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Friday 06 December 2024 07:44:38 GMT

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anhbamientaydadenbigay :

nhiêu rubux thế

2024-12-06 14:29:20

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Kohlrabi and carrot fritters with walnut pesto Makes 8 Prep time: 20 minutes Cook time: 20 minutes ½ cup (125 mL) all-purpose flour ¼ cup (60 mL) fine cornmeal 1 tablespoon (15 mL) nutritional yeast ½ teaspoon (2.5 mL) baking powder ½ teaspoon (2.5 mL) kosher salt ½ teaspoon (2.5 mL) smoked paprika freshly ground black pepper ½ cup (125 mL) unsweetened plant milk, such as almond or soy 1 cup (250 mL) finely diced kohlrabi ¼ cup (60 mL) finely diced carrots 1 spring garlic, finely chopped 1 scallion, finely chopped ½ cup (125 mL) minced mixed fresh herbs, such as cilantro, Italian parsley, or dill 1/2 cup extra-virgin olive oil or neutral-flavored oil 2 tablespoons tahini for the walnut pesto 1 cup raw walnuts 2 packed cups fresh basil leaves 2 cloves garlic 2–3 tablespoons lemon juice (to taste) 1/4 cup nutritional yeast 1/2 teaspoon sea salt 1/2 cup extra virgin olive oil avocado smash. In a medium bowl, whisk together the flour, cornmeal, nutritional yeast, baking powder, salt, paprika, and a few grinds of pepper. Add the plant milk and whisk to form a smooth batter. Fold in the corn, peas, onion, scallion, and herbs until everything is well coated in batter. Make the avocado smash: Cut the avocados in half, remove the pit, and scoop the avocado flesh into a medium bowl. Drizzle with the lemon juice and smash with a fork until the desired consistency is reached. Season with the salt and a few grinds of pepper and set aside while you make the fritters. In a large heavy-bottomed pan, heat the oil over medium heat until it starts to shimmer, about 2 minutes. Using a ¼-cup (60-mL) measure, carefully spoon the batter into the hot oil. Cook until a nice golden color, about 3 minutes on each side. Serve the fritters hot, topped with the walnut pesto and a drizzle of tahini. STORAGE: Any leftover fritters can be wrapped in plastic and stored in the freezer for a couple of months for a quick, easy meal anytime. Reheat them for 1 minute in the microwave before serving. The leftover pesto can be stored in a container for a few days in the fridge. Bon appétit!

Kohlrabi and carrot fritters with walnut pesto Makes 8 Prep time: 20 minutes Cook time: 20 minutes ½ cup (125 mL) all-purpose flour ¼ cup (60 mL) fine cornmeal 1 tablespoon (15 mL) nutritional yeast ½ teaspoon (2.5 mL) baking powder ½ teaspoon (2.5 mL) kosher salt ½ teaspoon (2.5 mL) smoked paprika freshly ground black pepper ½ cup (125 mL) unsweetened plant milk, such as almond or soy 1 cup (250 mL) finely diced kohlrabi ¼ cup (60 mL) finely diced carrots 1 spring garlic, finely chopped 1 scallion, finely chopped ½ cup (125 mL) minced mixed fresh herbs, such as cilantro, Italian parsley, or dill 1/2 cup extra-virgin olive oil or neutral-flavored oil 2 tablespoons tahini for the walnut pesto 1 cup raw walnuts 2 packed cups fresh basil leaves 2 cloves garlic 2–3 tablespoons lemon juice (to taste) 1/4 cup nutritional yeast 1/2 teaspoon sea salt 1/2 cup extra virgin olive oil avocado smash. In a medium bowl, whisk together the flour, cornmeal, nutritional yeast, baking powder, salt, paprika, and a few grinds of pepper. Add the plant milk and whisk to form a smooth batter. Fold in the corn, peas, onion, scallion, and herbs until everything is well coated in batter. Make the avocado smash: Cut the avocados in half, remove the pit, and scoop the avocado flesh into a medium bowl. Drizzle with the lemon juice and smash with a fork until the desired consistency is reached. Season with the salt and a few grinds of pepper and set aside while you make the fritters. In a large heavy-bottomed pan, heat the oil over medium heat until it starts to shimmer, about 2 minutes. Using a ¼-cup (60-mL) measure, carefully spoon the batter into the hot oil. Cook until a nice golden color, about 3 minutes on each side. Serve the fritters hot, topped with the walnut pesto and a drizzle of tahini. STORAGE: Any leftover fritters can be wrapped in plastic and stored in the freezer for a couple of months for a quick, easy meal anytime. Reheat them for 1 minute in the microwave before serving. The leftover pesto can be stored in a container for a few days in the fridge. Bon appétit!

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