These small
vegan verrines can be prepared a little in advance by letting the various
ingredients ready to be prepared waiting in airtight containers in the
refrigerator. You can still pour the beetroot mousse in the verrines but they
must be covered with a cellophane film and put in the refrigerator before
finishing to garnish them.
Preferably
buy cooked or even ready-to-use beets that do not require peeling. If you do
not find any cooked, it takes 40 to 60 minutes of cooking for cooking with
water, 20 to 30 minutes for cooking with the pressure cooker or 1 to 2 hours
for a gentle steaming according to their size.
You
can replace the maple syrup with agave syrup but it is more expensive and less
rich in nutrients.
I chose
germinated seeds of watercress but any kind of sprouted seeds may be suitable.
Did you
know?
Sprouted
seeds are rich in vegetable proteins and micronutrients, they provide a
significant dietary supplement in addition to their crunchy.
ingredients
For lamb's
foam:
150 g of
ready-to-use lamb's lettuce
120 g or
1/2 cup of silky soy
1 clove of
garlic
2 tbsp.
soup or soybean cuisine
1/2 cuil.
tablespoons or lemon juice
1/2 cuil.
coffee or tea maple syrup
Garnish:
160 g of
red beets
1 orange
4 large
pinches of almond sticks
4 large
pinches of sprouts (Alfalfa or watercress)
For the
vinaigrette:
1 tbsp.
soup or orange juice
1 tbsp.
coffee or tea balsamic vinegar
Instructions
Preparing
the lamb's foam: Wash the lamb's lettuce and wring them out. Peel the garlic
clove. Put them in the bowl of a blender with silky soy, garlic clove, cooking
soy, lemon juice and maple syrup. Blend until you get a smooth preparation.
Fill the bottoms of the verrines with either about 2 to 3 tablespoons per
verrine.
Peel the
orange raw and raise the supremes then cut them into cubes that you leave
waiting in a small container. Collect the juice for the vinaigrette.
Cut the
beetroot into small cubes and put them in a bowl. Add orange juice, balsamic
vinegar and orange cubes. Mix and empty the excess vinaigrette.
Divide the
beetroot-orange salad over the lamb's lettuce.
Sprinkle a
large pinch of almond sticks.
Arrange a
large pinch of sprouted seeds above. Put a little cool before serving.
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