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Friday, December 2, 2022
HomeOpinionOpinion - Terra Vegana: (non)cheese bread and spinach hummus are good for...

Opinion – Terra Vegana: (non)cheese bread and spinach hummus are good for game time

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In games, there are different profiles of fans. There’s that uncle or brewer friend who fills the ice bucket and scolds those who open the cold one that was still hot.

There is the person —generally there is only one person— who watches the game in monastic silence, watches over each pass of the players and allows his wild nature to reveal itself only and only at the moment of the goal, when the bellow warns before the narrator that the score has changed .

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I was always in the group more concerned with delicacies than with gambling or drinking. Is there anything better than interrupting work to eat popcorn for 90 minutes?

Popcorn, by the way, is one of many delicacies that is naturally vegan. Corn, oil and salt: three affordable and plant-based ingredients, so no one will dare say they don’t like “vegan food” or that everything vegan is expensive.

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Paçoca —peanuts and sugar— can also make up the vegan appetisers table, as well as the famous colored peanut eggs. Olives, lupins, tomatoes, cooked corn, toast with olive oil, garlic and oregano… the vegan table in the pantry fills up easily and pleases all the fans.

For those who want to impress their friends, I bring you two practical recipes in green and yellow. While the vegan cheese bread bakes, you prepare the spinach hummus and in forty minutes the feast is ready.

Both snacks and snacks can be frozen for other occasions. For those who are already thinking about Christmas dinner, it is worth saving the hummus. Served in a red bowl, the spinach hummus takes on a Christmas feel. Whether eaten with vegetable sticks, such as carrots, cucumbers and celery, or spread on bread, hummus becomes a simple and elegant starter.

Let’s go to the recipes.


non-cheese bread

INGREDIENTS

1 cup cooked and mashed cassava (it can also be potatoes, sweet potatoes or cassava)

1 cup of sour sprinkle

½ cup of sweet sprinkle

¼ cup of olive oil

¼ cup of water

½ teaspoon turmeric powder

1 teaspoon of salt

Optional:

3 tablespoons minced fresh basil

1 teaspoon dried oregano

2 tablespoons nutritional yeast, to add to the cheese flavor

PREPARATION

  1. Preheat the oven to 180ºC.

  2. Add all ingredients to a medium bowl and mix with your hands until you get a dough. If you notice that the dough is dry, add more water, spoon by spoon, until you get the texture of modeling clay.

  3. Make small balls and place in a greased baking pan to bake for 25 minutes, or until the buns are slightly golden.

TIPS

  1. If you want to freeze, distribute the raw buns on a board or baking sheet and place in the freezer for 2 hours. Once the buns are frozen, transfer to a bag and store in the freezer for up to 3 months.

  2. When baking the frozen buns, just place them in a preheated oven at 180 degrees until golden.

spinach hummus

INGREDIENTS

300 g of spinach leaves

2 cups cooked and drained chickpeas

⅓ cup of tahini

Juice of 1 small lemon

½ clove of garlic

1 teaspoon of salt

PREPARATION

  1. Bring a large pot of water to the boil. Once the water boils, add the spinach leaves. Push with the wooden spoon so that all the leaves are submerged and cook over medium heat for 3 minutes.

  2. Meanwhile, prepare the heat shock (a large bowl of water and ice). Drain the cooked spinach and transfer to the ice bath—this process helps stop the spinach from cooking and preserves its vibrant green color.

  3. Count a minute of thermal shock and then drain the spinach. Squeeze well with your hands to remove all excess water. Add the spinach to the bowl of the food processor.

  4. Add the other ingredients to the food processor and grind until you get a smooth, homogeneous and creamy texture.

TIP

  1. This recipe will yield a nice portion of hummus, enjoy freezing!

  2. Shelf life is 5 days in the fridge and 3 months in the freezer.

  3. Defrost in the refrigerator the day before serving.

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Kelsey
Kelsey
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.

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