ベジタリアン:高潔な生き方
 
ビーガン ピカーニャ グリル パラグアイ(スペイン語)      
(For all ingredients, please use organic versions if available)
Dough
½ kilogram flour
¼ cup warm water
1 tablespoon vegan butter
¼ cup oil
Salt to taste
Paté
1 tofu
½ teaspoon hot spices
¼ cup oil
Soy sauce
1 clove of garlic
1 tablespoon seasoning
Filling
¼ cup oil
4 cloves of garlic
½ kilogram gluten
Soy sauce
½ teaspoon hot spices
1 tablespoon seasoning
Sauce
¼ cup oil
1 onion
2 bell pepper – red and green

Dough
  1. Add the warm water to the wheat flour, and then add in the vegetable shortening and the
    oil.
  2. The dough should be very thick and stir until very soft.
  3. Add in the salt.
  4. Knead the dough until it is nice and soft.
  5. Take a greased tray and shape the dough according to the tray.
  6. Put the tray into the oven for about 5 minutes at 250 degrees.
  7. After 5 minutes, the dough will be soft with a golden texture.
  8. Let the dough cool down.
  9. Meanwhile prepare the pate, the filling and the sauce.
  10. Heat the grill press.
  11. Put the pate onto the dough and then the filling.
  12. Fold the dough and put it on the grill press.
  13. Tight the grill press very well so it will be very crispy.
  14. Put the grill picana on a plate and put some filling on top.
  15. The picana is ready to be served.
Paté
  1. Cut the tofu into cubes.
  2. Put the tofu into a food processor, add in the oil, the garlic, soy sauce, and a little chili.
  3. Blend them all.
  4. Pour the pate into a dish.
  5. The pate is ready.
Filling
  1. Heat some oil in a pan.
  2. Add in the gluten. The gluten should be chopped very fine.
  3. Saute the gluten until it is lightly browned, and then add in the garlic.
  4. Add in the soy sauce. Mix well.
  5. Add in the seasoning and a little bit of pepper.
  6. Put the filling into a bowl.
Sauce
  1. Heat some oil.
  2. Add a little bit of onion and two colors of chopped peppers.
  3. Let it brown.
  4. The sauce is ready.

File NO: 1898
 
あなたのビーガンレシピを検索
 
一番人気
 ルビーバットコンサーベイトリー:絶滅寸前のキツネコウモリを救う 1/3
 調理人ミヨコ・シュインナーと過ごすビーガン感謝祭:キツネ色のフィロ包み、カボチャスープ 、パンプディング 1/2
 スロヴェニアの大麦と豆のシチューと燻製豆腐 1/2
 ロービーガン クリスマス詰物料理とアップルパイ1/2
 調理人ケアリー ブラウンのビーガンハヌカー祭の光と喜び1/2
 凛として立つ、忠実で勇敢な小犬 1/2
 楽園のベジタリアン ハヌカー祭り 1/3:ロールキャベツ
 調理人ミヨコ シュインナーと作るビーガン モツァレラとカプレーゼの新鮮サラダ
 ローフード指導者エレン・リヴィングストン1/2:グリーン スムージー と 冷たいパパイヤ-ライム スープ
 リビングライト料理協会1/3