎
½ 條 紅蘿蔔，切碎
½ 粿 中芹 / 西芹，切碎
50 克 乾海帶，浸軟切碎
4 片 紫菜脆片，切碎
做法:
1. 將所有材料A食材混合，用攪拌器高速攪拌至滑醬狀。
2. 混合材料B的食材，用膠刮刀把步驟 1的混合醬輕微拌勻。再加入以下配料：
3. 將素吞拿魚拌醬配各種生菜或菊苣拌吃。
小貼士 :
法國鹽花是最負盛名的法國頂級海鹽,傳統的鹽花採自法國著名的蓋朗德地區,比起普通的海鹽,含有更多的礦物質.包括鐵、鎂、鉀,鹽花不宜久煮,食物煮熟後再灑上少許作調味便可。
All copyrights reserved © 2021 左字廚房George Kitchen & La Maison de George
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