http___www.katarinasharon.com_marinirane-bukovace-i-sirovi-carrot-cake__1.xml
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Cook the rice according to the instructions on the declaration. Make a marinade of olive oil, maple syrup, soy sauce, tomato puree, squeezed garlic, cinnamon, allspice, and cumin. Mix all these ingredients, then add salt and a lot of ground pepper (feel free to turn the pepper mill 30-40 times). Roughly chop the oyster mushrooms into cubes, and then mix them well into the marinade. Put the oyster mushrooms into the refractory bowl and bake them in the oven at 220 degrees for half an hour. After 15 minutes of baking, stir in the oyster mushrooms and return them to the oven. When the oyster mushrooms are ready, serve them over cooked rice. Chop the parsley as finely as possible, and the ramsons and garlic into thin strips. Add olive oil and lemon juice to this salad and mix everything well. Serve the salad over the oyster mushrooms. RAW CARROT CAKE White filling: 300gr of cashews 400ml of coconut milk 2 tablespoons of lemon juice 6 tablespoons of maple syrup 1 teaspoon of vanilla extract Carrot mixture: 2 larger (or 3-4 smaller) carrots 250gr of walnuts 200gr of dates 1 teaspoon of vanilla extract ¼ teaspoon of salt 1 + ¼ teaspoons of cinnamon ¾ teaspoon of ginger powder a pinch of nutmeg 100ml of coconut flour (or almond flour) Topping: pomegranate fresh mint Squeeze the cashew nuts, which you soaked in water the night before, and put them in a blender together with the coconut milk cream (we don’t use coconut water), lemon juice, maple syrup, and vanilla extract. Blend all the ingredients until you get a creamy mass. Leave this mass in the freezer or refrigerator until it hardens. In a blender, blend the dates with very little water to get a sweet paste from them. Take this paste out of the blender and set it aside. Then blend the walnuts, along with the spices and vanilla extract, and then add the sweet date and carrot paste that you previously grated as finely as possible. Blend this mass briefly, then put it in a bowl. Add coconut or almond flour to the carrot mass and mix with a silicone spatula to combine nicely. Coat a round cake pan with coconut oil, then transfer the carrot mixture to it. Spread this mixture all over the tray, and then pour the white filling you previously made over it. Place the cake in the freezer to set and remove it 15 minutes before serving to release. For extra freshness of taste, serve it with pomegranate topping and fresh mint.
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Skuvajte pirinač po instrukcijama koje se nalaze na deklaraciji. Napravite marinadu od maslinovog ulja, javorovog sirupa, soja sosa, pirea od paradajza, istisnutog belog luka, cimeta, all spice začina i kumina. Umešajte sve ove sastojke, a zatim dodajte soli i dosta mlevenog bibera (slobodno okrenite mlin za biber 30-40 puta). Bukovače grubo iseckajte na kockice, a zatim ih dobro umešajte u marinadu. Stavite bukovače u vatrostalnu činiju i pecite ih u rerni na 220 stepeni pola sata. Posle 15 minuta pečenja promešajte bukovače i vratite ih u rernu. Kada su bukovače gotove servirajte ih preko kuvanog pirinča. Peršun iseckajte što sitnije, a sremuš i beli luk na tanke trakice. Dodajte ovoj salati maslinovo ulje i limunov sok i sve dobro promešajte. Servirajte salatu preko bukovača. SIROVI CARROT CAKE Beli fil: 300g indijskih orasa 400ml kokosovog mleka 2 kašike limunovog soka 6 kašika javorovog sirupa 1 kašičica ekstrakta od vanile Smesa od šargarepe: 2 veće (ili 3-4 manje) šargarepe 250g orasa 200g urmi 1 kašičica ekstrakta od vanile 1/4 kašičice soli 1+1/4 kašičice cimeta 3/4 kašičice đumbira u prahu prstohvat muškatnog oraščića 100ml kokosovog brašna (ili bademovog brašna) Toping: Nar Sveža menta Indijske orase, koje ste prehodno veče potopili u vodi, iscedite i ubacite u blender zajedno sa kremom od kokosovog mleka (kokosovu vodu ne koristimo), limunovim sokom, sirupom od javora i ekstraktom od vanile. Sve sastojke blendajte dok ne dobijete kremastu masu. Ovu masu ostavite u zamrzivaču ili frižideru dok se ne stegne. U blenderu izblendajte urme sa vrlo malo vode, kako biste dobili slatku pastu od njih. Izvadite ovu pastu iz blendera i ostavite je sa strane. Zatim izblendajte orase, zajedno sa začinima i vanila ekstraktom, a onda im dodajte slatku pastu od urmi i šargarepu koju ste prethodno izrendali što sitnije. Blendajte ovu masu kratko, a zatim je prespite u činiju. Masi sa šargarepom dodajte kokosovo ili bademovo brašno i mešajte silikonskom špatulom da se lepo sjedini. Okrugli pleh za kolače premažite kokosovim uljem, a zatim u njega prebacite smesu od šargarepe. Rasporedite ovu smesu po celom plehu, a zatim preko nje prespite beli fil koji ste prethodno napravili. Tortu stavite u zamrzivač da se stegne, a izvadite je 15 minuta pre služenja da se otpusti. Za dodatnu svežinu ukusa je poslužite uz toping od nara i svežu mentu.