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Vegusto B2B
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4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
177: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 3 Servings
Corn cuts:
800 ml of water
1 tsp salt [Order No: 305]
200 g of polenta
80 g No-Moo, Mild-Aromatic [Order No: 404]
Vegan-Schnitzel pan:
50 g of dried tomatoes
3 tbsp water
3 tbsp of xylitol (or sugar)
2x 80 g Vegan-Schnitzel [Order No: 165], [Order No: 166], [Order No: 167]
2 heaped tsp green No-Muh, Pesto (30 g) [Order No: 420]
80 g onions, chopped
1 tbsp mild vegetable oil
2 cloves of garlic, crushed (8 g)
For the grill:
12 cherry tomatoes
2 avocados
No-Muh, Pesto [Order No: 420] or [Order No: 421]]
Vegetable oil for brushing
Treat yourself with Vegusto: Recipe No. 177
A varied menu for a leisurely evening barbecue: corn cuts, cherry tomatoes and avocados from the grill, together with Vegan-Schnitzel, pepper, and caramelised dried tomatoes.
Ingredients for 3 Servings
Corn cuts:
800 ml of water
1 tsp salt [Order No: 305]
200 g of polenta
80 g No-Moo, Mild-Aromatic [Order No: 404]
Vegan-Schnitzel pan:
50 g of dried tomatoes
3 tbsp water
3 tbsp of xylitol (or sugar)
2x 80 g Vegan-Schnitzel [Order No: 165], [Order No: 166], [Order No: 167]
2 heaped tsp green No-Muh, Pesto (30 g) [Order No: 420]
80 g onions, chopped
1 tbsp mild vegetable oil
2 cloves of garlic, crushed (8 g)
For the grill:
12 cherry tomatoes
2 avocados
No-Muh, Pesto [Order No: 420] or [Order No: 421]]
Vegetable oil for brushing
Preparation
For the corn cuts, bring the water to the boil with the salt. Stir in the polenta using a whisk. Now add the grated No-Moo, Mild-Aromatic, and let the corn swell up on a low heat for 10 minutes, stirring constantly.
Smooth the cooked corn into a 1 cm-thick layer on a flat plate and allow to cool completely.
Cut the dried tomatoes into 5 mm-wide strips. Caramelise these strips together with the water and xylitol in a frying pan. Then place in a bowl and set aside.
Fry the onions together with the oil and the green No-Muh, Pesto in a frying pan until they turn translucent.
Cut the Vegi-Schnitzel into strips and add to the onions in the frying pan, together with the caramelised dried tomatoes. Brown everything for 5 minutes over a medium heat.
Put the cherry tomatoes in a grilling tray and allow to cook on the grill for 15–20 minutes. Halve the avocados, remove the stones and coat with oil. Grill with the cut side down for 5 minutes.
Cut the cooled corn into triangles and brush with oil and a little No-Muh, Pesto. Sear the corn cuts on the grill for 3 minutes on each side.
