{"id":181893,"date":"2021-12-11T18:18:00","date_gmt":"2021-12-11T16:18:00","guid":{"rendered":"https:\/\/gourmandelle.com\/?p=181893"},"modified":"2022-01-18T18:23:07","modified_gmt":"2022-01-18T16:23:07","slug":"ce-mananc-intr-o-zi-7","status":"publish","type":"post","link":"https:\/\/gourmandelle.com\/ro\/ce-mananc-intr-o-zi-7\/","title":{"rendered":"Ce mananc intr-o zi #7"},"content":{"rendered":"
\"ce<\/figure><\/div>

Descopera intreaga serie de postari \u201cCe mananc intr-o zi\u201d aici<\/a><\/strong>.<\/em><\/em><\/p>

Mic dejun<\/h2>

Weekendul trecut am avut niste prieteni in vizita, ceea ce inseamna ca imi raman multe branzeturi pentru saptamana care urmeaza. \ud83d\ude42 Mereu gatesc cele mai gustoase si aratoase preparate atunci cand avem musafiri pentru ca vreau sa le arat cat de bune pot fi felurile de mancare vegetariene. <\/p>

De data aceasta am cumparat branzeturi raclette si taleggio, doua dintre branzeturile mele preferate ever. Eu le cumpar de la Carrefour si mi se pare ca au un pret foarte decent – doar ca nu le gasesc mereu in stoc. De data aceasta am avut noroc! \ud83d\ude42<\/p>

Am descoperit cascavalul Taleggio cand locuiam la Milano. Este o branza destul de puturoasa, dar merita pe deplin. Daca ma gandesc putin, as putea sa spun ca seamana putin cu Camembert, doar ca e si mai bun! Taleggio este un cascaval italienesc<\/a><\/strong> semi-moale, cu o crusta subtire si o aroma exploziva (fructata si putin intepatoare) care-mi place la nebunie. Apropo, stiati ca Taleggio este una dintre cele mai vechi branzeturi semi-moi care inca se produc in ziua de azi? Mi se pare o informatie asa de interesanta!<\/p>

Iar raclette este un cascaval Elvetian-Frantuzesc<\/a><\/strong> ce poate va este fimilar, cel putin din toate acele filmulete de pe social media cu cascaval topit, turnat peste cartofi. Se topeste intr-un mod foarte cremos in loc de elastic, ca alte branzeturi si are o aroma de mucegai foarte subtila, similara cu Brie sau Camembert. Raclette este un cascaval semi-dur si este si cascavalul elvetian care se foloseste in mod traditional pentru topire. De fapt, chiar denumirea lui inseamna “a razui”, adica tehnica folosita pentru turnarea acestui cascaval topit.<\/p>

Asadar, pe scurt, am vrut sa incep saptamana cu un mic dejun foarte reconfortant<\/a><\/strong> si acesta este rezultatul: oua posate cu branza raclette si taleggio topite deasupra<\/strong>, fulgi de chili, salata verde din gradina – totul peste o paine tip briosa. Arata minunat si va promit ca gustul este chiar si mai minunat!<\/p>

\"oua<\/figure>

Pranz<\/h2>

Pentru pranz<\/a><\/strong> am curatat, taiat si fiert doua radacini de telina pe care le uitasem in camara de ceva vreme (ups!). Le-am facut piure in robotul de bucatarie, am adaugat niste sare si unt si asa mi-a iesit un delicios piure de telina<\/strong>. Mereu sunt surprinsa si incantata de cat de usor si rapid poate fi sa gatesti cu ingrediente uitate si resturi pe care le mai am prin frigider si camara!<\/p>

Am servit acest piure cu o portie generoasa de verdeturi din gradina – mizuna si rucola – si doua snitele de la Naturli<\/strong>. Snitelele de la Naturli sunt extraordinare si pot sa spun cu mana pe inima ca sunt cele mai bune snitele vegane pe care le-am incercat pana acum. <\/p>

\"piure<\/figure>

Snitelele Naturli sunt extrem de similare cu cele “adevarate”, doar ca sunt facute 100% din plante. Sunt pe baza de soia<\/a><\/strong>, fara gluten<\/a><\/strong> si sunt super usor de gatit: trebuie doar sa le scoateti din congelator si direct cu ele in tigaie, prajite in putin ulei timp de 10 minute. Snitelele sunt deja tratate termic, deci timpul de gatire este foarte scurt. In plus, 100g de snitele Naturli contin 13g de proteine, deci sunt ideale pentru cei ce urmeaza o dieta vegana<\/a><\/strong> si sunt in cautarea unei doze mai ridicate de proteine.<\/p>

\"piure<\/figure>

Cina<\/h2>

Cina a fost si ea bogata in proteine<\/a><\/strong> si la fel de reconfortanta. Azi a fost o zi rece, asa ca aveam nevoie amandoi de un rasfat culinar. \ud83d\ude42<\/p>

Am curatat si taiat in wedges niste cartofi<\/a><\/strong> in wedges si am taiat si doi morcovi<\/a><\/strong> in felii. I-am amestecat cu niste ierburi, sare si putin ulei de masline si i-am asezat intr-o tava de cuptor tapetata cu hartie de copt. Cred ca va dati seama ce am de gand, nu-i asa?<\/p>

Am servit aceasta garnitura din legume coapte cu tempeh la cuptor<\/strong>. Am marinat bucatile de tempeh in condimente timp de aproximativ o ora si ceva, apoi am adaugat paprika afumata (preferata mea!) si putin ulei chiar inainte sa le bag la cuptor. Am asezat tempeh-ul in aceeasi tava de cuptor in care am pus si legumele si am dat totul la cuptor timp de 20-30 de minute.<\/p>

Imi place foarte mult tempeh-ul pe care l-am cumparat de la Gymbeam – Bio Tempeh VanaVita. Are un pret decent spre deosebire de alte brand-uri de pe piata si este si cel mai bun pe care l-am incercat pana acum. Stiu ca unora nu le place tempeh-ul deloc, dar pentru noi este absolut delicios! Ne place amandurora la nebunie aroma subtila de nua si, daca il marinezi cu condimentele potrivite, este un ingredient minunat. E cam aceeasi poveste cu tofu<\/a><\/strong> – ierburile si condimentele fac toata treaba grea. \ud83d\ude42<\/p>

Apropo de tofu, tempeh este destul de similar pentru ca este facut tot din soia. Tempeh este facut din boabe de soia fermentate si gatite, combinate cu alte cereale integrale, fasole si alte arome. Are o textura firma, ca un fel de prajitura si, dupa cum am mentionat si mai sus, are o aroma de nuca absolut delicioasa. Este bogat in nutrienti si se gaseste, de regula, sub forma de bloc. Tempeh a fost creat in Indonezia acum mii de ani si ma bucur foarte tare ca in sfarsit se gaseste usor si la noi!<\/p>

Pentru a completa cina, am adaugat si niste muraturi crocante si o lingura de crema de branza. Delicios!<\/p>

\"tempeh<\/figure>","protected":false},"excerpt":{"rendered":"

Descopera intreaga serie de postari \u201cCe mananc intr-o zi\u201d aici. Mic dejun Weekendul trecut am avut niste prieteni in vizita, ceea ce inseamna ca imi raman multe branzeturi pentru saptamana care urmeaza. \ud83d\ude42 Mereu gatesc cele mai gustoase si aratoase preparate atunci cand avem musafiri pentru ca vreau sa le arat cat de bune pot fi…<\/p>\n","protected":false},"author":26,"featured_media":181880,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[9678,2322],"tags":[],"class_list":["post-181893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ce-mananc-intr-o-zi","category-bine-de-stiut"],"yoast_head":"\nCe mananc intr-o zi #7<\/title>\n<meta name=\"description\" content=\"Ce mananc intr-o zi #7 - plan de masa zilnic \/ inspiratie culinara pentru vegetarieni. 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