Vegan and glutenfree salted cake with tofu and spinach
by
15 recipes
Mezzelune Blurisan nuts and almonds with cream of spinach and tofu
ingredients
servings
2
Mezzelune BluRisella Noci e Mandorle La Spiga Bio
250 oz
Pumpkin seeds
30 oz
Food yeast flakes
2 spoons
Smoked salt
2 oz
Tofu
120 oz
Chili pepper
to taste
Lemon peel
1 teaspoon
Extra virgin olive oil
2 spoons
Turmeric
1 teaspoon
Spinach
200 oz
first courses from Italy
Mezzelune Blurisan nuts and almonds with cream of spinach and tofu
Mezzelune Blurisan nuts and almonds with cream of spinach and tofu
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe to savor the half-blond noodles and almonds, fresh pasta stuffed with Semilia grain Semilia grain milled with natural stone. Recipe made by the chef: Andrea Giannone
preparation
step 1
Say and cut coarse spinach
step 2
Then bake them in salt water with the addition of a teaspoon of turmeric
step 3
When the spinach is cooked but still substantial drain and whisk with the addition of olive oil, chili (if you like it) and lemon peel.
step 4
The tofu should be soft and not bitter, otherwise blot it for a few minutes in salt water.
step 5
In the mixer place the tofu together with smoked salt and flake food yeast
step 6
Then chop to get a granular consistency.
step 7
Pour the pumpkin seeds into frying pan and gently brown them.
step 8
Transfer the spinach cream into saucepan or pan, add half of the tofu chop, and if necessary add little water for a light consistency.
step 9
Cook the Mezzelune in slightly salted boiling water for 3 minutes, drain and pour in spinach seasoning. Garnish with the remnants of tofu and crushed pumpkin seeds.
