Lenten recipes from Cook’kareku cafe

For those who fast, we are happy to select various recipes. This time it is, firstly, hummus in beets with a flat cake of greens. Secondly, Venus rice with yellow cabbage, mushroom ketchup and crispy carrots. And all this from the cafe Cook'kareku.

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Lenten recipes from Cook’kareku cafeLenten recipes from Cook’kareku cafe

An Israeli dish served with warm green tortilla.

Lenten recipes from Cook’kareku cafe

COOKING TIME:

60 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Greens (spinach, parsley)

15 g

Cooking process

  1. Pre-boil chickpeas, place in a blender, add sesame paste, garlic, butter (vegetable or olive), maple syrup and cumin.
  2. Mix everything in a blender until smooth.
  3. Wash the beets, wrap in foil and bake in the oven until soft.
  4. Grind the spinach in a blender to a paste.
  5. Pour the flour into a deep bowl, add water, salt and spinach paste.

  6. Knead the dough, then roll it into a small circle. Put finely chopped greens on one side of the circle and cover with the other side of the circle. Fasten the edges and fry in a dry pan until cooked.
  7. From the finished beets, remove the core. Put the finished hummus in the center.

  8. Put on the plate ready-made cake and hummus in beets. Bon appetit!

0 calories

Lenten recipes from Cook’kareku cafeLenten recipes from Cook’kareku cafe

Figure " Venus "with yellow cabbage, mushroom ketchup and crispy carrots

Dish with Italian black rice" Venus ".

Lenten recipes from Cook’kareku cafe

COOKING TIME:

30 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Sauce (balsamic cream)

5 g

Cooking process

  1. Cook the rice until cooked. 5 minutes before the end of cooking, add beetroot juice to the water.
  2. Rinse the cabbage and divide into inflorescences.

    Then boil in hot water with turmeric. Drain the water through a colander.

  3. Finely chop the onion and fry it in vegetable oil until golden. Add chopped mushrooms and mix. Cook for 5 minutes.

    Then grind in a blender. If the mass is too thick, add water. Add parsley at the very end.

  4. Peel the carrots and cut into thin slices. Stir in a deep bowl with olive oil.

    Then put on a baking sheet covered with parchment and bake at 180 degrees until crisp.

  5. In the center of the deep dish “draw” a strip of balsamic. Put a strip of rice, next to the mushroom sauce, top with cabbage and carrot chips.
  6. Garnish the dish with sheets of spinach. Bon appetit!
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