viernes, 10 de marzo de 2017

letscookvegan: Hasselback Rainbow Beet Bowl by...


Hasselback Rainbow Beet Bowl by @food_without_regrets 馃挅

For the Hasselback
4 small potatoes
5-6 tbsp chickpea water
½ tsp garlic powder
Spices of your choice as thyme, dill, chili, salt
½ courgette, spiralized
¼ avocado, sliced
½ purple-orange carrot, julienned
1 handful lamb’s lettuce, washed
Juice of ½ lemon
1 tbsp tamari sauce
Coloured beets, pomegranate seeds, buckwheat groats, spring onions, black sesame, sprouts, beet hummus and basic hummus
Preheat oven to 200°C.
Wash and dry the potatoes, leave skins on.
Line up 2 chopsticks lengthwise close to your potato. This helps to avoid cutting through. Slice across the width in sections as thinly as you can.
Mix garlic powder, dried dill and chilli flakes with your chickpea water.
Place potatoes on a lined baking tray.
Using a pastry brush or spoon, drizzle the Aquafaba-spice mixture on top and into the slices of potatoes.
Sprinkle on salt and pepper.
Bake for 40 minutes until golden brown.
Place the salad, courgette noodles and you other vegetables on a plate. Drizzle with lemon juice and tamari sauce.
Take golden brown Hasselback and place on salad. Top with your favourite toppings and serve with you two kind of hummus.
Enjoy! #letscookvegan

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