INSALATA di VERDURE al VAPORE AUTUNNALE | FALL HARVEST BUDDHA BOWL | Vegan, GF, grain-free
Ricetta, ingredienti e consigli per "INSALATA di VERDURE al VAPORE AUTUNNALE | FALL HARVEST BUDDHA BOWL | Vegan, GF, grain-free", scopri come si prepara.
INSALATA di VERDURE al VAPORE AUTUNNALE | FALL HARVEST BUDDHA BOWL | Vegan, GF, grain-free
https://beautyfoodblog.com/
Ingredienti
- aglio
- anacardi
- barbabietola
- broccoli
- carote
- cavolfiore
- cavolini di bruxelles
- cavolo
- cavolo rapa
- ceci
- fagioli
- grano saraceno
- lenticchie
- miglio
- olio
- quinoa
- rape
- riso
- sale
- sedano
- succo di limone
- topinambur
- zucca
Ricetta
preparatela in anticipo.
Utilizzate la salsa aioli di anacardi ( la mia salsa preferita ! ) per condire insalate, Buddha bowl, falafel, panini, burger etc.
Wash and peel the vegetables when possible.
Cut the vegetables of each category into wedges or florets of similar size so that they cook at the same rate.
The times indicated below may vary depending on the size you have cut your vegetables, the quality and their water content.
(See blog post and notes).
Long cooking veggies: 15-18 minutes - Average cooking: 6-8 minutes - Short cooking: 4-5 minutes.
Place the vegetables on the rack and set the cooking time.
Check them from time to time.
When all the vegetables are cooked, place them in a bowl and season with my vegan egg-free cashew aioli and serve.
To maintain color even brighter, soak the vegetables in a bowl with water and ice for a minute.
Drain and set aside.
You can store the steamed vegetables in containers without seasoning.
Store them in.
